Strawberry & elderflower tiramisu

• strawberries↗1kg g

  (or use 800g if making individual tiramisus)

• vanilla pod↗1

  split lengthways and seeds scraped out

• lemon↗½

  juiced

• golden caster sugar↗180g g
• eggs↗4
• mascarpone↗400g g
• green teabag1
• St Germain elderflower liqueur↗125ml ml

  or use 75ml elderflower cordial diluted with 50ml water

• sponge fingers36
• freeze-dried strawberries↗2 tbsp tbsp

  crushed to a fine powder (optional)

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Cut 600g of the strawberries into bite-sized pieces (no need to remove the stalks) and scatter over a roasting tray with the vanilla pod and seeds, the lemon juice and 50g sugar. Roast for 20-25 mins, or until very soft. Remove from the oven and discard the vanilla pod, then transfer the berries to a food processor and blitz until smooth. Pass through a fine sieve, then tip the purée into a wide pan. Slice 200g of the remaining strawberries (this will be all of the remaining strawberries if making individual tiramisus) and stir these into the purée. Bring to a simmer over a high heat and cook for 4-5 mins until reduced and thickened. Remove from the heat and cool fully. Will keep chilled for three days.

2. 2

   Separate the egg yolks and whites between two bowls, then tip the remaining sugar into the egg yolks. Beat using an electric whisk until thick, pale and fluffy, about 5 mins. Beat in the mascarpone, a little at a time, until smooth. Set aside.

3. 3

   Clean the beaters well, then whisk the egg white to stiff peaks, about 5 mins. Add a large spoonful of the whipped egg whites to the egg yolk mixture and stir to combine, then gently fold in the remaining egg whites using a large metal spoon.

4. 4

   Put the teabag in a shallow heatproof dish and pour over 150ml hot water (about 60C). (Boiling water will affect the delicate flavour of the tea.) Steep for 1-2 mins, then remove the bag and discard. Stir in the elderflower liqueur or cordial. Turn the sponge fingers in this for a few seconds on each side until soaked but not too wet or soft. Arrange in a 30 x 20cm baking dish in one layer. Spoon over half the strawberry purée mixture, then half the mascarpone mixture. Repeat with a second layer of the sponge fingers and the remaining mixtures. (Or, layer the fingers and mixtures in dessert glasses – you may need to roughly break up the fingers to fit.) Chill for at least 6 hrs, or overnight. Will keep chilled for up to two days.

5. 5

   Dust with the crushed freeze-dried strawberries, if using. Slice any remaining fresh strawberries, dot over the top and serve.