I write to you live and direct from Milan, where I spent the weekend ! Well actually, not quite because at the time it is, I’m on the way back, and yes, it should be well to return to… Well, whatever it is, the preparation of this long weekend in Italy has given me the desire of tiramisu that I have been able to satisfy… ��
It was a long time that I hadn’t cooked this dessert but I’m glad to me back with this tiramisu strawberry and speculoos ! I don’t know what you think, but I find that it fits in perfectly with the season. Strawberries are already there and fragrant, and at the same time as it has not yet been very hot, the small side speculaas brings this side cocooning very pleasant…
And as I am delighted to be able again to eat the eggs, I already have in mind for my next version of tiramisu, which will be more classic. But I have been so successful that I want to get back into it again… Yes, I know, a little bit of self-satisfaction is sometimes well, no false modesty on this one… ��
Tiramisu strawberry and speculoos
To 4 Save Print Ingredients
- 16 cookies speculaas
- 500 g strawberries
- 250 g mascarpone
- 2 small eggs
- 20 g of powdered sugar
- 1 hint of vanilla
- Mix the egg yolks and the sugar until they whiten.
- Add the mascarpone and the vanilla to the preparation and mix until everything is homogeneous.
- Beat the egg whites until firm and add them delicately to the mixture last.
- Book at least 8 strawberries and mix the rest to make a coulis.
- Crush the biscuits speculoos and spread in the bottom of 4 glass cups (you can reserve a bit for decoration). Pour the strawberry coulis over the top.
- Cut the strawberries into 2 lengthwise and place 4 halves in your verrines so that we can see the heart on the walls (see photos).
- Pour your cream in centre and sprinkle of powder ginger, or cocoa if you prefer.
- To cool at least 2 hours, overnight is even better.