Strawberry Tiramisu Recipe

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Combine the strawberries, water, sugar and lemon juice in a saucepan over medium heat. Cook 6–8 minutes, stirring and mashing occasionally, until soft and saucy.
2. Halfway through, pour half of the sauce into a shallow bowl for dipping. Keep cooking the rest until thick. Let all the sauce cool completely.
3. In a heatproof bowl, whisk the egg yolks and sugar over simmering water until the sugar dissolves and the mixture thickens to a ribbon texture, about 7–10 minutes, reaching 154–158°F (68–70°C). Remove from heat and cool slightly.
4. Whisk in the mascarpone and vanilla 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 gently fold in the rest.
6. To the thin strawberry sauce, add 1/4 cup milk to make the dipping liquid.
7. Dip each ladyfinger quickly, for 1–2 seconds only, and arrange in a single layer in a 9x13-inch (23x33 cm) dish.
8. Spread half the mascarpone cream over the ladyfingers.
9. Spread the remaining thick strawberry sauce over the cream. Freeze 30–60 minutes to firm it, then make a second layer of dipped ladyfingers and spread the rest of the cream on top.
10. Cover and refrigerate at least 6 hours, preferably overnight.
11. Blend the freeze-dried strawberries to a fine powder and dust generously over the top just before serving. Decorate with fresh strawberries if you like.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggLemonMilkCreamHeavy creamStrawberryMascarpone cheeseLadyfinger