Strawberry soured milk tiramisu

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 2
  • 3 sheets Gelatine
  • 100 g + 4 small strawberries
  • 70 g Mini Coconut-Zwieback
  • 3 TABLESPOONS Coconut liqueur
  • 125 g Mascarpone
  • 125 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
  • 25 g Sugar
  • 7-10 Tbsp a few drops of butter vanilla aroma
  • 2 TABLESPOONS Strawberry jam
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Soak gelatine in cold water. Wash and clean 100 g strawberries and cut into fine slices. Grind 4 ( 22 g ) rusks. Break the remaining rusks. Fill the bottoms of 2 heart-shaped moulds (175 ml each; 10 cm large) with crumbled rusks.

  2. 2

    Drizzle with liqueur, spread strawberries on top. Stir mascarpone, soured milk, sugar and vanilla flavouring until smooth. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Spread half of the cream. Sprinkle with ground rusk, keeping 1 teaspoon for sprinkling. Spread the rest of the cream, place in the fridge for 1 hour. Then carefully remove from the moulds. Wash and clean 4 small strawberries and cut them into fine slices. Heat jam lukewarm and drizzle heart-shaped on the tiramisu.

  3. 3

    Sprinkle with ground rusk, keeping 1 teaspoon for sprinkling. Spread the rest of the cream, place in the fridge for 1 hour. Then carefully remove from the moulds. Wash and clean 4 small strawberries and cut them into fine slices. Heat jam lukewarm and drizzle heart-shaped on the tiramisu. Cover with strawberry slices and sprinkle with the remaining ground rusk and icing sugar

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
570 kcal
CARBS
59 g
FATS
32 g
PROTEINS
10 g

Categories & Tags

Dessert