Tiramisu with Plougastel strawberries.
At the end of winter, we always look forward to them. The ones we put in the greenhouse so we can pick them as quickly as possible, putting squash and cabbage to shame and sweetening our mouths. Strawberries.
If there's one fruit I've rediscovered while living in Brittany, it's the strawberry. More specifically, the Plougastel strawberry. Small, one bite, sweet as can be, a real treat.
Today I'm sharing a recipe for a strawberry tiramisu, perfect for ending a weekday or weekend meal, easy to make. The recipe comes from the blog Mes délicieuses Créations, and it's delicious.
INGREDIENTS :
1 kg strawberries
1 large packet of boudoir cookies
3 egg yolks
130 g sugar
55 g water
250 g mascarpone
270 g full-fat cream (30% M.F.)
1 tablespoon liquid vanilla
1 small bowl of milk
1 teaspoon liquid vanilla
PREPARATION :
Whip the yolks with a mixer until frothy.
Place the water and sugar in a saucepan and cook the syrup to 116 degrees.
Drizzle syrup over yolks while beating. Beat for 5 mins, the mixture should DOUBLE in volume. This is called bombe batter.
In another chilled food processor, beat the mascarpone, vanilla and cream. This should also DOUBLE in volume and form a bird's beak on your whisk.
Pour this mixture over the bombe dough and mix gently.
Add the teaspoon of liquid vanilla to the small bowl of milk. Soak the boudoirs one by one, arranging them in the dish as you go. Make a first layer.
Add a layer of cream and diced strawberries.
Make a second layer of boudoir cookies and cream.
Before serving, cut strawberries in half and decorate your tiramisu.
Serve chilled