Strawberry Sakura Tiramisu
This strawberry sakura tiramisu recipe puts a fresh spin on the classic Italian dessert with springtime flavors inspired by Japan. The combination of strawberries and cherry blossoms adds a light, fragrant touch—perfect for a refreshing and indulgent dessert!
- Author
- iRASSHAi
- Prep Time
- 24 hours
- Cooking Time
- 30 minutes
- Servings
- 6
- Category
Dessert
- Kitchen
- Italian-Japanese
Ingredients
- 250 g mascarpone
- 5 tablespoons of sugar
- 5 cl of whipped cream
- 1 package of Pavesini or ladyfingers
- 3 eggs
- 5 tablespoons of strawberry purée
- powdered sakura
Directions
- Crack the eggs and separate the whites from the yolks.
- Beat half the sugar with the egg yolks until frothy.
- Stir the mascarpone into the egg yolk and sugar mixture and mix until smooth.
- Beat the egg whites until stiff peaks form, adding the remaining sugar, then gently fold them into the mascarpone cream using a spatula, adding the sakura powder to give the dessert a light pink hue.
- Quickly dip the Pavesini cookies into the strawberry purée. They should be moistened but not soggy.
- In a deep dish, arrange a layer of pavesini and cover with mascarpone cream.
- Repeat the process, alternating layers of soaked cookies and cream, and finish with strawberries on top.
- Let it chill in the refrigerator for 2 hours.
- Just before serving, sprinkle the tiramisu with sakura powder
