Nostalgic Appeal
This tiramisu reminds me of those charming Italian cafes and those unforgettable moments savoring a delicious dessert with a loved one. While it offers a new twist, the core elements of coffee, creamy mascarpone, and a touch of fruit still evoke those feelings of romance, indulgence, and pure bliss.
Homemade Focus
While you can certainly buy pre-made tiramisu, there’s something truly special about making it at home, especially with this unique strawberry variation. You control the quality of the ingredients, and the process of layering and assembling this dessert is a delightful experience.
Flavor Goal
The flavor profile I’m aiming for is a harmonious blend of sweet strawberries, creamy mascarpone, and a hint of coffee. The ladyfingers soaked in strawberry sauce provide a fruity and delicate base, the mascarpone cream filling adds a rich and creamy texture with a hint of sweetness, and the fresh strawberries bring a burst of bright flavor.
Ingredient Insights
Let’s explore the key ingredients that make this tiramisu so special! We start with [fresh strawberries, pureed with sugar for the gelatin layer and sauce, adding a natural sweetness and vibrant color]. For the gelatin layer, we use [unflavored gelatin, creating a smooth and stable base for the tiramisu]. The tiramisu features [ladyfingers, delicate and sponge-like, ready to soak up the strawberry sauce]. The mascarpone cream filling is made with [egg yolks, sugar, half and half, mascarpone cheese, vanilla extract, and heavy cream, creating a luscious and airy filling]. And finally, we decorate with [fresh strawberries, sliced, adding a final touch of freshness and flavor].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a food processor or blender for pureeing the strawberries, a saucepan for heating the strawberry mixture, a 13×9 inch baking pan, a large heatproof bowl for the egg yolk mixture, a small saucepan for creating a double boiler, a standing mixer or hand mixer for whipping the cream, and a shallow dish for dipping the ladyfingers.
Ingredients
Strawberry Gelatin Layer:
- 1 lb strawberries (fresh or frozen, defrosted if frozen)
- â…“ – ½ cup granulated sugar
- ¼ cup cold water
- ¾ tablespoon unflavored gelatin
Strawberry Sauce:
- 1 lb fresh or frozen strawberries (defrosted if frozen)
- ¼ cup sugar
- ½ cup cold water
Tiramisu:
- 14 oz ladyfingers (savoiardi)
- 6 egg yolks
- ¾ cups granulated sugar (divided)
- ½ cup half and half
- 1 ½ lbs mascarpone cheese (room temperature)
- 1-2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 lb fresh strawberries (sliced)
Step-by-Step Instructions
- Make the Strawberry Gelatin Layer: Pour the cold water into a large bowl and sprinkle the gelatin over it. Set aside. Puree the strawberries with sugar. Heat the puree in a saucepan. Pour the hot mixture over the softened gelatin and whisk until dissolved. Pour into a 13×9 inch pan and refrigerate for about 1 hour.
- Make the Strawberry Sauce: Puree another pound of strawberries with sugar and water. Pour into a shallow dish.
- Make the Cream Filling: Whisk egg yolks with sugar and half and half in a heatproof bowl over a simmering water bath for 10 minutes until thickened. Cool.
- Whip the Cream: Whip heavy cream with sugar until soft peaks form.
- Combine Mixtures: Combine mascarpone cheese, sugar, and vanilla extract in a separate bowl. Fold in the cooled egg yolk mixture and whipped cream.
- Assemble the Tiramisu: Dip ladyfingers in the strawberry sauce and arrange a layer in the baking dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of ladyfingers and mascarpone mixture.
- Chill and Serve: Chill the tiramisu for at least 6 hours or overnight. Arrange sliced strawberries on top before serving.
Troubleshooting
- Gelatin layer is not setting: Make sure the gelatin is properly bloomed and dissolved in the hot strawberry mixture.
- Tiramisu is too runny: Avoid over-soaking the ladyfingers in the strawberry sauce.
- Mascarpone cream is lumpy: Make sure the mascarpone cheese is at room temperature and whisk it until completely smooth before adding other ingredients.
Tips and Variations
- Use different types of berries, such as raspberries or blueberries.
- Add a splash of liqueur, such as Grand Marnier or Amaretto, to the strawberry sauce for extra flavor.
- Garnish with fresh mint leaves or grated chocolate for a beautiful presentation.
Serving and Pairing Suggestions
This Strawberry Tiramisu is delicious on its own, but it also pairs well with a cup of coffee or a glass of dessert wine. It’s perfect for a spring or summer gathering, a special occasion, or any time you want a refreshing and elegant dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/12th of the tiramisu. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-14g
- Cholesterol: Approximately 100-120mg
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Sugar: Approximately 30-35g
- Sodium: Approximately 100-150mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of berries), adjust the calculations accordingly.
Fruity Twist on a Classic: Strawberry Tiramisu
Description
This Strawberry Tiramisu is a delightful twist on a classic Italian dessert! It features layers of ladyfingers, mascarpone cream, and fresh strawberries. Learn how to make this elegant and delicious dessert
Ingredients
Strawberry Gelatin Layer:
- 1 lb strawberries (fresh or frozen, defrosted if frozen)
- â…“ – ½ cup granulated sugar
- ¼ cup cold water
- ¾ tablespoon unflavored gelatin
Strawberry Sauce:
- 1 lb fresh or frozen strawberries (defrosted if frozen)
- ¼ cup sugar
- ½ cup cold water
Tiramisu:
- 14 oz ladyfingers (savoiardi)
- 6 egg yolks
- ¾ cups granulated sugar (divided)
- ½ cup half and half
- 1 ½ lbs mascarpone cheese (room temperature)
- 1–2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 lb fresh strawberries (sliced)
Instructions
- Make the Strawberry Gelatin Layer: Pour the cold water into a large bowl and sprinkle the gelatin over it. Set aside. Puree the strawberries with sugar. Heat the puree in a saucepan. Pour the hot mixture over the softened gelatin and whisk until dissolved. Pour into a 13×9 inch pan and refrigerate for about 1 hour.
- Make the Strawberry Sauce: Puree another pound of strawberries with sugar and water. Pour into a shallow dish.
- Make the Cream Filling: Whisk egg yolks with sugar and half and half in a heatproof bowl over a simmering water bath for 10 minutes until thickened. Cool.
- Whip the Cream: Whip heavy cream with sugar until soft peaks form.
- Combine Mixtures: Combine mascarpone cheese, sugar, and vanilla extract in a separate bowl. Fold in the cooled egg yolk mixture and whipped cream.
- Assemble the Tiramisu: Dip ladyfingers in the strawberry sauce and arrange a layer in the baking dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of ladyfingers and mascarpone mixture.
- Chill and Serve: Chill the tiramisu for at least 6 hours or overnight. Arrange sliced strawberries on top before serving.
Recipe Summary and Q&A
Q: Can I make this tiramisu ahead of time?
A: Yes! Tiramisu is best made ahead of time to allow the flavors to meld and the dessert to set. It can be stored in the refrigerator for up to 2 days.
Q: Can I freeze this tiramisu?
A: It’s not recommended to freeze tiramisu, as the texture of the ladyfingers and mascarpone cream may be affected.
Q: Can I use a different type of cookie?
A: While ladyfingers are traditional for tiramisu, you can experiment with other types of cookies, such as sponge cake or pound cake.