Strawberries & Cream ‘Tiramisu’

Preparation: 45 minutes

Cooking Time:  minutes

Serving: 8 serves


For the strawberry coulis:

2 x pack Del Monte Frozen British Strawberries (600g)

The juice of 1 lemon

2 tbsp caster sugar

For the vanilla whipped cream:

600ml double cream

50g caster sugar

2 tsp vanilla extract

250g mascarpone

225g Savoiardi sponge fingers

400g fresh British strawberries, hulled and sliced



Add Del Monte Frozen British Strawberries to a large saucepan along with the lemon juice, caster sugar. Cover the saucepan with a lid and place over a low-medium heat for about 10 minutes and allow the strawberries to thaw and eventually begin to simmer. Lower the heat and simmer the strawberries for a further 5 minutes, or until they are soft, then remove the saucepan from the heat and set aside to cool to room temperature.


In a large bowl, whisk the cream with the caster sugar and vanilla extract until soft peaks form, then gently fold through the mascarpone.


When the strawberries have cooled to room temperature, blitz in a high-speed blender until you have a smooth coulis.


Pour about 1cm of strawberry coulis into the base of a 25cm x 25cm dish, then lay the trifle sponges across the top, pushing them down into the coulis a little. Cover with more coulis and spoon over the whipped vanilla cream. Top with a layer of sliced strawberries and repeat the process once more to fill the dish.


Cover and transfer to the fridge for at least 2 hours or, ideally, overnight for the sponge fingers to soften and soak up the coulis.


Remove from the fridge about 20 minutes before serving


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