Strawberry Tiramisu

20 min
0 People
20 min
INGREDIENTS for 0 people
  • 12 sponge fingers
  • 1 lb ricotta cheese
  • ⅝ lb strawberries
  • ⅝ lb whipped cream
  • ½ lb sugar
  • ½ package vanilla powder (or vanilla extract)
  • 1 tablespoon cinnamon powder

Wash and clean the strawberries. Cut them into pieces and collect in a soup plate, sprinkling layer after layer with a part of the sugar. Put into the fridge and leave to steep for about twenty minutes. Meanwhile, work the Ricotta until creamy with the rest of the sugar; blend in the cream, beating slowly from bottom to top; then mix in the vanillin. At this point, arrange half of the sponge fingers on the bottom of a rectangular oven-dish. Pour on top half of the strawberries with their juice; then cover the strawberries with half of the cream. Make another layer of fingers, one of strawberries, and one of cream; level off the surface of the last layer of cream and sprinkle it with cinnamon. Leave in the fridge for at least two hours before serving.

Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more