Description

Guys, this Raffaello Strawberry Tiramisu from the Thermomix® is amazing! Creamy mascarpone and quark form the base, refined with powdered sugar and a hint of lemon. But the highlight is of course the fresh strawberries - nice fruity and juicy! And then the Raffaellos come into play, giving the whole thing a delicious coconut touch. The ladyfingers soak up the strawberry juice and become wonderfully soft. The result is a heavenly dessert that is creamy, fruity and crunchy at the same time. Perfect for summer, for birthdays or just because you want to treat yourself. And the best thing: it is super easy and quick to make, even if unexpected visitors come. Dare to try it, it's worth it!

Ingredients (7 ingredients)

300 g Mascarpone

300 g Quark (20% fat)

800 g Strawberries, fresh

2 tbsp Lemon juice

1 packet Raffaello

90 g Powdered sugar

200 g Ladyfingers

Preparation (5 steps)

Prepare strawberry mixture

Thermomix® Setting

30 sec/Speed 8

Put strawberries, lemon juice and powdered sugar into the mixing bowl and puree. 800 g strawberries, 2 tbsp lemon juice, 90 g powdered sugar.

30 sec

Transfer strawberry mixture

Transfer the strawberry mixture and return 2/3 of it to the mixing bowl.

Stir in mascarpone and quark

Thermomix® Setting

20 sec/Speed 3

Add mascarpone and quark to the strawberry mixture in the mixing bowl and stir. 300 g mascarpone, 300 g quark (20% fat).

20 sec

Layers

Place a layer of ladyfingers in a bowl, then a layer of the mascarpone-quark-strawberry mixture. Then layer Raffaellos as desired. Repeat this process until all ingredients are used up. Spread the remaining strawberry mixture over the ladyfingers at the end. 200 g ladyfingers, approx. 1 packet Raffaello.

Chill

Chill for at least 3 hours.

Finished cooking? Great! 🎉

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About this recipe

This Raffaello Strawberry Tiramisu is a summery variation of the Italian classic. I discovered it a few years ago when I was looking for a dessert that was light, fruity and not too heavy. The combination of strawberries and coconut immediately appealed to me, and the result exceeded my expectations. The basis of this tiramisu is mascarpone and quark. The mascarpone provides an incredibly creamy texture and a mild, slightly sweet taste. The quark, ideally with 20% fat, brings a pleasant acidity and freshness into play, which balances the whole thing. The powdered sugar is not only used for sweetening, but also contributes to the fine consistency of the cream. A splash of lemon juice enhances the aromas and prevents the dessert from becoming too heavy. The strawberries are of course the star of the show. They provide the fruity sweetness and a slight acidity that harmonizes perfectly with the creamy base. The Raffaellos, with their crispy waffle, creamy filling and coconut flakes, bring a wonderful texture and an exotic taste into play. The ladyfingers soak up the strawberry juice and become wonderfully soft, which gives the tiramisu its typical consistency. When preparing in the Thermomix®, it is important not to puree the strawberries for too long so that they do not become too liquid. A few coarse pieces are desired to give the tiramisu more texture. When stirring the mascarpone and quark, make sure that the mixture is not stirred for too long, as it may curdle. It is best to stir briefly on a low setting until everything is well mixed. For a vegetarian version, you can simply make sure that the ladyfingers do not contain gelatin. A vegan version is a bit more difficult, but you could replace mascarpone and quark with vegan alternatives based on cashew or soy. Instead of ladyfingers, vegan cookies could be used. The Raffaello Strawberry Tiramisu tastes best well chilled. You can serve it pure or garnish it with fresh strawberries and a few coconut flakes. A glass of Prosecco or a light white wine goes perfectly with it. The tiramisu can be prepared well in advance. It can be kept in the refrigerator for 2-3 days. It is best to store it in an airtight container so that the ladyfingers do not dry out. You can also freeze it in portions, but the consistency may change slightly after thawing.