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@cardinisabelle: I’m also just a girl

cardinisabelle
cardinisabelle
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Saturday 05 September 2026 17:25:50 GMT
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robobongocuckoocop
RoboBongoCuckooCop :
You’re a woman, not a girl
2026-09-05 19:40:35
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again, if you’re italian pls don’t hate me i still love the original <333 (makes 2 (or 1) portions) you’ll need: - 200g fresh / frozen strawberries, halved - 2tbsp caster sugar - juice of 1/4 of a lemon - 2 egg yolks - 3tbsp caster sugar - 100g mascarpone - 200ml double cream - 8-10 italian ladyfingers (to serve): - fresh strawberries - icing sugar method: 1. begin by washing, trimming and halving the strawberries (unless frozen!). 2. place into a large saucepan along with the lemon juice and sugar and place on a medium heat. 3. once the strawberries begin to thaw, stir a little and lower the heat so they are slowly reducing. 4. leave to simmer for about 10 minutes, squashing the strawberries as you go to ensure as much liquid is released as possible. 5. remove from the heat and strain the mixture through a sieve and onto a shallow plate. 6. you can either discard of the remaining strawberries or use them inside the tiramisu for some texture it’s up to you! 7. in a seperate bowl, whisk the egg yolks and sugar until pale and fluffy. 8. spoon in the mascarpone and whisk thoroughly until silky smooth and thick (it will begin as lumpy but keep going and it will eventually become smooth!). 9. pour in the double cream and whisk until almost thick (do NOT overwhip) so make sure it is slightly underwhipped as you will keep working it as you spoon it into your dish. 10. take a few ladyfingers and place them into the strawberry liquid, turning as you go until they are just soft. 11. place them into a uniform row / column in a little serving dish until the bottom is covered. 12. spoon over half of the cream mixture and flatten with a spatula. 13. repeat these steps with the rest of the ladyfingers and cream mixture. 14. neatly smooth and flatten with a spatula and pop the tiramisu in the fridge for at least 4-5 hours or ideally overnight. 15. once ready to serve, top with fresh strawberries and a generous dusting of icing sugar. 16. serve as it is (if it’s just for you!) or portion into 2 servings… enjoy 🍓🍓🍓 #Summer #tiramisu #strawberries #strawberriesandcream
again, if you’re italian pls don’t hate me i still love the original <333 (makes 2 (or 1) portions) you’ll need: - 200g fresh / frozen strawberries, halved - 2tbsp caster sugar - juice of 1/4 of a lemon - 2 egg yolks - 3tbsp caster sugar - 100g mascarpone - 200ml double cream - 8-10 italian ladyfingers (to serve): - fresh strawberries - icing sugar method: 1. begin by washing, trimming and halving the strawberries (unless frozen!). 2. place into a large saucepan along with the lemon juice and sugar and place on a medium heat. 3. once the strawberries begin to thaw, stir a little and lower the heat so they are slowly reducing. 4. leave to simmer for about 10 minutes, squashing the strawberries as you go to ensure as much liquid is released as possible. 5. remove from the heat and strain the mixture through a sieve and onto a shallow plate. 6. you can either discard of the remaining strawberries or use them inside the tiramisu for some texture it’s up to you! 7. in a seperate bowl, whisk the egg yolks and sugar until pale and fluffy. 8. spoon in the mascarpone and whisk thoroughly until silky smooth and thick (it will begin as lumpy but keep going and it will eventually become smooth!). 9. pour in the double cream and whisk until almost thick (do NOT overwhip) so make sure it is slightly underwhipped as you will keep working it as you spoon it into your dish. 10. take a few ladyfingers and place them into the strawberry liquid, turning as you go until they are just soft. 11. place them into a uniform row / column in a little serving dish until the bottom is covered. 12. spoon over half of the cream mixture and flatten with a spatula. 13. repeat these steps with the rest of the ladyfingers and cream mixture. 14. neatly smooth and flatten with a spatula and pop the tiramisu in the fridge for at least 4-5 hours or ideally overnight. 15. once ready to serve, top with fresh strawberries and a generous dusting of icing sugar. 16. serve as it is (if it’s just for you!) or portion into 2 servings… enjoy 🍓🍓🍓 #Summer #tiramisu #strawberries #strawberriesandcream
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