Strawberry tiramisu with sponge cake – In each mouthwatering bite of this strawberry tiramisu, you will be able to indulge in a delectable combination of airy sponge cake, juicy strawberries, and velvety mascarpone cheese.
I have been invited to my friend’s home for a Serbian Slava dinner and I brought as a gift this delicious dessert.
Serbian Slava is a traditional celebration of the family’s patron saint, and it’s a very important and meaningful event in Serbian culture.
It’s customary to bring a gift for the host/hostess when attending a Serbian Slava dinner. A bottle of wine or a box of chocolates is always appreciated. Serbian Slava dinners are known for their abundance of delicious food and drink.
It is a time for socializing and enjoying the company of friends and family.
The host delighted us with his traditional Serbian dessert of cooked ground wheat reinforced with ground walnuts and sugar called Žito sa šlagom, a real treat.
Nevertheless, in spite of the delicious of the Serbian Žito, my dessert, strawberry tiramisu was also extremely well appreciated.
This a recipe that is based on the traditional tiramisu, but in place of the coffee, you use the strawberry sauce that is displayed in this slide show, and in place of the ladyfingers, you use a soft sponge cake. I used it for the sauce
Furthermore, by replacing the sponge cake with gluten-free ladyfingers, it becomes a recipe also suitable for celiac and intolerant people, since all the other ingredients are naturally gluten-free.
In any case, here is the recipe, which is quite easy to follow. You may make the sponge cake on the same day or a day in advance, and it will maintain both its flavor and its softness.
Strawberry Tiramisu with Sponge Cake
- 5 medium eggs room temperature
- 130 g flour 00
- 30 g potato starch
- 150 g sugar
- 500 g mascarpone cheese
- 150 g sugar
- 6 separated eggs
- 450 g organic strawberries
- 50 g granulated sugar
- 1 tbsp lemon juice
- 5 strawberries
- and some blueberries
- Whisk together the eggs and sugar in a mixing bowl, and using an electric mixer, beat them for fifteen to twenty minutes on medium speed.
- Using a spatula, work from the bottom up, adding the flour that has been sifted and the starch potatoes until you have a smooth consistency throughout.
- Transfer the batter to a 9×13 baking pan that has been well-greased and dusted with a little flour.
- Bake in an oven that has been warmed to 180 degrees Celsius (356 degrees Fahrenheit) for around 30-35 minutes, and never open the oven before the first 25 minutes have passed.
- To determine whether the cake is cooked through, insert a toothpick into the center of the dish; it must come out clean.
- After the amount of time required to get it to cool, remove it from the pan and set it aside.
- Before slicing the sponge cake, make sure it has totally cooled down.
- Work the egg yolks in a mixer at maximum speed with 100g(3.5 oz) of sugar until the mixture is light and smooth.
- With the mixer in action add the mascarpone cheese little by little, amalgamating it very well to avoid lumps.
- In a clean bowl whip the egg whites and add little by little the rest of the sugar into the bowl.
- Once you fully whipped the egg whites and sugar together, incorporate them into the mixture of mascarpone mixing them together with a spatula, in a top to bottom motion until you get a smooth, fluffy cream.
- Wash and hull the strawberries. If using frozen strawberries, thaw them before proceeding.
- In a medium saucepan, combine the strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes.
- Remove from heat and use a blender or immersion blender to puree the mixture until smooth.
- Strain the sauce through a fine-mesh sieve to remove any seeds or solids.
- Allow the cake to cool completely before cutting it into two even layers. You can use a serrated knife or a cake leveler to do this.
- Once the cake is cut, place the bottom layer on a plate or cake stand.
- Using a spoon or pastry brush, generously spread the strawberry sauce over the bottom layer, making sure to cover the entire surface.
- Spread a layer of mascarpone cream
- Again, use the spoon or pastry brush to soak the top layer with strawberry sauce, making sure to cover the entire surface.
- Place the soaked top layer of the cake on top of the bottom layer.
- Place the cake on a cake stand or serving platter.
- Using a spatula or knife, spread a generous layer of the remaining mascarpone cream on top of the cake, starting from the center and working your way outwards towards the edges.
- Once the top of the cake is fully covered, use the spatula or knife to spread the mascarpone cream around the sides of the cake, creating a smooth and even layer.
- If desired, use a cake comb or other tool to create decorative patterns on the sides of the cake.
- Once the cake is fully covered in mascarpone cream, you can decorate it with fresh strawberries or other toppings, if desired.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the mascarpone cream to set.