The first step in this decadent strawberry tiramisu recipe is to remove the stems from all strawberries before slicing them into quarters.
Cook the sliced strawberries in a pot on medium-high heat. After stirring with your wooden spoon, add half of the white sugar and 5 tablespoons of water to the pot before stirring again.
Once the strawberries come to a low boil, add in 5 more tbs of water. Repeat until you have added another 20 tbsp of water (in total) until the juicy strawberries are "swimming" and covered in liquid.
Check that the strawberries are nice and soft by pressing on them. Then, place your strainer in a deep bowl so you can pour the strawberries in and easily separate the juice.
Add the soft strawberries back into the pot and blend them with an immersion blender until you have a smooth coulis.
Move the strawberry coulis into a pitcher, cover with cling wrap, and add it to the fridge with the strawberry liquid. You’ll be using these in between layers of your strawberry tiramisu.
Put a tall pot on the stove with a small amount of water on high heat.
Grab two large bowls (one for egg yolks and one for egg whites) and separate all five eggs.
Take your boiling water off the stove and place the bowl of yolks on top with the remaining sugar.
Mix with an electric mixer for about one minute, then remove from heat.
Blend at room temperature until you reach a thick, cream consistency making sure to scrape the edges of the bowl.
It’s important to do the egg whites last so you can mix them immediately. Place the bowl on top of the hot pot and beat for one minute, then remove from heat and mix until you get a fluffy, foamy consistency.
Add the mascarpone (aka Italian cream cheese) into the egg yolk mixture. Don't forget to taste the extra bite of mascarpone on the spoon!
Mix the yolks and mascarpone on low first, then switch to a faster speed until you have a thick, smooth cream. Scrape in the egg whites gently and fold using a spatula.
To Assemble the Strawberry Tiramisu
Add another 5 tablespoons of water into the strawberry juice and mix. Have your Savoiardi ready to dunk in the juice; dip them for about 2-3 seconds on each side.
Place each biscuit sugar side down into the pyrex pan until the bottom is covered. Press down on each biscuit; it's okay if they slightly break.
Add a layer of the mascarpone mixture, spreading it into each corner with a spatula. Then, spoon lines of strawberry mixture on top so each piece gets a generous amount, finishing with grated white chocolate.
Repeat steps 2-3 for a second layer then cover with plastic wrap and leave the strawberry tiramisu in the fridge overnight (I know it’s hard!).
The strawberry tiramisu is now set and ready to decorate. Remove the green section from the remaining strawberries and slice them thinly.
Try to line the strawberries up with the lines of coulis, though you can be as creative as you want with this part.
The final touch is adding mint leaves to the top before slicing along the strawberry lines.
E ora si mangia, Vincenzo’s Plate….Enjoy!