Strawberry Tiramisu (Print Version)
# Ingredients:
→ Strawberry syrup and jam
01 -
300g fresh strawberries (2 cups)
02 -
50g granulated sugar (1/4 cup), adjust to strawberry sweetness
03 -
1 tablespoon lemon juice
→ Mascarpone Cream
04 -
6 egg yolks
05 -
150g granulated sugar (3/4 cup)
06 -
500g high-fat mascarpone, cold (2 1/4 cups)
07 -
350g heavy cream, 36% fat, very cold (1 1/2 cups)
→ Assembly and Decoration
08 -
20 ladyfinger cookies
09 -
Fresh strawberries, cut into small pieces for layering
10 -
Fresh strawberries for decoration
11 -
Freeze-dried strawberries, crushed into powder for garnish
12 -
Chantilly cream for decoration
# Instructions:
01 -
Blend strawberries, sugar and lemon juice together. Cook on low-medium heat for a few minutes until sugar fully dissolves. Remove half of this mixture to use as dipping syrup. Continue cooking the remaining half for about 10 minutes, stirring occasionally, until it thickens to jam consistency. It should darken in color and reduce in volume. Refrigerate until assembly.
02 -
Whip egg yolks with sugar using a hand whisk over a double boiler until sugar fully dissolves (approximately 5 minutes). Use low heat to prevent eggs from cooking. Cool the mixture to room temperature.
03 -
Whip cold mascarpone with an electric hand mixer until early stiff peaks form. Do not overwhip as it can become runny. Carefully fold into the cooled egg yolk mixture using a rubber spatula.
04 -
In a separate bowl, whip the very cold heavy cream, starting slowly then increasing speed until early stiff peaks form (without overwhipping). Gently fold into the mascarpone-egg mixture using a rubber spatula. The resulting cream should be airy and fluffy.
05 -
Prepare an 18x24cm (7x9 inches) container. Soak ladyfingers in the strawberry syrup and arrange them at the bottom of the pan. Spread half of the strawberry jam over the ladyfingers, then cover with half of the mascarpone cream.
06 -
Repeat the layering process with remaining ladyfingers, jam, and cream. For extra fruitiness, add fresh strawberry pieces between layers (note: this may make slicing more difficult). Smooth the top with an offset spatula.
07 -
Refrigerate for a minimum of 4 hours to set. Just before serving, decorate with chantilly cream, crushed freeze-dried strawberry powder, and fresh strawberries.
# Notes:
01 -
Store leftovers in an air-tight container in the refrigerator for 2-3 days
02 -
Not recommended for freezing as mascarpone cream doesn't freeze well
03 -
An 8x8 inch pan can be used as an alternative