Me, the tiramisu queen, has come back again with another tiramisu recipe. It’s strawberry season, which means it’s time for strawberry desserts. Ladyfingers dipped in a homemade strawberry syrup with natural ingredients, vanilla flavoured mascarpone, strawberry cream, and lots and lots of fresh strawberries. This no-bake creamy dessert is just perfect for the summer (or anytime of the year whenever you’re craving for it).
I’m the self-proclaimed tiramisu queen, because I make the best foolproof classic tiramisu, and every human being who’s tried my tiramisus have all said they can never have other tiramisus ever again (well, I don’t mean to brag, but you know, I always want to stay truthful with my audiences and readers!)
I thought about dipping the ladyfingers in some kind of tea for this recipe, but then I thought that strawberry syrup would work even better because I want this strawberry tiramisu to be filled with REAL strawberry flavours. This super simple strawberry syrup which consists of 4 ingredients comes together in under 10 minutes, and you can even store the remaining contents for other desserts or drinks, like fresh strawberry milk.
The perfect and most aesthetic dessert for this summer. I’m using Staub’s 7.5” x 6” ceramic baking dish to make this dessert. Not only is it good for oven baked and roasted dishes, it’s also suitable for desserts – perfect for my aesthetic style because of the beautiful glass porcelain-enamel finish.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Strawberry Tiramisu
Ingredients
Strawberry Syrup
- 300 g fresh strawberries (stems & leaves removed and chopped)
- 1 cup water
- 4 tbsp sugar
- 1 tbsp lemon juice
Filling
- 3 large egg yolks
- ¼ cup sugar
- 2 tsp vanilla extract
- 1 cup mascarpone cheese
- 4 tbsp strawberry syrup (recipe below)
Strawberry Cream
- 200 ml whipping cream
- 2 tbsp strawberry syrup (recipe below)
Assembling & Topping
- Ladyfingers
- 1½ cup strawberry syrup
- 200 g sliced fresh strawberries
Instructions
Strawberry Syrup
- Combine water and sugar in a saucepan over medium-high heat and stir until the sugar has dissolved. Mix in the strawberries and bring to a boil. then add lemon juice. Let cool and then blend until smooth. Refrigerate the remaining contents. (You can also do this a day before, and the syrup can last in the fridge for up to one week).
Filling and Strawberry Cream
- Place all the filling ingredients (except for the mascarpone and strawberry syrup) in a heatproof bowl over a saucepan of boiling water. Reduce the heat to medium-low. Whisk continuously until the mixture doubles and has a thick and creamy consistency (about 10 to 15 minutes). Remove from the heat and set aside to cool completely.
- Meanwhile, beat the whipping cream with the strawberry syrup with an electric handheld mixer until it’s about 70% done (soft peaks). Set aside.
- In another large mixing bowl, whisk together the mascarpone, strawberry syrup, and the egg mixture (which has cooled completely!). Gently fold in the strawberry cream two separate times.
Assembling & Topping
- Dip the ladyfingers quickly (1 second each) in the strawberry syrup and line them in one layer. Smooth half of the filling on top. Repeat for another layer. Cover and refrigerate overnight to let the ladyfingers soak in the strawberry syrup.
- The next day: Top with sliced strawberries. Serve and enjoy!
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