Fruity Twist on a Classic: Strawberry Tiramisu
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
Scale
Strawberry Gelatin Layer:
- 1 lb strawberries (fresh or frozen, defrosted if frozen)
- ⅓ – 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.