Strawberry and cardamon tiramisu

The tiramisu is one of the most famous dessert of Italian cuisine, and has always been very satisfying when prepared at home with genuine ingredients. Probably the most popular variant of the classic tiramisu with coffee is the one with strawberries, whose fresh taste goes well with mascarpone cream. We added an extra note with a dusting of green cardamom powder. This is a spice that is used quite frequently in desserts, and even in this recipe it can be appreciated, giving a spicy taste to the whole. Follow these instructions and you will easily get a tasty and fresh tiramisu perfect for the spring and summer season.

Ingredients for a 9x5 inches pan (about 8 - 10 portions)

• Savoiardi biscuits 10 oz (300g)
• Mascarpone 18 oz (500g)
• 4 eggs
• sugar 7 oz (200g)
• Apple juice 5 fl oz (150ml)
• Cardamon
• Strawberries 9 oz (250g)

Method

Mascarpone cream
First of all, we selected the five most used aromatic herbs in the mediterranean cuisine: parsley, basil, rosemary, sage and mint . These seedlings do not require any special skills to be cultivated, below we provide some basic principles and guidelines that anyone can apply. Just a pinch of good will is enough, to have natural, and even beneficial, flavors that can be used with a wide variety of preparations. Not to mention the fact that having some nice jar on the balcony will also be aesthetically pleasing. So let's proceed with practical advice for each plant.

Cut the strawberries
Wash the strawberries and drain the excess water. Take three or four strawberries and blend them together with the apple juice, then add a teaspoon of cardamom powder. This will be the bath to use for ladyfingers. The remaining strawberries should be thinly sliced, the most beautiful will be used for decoration on the top layer, those a little uglier we can put them in the intermediate state that will not remain visible. Therefore, divide them already into two groups to facilitate us in the next phase.

Put all together
Put a spoonful of cream on the bottom of the pan and spread well over the entire surface. Now we begin to soak the ladyfingers (I suggest to soak them in half in the sense of the shorter side, so as not to wet them too much, and leave a minimum of crunchiness to the biscuit), and to arrange them in the pan creating a first layer. Sprinkle generously with mascarpone cream, and then with the first group of strawberries (the ugliest ones). Repeat the operation completing the second layer. Finally sprinkle the top layer lightly with cardamom, and the tiramisu is complete. Let the classic 2/3 hours rest in the fridge to settle the ingredients and enjoy it cold.