Strawberry Tiramisu a Sweet, Delicious Dessert

Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!

This recipe is found in the cookbook Provence Food and Wine: The Art of Living, filled with simple to make Provencal recipes and tempting photography by François Millo.

Strawberry Tiramisu

Tiramisu is not quite pudding, not really a flan, definitely not a cake, but absolutely delicious. However, the best thing about this recipe is how easy it is to prepare, and it can be made in advance.

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Prep Time 20

Total Time 20

Course Dessert

Cuisine French, Provencal

Servings Servings

Ingredients

For the Strawberry Tartar:

1 cup strawberries sliced
1 tbsp sugar
juice of ½ lime

For the Tiramisu:

3 eggs
½ cup sugar
8 oz (227 g) Mascarpone
½ cup pistachios shelled, unsalted, toasted, and chopped
1 ½ tbsp cocoa powder for dusting

Instructions

To make the Strawberry Tartar:

In a bowl, combine the strawberries, sugar, and lime juice. Set aside.

To make the Tiramisu:

Separate the yolks and the whites.
In a small bowl, beat the yolks with half the sugar until thick and white.
In a medium bowl, beat the whites with the remaining sugar to soft peaks.
Combine the yolks and the whites, then fold in the mascarpone.
In 4 mason jars, place 1 tablespoon of the mascarpone mixture, then some strawberries, more mascarpone, a layer of pistachios, and finish with a layer of mascarpone. Refrigerate until ready to serve.
Before serving, dust the surface with the cocoa powder.
Serve chilled.

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Strawberry Tiramisu a Sweet, Delicious Dessert