feed me sweet
Recipe: Lime tiramisu cake with strawberries
Restaurant owner, TV chef and chef Jeroen Meus has been cooking daily in the kitchen of Dagelijkse kost for ten years now. Over the years, countless recipes have passed by and he has since published five cookbooks. But a new one is being added: 10 jaar Dagelijkse kost. The book contains 250 recipes that have never before appeared in book form, ranging from fish and meat to vegetarian dishes and sweets – something for everyone! The most delicious cake? That would be this lime tiramisu cake with strawberries.
door Lauretta Baarends
How to make lime tiramisu cake with strawberries
- Melt the butter over low heat. Put the shortbread biscuits in the blender and crush them finely. Add the melted butter to the crushed biscuits and mix. Cover the base of a springform tin with a round sheet of baking paper. Grease the springform tin with some butter. Spoon the crushed biscuits with butter into the tin, distribute evenly and press down.
- Cut the ladyfingers in half. Place the ladyfingers upright on the biscuit base, with the sugared side facing outwards. Put the cake tin in the refrigerator to set.
- Soak the gelatine leaves in cold water for 10 minutes. Separate the eggs. Beat the egg yolks with 100 grams of sugar until ribbon stage. (When you beat something en ruban, this essentially means binding egg yolks and sugar into a light mixture to give the batter structure and make your pastry lighter. The word comes from the French ruban (ribbon) and refers to the batter running from the whisk in a broad ribbon when you lift it out of the batter, ed.)
- Add the mascarpone to the ribbon mixture and let the food processor continue running briefly. Put the lime juice in a saucepan. Add 50 grams of sugar and melt over low heat. Slowly pour the lime syrup into the mascarpone mixture in the food processor and continue mixing. Pour a splash of cream into the saucepan used for the lime syrup and place over low heat. Stir in the squeezed-out gelatine leaves until they have completely dissolved.
- Add the cream mixture to the rest of the filling and mix well. Beat the egg whites until stiff and fold them into the batter.
- Take the cake base out of the refrigerator and spoon the filling into the springform tin. Distribute the mixture evenly and smooth the surface. Leave the cake to set in the refrigerator for at least 3 hours.
- Remove the tops from the strawberries and cut them into quarters or slices. Arrange them casually over the set cake. Finish with the icing sugar.
Title: 10 jaar Dagelijkse kost
Author: Jeroen Meus
Price: €39,99
Publisher: Manteau
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