Strawberries & Cream Tiramisu
Serves 8
Total estimated cost: £15.25
For the strawberry coulis:
• 2 x pack Del Monte Frozen British Strawberries (600g)
• The juice of 1 lemon
• 2 tbsp caster sugar
For the vanilla whipped cream:
• 600ml double cream
• 50g caster sugar
• 2 tsp vanilla extract
• 250g mascarpone
• 225g Savoiardi sponge fingers
• 400g fresh British strawberries, hulled
and sliced
Equipment:
-
25cm x 25cm square dish, blender, electric whisk preferable
Method:
- Add Del Monte Frozen British Strawberries to a large saucepan along with the lemon juice, caster sugar. Cover the saucepan with a lid and place over a low-medium heat for about 10 minutes and allow the strawberries to thaw and eventually begin to simmer. Lower the heat and simmer the strawberries for a further 5 minutes, or until they are soft, then remove the saucepan from the heat and set aside to cool to room temperature.
- In a large bowl, whisk the cream with the caster sugar and vanilla extract until soft peaks form, then gently fold through the mascarpone.
- When the strawberries have cooled to room temperature, blitz in a high-speed blender until you have a smooth coulis.
- Pour about 1cm of strawberry coulis into the base of a 25cm x 25cm dish, then lay the trifle sponges across the top, pushing them down into the coulis a little. Cover with more coulis and spoon over the whipped vanilla cream. Top with a layer of sliced strawberries and repeat the process once more to fill the dish.
- Cover and transfer to the fridge for at least 2 hours or, ideally, overnight for the sponge fingers to soften and soak up the coulis.
- Remove from the fridge about 20 minutes before serving.