Strawberry Tiramisu
Ladyfingers dipped in a homemade strawberry syrup with natural ingredients, vanilla flavoured mascarpone, strawberry cream, and lots and lots of fresh strawberries.
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!