Monday, November 15, 2010

Strawberry Tiramisu Cake

By: Jun Jun de Guzman

Strawberry Tiramisu Cake
Here’s a pretty and summery tweak on the classic Italian dessert. It’s a caffeine-free recipe but nonetheless yummy. Another option: Substitute ladyfingers for sponge cake.

Yield one 9-inch cake

1 pack ladyfingers
1/2 kilo strawberries, sliced (set aside some for decoration)
2 tablespoons sugar
2 tablespoons water
3 egg yolks
1/2 cup sugar
1 cup mascarpone cheese
2 cups heavy cream
2 tablespoons confectioners’ sugar
3 egg whites
2 tablespoons sugar

1  Place a 9-inch cake ring on top of a baking sheet. Line the bottom of the cake ring with a round piece of foil. Arrange ladyfingers on the bottom. Set aside.

2  Over low heat, cook sliced strawberries with sugar and water until syrupy.

3  Pour the syrup on the ladyfingers. Purée
the softened strawberries with a hand blender. Set aside.

Beat the egg yolks and sugar over simmering water until warm. Add the mascarpone cheese and continue mixing until smooth. Add the puréed strawberries.

5  In a metal bowl, whisk heavy cream and confectioners’ sugar until soft peaks. Set aside.

6  In another bowl, beat egg whites with sugar until soft peaks form.

Fold whipped cream into the egg yolk mixture, then fold in the egg white mixture until smooth. Pour mixture over the ladyfingers; smoothen the top with a spatula. Refrigerate the cake for 4 hours or until set. Decorate with more strawberries.

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