Strawberry Tiramisù

As we leave behind the unpleasant cold of the past winter, we yearn for a fresher, even more delicious tiramisù than the traditional one with coffee and mascarpone. In short, the traditional version of tiramisù is right for winter, while in summer with the arrival of the warm weather you should try something fresh and different. Therefore, we leave behind coffee and cocoa, and instead make a strawberry tiramisù. It is certainly fresh and tasty, ideal for children because it has no coffee, and lovely simply as a tasty snack, or as a nutritious dessert for a lunch party. Are you ready to make strawberry tiramisù and leave your guests speechless?

Wash the strawberries, cut them into small pieces and leave to marinate with a few teaspoons of sugar and a little lemon juice for at least 1 hour (if you’re in a hurry, instead of leaving them to marinate you can take 1/3 of the strawberries and blend them). Meanwhile, prepare the creamed mascarpone. Divide the yolks from the egg whites. Beat the yolks with sugar until they become frothy and light. Now add the mascarpone and mix gently. Beat the whites until stiff and mix them into the mixture. Chop the sponge fingers into small pieces. Remove the strawberries from their juice and pour the juice into a bowl with the sponge fingers (or if you blended the strawberries, add the puree instead). Transfer some of the sponge finger mixture into a small glass. Pour over a little creamed mascarpone. Finally, pour over some of the chopped strawberries and decorate with a little fresh mint. If you want, you can make the whole thing in a larger container, with more layers of sponge fingers, cream and strawberries.