Strawberry Tiramisu Best Summer Dessert

De The Cooking Foodie · 60 min

Ingredientes

Preparación

1. In a saucepan over medium heat, cook the strawberries, water, sugar and lemon juice for 6–8 minutes, stirring and mashing now and then, until soft and saucy.
2. Halfway through, pour half of the sauce into a shallow bowl for dipping. Keep cooking the rest until it thickens, then cool completely.
3. In a heatproof bowl set over simmering water, whisk the egg yolks and sugar for 7–10 minutes, until the sugar dissolves and the mixture thickens to a ribbon-like texture and reaches 154–158°F (68–70°C). Remove from heat and cool slightly.
4. Whisk the mascarpone and vanilla into the yolk mixture until smooth. If using, fold in 2–4 tablespoons of the cooled thick strawberry sauce.
5. Whip the cold heavy cream to stiff peaks. Fold one-third into the mascarpone mixture, then fold in the rest until fully combined.
6. Stir 1/4 cup milk into the thin strawberry sauce in the shallow bowl to make the dipping liquid.
7. In a 9x13-inch (23x33 cm) dish, quickly dip each ladyfinger for 1–2 seconds (do not soak) and lay them in one layer. Spread half the mascarpone cream over them.
8. Spread the remaining thick strawberry sauce over the cream. Freeze for 30–60 minutes to make spreading easier, then dip more ladyfingers for a second layer and spread the remaining cream on top.
9. Cover and refrigerate for at least 6 hours, preferably overnight.
10. Blend the freeze-dried strawberries into a fine powder. Just before serving, dust the top generously with it. Optionally, garnish with fresh strawberries.

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