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.

4  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.

7  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.

Photography by Ocs Alvarez

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