Ingredients

20 pieces Ladyfinger Biscuits

140 g Fresh Strawberries, sliced (approximately 1 cup before slicing)

50 g Freeze Dried Strawberry Powder (approximately 4 tablespoons)

140 g Whole Strawberries (about 1 cup)

40 g Strawberry Jam or 25 g Sugar (approximately 2 tablespoons)

30 ml Orange or Lemon Juice (approximately 2 tablespoons)

450 g Mascarpone Cheese (about 2 cups)

3 Egg Yolks

100 g Sugar (about ½ cup)

1 tsp Vanilla Extract or Vanilla Sugar

300 ml Heavy Cream (about 1 ¼ cups)

1 tbsp Icing Sugar

Instructions

Step 1: Prepare the strawberry syrup by blending the sliced strawberries. In a saucepan, cook this puree gently with strawberry jam (or sugar) and orange juice. Simmer until the strawberries soften and the mixture becomes syrupy.

Step 2: Make the cream base by whisking egg yolks with sugar and vanilla extract in a bowl over steaming water until pale and creamy. When warm to the touch, remove from heat and keep beating until cooled.

Step 3: In a separate bowl, beat the mascarpone cheese until smooth and creamy. Gently fold the cooled egg yolk mixture into the mascarpone, mixing carefully to keep it airy.

Step 4: Whip the heavy cream with icing sugar until it forms stiff peaks. This adds lightness to the dessert.

Step 5: Fold the whipped cream into the mascarpone mixture until combined.

Step 6: Briefly dip each ladyfinger into the strawberry syrup. Arrange half in a single layer at the bottom of your serving dish.

Step 7: Spread half of the mascarpone cream over the ladyfingers, then scatter half of the whole strawberries on top.

Step 8: Repeat the layers with the remaining ladyfingers, mascarpone cream, and whole strawberries, finishing with a layer of mascarpone cream on top.

Step 9: Refrigerate the assembled tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

Tips & Variations

For extra strawberry flavor, sprinkle freeze dried strawberry powder between layers or on top before serving.

You can substitute orange juice with lemon juice for a brighter, tangier syrup.

Use ripe, fragrant strawberries for the best taste and color.

To reduce raw egg concerns, consider using pasteurized egg yolks or an eggless mascarpone cream alternative.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days. The flavors intensify over time, so overnight refrigeration is ideal. When ready to serve, you can add a fresh dusting of freeze dried strawberry powder or fresh strawberries on top. If needed, thaw the tiramisu gently in the fridge before serving, but avoid freezing as it may affect the texture.

FAQs

Can I make Strawberry Tiramisu in advance?

Yes, it is best made at least 4 hours ahead or overnight. This resting time allows the ladyfingers to soak up the syrup and the flavors to blend perfectly.

Is it safe to use raw egg yolks in the cream?

If you have concerns about using raw eggs, use pasteurized egg yolks or seek an egg-free mascarpone cream recipe. Alternatively, ensure fresh, high-quality eggs and proper kitchen hygiene.