Tagada Strawberry Tiramisu and Meringue



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


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