- 500g strawberries
- 600ml thickened/heavy cream
- 300g mascarpone cheese
- 1 tsp vanilla bean paste
- 2 tbsp Cointreau (optional)
- 100ml orange juice
- 4 tbsp caster sugar
- 2 tbsp icing sugar plus more for serving
- 2 pieces of sponge cake (10x15cm) or 16 savoiardi biscuits
Finely chop ¾ of the strawberries. Place chopped strawberries, orange juice and caster sugar into a small sauce pan. Simmer on a medium heat until strawberry dissolves.
Using a hand blender puree the mixture. Place mixture onto a brownie pan and allow to cool.
In a medium bowl, beat the cream until soft peaks form. Add the icing sugar, vanilla bean paste and mascarpone. Beat until well combined.
Get the serving tray or glasses ready
Cut the sponge or savoiardi to fit the serving tray or glasses. Place the sponge fingers into the strawberry mixture and allow to sit for 30 seconds each side.
Layer the biscuits at the bottom of each glass or tray, top with a dollop of the strawberry mixture (if making the adult version drizzle some Cointreau onto the biscuits), top with cream. Repeat to produce another layer, and until you have no more biscuits left.
Refrigerate for at least 2 hours.
Thinly slice the remaining strawberries and layer on top of tiramisu. Before serving, dust with icing sugar.
Kids in the kitchen can:
• Measure the ingredients
• Beat the cream and mascarpone together
• Coat the sponge with the strawberry mixture
• Arrange the strawberries
• Pipe the cream on top
• Older kids (10+) may also slice the strawberries
Recipe by Westinghouse