Strawberry Tiramisu and Time for Vacation!

The day has finally come when I can load my packed-to-the-brim suitcases onto a plane and fly off toward the sun. You have no idea how happy I am about this trip. Not only because of the time with my loved ones, the sun, and doing absolutely nothing. Also because of the wonderful views, the sightseeing and, of course, indulging in Spanish food. I hope I'll manage to report back now and then on what I'm up to :) But a vacation is a vacation, so there may be longer breaks between posts.

In the meantime, I'm leaving you with a dessert. Unfortunately it's not a Spanish dessert, but it comes from an equally sunny and aromatic country. And with that, I say see you at the next delicious post!

Strawberry tiramisu is one of my favorite desserts in a version with seasonal fruit. Most of the time I see strawberry tiramisu made with pieces of fruit. Because the original tiramisu contains no chunks at all, and is creamy and delicate, I decided to blend the strawberries and pour the resulting puree over the tiramisu cream. And unfortunately, though for me fortunately, this tiramisu is made with egg yolks, because that's the kind of tiramisu I like best.

I also recommend using raspberries instead of strawberries. It will be just as delicious. You can also soak the cookies in sweetened coffee instead of the compote, which will intensify the flavor of the dessert.

Directions:

Wash and hull the strawberries. Put 150 g of them in a pot, cover with 1 cup of water (about 200 ml), add 3 tbsp sugar and bring to a boil until the strawberries fall apart. You'll end up with a kind of compote. Turn off the heat, set aside to cool, then strain (you can make a delicious drinkable compote from the leftover strawberries).

Blend the remaining strawberries into a puree. Add the vanilla sugar and stir.

Wash the eggs thoroughly. Bring water to a boil in a saucepan and boil the eggs for 1 to 1.5 minutes at most, not a moment longer, so the yolks don't set. Cool them right away and separate the yolks from the whites.

Add 100 g sugar to the yolks and beat into a kogel-mogel (a Polish treat of egg yolks whipped with sugar until creamy). The mixture should be almost white and the sugar should be dissolved. Add the mascarpone and almond extract and mix until everything is combined.

Put a few tablespoons of the mascarpone mixture in a dish or in dessert cups. On top of the cheese layer, arrange a layer of cookies, dipped beforehand in the strawberry compote. Then add strawberry puree, more mascarpone mixture, more cookies, and so on. To finish, I topped the cookies with strawberry puree and a dollop of mascarpone mixture. Refrigerate for a few hours.

Enjoy!

P.S. If you're looking for tiramisu in cake form, I recommend this recipe for TIRAMISU CAKE :) It's really worth it!