“Roberta's cooking with extra virgin olive oil” this time he delights us with a dessert. What does a dessert have to do with olive oil? It's got to do with it!" Take this for example Tiramisu in a glass with strawberries and dark chocolate than ours Roberta Rogeri suggests today. Well, next to the main ingredients, there is a mint leaf accompanied by extra virgin olive oil, to embellish everything. Nothing monovarietal or DOP in this circumstance, it's enough that it is Italian taste e light fruity. You'll see what a touch it will give to everything!
Preparation: 30 min
Serves: 4 Guests
Cost: Bass
INGREDIENTS:
- 250 g strawberries
- 50 ml succo di lemon
- 2 tablespoons of granulated sugar
- 8 ladyfingers
- 250 g of mascarpone
- 200 g fresh liquid cream
- 30 g powdered sugar
- 8 mint leaves
- dark chocolate curls
- Italian extra virgin olive oil – light fruity
METHOD
Carefully wash the strawberries, remove the stalk, cut into slices, collect in a bowl, cover with the lemon juice, the granulated sugar, mix and leave to rest for at least 10 minutes so the strawberries will release the liquid which we will use as a syrup to flavor the savoiardi biscuits.
In the meantime, prepare the cream: in a bowl (or stand mixer), whip the cream with the icing sugar and gradually add the mascarpone with a spatula until you get a smooth cream. Transfer the cream into a sac à poche and keep in the refrigerator until use.
Cut the ladyfingers in half and arrange the strawberry tiramisu in layers in the glass, alternating ladyfingers soaked in the liquid released by the strawberries, the cream, the curls of dark chocolate, the strawberries, repeat ... and finish with a whole strawberry, the mint leaf and a drizzle of Italian extra virgin olive oil – light fruity. Refrigerate for at least an hour and serve.
