Description
Rich, creamy, and fruity, Strawberry Tiramisu captures the essence of indulgence with fresh strawberries and layers of mascarpone cheese.
Ingredients
- 1 lb strawberries (fresh or frozen)
- 1/3 – 1/2 cup granulated sugar (divided)
- 1/4 cup cold water
- 3/4 tablespoon unflavored gelatin
- 14 oz ladyfingers (savoiardi)
- 6 egg yolks
- 3/4 cups granulated sugar
- 1/2 cup half and half
- 1 1/2 lbs mascarpone cheese (room temperature)
- 1-2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 lb fresh strawberries (sliced)
Instructions
- Prepare the strawberry mixture: Begin by pureeing another pound of strawberries with 1/4 cup of sugar and 1/2 cup of cold water for dipping the ladyfingers.
- Whisk the egg yolks: In a heatproof bowl, whisk egg yolks with the remaining sugar and half and half. Set this bowl over simmering water, whisking for about 10 minutes until thickened. Cool it down.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form, sweetening with remaining sugar.
- Combine ingredients: In another bowl, combine mascarpone with the remaining sugar and vanilla extract until smooth. Gently fold in the cooled egg yolk mixture and then the whipped cream, ensuring to keep it fluffy.
- Layer the tiramisu: Once the gelatin layer has set, dip the ladyfingers in the pureed strawberry mixture for 2-3 seconds on each side without soaking them too much. Arrange these in the pan as the first layer.
- Assemble and chill: Spread half of the mascarpone mixture over the ladyfingers, followed by another layer of dipped ladyfingers, and top with the remaining mascarpone. Smooth the top and refrigerate for at least six hours or overnight.
- Serve: Slice thinly and arrange fresh strawberries atop the Tiramisu before serving.
Notes
Use fresh ingredients for the best flavor and texture. Adjust sugar based on the sweetness of strawberries.