Giuseppi's Strawberry Tiramisù
The Urbz features a cooking mechanic in which your player Sim can combine ingredients to bake desserts. If you combine the right set of ingredients, and are successful in mixing and baking them, you will receive a food item that you can carry in your inventory and eat on the go. If you talk to the characters about cooking, each can let you know about a combination that's special to them.
Giuseppi's recipe is the Strawberry Tiramisù:
Let me tell you something: my poppa, he made the worlds greatest strawberry tiramisu. The way he mixed strawberries, vanilla, and flour together, you'd think he had a magic wand!
One thing we love about this game is how much character development happens even in something simple like sharing a recipe. In the brief conversation we have with Giuseppi about his dad's tiramisù, you learn that he is very proud of his dad, that his dad is probably dead, and that he misses this wonderful dessert that he clearly can't make the same way that his dad did.
If you make the tiramisù, you get this description:
An exciting update of a classic recipe, this strawberry tiramisu is five times sweeter and ten times more decadent than the legally allowed limit.
Even Giuseppi's desserts are illegal.
We wondered what this would taste like, so we set our investigative cooking skills to the task!
We found a recipe for strawberry tiramisù (the page is in Italian, but here it is), that doesn't seem quite like Giuseppi's version, but maybe has something to share. This recipe does not have any sort of crust, but instead uses parfait glasses to contain the tiramisù. Much later, during a trip we took to Rome, we happened to have dinner in a restaurant that offered strawberry tiramisù for dessert. We couldn't help but order it, and found out that it also used the method of putting the tiramisù in a glass as well. And it was delicious.
So, we are using this recipe as a starting point. However, we wanted to make something that would look more like the icon shown in the game and be true to the ingredients mentioned by Giuseppi.
Based on the yellow crust in the icon, we think this tiramisù has a shortcake or olive oil pie crust base (olive oil pie crust comes out yellow). Either case would explain where the flour goes. We're going to put the tiramisù filling in Rosy's tried and true pie crust, which is, by the way, an Italian classic!
As a sidenote, Rosy won't be able to eat any of this, since she dislikes sweet food, doesn't like strawberries, doesn't like vanilla, and is lactose intolerant - it turns out that Giuseppi's tiramisù is pretty much her kryptonite, and if there were peas and peanuts involved in this, this recipe would contain 100% of the things she doesn't eat. She'll be the one preparing it, but Denise will be the one sampling it.
Here is the full recipe, along with photos that we took while making this tiramisù!
Ingredients for the crust:
- 300g of 00 flour ✽
- 100g of extra virgin olive oil
- 100g of sugar
- 2 eggs
- 1 teaspoon of baking powder
- a pinch of salt
Tools for the crust:
- Your hands
- Plastic wrap
- Pie dish
Put all the ingredients together in a bowl. No particular order or trick. That's it. Mix it with your hands until you obtain a soft, elastic dough (which should happen pretty quickly). Wrap the dough in plastic wrap and let it rest in the fridge for about 1 hour.
After the hour has passed, preheat your oven to 425F.
Put your dough in a pie dish and push it into shape. It's okay if it's bumpy. Poke holes in the bottom of the dough with a fork, then bake at 425F for 15 minutes.
Ingredients for the tiramisù:
- 350g of strawberries ✽
- 45g of lemon juice
- 80g of powdered sugar
- 1/8 of a teaspoon of vanilla extract
- 8 ladyfingers
- 250g of mascarpone
- 200g of whipping cream
- The zest of 1 lemon
Tools for the tiramisù:
First we're going to make a strawberry puree which you're later going to use to soak the ladyfingers in (and that will give a lovely pink color to the tiramisù).
Wash the strawberries, and chop and discard the tops with the leaves. Out of them, weigh out 115g of strawberries -- the rest will be to decorate the top later, but these are for the puree. Roughly chop these strawberries.
Put the chopped strawberries in the food processor, together with 45g of lemon juice and 30g of powdered sugar (that's not all of it! We'll need the rest later). Then process. Wrr. It should be a few seconds.
You'll end up with a puree. Put it aside for now.
Next, we're making the cream of the tiramisù.
Put 200g of whipping cream in a bowl, and mix on high. As it becomes whipped cream, slowly add the remaining 50g of powdered sugar - the cream will change consistency. Continue mixing, and add 1/8 teaspoon of vanilla extract.
When you're done mixing, you need to add the 250g of mascarpone to this bowl. Carefully scoop the mascarpone and add it with a wooden spoon, mixing from bottom to top - don't disturb the cream too much. Add the zest of one lemon, and stir one last time.
This is where we assemble the tiramisù!
Get the baked pie crust from before, and set one layer of the cream in the crust. Soak the ladyfingers in the strawberry puree, then lay them onto the cream in the crust. Break them if necessary to make them fit. It will look a bit like a murder scene. It's okay.
When you've covered the entire pie, throw the remaining strawberry sauce into the remaining cream, mix a little (it should become pink), then use it to cover the murder scene.
Get the remaining strawberries, cut them in half, and use them to decorate the top of the pie. Leave one whole strawberry for the middle.
The tiramisù will be initially very goopy, so, if you are not in a hurry to try it, we recommend putting it in the fridge for a couple hours to make it become more solid. If you don't want to wait, though, it's okay, we didn't either. It will just make a bit more of a mess, but the taste is exactly the same.
How was it?
Upon trying this, Denise made various pleased sounds, and then said, "I see why it's illegal". She says this tiramisù is very sweet and very strawberry, and she liked it.
So, that was the famous strawberry tiramisù recipe. From Rosy's perspective, she found it very easy to make. The only hurdle is that it needs a mixer and a food processor, which we understand not everyone has handy.
You can keep this tiramisù in the fridge for a few days. Unlike most tiramisù recipes, this one doesn't contain any raw eggs, so the main conservation issue here is the dairy. The recipe we were basing ourselves on said that you can freeze it, but we haven't tried that (and we don't know how that would interact with the crust).
- If you can't get 00 flour, pastry flour is fine too. See this list for an explanation of what is 00 flour.
- For us, this translated to 10 strawberries.