Strawberry and Elderflower Tiramisu
Enjoy a delightful British twist on an Italian classic with our Strawberry & Elderflower Tiramisu. Made with Belvoir Farm Elderflower Cordial, this summer treat combines fresh, juicy strawberries with a light, creamy, and refreshingly floral dessert – perfect for a sunny afternoon or elegant gathering.
Ingredients
For the strawberry and elderflower curd
| 200g | Fresh strawberries, hulled |
| 50ml | Belvoir Farm Elderflower Cordial |
| 4 | Large free-range eggs |
| 1 | Lemon zest and juice |
| 250g | Caster sugar |
| 100g | Unsalted butter |
| – | Few drops of red food colouring (optional) |
For the elderflower cream
| 75ml | Belvoir Farm Elderflower Cordial |
| 400g | Double cream |
| 250g | Mascarpone |
| 5 tbsp | Caster sugar |
For the tiramisu
| 250g | Sponge fingers |
| 600g | Fresh strawberries, sliced |
| 1 pack | Strawberry jelly |
| 25ml | Belvoir Farm Elderflower Cordial |
| – | Homemade strawberry & elderflower curd (as above) |
| – | A dusting of icing sugar, sieved, to finish |
Method
To Make
- To make the strawberry and elderflower curd, purée the strawberries in a food processor, then push them through a sieve into a large heatproof bowl to remove all of the seeds. Beat the eggs well and sieve them into a large bowl, adding the zest and juice of one lemon, the elderflower cordial, sugar and butter.
- Place the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring gently, for 30-35 minutes until the mixture thickens and it coats the back of a spoon nicely. N.B. Make sure it doesn’t get too hot or the mixture may curdle.
- Pour the strawberry curd into warm, sterilised jars, cover with a tea towel and leave to cool completely. Once cool, press a waxed disc onto the surface of each jar of curd, seal with the lids and store the jars of curd in the fridge for up to 2 months.
- Next make the elderflower cream. Put the double cream, Belvoir Farm’ Elderflower Cordial, caster sugar and mascarpone into the bowl of a stand mixer fitted with a whisk attachment. Whisk until the cream and mascarpone have completely combined and the cream has whipped to soft peaks.
- Next build your tiramisu, layer half the sponge fingers into a large ceramic dish, then using a pastry brush, douse the fingers with 25ml of Belvoir Farm’s Elderflower Cordial.
- Spread half of the elderflower cream over the sponge fingers, then spread or pipe half a jar of homemade strawberry and elderflower curd on top. Layer half your sliced strawberries on top.
- Repeat steps 1-3 until you’ve used up all of your sponge fingers, elderflower cordial, cream, curd and ensure you finish with a layer of strawberries. Place your tiramisu in the fridge.
- Make up your jelly as per the instructions on the packet, adding 25ml Belvoir Farm Elderflower Cordial. Wait for the jelly to cool (so it’s not boiling but hasn’t yet started to set), and pour over the top of your tiramisu. Put it back in the fridge and leave for a few hours to set.
- Once set, dust with icing sugar and serve immediately. This dessert is best eaten on the day of making!
Don’t forget to tag us in your bakes!