Strawberries are in season in the UK right now, perhaps you have even grown your own this year? So as we settle into the summer months, it’s time to indulge in these delicious berries by trying out lots of ways to use them. If you are planning a garden party, then this dessert will blow your guests socks off! And for any non-coffee lovers out there, this tiramisu actually replaces the coffee element with rum! Food photographer Marika Cucuzza shares how to put this yummy summer dessert together…
Makes 4 mini trifle bowls, 30 minutes for preparation, 1 hour for resting
- 350g Mascarpone cheese
- 130ml whipping cream
- 35g icing sugar
- 1/2tsp vanilla extract
- 70ml coconut rum
- 20ml water
- 14 savoiardi cookies (ladyfingers)
- 125g strawberries (and more for decoration)
- a handful of coconut flakes (optional)
- In a small bowl, mix the coconut rum with water and prepare the strawberries by cutting them in small pieces.
- Pour the mascarpone into a mixer, add the sifted icing sugar and mix slowly at a low speed with the whisk attachment. Once combined, continue to mix at a medium speed for 2 minutes.
- Return to a low speed, then slowly pour in the whipping cream and vanilla extract. Wait until everything is combined and then mix at medium-high speed until the mixture has whipped – it should be airy and soft.
- Break six ladyfingers in half and dip both sides in the rum, just enough to soak into the biscuit but not soggy. Place them in the bowls, creating the first layer.
- Pour a little of the mascarpone mixture over the ladyfingers, spread the mixture well and then add some strawberries, making the second layer.
- Repeat the same process of layering again to create the third and fourth layers.
- Refrigerate for 1 hour.
- Before serving, decorate the bowls with some fresh strawberries and coconut flakes.