Strawberries & Cream Tiramisu

Italy meets the UK in this delicious dessert.

Done in 3 hours

Serves 5

Dish by Hugh Woodward

Ingredients

For the strawberry syrup & biscuits:

800gstrawberries, hulled

150gcaster sugar

200mlwater

100mlstrawberry liqueur

roughly 60lady finger biscuits

For the mascarpone cream:

5 eggs

100gsugar

1/4 tspsea salt

800gmascarpone

Other bits

500gfresh strawberries, halved

to tastedried strawberry powder

Nothing says British summer like strawberries and cream. Think lazy afternoons watching tennis surrounded by hounds in your rotting ancestral country house.

Method

In a saucepan, heat the strawberries, caster sugar and water together. Cook until the strawberries have broken up and the sugar has dissolved. Remove from the heat and stir through the liqueur.

Find an 8 by 12 inch baking dish. Dip the biscuits two at a time in the strawberry liquid, then arrange them to fill the bottom of the dish.

Meanwhile, prepare a hot water bath with a pan of hot water with a glass heatproof bowl over it. Add the eggs, sugar and salt and whisk. Use a digital thermometer to check the temperature of the eggs - keep whisking until it hits 71°C.

Remove them from the heat and use an electric whisk to whisk the eggs until the whisk leaves a trail behind it. At this point, beat in the mascarpone a large spoonful at a time.

Spread a third of the mixture over the soggy fingers, then top with halved strawberries. Repeat, until you have three layers of biscuits.

Pipe the remaining mixture on top and scatter with the strawberry powder.

Pop in the fridge for at least an hour.

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.