Cyril Lignac reveals the secrets of his strawberry tiramisu, light and airy, it’s the most tempting dessert of spring

The gourmands were waiting for them with a firm footing. After long winter months, strawberries have finally made their return to the stalls. And to sublimate them, what could be tastier than a creamy and airy tiramisu? It is in any case the tempting proposal of Cyril Lignac in his kitchen tablet The Chef’s Tip, broadcast on RTL. To make his dessert, the chef uses four main materials: fruit, of course, but also spoon biscuits that the most motivated can prepare themselves, strawberry juice and mascarpone cream. For the latter, the Aveyronnais recommends two methods, but admits to having a preference for the one that contains only egg yolks, more ” greedy “.

Cyril Lignac loves sweet strawberries and opts for wild strawberries

As for strawberries, Cyril Lignac opts for wild strawberries, a real ” passion for the chef because it is sweeter. But if you like them more tangy, you can set your sights on gariguette. The charlotte or the ciflorette can also work wonders… Choose according to your preferences. Tempted by this spring creation?

Also to discover: Here is the best tiramisu recipe and it is signed Big Mamma

Here is Cyril Lignac’s strawberry tiramisu recipe:

Ingredients :

  • About 20 ladyfingers (store-bought or homemade)
  • A beautiful 500 g punnet of strawberries
  • Sugar

For the mascarpone cream, two methods:

Method 1:

  • 3 egg yolks
  • 100g sugar
  • 150g mascarpone
  • 350 g or 35 cl of liquid cream to make the whipped cream

Method 2:

  • 3 egg whites
  • 50g sugar
  • 3 egg yolks
  • 150g mascarpone

Start by making strawberry juice:

In a bain-marie, heat strawberries that have spoiled a little with sugar. Cover with cling film and pierce it with a few holes. By natural extraction, the fruit juice will come out and the strawberries will whiten. Collect the juice.

Prepare the mascarpone cream:

Method 1: in a bowl, mix the egg yolks with the sugar and form a thick ribbon. Add the mascarpone, continue beating and let the mixture rise until you obtain a consistent cream.
In a second very cold bowl, whip the liquid cream into a firm whipped cream. Gently fold this whipped cream into the first preparation using a spatula.

Method 2: In a salad bowl, whisk three egg whites. When they are very firm, add the sugar, the egg yolks, then the mascarpone. Mix.

Dip the spoon cookies in the strawberry juice.
In a family dish, place a little mascarpone cream, then the soaked biscuits. Apply a new layer of cream. Then generously lay out pre-cut strawberries. Repeat the operation with biscuits and cream. Once you have reached the end of the tiramisu, add some lemon zest and refrigerate for 2-3 hours.

Cyril Lignac's strawberry tiramisu recipe

For his tiramisu, Cyril Lignac uses wild strawberries, mascarpone cream and finger biscuits.

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