Strawberry Tiramisu
Servings 9
Ingredients
Strawberry Jam:
- 4 cups quartered strawberries about 21 ounces
- 1 cup granulated sugar
- 4 tablespoons lemon juice
Strawberry Syrup:
- 1/3 cup strawberry jam
- 1 cup strawberry liqueur see notes for substitutions
Mascarpone Filling:
- 2 cups mascarpone cheese 16 ounces
- 1/2 cup powdered sugar divided
- 3 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 3/4 cups heavy whipping cream very cold
For Assembly:
- 3/4 cup chopped strawberries 4 ounces
- 28 ladyfinger cookies
For Topping:
- 1/2 cup heavy whipping cream very cold
- 1 cup freezedried strawberries about 1 ounce
Instructions
Making Strawberry Jam
- Cook Strawberries: Add the strawberries, sugar, and lemon juice to a saucepan.
- Simmer: Cook on mediumhigh heat, stirring occasionally. When the mixture starts to boil, reduce heat to mediumlow.
- Thicken Jam: Continue cooking until the jam is dark and thick, around 200220°F on a thermometer. If you don’t have a thermometer, cook until it’s dark and thick.
- Cool: Transfer the jam to a bowl, cover with plastic wrap directly on the surface, and let it cool. Refrigerate for a few hours before using.
Making Mascarpone Filling
- Beat Mascarpone: In a large bowl, beat the mascarpone cheese with 1/4 cup powdered sugar, lemon juice, and vanilla extract using an electric mixer at medium speed until combined.
- Whip Cream: In another bowl, whip the cold heavy cream with the remaining 1/4 cup powdered sugar for 23 minutes until slightly stiff peaks form.
- Combine: Fold half of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream.
Making Strawberry Syrup
- Mix: Whisk together the strawberry jam and liqueur until combined. If you prefer, you can use strawberry juice, orange juice, or Grand Marnier instead of liqueur.
Assembling the Tiramisu
- Prepare Pan: Use a 9×9inch pan (or similar sizes like 8×8 or 11×6 inches).
- Layer Ladyfingers: Dip each ladyfinger in the strawberry syrup and lay them on the bottom of the pan in a single layer.
- Add Filling and Jam: Spread half of the mascarpone filling over the ladyfingers. Drizzle about 1/2 cup of jam on top. If the jam is too thick, thin it with a bit of water or liqueur.
- Add Strawberries: Sprinkle chopped strawberries evenly over the jam.
- Second Layer: Add another layer of syrupdipped ladyfingers, followed by the remaining mascarpone filling.
- Chill: Refrigerate the tiramisu overnight to set.
Finishing Touches
- Whip Cream: Just before serving, whip the heavy cream for the topping until stiff peaks form. Place it in a piping bag if desired.
- Decorate: Pulse freezedried strawberries in a food processor until they become a fine powder. Sift this powder over the tiramisu. Pipe whipped cream around the edges and top with fresh strawberries if you like.
- Serve: Slice and enjoy!
Notes
- Keep the Strawberry Tiramisu in the fridge for up to 3 days.
- Substitute Strawberry Liqueur: Use orange juice, strawberry juice, or a different liqueur like Grand Marnier.
- Add Balsamic: Try adding 2 teaspoons of balsamic vinegar to the strawberry syrup for a tangy twist.
- Ladyfingers: The amount needed may vary depending on your pan size.
- Pan Size: Adjust the pan size based on what you have; smaller pans can be used for more layers.
- Use StoreBought Jam: For convenience, storebought strawberry jam works just fine.
- Mascarpone Substitute: You can use cream cheese instead of mascarpone, but it will make the filling denser. Ensure the cream cheese is softened.
- Flavor Twists: Add a bit of orange or lemon zest to the mascarpone filling for extra brightness.