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Florida Pearl® strawberry tiramisu

Florida Pearl® strawberry tiramisu

By Jacqueline Burgess

Serves 6

Difficulty Easy

Prep Time 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

Shop at Woolworths.

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Ingredients

Method