Strawberry TIRAMISU
While traditional layer cakes keep their secrets hidden until the first slice is served, desserts in a glass are completely transparent, just like the glass that holds them. Verrines first appeared in France in the 1990s, but over the following decades they spread across the globe. This “vertical” dessert, created by chef Philippe Conticini, completely changed the rules of presentation at the table. It can be indulgent yet light at the same time. Beautiful to look at, delicious to enjoy, and even fun to prepare, it makes room for silky creams and plenty of fresh fruit. Every great invention, however, must find a way to coexist with culinary tradition. And so, by bringing together memory and innovation, past and present, countless new ideas have flourished, recipes inspired by the timeless classics of pastry making.
Tiramisu, one of Italy’s most beloved desserts, traces its origins to a long-standing rivalry between two northern Italian regions: Veneto and Friuli Venezia Giulia. Its name comes from ingredients traditionally believed to be energizing, nourishing, and even aphrodisiac, according to a famous legend. Eggs and coffee are therefore essential in the classic recipe, but our Strawberry Tiramisu is a dessert in a glass and, for that very reason, free to explore new textures and unexpected pairings. We are sure it will win you over with its bright colors and cheerful charm.
Preparation time: 30 minutes
Servings: 4
Ingredients
100 g of Almond Cantucci Emilia Food Love
200 ml of heavy cream
250 g of mascarpone cheese
180 g of sugar
Strawberry Preserves Emilia Food Love
Strawberries in syrup Emilia Food Love
Fresh strawberries
Method
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Place the mascarpone at room temperature in a bowl and mix it with the sugar using a spatula until smooth.
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In a separate bowl, whip the cold heavy cream with an electric mixer, then gently fold it into the sweetened mascarpone.
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Break a few Almond Cantucci into the bottom of four serving glasses. Add some Strawberries along with a little of their syrup to soften the cookies, then pipe in a layer of mascarpone cream using a pastry bag. Repeat the layers in the same order: first the cantucci, then the strawberries, and finally the mascarpone cream.
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Finish with a spoonful of Strawberry Preserves and a few fresh strawberries on top.
Tip
If you prefer, you can modify the recipe by using cherries in syrup and cherry preserves Emilia Food Love instead of strawberries.
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