- 500g mascarpone cheese
- 3 egg whites
- 2dl cream (30% fat)
- sugar according to your taste
- 150g white chocolate
- 500g frozen strawberries
- fresh strawberries for decoration
- ca. 300g (1,5 package) Savoiard-cookies
- Thaw the frozen strawberries. Strawberries have to keep their form but you need to get some strawberry juice out of them.
- In a bowl whisk egg whites to a fluffy, semi-hard foam. Add some sugar (not too much, you can add it later when you combine all ingredients).
- Whip the cream in another bowl and add some sugar (not too much).
- Blend the whipped cream and egg white foam with mascarpone to a smooth and fluffy creamy like mixture. Taste and add sugar according to your taste.
- Now make the tiramisu: Take a medium size (see-through) form and place Savoiard-biscuits on the bottom of the form. Bottom must be fully covered.
- Place strawberries and the juice on top of the Savoiard-biscuits. More juice makes the cake even better.
- Melt the white chocolate and pour it over melted strawberries.
- Cover everything with a layer of mascarpone mixture.
- Decorate with fresh strawberries and white chocolate. Set the form to the fridge until serving. Cake is even better after a few hours or on the next day when the Savoiard-biscuits have sucked the strawberry juice.
Our philosophical thoughts of the recipe:
Oh-la-laa! Strawberries and mascarpone; great simple ingredients and no oven – so easy and oh so delicious. This cake serves about six persons. We have made this cake already a couple of times and it’s always a joy to eat it with a good company. The feedback of the taste is always delighted ‘oohs’ and ‘aahs’ – no exceptions.
A big thank you of this recipe is dedicated to my very dear Aussie-family :)