Ingredients
Tiramisu
savoiardi biscuits
28pc
mascarpone
250g
8.75oz
1cup
16.75tbsp
whipping cream
250g
8.45fl oz
powdered sugar
120g
4.20oz
0.48cup
8tbsp
strawberries
300g
10.50oz
1.20cup
20tbsp
sugar
20g
0.70oz
1.34tbsp
almnond petals
50g
1.75oz
3.35tbsp
Method
- Wash the strawberries, dry them with a towel and puree with a blender.
- Add sugar to the puree, put it over the heat and bring to the first bubbles. Let it cool.
- Whip chilled cream with powdered sugar and mascarpone until smooth.
- Dip each savoiardi biscuit in strawberry puree. Arrange the biscuits in rows. (*I used a square detachable mold, it turned out 2 rows of 7 pcs.)
- Spread half of the cream on top.
- Repeat these steps one more time and form the second layer.
- Put the dessert in the fridge for at least 4 hours. Sprinkle the top with toasted almonds.
