Description
A delightful twist on the classic Italian tiramisu, this Strawberry Tiramisu combines layers of ladyfinger biscuits soaked in a homemade strawberry syrup with a creamy mascarpone mixture and fresh strawberries. Perfectly chilled, this no-bake dessert offers a refreshing fruity flavor and a luscious texture that’s ideal for spring and summer occasions.
Ingredients
Scale
Strawberry Syrup
- 140 g Fresh Strawberries (sliced, approximately 1 cup before slicing)
- 40 g Strawberry Jam (or 25 g Sugar, approximately 2 tablespoons)
- 30 ml Orange or Lemon Juice (approximately 2 tablespoons)
- 50 g Freeze Dried Strawberry Powder (approximately 4 tablespoons)
Main
- 20 pieces Ladyfinger Biscuits
- 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 + 1/4 cup)
- 1 tbsp Icing Sugar
- 140 g Whole Strawberries (about 1 cup, for layering)
Instructions
- Prepare the Strawberry Syrup: Blend the sliced fresh strawberries until smooth. Pour the puree into a saucepan, add the strawberry jam (or sugar) and orange or lemon juice. Gently simmer the mixture over low heat until the strawberries soften and the mixture thickens into a syrupy consistency. Remove from heat and let cool slightly.
- Make the Egg Yolk Mixture: Set a bowl over steaming water and whisk together the egg yolks, sugar, and vanilla extract until the mixture becomes pale and creamy. Keep whisking until the mixture is warm to the touch, then remove from heat and continue beating until it cools completely.
- Cream the Mascarpone: 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 maintain an airy texture without overmixing.
- Whip the Heavy Cream: In another clean bowl, whip the heavy cream together with the icing sugar until it forms stiff peaks. This will add lightness to the mascarpone mixture.
- Combine Cream with Mascarpone Mixture: Fold the whipped cream gently into the mascarpone and egg mixture until fully combined and smooth, keeping it light and fluffy.
- Assemble the Tiramisu: Quickly dip each ladyfinger biscuit into the strawberry syrup, ensuring they soak but do not become soggy. Arrange half of the soaked ladyfingers in an even layer at the bottom of your serving dish. Spread half of the mascarpone cream evenly over the ladyfingers, then layer half of the whole strawberries on top. Repeat with the remaining ladyfingers, mascarpone cream, and strawberries, finishing with a top layer of mascarpone cream.
- Chill: Cover and refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
Notes
- Use fresh strawberries for the best flavor and texture in both the syrup and topping.
- Be careful not to over-soak the ladyfingers in the syrup to prevent sogginess.
- Ensure the egg yolk mixture cools completely before folding into mascarpone to keep the texture light.
- This dessert is best enjoyed chilled and can be prepared a day ahead.
- For food safety, consume within 2 days due to the use of raw egg yolks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Strawberry Tiramisu, no-bake dessert, Italian dessert, mascarpone, ladyfingers, fresh strawberries, summer dessert
