Description
A delightful twist on the classic Italian dessert, combining fresh strawberries with creamy mascarpone and soft ladyfingers.
Ingredients
- 1 lb strawberries (fresh or frozen)
- 1/3 – 1/2 cup granulated sugar (divided)
- 1/4 cup cold water
- 3/4 tablespoon unflavored gelatin
- 14 oz ladyfingers (savoiardi)
- 6 egg yolks
- 3/4 cups granulated sugar
- 1/2 cup half and half
- 1 1/2 lbs mascarpone cheese (room temperature)
- 1-2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 lb fresh strawberries (sliced)
Instructions
- Prepare the strawberry mixture: Puree 1 lb of strawberries with 1/4 cup of granulated sugar and 1/2 cup of cold water for dipping the ladyfingers.
- Whisk the egg yolks: In a heatproof bowl, whisk the egg yolks with the remaining sugar and half and half over simmering water for about 10 minutes until thickened. Allow to cool.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form, adding the remaining sugar.
- Combine ingredients: Mix mascarpone with the remaining sugar and vanilla extract until smooth. Fold in the cooled egg yolk mixture, then the whipped cream.
- Layer the tiramisu: Dip ladyfingers in the strawberry mixture for 2-3 seconds and arrange in a pan as the first layer.
- Assemble and chill: Spread half of the mascarpone mixture over the ladyfingers, top with another layer of dipped ladyfingers, then the remaining mascarpone mixture. Refrigerate for at least 6 hours or overnight.
- Serve: Slice thinly and arrange fresh strawberries atop the Tiramisu before enjoying.
Notes
Use room temperature mascarpone for a smoother mixture. Chill time enhances flavor melding.