A quick recipe for a light gluten free Italian dessert with strawberries. Ladyfinger pastries (savoiardi) are dipped in self-made strawberry syrup and no coffee is used in this recipe.
Ingredients for Tiramisu:
600 gr fresh strawberries
500 gr of mascarpone
300 gr of gluten free ladyfinger pastries (savoiardi)
400 gr of cold crème fraîche 30%
1 spoon of sugar powder
Ingredients for strawberry sirup:
200 ml water
150gr strawberries
2 spoons of brown sugar
1/2 juice of lime (optional)
First, wash and cut the strawberries for a syrup into slices. Add them into water and sugar and boil it for 5 minutes. Let the syrup get cool.
Whip cold crème fraîche mixed with sugar powder and mascarpone cheese till it becomes thick & creamy.
Cut ladyfinger pastries according to your form cake, dip them in the cold strawberry syrup for a second (any longer would make them melt and break) and place them in the cake form. I use Schär gluten free savoiardi. For this tiramisu I needed 1,5 boxes of Schär savoiardi.
On the layer of dipped ladyfinger pastries put a layer of sliced strawberries and a layer of tiramisu cream. Then again one layer of ladyfinger pastries and strawberries and finish with a tiramisu cream.
Put tiramisu in the fridge for at least 3-4 hours or over night (even better).
Decorate tiramisu with sliced strawberries just shortly before serving.
Enjoy!
Cheers,
Celeste
Manific!!!!!
Manific. Thank you. Very nice!