Strawberry Tiramisu

5 from 1 vote

This strawberry tiramisu recipe is a twist on the classic Italian dessert that everyone knows and loves. The marsala wine in the recipe is replaced by fresh strawberry syrup and fresh cut-up strawberries. It is my new favorite springtime dessert! YUM!

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 0

Total Time 3 20

Servings servings

Calories 159kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

2 cups fresh strawberries chopped
250 g fresh mascarpone
3 eggs pasteurized in the shell
½ cup + 3 tbsp granulated sugar
1 cup espresso coffee diluted with a bit of water to bring it to one cup if necessary
18 savoiardi ladyfinger biscuits
1-2 tbsp cocoa powder

Instructions

In a medium saucepan, mix 1 cup chopped strawberries with ½ cup granulated sugar. Cook over medium heat for about 5 minutes, until the strawberries begin to emit their juices and the liquid in the pan turns to strawberry sauce. Do not allow the mixture to turn to jelly.
Use a strainer to drain the sauce from the strawberries. Set each in two separate bowls and set aside. The strawberry sauce should equal about ½ cup.
Separate the yolk from the white on each egg and place in two different bowls.
Add the 3 tbsp sugar to the egg yolks and beat with an electric mixer to combine.
Add the strawberry sauce to the yolks and beat again to combine.
Add the mascarpone into the yolk mixture and beat until smooth and firm.
In a separate bowl, beat the white of the eggs on high until very stiff. They should hold their shape completely when the beaters are remove from the bowl.
Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Then add the reserved cooked strawberries and another cup of uncooked, chopped strawberries. Mix again. Allow to chill in the fridge while you assemble the next step.
Lay your coffee in a shallow bowl. Very quickly soak each side of the ladyfingers in the coffee (about 1 second on each side). Do not allow to soak for too long or they will get soggy and fall apart.
In an 8×8 pan, layer the coffee-soaked lady fingers and then half of the cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the cream.
Use a sifter to dust a thin layer of cocoa powder over the top of the tiramisu
Allow to sit for about 3 hours before serving.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Nutrition