- Prep Time1 hr 30 min
INGREDIENTS
- 700 g strawberries
- 3 packets vanilla sugar
- 1 tablespoon chia seeds
- 2 cups bedda Whipping Cream
- 50 g powdered sugar
- 50 ml Cointreau (orange liqueur)
- 300 ml rhubarb juice
- 200 g rusk
INSTRUCTIONS
Put 400 g of strawberries and the vanilla sugar in a blender and blend a few times with the pulse function until everything is pureed.
Finely dice 100 g strawberries and mix into the strawberry puree together with the chia seeds. Stir well and leave to thicken for 1-2 hours.
Meanwhile, whip the bedda Whipping Cream until stiff. Slowly add the powdered sugar. Additional sugar can be added according to taste.
Cut the remaining strawberries into thin slices.
In a bowl, mix Cointreau and rhubarb juice.
The tiramisu can be prepared either in a large baking dish (or similar) or in individual jars. Dip a piece of rusk in the juice mix and place on the bottom of the jar. Repeat for a large jar until the bottom is completely covered.
If using a ramekin, spread half of the whipped cream on top of the rusk; otherwise, spread half of the whipped cream on top of each glass. Then pour half of the thickened strawberry mix on top and spread. Then top with half of the strawberry slices.
Layer a second layer of rusks, whipped cream, strawberry mix and strawberry slices.
Place the tiramisu in a refrigerator overnight. Serve with additional whipped cream.
