August 26, 2015 — Birthday Party
‘…which will impress at any party. If you try this, let us know how it went and what your guests thought!’
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50-60 pavesini biscuits – or 25-30 savoiardi biscuits
4 punnets of strawberries 400g. each
5 tbs caster sugar
Juice of half a lemon
300ml double cream
4 egg yolks
100g caster sugar
2 tbs marsala
1 tsp vanilla extract
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Eureka – Strawberry Tiramisu!
There is a glut of strawberries in the UK this year – they are going fairly cheap in the supermarkets – consequently a few punnets always seem to be hanging about in our fridge. Meanwhile, we also had a ‘glut’ of another type at home: Savoiardi biscuits (the result of overbuying). So I think – hey, why not combine the two? Strawberries and Savoiardi in the style of a tiramisu.
Brilliant! Is this an original thought? Have I witnessed the birth of a unique recipe? Surely nobody could have thought of a strawberry tiramisu – could they?
What is the word for not wanting to see if anybody has ever thought of an idea by resisting the urge to search online for fear that the idea will be emblazoned over the screen a hundred times, thereby cruelly dismissing the originators hopeful ambition? The German language could have one; it is the opposite of ‘schadenfreude’? i.e. not gloating over the misfortune of others – but dreading the fortune of others…
There are indeed hundreds of strawberry tiramisu’s. Here is my recipe to add to the list.
This needs to be made a day in advance.
I have made this twice this year. The first used the principle of dipping Savoiardi biscuits in a simple coulis of macerated strawberries and sugar. The cream mixture was made using whipped double cream. In between the layers I mixed about a quarter of bought custard to a volume of cream. On the top I used whipped cream. The problem with this method is that the strawberry coulis is far more viscous than the coffee used in a traditional tiramisu and does not soak into the biscuits. So I poured extra coulis over the biscuits hoping for absorption overnight. The end result was certainly delicious, but rather resembled a refined trifle. The second version (above) used lighter pavesini biscuits (from Italian delicatessens) dipped in a strawberry juice strained from a coulis. The cream mixture uses mascarpone and egg yolks as per usual. The result is just like a tiramisu. It is also a real ‘pick-me-up’ as it also gives the same buzz as the coffee version. I found the pavesini biscuits make a much lighter pudding – but they lack the structural backbone of a Savoiardi. You could build with less cream in the layers and add an extra biscuit layer.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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