A few years ago I read an interview with Carlo Petrini, the founder of the Slow Food movement. He said, ‘ to grow your own edible garden is a revolutionary act, ’ and that idea has stuck in my head ever since.
It takes time to grow your own food. It’s tiring and frustrating but also hugely satisfying. To go out your door, and then wander around the garden picking vegetables, herbs and fruit is amazing. It’s about being active in your choices, to create what you love instead of just buying it.
My garden has always taught me lessons about life. It taught me that in every seed there is powerful potential, but only care allows it to grow into a strong plant. I learned that rhubarb isn’t gone when the stalks and leaves die away when fall arrives; it proves its resilience when it sprouts again in the spring. A harder lesson that I’m still learning is that success comes slowly, with trust and perseverance, and careful tending along the way.
For this recipe I used fresh strawberries from my garden, but you can substitute raspberries or any other berries that you have available. What matters is taking what you have, and creating simple, everyday magic.
Ingredients for 6 single servings :
3 very fresh eggs
5 ounces of sugar
17 ounces Mascarpone (I like the BelGioioso brand, which is made in Wisconsin!)
24 lady fingers
2 cups of fresh strawberries or other berries
half a lemon
To make the mascarpone cream, first separate the yolks and the whites into two medium bowls.
Then whip the sugar with the egg yolks until you have a pale and creamy mixture. Add the mascarpone and gently mix it all with a wooden spoon. Whisk the egg whites until firm (to check, you can turn the bowl upside down , and if the egg white mixture holds its shape then they’ve reached the perfect consistency).
Gently fold 1/3 of the whites into the mascarpone cream until it’s smooth. Then add the remainder of the whites and mix again until smooth. .
Prepare 6 glasses or a serving plate if you like a cake shape instead of single servings.
Cut the strawberries in halves and cook them gently for two minutes in a saucepan with two tablespoons of sugar and the juice of half a lemon, until there’s a nice sauce and the strawberries are soft. Leave a few of the cooked strawberries on the side for decorating and blend the rest in a blender until smooth, then put it in a bowl to cool down.
In your glasses pour two tablespoons of mascarpone cream and then dip the the ladyfingers one at the time in the strawberry blend until are all coated with the juice. Put the ladyfingers on top of the cream and then cover them with another thick layer of cream.
Repeat layering the ladyfingers and the cream again. I usually make two layers, but if you prefer you can make more. Finishing with a layer of mascarpone cream and then put one table spoon of strawberry juice on top and if you like the crunch crumble one lady finger on top . Finish by adding some of the cooked strawberries that you left on the side earlier.
Leave in the fridge for 4 hours (if you can resist). Enjoy!
Note: Tiramisù is made with raw eggs and mascarpone cheese, which are both very delicate and easily perishable. Once you make the Tiramisù you should keep it in the fridge and eat it in one day or two. In my house Tiramisù doesn’t last more than a couple of hours 🙂