Tag: parsnip

Strawberry tiramisu without eggs Quick and easy recipe – Gordon Ramsay’s version

Print Friendly, PDF & Email

Print Friendly, PDF & Email

At Strawberry tiramisu without eggs

Strawberry tiramisu without eggs: Tiramisu is one of the most loved desserts in Italy, and is the best known Italian dessert abroad. It is simple to prepare and it is very good yet it hides some pitfalls, first of all is the presence of raw eggs, which expose you to the risk of salmonellosis, this can be overcome by pasteurizing the eggs (tiramisu with pasteurized eggs), or by eliminating the eggs as I do in this recipe. Today we make a variant of the classic tiramisu, using strawberries for the soaking and to decorate, it is the tiramisu that is made for Mother's Day as strawberries in the month of May are perfect, and then the tiramisu is so simple that it can be also made by children.


Ingredients for 8 people

250 gr of ladyfingers
15 strawberries to decorate
STRAWBERRY SYRUP for the bath:
180 gr of strawberries
70 grams of granulated sugar
60 grams of water
3 tablespoons of lemon juice
1 lemon peel
300 grams of mascarpone
300 ml of vegetable cream
120 grams of condensed milk
1 tablespoon of powdered sugar


How to prepare Strawberry Tiramisu without eggs

We prepare it strawberry syrup for the syrup: put in a saucepan over the heat (medium-low) and add the water, the filtered lemon juice, the lemon peel (only the yellow part), the chopped strawberries and the granulated sugar. We leave to cook for 5-6 minutes. Remove the lemon peels and filter the syrup in a narrow mesh colander and let it cool in the fridge.

We prepare the mascarpone cream using 2 containers: in one we put the mascarpone, the icing sugar and the condensed milk, mix well.

In the other, we put the liquid cream and whip it with a whisk, combine the two compounds and mix from top to bottom so as not to disassemble the cream.

Now let's proceed with theassembly of tiramisu: put a little cream on the bottom of the pan, then soak the ladyfingers on both sides in the strawberry syrup, arrange them next to each other until the first layer is complete, cover the ladyfingers with a few tablespoons of cream ( if you want you can add some pieces of strawberries on the cream. Proceed with another layer of ladyfingers soaked in syrup and cover again with the cream. Level the surface and decorate with strawberries to taste, I also used red sprinkles and mint leaves Put it in the fridge for at least 3-4 hours, and yours is ready At Strawberry tiramisu without eggs.

WINE PAIRINGS: Enjoy your Strawberry Tiramisu with a glass of limoncello

For the wine pairing I consulted the website: www.vinit.net or www.vinook.it

At Strawberry tiramisu without eggs

Strawberry tiramisu without eggs "style =" width: 640px;

Enjoy your meal!


The fast and delicious recipe! – Gordon Ramsay’s version

Pumpkin crumble

The Pumpkin crumble it's a side delicious also perfect as second dish, variant of the classic savory Crumble. In this case prepared with pumpkin raw, cut into small pieces, then topped with rosemary, salt And oil; arranged in one baking tray and covered with crumbled shortcrust pastry with parmesan; what a time baked in the oven become the crispy and golden crumbs covering a soft and fragrant heart of pumpkin! A mix of flavors and textures amazing!

Pumpkin crumble

It's about a quick preparation And very easy , you can use the pumpkin of your choice! I love the delica, full-bodied, tasty and not very watery, but it goes the yellow-skinned one is also very good! You will need them only 10 minutes , why the Pumpkin crumble he comes made raw! and it will be immediately ready to go in the oven! And you will taste what a taste! Believe me it is addictive! Excellent as a side dish to accompany meats, cheeses ; Pumpkin crumble just like pumpkin meatballs, pumpkin burger and flan with a stringy heart, is also excellent as vegetarian main course! Ideal when time is short but you don't want to give up something exquisite!

Pumpkin Crumble Recipe


Preparation Cooking Total
10 minutes 30 minutes 40 minutes


Quantity for a 20 – 22 cm pan
  • 400 gr of pumpkin (net of waste)
  • a handful of fresh rosemary
  • extra virgin olive oil
  • salt
  • 150 grams of flour '00 (which you can replace with any other flour of your choice, even gluten-free)
  • 60 gr of parmesan or parmesan
  • 70 gr of cold butter from the fridge (or seed oil of your choice)


How to make pumpkin crumble

First of all peel, wash and cut the pumpkin into small pieces, place it in a pan with rosemary garlic, salt, oil. Turn well:

how to make pumpkin crumble 1

Then turn on the oven

Finally, separately, mix together the flour with the cheese. I don't add salt because it is already tasty. Finally add the cold butter cut into small pieces

Then knead with your hands compacting and crumbling the mixture. You have to get some big crumbs. Then add them on your pumpkin:

.how to make pumpkin crumble 2

Finally, bake in a static oven at 180 ° in the central part for about 15 – 20 minutes, then place on the upper level and cook with grill for another 10 minutes!

Yours is ready Pumpkin crumble !

Pumpkin crumble


Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Gordon Ramsay’s version

Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave

Suggested Seasonal Wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Recipe and Cuisine

<! – ->
<! – ->

<! – ->

% d bloggers have clicked Like for this:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page