Strawberry tiramisu

Strawberry tiramisu is a truly indulgent layered sponge cake with a light cream and plenty of fresh strawberries. It’s a delightful dessert – perfect for the upcoming Mother’s Day. Not overly sweet, beautifully moist, and filled with a melt-in-the-mouth tiramisu-style cream, strawberry jam, and fresh fruit. Finished with a dusting of cocoa, just like the classic Italian dessert. For a twist, this version skips the traditional coffee flavour – coconut liqueur takes its place instead. Absolutely irresistible.

Ingredients for the sponge:

• 4 large eggs
• 2/3 cup caster sugar
• 135 g plain flour
• 55 g potato starch (or cornflour)

All ingredients should be at room temperature.

Separate the egg whites from the yolks and whisk the whites until stiff peaks form (being careful not to overwhisk). Towards the end, gradually add the sugar, one tablespoon at a time, whisking well after each addition. Then add the yolks one by one, continuing to whisk. Sift the flour and starch directly into the egg mixture. Gently fold in using a spatula or whisk until just combined (do not use a mixer).

Line a 32 x 22 cm baking tin (approx. 6 cm deep) with baking paper. Transfer the batter, level it, and bake at 170°C for about 20 minutes, or until a skewer inserted comes out clean.

Remove the hot sponge from the oven and drop the tin from a height of about 30 cm onto the floor (this helps prevent collapsing). Leave to cool completely at room temperature, then slice horizontally into two layers.

Ingredients for soaking mixture:

• 50 ml coconut liqueur
• 50 ml water

Mix together.

Ingredients for tiramisu-style cream:

• 7 egg yolks (from large eggs)
• 175 g caster sugar
• 40 ml coconut liqueur
• 600 g mascarpone, chilled
• 525 ml double cream, chilled

Place a heatproof bowl over a pan of gently simmering water (bain-marie). Add the yolks, sugar, and liqueur. Whisk with a hand mixer until the mixture thickens and becomes light and fluffy (this may take up to 15 minutes). Remove from heat and continue whisking for 2 minutes until slightly cooled. Leave to cool completely.

In a mixing bowl, briefly beat the mascarpone until smooth, then add the yolk mixture and mix until combined. In a separate bowl, whip the double cream and gently fold it into the mascarpone mixture.

Additionally:

• 400 g strawberry jam (preferably smooth)
• 600 g fresh strawberries
• cocoa powder, for dusting

Assembly:

Place the first sponge layer back into the tin and soak with half of the coconut mixture. Spread over half of the strawberry jam, then arrange half of the sliced strawberries on top.

Divide the cream into two portions. Spread one portion over the strawberries and smooth the surface. Place the second sponge layer on top, soak with the remaining mixture, spread with the rest of the jam, and add the remaining sliced strawberries.

Cover with the remaining cream and smooth the top. Chill in the fridge overnight. Before serving, dust with cocoa powder. Store in the fridge.

Enjoy!