Strawberry and ginger tiramisu

Strawberry soak: blend strawberries with 20 g sugar and strain.

Tiramisu: whisk the egg yolks with 60 g sugar.

Separately, whisk the egg whites until stiff.

Fold the beaten egg yolks into the mascarpone and, once well blended, add the beaten egg whites and flavour with Organic Cannamela ground ginger.

Cut the ladyfingers to the size of the dishes, brush them with the strawberry soak and pour in the tiramisu. Sprinkle with rounds of Cannamela ginger, Grinder Cap.

Pasteurised eggs
Pasteurised eggs can be found in tetrapak in the shops. To pasteurise eggs at home, you must have an appropriate kitchen thermometer. Using an electric whisk, start by whipping the egg yolks at room temperature with the sugar. In the meantime prepare a syrup with water and sugar, bringing it to a temperature of 121°. Now pour the syrup over the yolks while whipping. Continue whipping until the mixture returns to room temperature. Repeat the same procedure for the egg whites.
Remember that when preparing a syrup with water and sugar, you will have to reduce the amount of sugar in the recipe as some will be used for pasteurisation.

Strawberry soak: blend the strawberries with 20 g sugar and strain.+C33:C37