Strawberry Pimm's Tiramisu. What ingredients could be more British, especially in the summer? I've always loved Tiramisu but I had a bottle of Pimm's in the cupboard and fabulous strawberries so it was time for a new twist. Unlike my other more traditional Tiramisu this version uses Mascarpone and eggs. It's best made a day in advance so it's perfect for entertaining. You could also serve it in individual glass dishes.
Whisk the sugar and egg yolks together until creamy and then mix in the mascarpone.
Whisk the egg whites in a very clean, dry bowl until stiff. I always turn it upside down to check. Fold it into the mascarpone.
Wash the strawberries and cut into quite small pieces. Let them drain on kitchen paper then stir into the mascarpone mixture.
Put one third of the mascarpone mix on the bottom of a dish. Briefly dip each sponge finger in the Pimm's and lay half in the dish then repeat and smooth off the top layer. Refrigerate overnight and then decorate with grated chocolate and chocolate curls if liked.
Which do you prefer? The traditional version or my Strawberry Pimm's Tiramisu?
Strawberry Pimms Tiramisu
- 200 g sponge fingers about 30
- 1 kg mascarpone
- 40 g sugar
- 3 eggs
- 200 ml Pimm's
- 100 g white chocolate grated
- 300 g strawberries chopped
- Whisk the sugar and egg yolks together until creamy and then mix in the mascarpone.
- Whisk the egg whites until stiff and then fold into the mascarpone.
- Fold the strawberries into the mascarpone mixture.
- Put one third of the mascarpone mix on the bottom of a dish and cover with a layer of sponge fingers briefly dipped individually in the Pimm's.
- Repeat with another layer of mascarpone, fingers and final layer of mascarpone.
- Refrigerate overnight and then decorate with grated chocolate and chocolate curls if liked.