Chilled Desserts & Cakes
For the sponge finger base:
For soaking the sponge fingers:
For the mascarpone cream:
For the strawberry purée:
For decoration:
A delicious fruity twist on classic Italian tiramisu. Layers of coffee-soaked sponge fingers, fluffy mascarpone cream and fresh strawberries are combined with a smooth strawberry purée for a wonderfully creamy dessert. Finished with a dusting of Gellwe Extra Dark Cocoa Powder, this no-bake treat is perfect for summer gatherings, family celebrations and special occasions.
Line a 25 × 25 cm or 26 × 26 cm baking tin with baking parchment.
Arrange a layer of sponge fingers across the base of the tin. Mix the coffee with the icing sugar and use the mixture to soak the sponge fingers.
Add both sachets of Gellwe Śnieżka Whipped Cream Mix and the Gellwe Vanilla Sugar to the cold milk. Beat with an electric mixer on the highest speed for 5 minutes.
Add the mascarpone in two batches, mixing with an electric mixer after each addition until the ingredients are combined.
Divide the prepared cream into two equal portions. Add the chopped strawberries to one portion and gently fold them in using a spatula.
Spread the strawberry cream evenly over the sponge fingers in the tin and smooth the surface.
Place the strawberries, icing sugar and water in a blender and blend until smooth to make a strawberry purée.
Dip the remaining sponge fingers into the strawberry purée, making sure they are completely coated, then arrange them over the cake. Spread the remaining mascarpone cream over the strawberry-coated sponge fingers and smooth the surface.
Finally, dust the cake with Gellwe Extra Dark Cocoa Powder and refrigerate overnight before serving.
