The month of April is synonymous with the imminent return of sunny days, but also (and above all) strawberries! The first ones appear at the end of March, but the Easter weekend is the real kick-off of the season for this red fruit. Greatly appreciated by young and old, we look forward to tasting strawberry treats again every year. Excellent with just a little sugar, they can also be made into delicious desserts. Pavlova, panna cotta and tart and become essentials throughout the strawberry season. It is also an opportunity to revisit certain great classics such as Tiramisu !
No more biscuits soaked in coffee, we bring a little freshness with a few gariguettes. We also replace the cocoa with speculoos which goes perfectly with this spring fruit. This culinary masterpiece is by Malika Oualli, the food influencer nicknamed Mes_délicieuses_creations on Instagram. For those who do not dare to give in to the temptation of her incredible dessert, the cook has other arguments, and not the least, in stock. Contrary to what one might imagine, this dessert is very easy to make and lighter than the traditional recipe. How is it possible ? Thanks to a secret ingredient…
The recipe for this super delicious tiramisu without eggs
Is tiramisu without eggs possible? Of course ! Just add Greek yogurt to your preparation. Your recipe will be more lightened and your cream is much smoother. Here’s a little tip from culinary content creator Mes_délicieuses_creations to make your content lighter and more digestible. strawberry and speculoos tiramisu. This is an excellent dessert to share with the family on a nice day. If the weather doesn’t have any of this on the agenda, there’s nothing stopping you from enjoying it anyway, it will surely make it come. Either way, you’re going to enjoy it!
The list of ingredients for 6 people:
- 250 g of mascarpone
- 1 vanilla pod or (1 teaspoon liquid vanilla)
- 250 g of whole liquid cream
- 2 Greek yogurts of 125 g each
- 180 g sweetened condensed milk
For the strawberry puree:
- 280 g frozen strawberries (or fresh if you can find them)
- 60 g of brown sugar
- 1 tablespoon of lemon juice
For the decoration and interior of the tiramisu:
- 1 large punnet of strawberries
- 1 packet of chopped speculoos
- 1 packet of spoon biscuits
The recipe steps:
- Start by preparing the strawberry puree. To do this, heat a saucepan with the frozen strawberries, sugar and lemon juice. Mash the fruit using a fork until you obtain a semi-liquid puree. Bring everything to a boil then leave to cool.
- Then prepare the mascarpone cream. In the mixer bowl, mix the mascarpone, liquid cream, condensed milk and vanilla (scrape out the vanilla pod if using it). Whip your preparation until you obtain a light foam texture, similar to shaving cream.
- After whipping the cream, gently mix the Greek yogurts with the whipped cream.
- Take a 20 cm diameter dish and place a layer of biscuits lightly soaked in milk.
- Pour a layer of mascarpone cream and yogurt over the biscuits.
- Add a layer of strawberry puree on top of the cream.
- Place pieces of fresh strawberries on the strawberry puree and sprinkle with chopped speculoos to cover the entire surface of the dish.
- Refrigerate your tiramisu overnight so that it solidifies and the flavors mix. Before serving, decorate your dessert with sliced fresh strawberries.
When is strawberry season?
You might not know, but there are over 600 varieties of strawberries. We harvest them between the beginning of April and until June. The season is therefore very short, so you should make the most of it. Some years, you can find them on the stalls from March and until July for the later ones, but it remains quite exceptional. The majority of the French harvest comes from the Nouvelle-Aquitaine, Auvergne-Rhône-Alpes and Provence-Alpes-Côte d’Azur regions. If you are a big fan of this red fruit, we advise you to never miss an opportunity to taste it!