Tagada Strawberry Tiramisu and Meringue

Tagada Strawberry Tiramisu and Meringue


180 grams Tagada strawberry candy
milk (8 cl.)
4 eggs
200 grams mascarpone
grenadine syrup (4 cl.)
120 grams pound cake (cut into cubes)
8 milk (cl of)
4 eggs


1In a saucepan, melt 140 grams of the Tagada strawberry candy on low heat.
2When they form a sticky ball, add 1/5 cup of milk, and dissolve the strawberries while stirring continuously.
3Separate the egg whites from the yolks.
4Beat the egg whites until stiff with a pinch of salt.
5In a bowl, mix the yolks with the strawberry mixture.
6Add the mascarpone; then fold in the stiff egg whites.
7Mix the grenadine with the remaining milk and add the cake.
8Spread half of the cake mixture in the bottom of 4 dessert glasses and cover with half of the strawberry cream.
9Add the remaining diced pound cake, meringue, and the rest of the strawberry cream.
10Cover with plastic wrap and refrigerate for at least 12 hours.
11When serving, cut 40 grams of Tagada strawberries into small pieces and sprinkle on top of the tiramisu.
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