Berry recipes
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Florida Pearl® strawberry tiramisu
6
Easy
20 minutes, plus 12–24 hours’ chilling time
Ingredients
- 500 g Woolworths Florida Pearl® strawberries, plus extra, sliced, to decorate
- 3 T castor sugar
- 1 T lemon, juiced
- 1 cup Woolworths hibiscus petal tea
- 16 Boudoir biscuits
- 400 g Woolworths mascarpone
- 4 T Woolworths strawberry jam with extra fruit
- 4 T icing sugar, plus extra for dusting
- Woolworths freeze-dried strawberries, to decorate
- handful raw shelled pistachios, chopped, to decorate
Method
1. Cube the strawberries, then place into a bowl. Sprinkle with the caster sugar and lemon juice and allow to stand for 2 hours.
2. Strain the strawberries, reserving the liquid. Mix the strained strawberry juice with the cooled tea.
3. Dip some of the Boudoir biscuits into the strawberry-tea mixture and place into a serving dish.
4. Beat the mascarpone, strawberry jam, and icing sugar until smooth. Spoon ⅓ of the mascarpone mixture over the dipped biscuits, then add some strawberries. Repeat this process twice more.
5. Chill overnight. Decorate with fresh, dried strawberries, and nuts and dust with icing sugar.
Photographs: Shavan Rahim
Recipes: Jacqueline Burgess
Food assistant: Josh van Zyl
