Strawberry Tiramisu Cake — an unusual take on a classic dessert

No one in their right mind would say no to a tasty tiramisu. But as tasty as this dish may be, we often want something that looks a little bit special. With the help of a springform pan, this is easily achieved. Just add some fresh strawberries on top — and you'll have created a cute and fruity spin on a classic that anyone would enjoy for dessert.

You'll need:

For the filling:

  • 1½ cups mascarpone
  • ⅓ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla flavoring
  • 5 tbsp warm milk 
  • 3 sheets gelatin
  • 5 fl oz whipping cream 
  • 7 oz strawberries, chopped

For the sponge cake base:

  • 2 eggs
  • ⅖ cup sugar
  • ⅖ cup flour
  • ⅓ cup cornstarch
  • 1 tsp baking powder

In addition: 

  • 1.7 fl oz cold espresso
  • 3½ cups whipped cream

For the decoration:

  • white couverture chocolate
  • red food coloring
  • 18 - 19 ladyfingers
  • 3.5 oz strawberries, chopped in half
  • some mint leaves

Here's how:

  1. Beat the mascarpone, sugar, lemon juice and vanilla flavoring into a cream. Dissolve the already softened gelatin in the milk while stirring. Then stir the milk into the mascarpone mix before folding in the whipped cream. Finally, fold in the strawberries.
  2. To make the sponge cake base, first beat the eggs and sugar together until they are frothy. Next, add the rest of the ingredients, then pour the mixture into a small springform pan and spread it out flat. Then bake for 20 minutes at 390°F.
  3. Remove the cooled sponge base from the pan and cut it into three equally thick layers. Separate the layers and dab the bottom one with some espresso. Then spread half the mascarpone mix on to the sponge. Repeat all these steps with the second layer of sponge. Place the third layer on top of the rest of the cream and then dab it with espresso too. Then leave the cake to cool for 30 minutes.
  4. For the first part of the decoration, cover the cake evenly with more whipped cream that has been beaten until it is stiff.
  5. Melt the couverture chocolate over a waterbath and dye it with some food coloring to produce a baby pink color. Dip the ladyfingers about a quarter of the way into the chocolate and then let it dry. For this, you can stand the ladyfingers in cups, glasses or even an ice cube tray in the fridge. Place the biscuits with the hardened chocolate around the edge of the cake, until it is completely covered. Then decorate the top with strawberries and a little mint.

Maybe you're preparing this beautiful cake for that special someone? This sweet declaration of love will leave them in no doubt about how you really feel!


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