This past weekend my mom and I went to workshop with La Tartine Gourmande’s author and photographer, Beatrice Peltre. Bea, as she is known, is an unbelievably talented photographer and her recipes are wonderful as well.
Below are two of my pictures from the class.
One of the dishes we made was Strawberry Tiramisu En Verrine, a delicious summertime treat. This dessert is so good and so easy but I must admit it’s the presentation that made me fall in love. You can use small glasses if you don’t have canning jars.
Bea was kind enough to let me share the recipe with you. Enjoy!
4 Verrines:
2 limes, for zest and juice
14 oz strawberries, diced
8 tablespoon cane sugar
2 large eggs, separated
9 oz mascarpone cheese
1 teaspoon pure vanilla extract
sea salt
8 ladyfingers, crumbled
a few unsalted pistachios, chopped
Zest the limes finely and squeeze the juice. In a bowl, mix the strawberries, with the lime zest and juice and 4 tablespoons sugar. Cover and place in fridge. In another bowl, beat the egg yolks with the mascarpone, vanilla extract and the rest of the cane sugar.
Whip the egg whites firm with a pinch of sea salt. Fold them into the mascarpone cream. Set aside.
Take individual glasses and layer the bottom with strawberries. Add a layer of ladyfingers. Add some strawberry juice and then some mascarpone cream. Repeat as necessary. Place the glasses in the fridge for a few hours or overnight. When ready to serve top with a sprinkling of pistachios.
Hi! I'm Abbey and I co-own The Flour Pot with my mother, Margie. This is a place where I write about bakery happenings and other things that make me smile. Thanks for stopping by! 
