Strawberry Tiramisu
Layers of strawberry-infused ladyfingers and sweet strawberry mascarpone cream filling come together to make a refreshingly fruity version of a classic Italian dessert!
Ingredients
Strawberry Syrup:
- 1 pound sliced strawberries, preferably fresh
- ½ cup water
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup strawberry syrup (from recipe above)
- 1 teaspoon vanilla
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- Powdered sugar, for dusting
Instructions
Make the Strawberry Syrup:
- Place strawberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a boil, then lower temperature to medium-low and simmer for about 5 minutes.
- Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard solids.
- Return strawberry juices to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for about 5 minutes until mixture thickens slightly. Remove from heat and chill in refrigerator to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, 3/4 cup of the strawberry syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, dip the ladyfingers in the strawberry syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.*) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of strawberry syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Just before serving, place powdered sugar in a fine mesh sieve and shake a light dusting over the surface. Cut into squares, serve, and enjoy!
Notes
*Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.