Description
Strawberry tiramisu with homemade ladyfingers, strawberry syrup, and creamy mascarpone filling. A refreshing twist on a classic dessert!
Ingredients
Scale
- 6 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 cup all-purpose flour
- ½ teaspoon vanilla extract
- Powdered sugar, for dusting
- 1 pound fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
- 16 ounces mascarpone cheese, softened
- 1 ½ cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh strawberries, sliced, for garnish
- Cocoa powder, for dusting (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk Egg Yolks: In a large bowl, whisk together the egg yolks and half of the granulated sugar (about 6 tablespoons) until pale yellow and thick (3-5 minutes with an electric mixer). Add the vanilla extract and whisk to combine.
- Whip Egg Whites: In a separate, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar (about 6 tablespoons), beating until stiff, glossy peaks form.
- Combine Mixtures: Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture.
- Add Flour: Sift the flour over the egg mixture. Gently fold the flour into the mixture until just combined. Avoid overmixing.
- Pipe the Ladyfingers: Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets in 3-4 inch long strips, leaving some space between each strip. Alternatively, you can use a large zip-top bag with a corner snipped off.
- Dust with Sugar: Dust the ladyfingers generously with powdered sugar. Let them sit for about 5 minutes, then dust with powdered sugar again.
- Bake: Bake for 12-15 minutes, or until the ladyfingers are lightly golden brown and spring back when lightly touched.
- Cool: Let the ladyfingers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Combine Ingredients: In a medium saucepan, combine the sliced strawberries, granulated sugar, water, and lemon juice.
- Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally.
- Cook Down: Reduce the heat to low and simmer for about 15-20 minutes, or until the strawberries have softened and the syrup has thickened slightly.
- Cool: Remove the saucepan from the heat and let the strawberry syrup cool completely. You can strain the syrup through a fine-mesh sieve to remove the strawberry pulp if you prefer a smoother syrup.
- Whip Heavy Cream: In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form.
- Add Mascarpone: Add the softened mascarpone cheese, powdered sugar, vanilla extract, and salt to the whipped cream.
- Combine: Gently beat the mixture until smooth and creamy. Be careful not to overwhip.
- Dip Ladyfingers: Lightly dip each ladyfinger into the cooled strawberry syrup, being careful not to soak them completely.
- First Layer: Arrange a layer of the dipped ladyfingers in the bottom of a 9×13 inch baking dish or individual serving dishes.
- Spread Cream: Spread half of the mascarpone cream evenly over the ladyfingers.
- Add Strawberries: Arrange a layer of sliced fresh strawberries over the cream.
- Second Layer: Repeat layers with the remaining dipped ladyfingers, mascarpone cream, and sliced strawberries.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Garnish: Before serving, garnish the tiramisu with fresh strawberry slices and a dusting of cocoa powder (optional).
- Serve: Slice and serve chilled.
Notes
- Make sure your egg whites are whipped to stiff peaks for the ladyfingers. This is crucial for their light and airy texture.
- Be careful not to overwhip the mascarpone cream, as it can curdle.
- Chilling the tiramisu overnight is highly recommended for the best flavor and texture.
- You can adjust the sweetness of the strawberry syrup to your liking.
- If you don’t have a piping bag, you can use a large zip-top bag with a corner snipped off to pipe the ladyfingers.
- For a stronger strawberry flavor, consider adding a tablespoon of strawberry liqueur to the syrup.
- Prep Time: 1 hour
- Cook Time: 35 minutes