Serves
Serves 6
Ingredients
For the strawberry sauce
3 c chopped strawberries, fresh or frozen
2/3 c granulated sugar
Zest of one lemon
2 tbsp fresh lemon juice
2 1/2 c water
For the mascarpone cream
3/4 cup heavy cream
3 egg yolks
1/3 cup powdered sugar
1/2 tsp vanilla extract
4 oz mascarpone cheese
To assemble
18-22 ladyfingers
Fresh sliced strawberries
Procedure
Combine the ingredients for the strawberry sauce in a small pot over medium heat. Once it reaches a simmer, lower the heat to medium-low and allow this to gently simmer for about 20 minutes, or until the mixture resembles a slightly thin sauce.
Pour the strawberry sauce into a shallow bowl and place in the fridge to cool down as you make the cream. The sauce will continue to thicken as it cools.
In a standing mixer, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes. Place the whipped cream in a separate bowl and set aside.
Using the same bowl used to whip the heavy cream and using a flat paddle attachment, thoroughly mix the remaining ingredients for the cream in the standing mixer, about 2-3 minutes.
Gently fold this mixture into the whipped cream until smooth and fully incorporated. Be careful not to over-mix as you want a light and airy texture.
Now, it's time to assemble. Remove the strawberry sauce from the fridge and add a thin layer of the sauce to the bottom of a medium-sized serving dish (a 10x7-inch dish or something similar works perfectly).
Next, quickly dip each ladyfinger into the sauce, ensuring they are moistened but not soggy. Arrange a layer of dipped ladyfingers in the bottom of the serving dish, then spread a layer of the mascarpone cream over the ladyfingers. Repeat these layers until you've used up all the ingredients.
Cover the dish and refrigerate the strawberry tiramisu for at least 7-8 hours, or preferably overnight.
Before serving, garnish the top of the tiramisu with a generous amount of sliced strawberries. Then slice into 6 servings and enjoy!
