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the title of the recipe is Strawberry tiramis light and with delicate taste
recipe information Strawberry tiramis light and with delicate taste , in section Worldwide RecipesHow to make a unique dessert in a few steps!INGREDIENTS Strawberry gelatin: 450g (1 2/3 cup) strawberries (fresh or frozen (if using frozen, defrost first)) 70g (1/3 cup) sugar 60ml (1/4 cup) cold water 6g (3/4 tbsp) unflavored gelatin Strawberry sauce: 450g (1 2/3 cup) fresh or frozen strawberries (if using frozen, defrost first) 50g (1/4 cup) sugar 125ml (1/2 cup) cold water Tiramisu: 400g ladyfingers Italian cookies (savoiardi) 6 egg yolks 190g (1 cup) sugar (divided) 60ml (1/2 cup) half n half (half whole milk, half heavy whipping cream) 680g (3 cups) mascarpone cheese (room temperature) 2 tsp vanilla extract 250ml (1 cup) whipping cream Fresh strawberries (sliced) Decoration: Strawberries Mint leaves
Pour the cold water into a large bowl and sprinkle the unflavored gelatin over it. Set it aside for the gelatin to soften and bloom.
Puree the strawberries with the sugar in a food processor or a blender until the berries are smooth.
Pour the pureed berries into a saucepan and heat to almost a boiling point, until bubbles start to break at the surface, about 5 minutes.
Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed in the strawberry puree. Pour the strawberry mixture into the bottom of a 13 x 9-inch baking pan and place in the refrigerator until this layer completely cools and sets for about 1 hour.
In the same blender or food processor, puree another pound of strawberries with 1/4 cup of sugar and 1/2 cup water. Pour it into a shallow dish and set aside.
Whisk the egg yolks with 1/4 cup of sugar in a large heatproof bowl and add the half and half.
Set up the heatproof bowl over a small saucepan. Pour in about an inch or two of water into the saucepan, making sure that the bottom of the bowl doesn’t touch the water.
Bring the water to a boil, reduce the heat to a simmer. When the water is at a simmer, keep whisking the egg mixture for about 10 minutes, until the mixture is cooked through and has thickened. Set aside to cool.
Whip up the heavy cream, sweetening it with the remaining sugar, until soft peaks form.
In another bowl, combine the mascarpone cheese, the remaining portion of the sugar and vanilla extract with a spatula.
Add the cooled egg yolk mixture to the mascarpone and fold in the whipped cream.
Dip the ladyfingers in the purees strawberry mixture, just 2-3 seconds on each side and arrange the soaked ladyfingers in one layer and spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of ladyfingers, once again dipping them for 2-3 seconds on each side in the strawberry puree mixture and topping with the remaining half of the mascarpone mixture.
Chill the Tiramisu for at least 6 hours or overnight before serving.
Decorate with the sliced fresh strawberries and fresh mint leaves on the top before serving.
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