Get ready to indulge in a delightful twist on a classic Italian dessert with this Strawberry Tiramisu! Combining the refreshing flavor of strawberries with the creamy, rich layers of traditional tiramisu, this dessert is perfect for any occasion. Whether celebrating a special event or just treating yourself, this Strawberry Tiramisu will surely impress.
Ingredients
Strawberry Gelatin Layer:
- 1 lb strawberries (fresh or frozen; if using frozen, defrost first)
- ½ cup granulated sugar
- ¼ cup cold water
- ¾ tablespoon unflavored gelatin
Strawberry Sauce:
- 1 lb fresh or frozen strawberries (if using frozen, defrost first)
- ¼ cup sugar
- ½ cup cold water
Tiramisu:
- 14 oz ladyfingers Italian cookies (savoiardi)
- 6 egg yolks
- ¾ cup granulated sugar (divided)
- ½ cup half-n-half (half whole milk, half heavy whipping cream)
- 1 ½ lbs mascarpone cheese (room temperature)
- 1-2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 lb fresh strawberries (sliced)
Directions
Strawberry Gelatin Layer:
- In a large bowl, pour cold water and sprinkle the unflavored gelatin over it. Let it sit to soften and bloom.
- Puree the strawberries with sugar in a food processor or blender until smooth.
- Transfer the pureed strawberries to a saucepan and heat to almost boiling, about 5 minutes, until bubbles form on the surface.
- Pour the hot strawberry mixture over the softened gelatin and whisk until dissolved. Pour the mixture into a 13 x 9-inch baking pan and refrigerate for about 1 hour until completely set.
Strawberry Sauce:
- Puree another pound of strawberries with ¼ cup sugar and ½ cup water in a blender or food processor.
- Pour the strawberry puree into a shallow dish and set aside.
Tiramisu Cream/Frosting:
- In a large heatproof bowl, whisk egg yolks with ¼ cup sugar. Add half-n-half.
- Place the bowl over a saucepan with 1-2 inches of simmering water, ensuring the bowl’s bottom doesn’t touch the water. Whisk the egg mixture for about 10 minutes until thickened and cooked through. Set aside to cool.
- In a separate bowl, whip the heavy cream with 2-4 tablespoons of the remaining sugar until soft peaks form.
- Combine mascarpone cheese, remaining sugar, and vanilla extract in another bowl. Mix until smooth but do not overmix.
- Fold the cooled egg yolk mixture into the mascarpone mixture. Gently fold in the whipped cream.
Assembling and Baking the Strawberry Tiramisu:
- Dip each ladyfinger in the strawberry sauce for 2-3 seconds on each side, ensuring they are moistened but not soggy.
- Arrange a layer of dipped ladyfingers over the gelatin layer in a 13 x 9-inch baking pan.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture. Smooth evenly.
- Chill the Tiramisu for at least 6 hours or overnight for best results.
Finishing Touch:
- Arrange sliced fresh strawberries on top right before serving for a beautiful and tasty finishing touch.
Conclusion
Enjoy a slice of this delightful Strawberry Tiramisu and savor the harmonious blend of sweet strawberries and creamy mascarpone. Perfect for any gathering or as a special treat, this dessert will surely become a favorite. Buon appetito!
Feel free to share your experiences and any variations you try with this recipe in the comments below. Happy baking!
