Strawberry and lime tiramisu

As much as I like the classical version of tiramisu, with coffee and chocolate, I find this strawberry tiramisu absolutely delicious, and ideal for the summer. The first time I made strawberry tiramisu, several years ago, I used lemon juice, but although it works well I now prefer using lime juice – it’s milder and sweeter than lemon juice, and it complements strawberries just perfectly.

I prefer using Pavesini biscuits (thin, crisp and light Italian biscuits made with flour, sugar and eggs) as a base for my tiramisu, but when I can’t get hold of them I use ladyfingers biscuits; sponge cake will work, too, cut into slices about 1 cm thick .

I like making individual portions of tiramisu, served in glasses – they look extremely pretty, and they’re much easier to serve. It’s best to make tiramisu a few hours in advance; while it’s resting in the fridge, tiramisu becomes firm and all flavours fully develop. All ingredients should be as fresh as possible, and tiramisu should be eaten within a day – but that’s never a problem in my house

Strawberry and Lime Tiramisu – makes 4 portions

250 gr mascarpone cheese

1 large egg

125 ml whipping cream

50 gr vanilla sugar

1 tsp vanilla extract

200 gr fresh strawberries, plus 3 to garnish

Juice of 2 limes

3 tablespoons vanilla sugar

250 gr Pavesini biscuits (or Ladyfingers biscuits, or sponge cake).

Wash 250 gr strawberries, remove hull and slice; put in a bowl with two tablespoons of vanilla sugar and the juice of two limes. Let rest for a couple of hours, until the sugar is completely dissolved. Hull and halve remaining 3 strawberries.

In a bowl, whisk egg yolk with vanilla sugar until pale and creamy; add vanilla extract and mascarpone cheese, and beat until it forms soft peaks, and it’s well combined.

In a separate bowl, whisk egg white until stiff; in another bowl, whip cream. Gently add whipped cream and egg white to the mascarpone mixture, until combined.

Arrange a layer of biscuits at the bottom of each glass; pour over the biscuits a couple of teaspoons of strawberries with their juice.

Pour a few teaspoons of mascarpone mixture over the strawberries, then add another layer of biscuits, one of strawberries, and end with a thick layer of mascarpone mixture.

Garnish with half a strawberry and some lime peel. Let the strawberry & lime tiramisu rest in the fridge for at least 3 hours before serving.