Strawberry Tiramisu
with pistachios and lime | 4 servings
Tags:
Recipe
Allergens:
Ei
•Tarwe
•Melk (inclusief lactose)
•Pistachenoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 pack
Lady fingers
(Contains Ei, Tarwe)
250 g
Strawberries
200 g
Mascarpone
(Contains Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains Melk (inclusief lactose))
20 g
Pistachio nuts
(Contains Pistachenoten May be present Sesamzaad, Pinda's, Noten)
1 piece
Lime
Not included in your delivery
100 milliliters
Water for the sauce
3 tablespoon
Sugar
Nutrition Values
Energy (kJ)5023 kJ
Calories1201 kcal
Fat88.5 g
Saturated Fat51.6 g
Carbohydrate88.5 g
Sugar64.9 g
Dietary Fiber7.4 g
Protein13.4 g
Salt0.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Deep Plate
•Large Bowl
•Oven Dish
•Tall-Sided Pan
Cooking Steps
1
- In a small saucepan, heat the water and 1 tbsp sugar until the sugar has dissolved.
- Meanwhile, puree 80g of the strawberries in a tall container with an immersion blender.
- Zest and juice the lime.
- Mix the pureed strawberries with the lime juice and sugar water. Set aside until further use.
2
- Slice the rest of the strawberries.
- In a large bowl, whisk the heavy cream with the rest of the sugar and the mascarpone until fluffy. Then whisk in the lime zest.
- Transfer the ladyfingers to a big deep plate, pour over the strawberry syrup, and let them soak up the syrup.
3
- In a small oven dish, make a layer of half of the ladyfingers. Add a layer of half of the mascarpone-cream mixture, and then a layer of half of the strawberries. Repeat with the other half, finishing with a layer of the strawberries.
- Leave in the fridge to set for 2 - 4 hours.
4
- Right before serving, heat a clean frying pan over high heat. Toast the pistachio nuts until golden-brown. Remove from the pan and roughly chop.
- Garnish with the pistachio nuts.
- Slice and serve.