70 min.
Tiramisu with strawberries and white chocolate
A fresh and delicious version everyone will love
The combination of delicious strawberries from Val Venosta and precious white chocolate shavings results in an irresistible dessert. The fresh reinterpretation of the classic traditional dessert is also perfect for children and tastes best on warm summer evenings.
35 min.
Ingredients
for 1 baking dish (approx. 25 x 20 cm)
for the cream
100 g white chocolate
250 g mascarpone cheese
250 g ricotta cheese
250 g plain yoghurt
85 g sugar
1 tsp. lemon juice
furthermore
600g strawberries from Val Venosta
2 tbsp. lemon juice
approx. 150 g butter biscuits
white chocolate shavings for decorating
for the cream
100 g white chocolate
250 g mascarpone cheese
250 g ricotta cheese
250 g plain yoghurt
85 g sugar
1 tsp. lemon juice
furthermore
600g strawberries from Val Venosta
2 tbsp. lemon juice
approx. 150 g butter biscuits
white chocolate shavings for decorating
Preparation
To prepare the tiramisu with strawberries and white chocolate, chop white chocolate and set aside. Mix mascarpone with ricotta in a bowl until creamy. Add yoghurt, sugar and lemon juice and mix well. Stir in the chopped white chocolate and place the cream in the fridge.
Wash the strawberries and cut them into slices. Set aside 450 g of sliced strawberries and blend the remaining ones with lemon juice.
Spread 1-2 tablespoons of cream on the bottom of the baking dish and then make a first layer with butter biscuits. Spread half of the blended strawberries and half of the mascarpone and yoghurt cream on the biscuits. Then make a layer with sliced strawberries.
Repeat all steps: make another layer of biscuits, distribute the remaining blended strawberries and then the remaining cream and finally place the strawberry slices on top. Finish by sprinkling the strawberry tiramisu with white chocolate shavings. Cover with cling film and put in the fridge for at least 3 hours before serving.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
