Light and luscious strawberry tiramisu
Are you craving a light summer dessert that doesn’t compromise on indulgence? This strawberry tiramisu without mascarpone promises a velvety texture and refreshing flavors. Simple, budget-friendly, and perfect for al fresco dining, it quickly becomes a go-to favorite.
Ingredients for 6 servings
– 400 g fresh strawberries (preferably organic)
– 400 g plain yogurt
– 24 ladyfinger cookies
– Juice of 1/2 lime
– Seeds from 1/2 vanilla bean (or 1/2 teaspoon of vanilla extract)
– 100 g brown sugar
– 5 extra-fresh eggs
– Fresh mint leaves for garnish
Step-by-Step preparation
1. Begin by rinsing the strawberries and patting them dry with a clean kitchen towel. Reserve 6 beautiful strawberries, slicing them for garnish later. Dice the remaining strawberries into small pieces.
2. Separate the egg yolks from the whites. In a mixing bowl, whisk the yolks with 50 g of brown sugar until the mixture is pale and creamy. Gently fold in the plain yogurt until well combined, then chill this mixture in the refrigerator.
3. Prepare a coulis by blending 200 g of strawberries with the lime juice, the seeds from the vanilla bean, and 50 g of brown sugar. Blend until thick and smooth, then set aside.
4. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the whites into the yogurt mixture using a spatula. Add 2 tablespoons of the coulis to give the mixture a lovely pink hue.
5. Quickly dip the ladyfingers in the coulis and arrange them in a single layer at the bottom of a gratin dish or in individual serving glasses. Spread half of the yogurt mixture over the cookies, followed by half of the diced strawberries.
6. Repeat the layers: another layer of dipped ladyfingers, the remaining yogurt mixture, and the rest of the strawberries. Smooth the top and arrange the reserved strawberry slices for decoration. Cover and refrigerate for at least 4 hours, preferably 5, to achieve a melt-in-your-mouth texture.
Tips, variations, and storage
– For an extra burst of flavor, grate some lime zest over a few layers. The acidity beautifully complements the strawberries.
– If you want to lighten the recipe even further, opt for 0% fat yogurt. The dessert remains indulgent while gaining a lighter touch.
– Feel free to swap some of the strawberries for other seasonal berries. If you prefer a different texture, boudoirs or cat tongue cookies can also be used.
– Note on food safety: This recipe uses raw eggs. Use very fresh or pasteurized eggs if you have concerns. Store the tiramisu in the refrigerator and consume it within 24 to 48 hours.
– For a visually appealing finish, add a few mint leaves just before serving; the aromatic contrast is delightful.
Why replace mascarpone?
Substituting mascarpone with plain yogurt makes this strawberry tiramisu less rich while maintaining a pleasing creaminess. The yogurt adds a refreshing lightness, resulting in a more digestible dessert without sacrificing enjoyment.
Ready to give it a try?
This straightforward recipe demands little effort yet delivers a stunning presentation at the table. Your guests may find themselves coming back for seconds!
