Strawberry Tiramisu
Made with sweet, crunchy ladyfingers, silky mascarpone cream, and fresh strawberry jam between each layer, this strawberry tiramisu has a blast of berry flavor that will light up your palette!
Servings: 8
Calories: 563kcal
Ingredients
Strawberry syrup and jam
- 300 g Strawberry fresh
- 50 g Granulated sugar adjust according to the sweetness of the strawberries
- 1 tablespoon Lemon juice
Mascarpone Cream
- 6 Egg yolk
- 150 g Granulated sugar
- 500 g Mascarpone high-fat, use it cold
- 350 g Heavy Cream 36% fat, use it very cold
To assemble the strawberry tiramisu
- 20 pieces Ladyfinger cookies
- Handful of Strawberries cut into small pieces in between the layers
- Strawberries fresh, to decorate
- Freezed-dried strawberries crushed into powder to decorate the top
- Chantilly cream to decorate make my chantilly recipe
Instructions
Make the strawberry syrup and jam
- Blend strawberries, sugar and lemon juice together and cook them on low-medium heat only for a few minutes until the sugar fully dissolves.
- Take half of this syrup out - this will be your dipping strawberry syrup.
- Continue cooking the rest for about 10 minutes, stirring occasionally, until it thickens into a jam consistency. It should be darker in color and reduced in volume. Refrigerate until assembling the tiramisu.
Continue with mascarpone cream
- Whip egg yolk with sugar with the help of a hand whisk over a double boiler until sugar fully dissolves. It will take about 5 minutes but depends on the size of your bowl as well as the temperature of the water. Do it over low heat, or the egg yolk might start to cook. Cool the egg yolk sugar mixture to room temperature.
- Then, carefully whip cold mascarpone with an Electric hand mixer until early stiff peaks. There is no need to whip it too hard, and avoid overwhipping as it can get runny easily. Carefully fold it into the egg yolk mixture with a rubber spatula.
- In a separate bowl, whip very cold heavy cream starting slowly, then increasing speed on your electric hand mixer until early stiff peaks (but do not overwhip) and carefully, with the help of a rubber spatula, fold it into the mascarpone egg yolk mixture. At this point, the cream should be airy and fluffy and it will further set in the fridge.
Assembling
- Prepare a container. I am using an 18x24 cm / 7x9 inches one. A 8x8 can work too.
- Soak the lady fingers into the strawberry syrup then place them next to each other at the bottom of the pan. For my pan, I could accommodate 10 to the bottom and 10 as the next layer.
- Spread half of the strawberry jam on top, then half of the mascarpone cream. Repeat with the next layer, then smooth the top with an offset spatula.
- You might want to spread some strawberries between the layers for extra fruitiness, however, please note that this will make it more difficult to neatly slice it.
- Refrigerate the strawberry tiramisu for a minimum of 4 hours to set.
- Decorate just before serving; prepare some chantilly cream, crush or pulse blend some freezed dried strawberries into a powder-like texture, and wash and cut some fresh strawberries.
- Store any leftover refrigerated in an air-tight container for 2-3 days. I do not recommend freezing the tiramisu as the mascarpone cream does not freeze well.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use full-fat mascarpone and heavy cream to make the mascarpone cream.
- Feel free to use frozen strawberries to make the syrup and jam. However, you might need to cook the mixture slightly longer to reduce it.
- You might want to try this recipe with my homemade ladyfingers recipe
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
- When making mascarpone filling, it is crucial to do it in steps and carefully fold at each step. You don't want to overwhip either the mascarpone or the heavy cream; we are aiming for early stiff peaks that are easy to fold with the rest of the ingredients.
- Make sure you do not serve the tiramisu before it actually sets. It requires a minimum of 4 hours, but overnight is even better.
Nutrition
Calories: 563kcal | Carbohydrates: 32g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 257mg | Sodium: 54mg | Potassium: 119mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1644IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 1mg
