Strawberry Tiramisu
Build layers of ladyfingers, flavored cream and strawberries into the most delicious strawberry tiramisu.
Servings: 10
Equipment
- Saucepan Small
- Baking Dish 9-Inch Square
Ingredients
For the Strawberry Simple Syrup:
- 1 Pound strawberries sliced in half with stems removed
- 2 Cups water
- 2 Cups granulated sugar
- 3 Tablespoons orange liqueur
For the Strawberry Compote:
- 1 Cup strawberry simple syrup reduced, from above recipe with the strawberry halves
- 8 Ounces strawberries fresh, chopped with stems removed
For the Mascarpone Filling:
- 1½ Cups heavy cream
- 8 Ounces mascarpone cheese chilled
- ⅓ Cup granulated sugar
- 3 or 4 Tablespoons strawberry syrup from the recipe above
Additional Ingredients:
- 7 Ounces ladyfingers 24 to 30 cookies
- 12 to 16 strawberries whole, sliced for garnish
Instructions
Make the Syrup:
- Place the halved strawberries, water and sugar in a small saucepan and cook over medium heat until just boiling. Reduce to a simmer and cook for 20 minutes, gently stirring, until the liquid is deeply red and the strawberries are still whole but soft.
- Strain the mixture through a fine mesh strainer into a medium-sized glass bowl or measuring cup. Do not press the solids through the strainer; save them for the compote (instructions below).
- Reserve 2¼ cups of the strawberry simple syrup (2 cups will dip the lady fingers; the remaining ¼ cup will be added to the mascarpone filling).
- Add the orange liqueur to the reserved 2 cups of simple syrup and chill entirely if desired.
Make the Strawberry Compote:
- Put the remaining 1 cup of strawberry simple syrup back into the saucepan with the boiled strawberries.
- Using an emulsion blender, blend the cooked strawberries until smooth and slightly frothy.
- Place the saucepan back on the stove on medium heat and bring to a simmer. Cook for 3 to 5 minutes.
- Reduce the heat to low and simmer for 20 to 25 minutes until thickened. (Total cook time is 25 to 30 minutes; it should be a jelly-like consistency in a deep dark red color).
- Once thickened, remove from the heat and allow to cool for 10 to 15 minutes.
- Once slightly cooled, add the chopped strawberries and chill until ready to use.
Make the Filling:
- When you’re ready to make the cream filling, remove the mascarpone from the fridge and set aside.
- In a medium-sized mixing bowl, using a hand mixer or a stand mixer fitted with the whip attachment, add the heavy cream, ¼ cups of the strawberry simple syrup on medium speed, and the sugar, and mix for about 2 minutes to incorporate (speed 3 to 6).
- Increase the speed to high (speed 9 or 10) and mix until stiff peaks form, another 3 to 5 minutes.
- Add in the mascarpone mixture and mix at a medium speed until combined, about 1 minute.
- Use the whisk attachment to scrape down the sides and assemble the dessert.
Assemble the Tiramisu:
- In a small shallow bowl or pan, add the reserved chilled strawberry simple syrup.
- Individually dip the ladyfingers in the strawberry simple syrup and place them in a single layer in the bottom of a 9-inch square baking dish. There will be a total of 14 ladyfingers (two rows of 7 dipped cookies).
- Top this first layer with half of the mascarpone whipped filling, then top this first cream layer with the strawberry compote.
- Add another layer of strawberry-dipped lady fingers (a total of 14 dipped cookies) and top with the remaining mascarpone cream.
- Cover and refrigerate for 6 to 8 hours before serving. Overnight is best.
- When you are ready to serve, garnish with sliced strawberries.
Notes
Use fresh, ripe strawberries: For the best flavor, go for the juiciest, ripest strawberries. Overripe strawberries can become too mushy.
Chill the mascarpone: Keep the mascarpone cheese well-chilled until it's time to use it. This helps maintain the creamy, smooth consistency of the filling without it becoming too runny.
Don't over-soak the ladyfingers: Quickly dip each ladyfinger in the syrup, just enough for them to absorb the flavor without becoming soggy. A brief dunk ensures they stay firm and hold up in the tiramisu layers.
Chill for best results: Let the tiramisu set in the refrigerator for at least 6 hours or preferably overnight. This allows the flavors to meld and the dessert to firm up, making it easier to slice.
Blend the strawberry compote for a smooth texture: For a consistent compote, use an immersion blender to break down the cooked strawberries. This ensures the compote spreads easily between layers without large chunks.
Garnish just before serving: Wait until you're ready to serve before garnishing with fresh strawberry slices. This keeps them looking fresh and prevents them from drying out.
Chill the mascarpone: Keep the mascarpone cheese well-chilled until it's time to use it. This helps maintain the creamy, smooth consistency of the filling without it becoming too runny.
Don't over-soak the ladyfingers: Quickly dip each ladyfinger in the syrup, just enough for them to absorb the flavor without becoming soggy. A brief dunk ensures they stay firm and hold up in the tiramisu layers.
Chill for best results: Let the tiramisu set in the refrigerator for at least 6 hours or preferably overnight. This allows the flavors to meld and the dessert to firm up, making it easier to slice.
Blend the strawberry compote for a smooth texture: For a consistent compote, use an immersion blender to break down the cooked strawberries. This ensures the compote spreads easily between layers without large chunks.
Garnish just before serving: Wait until you're ready to serve before garnishing with fresh strawberry slices. This keeps them looking fresh and prevents them from drying out.
Nutrition
Calories: 516kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 55mg | Potassium: 185mg | Fiber: 2g | Sugar: 53g | Vitamin A: 963IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 1mg
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