Fresh Strawberry Tiramisu Dessert (Print Version)
# Ingredients:
→ Strawberry Gelatin Layer
01 -
1 pound fresh or frozen strawberries
02 -
1/3 to 1/2 cup granulated sugar
03 -
1/4 cup cold water
04 -
3/4 tablespoon unflavored gelatin
→ Strawberry Sauce
05 -
1 pound fresh or frozen strawberries
06 -
1/4 cup granulated sugar
07 -
1/2 cup cold water
→ Tiramisu Layers
08 -
14 ounces Italian savoiardi ladyfingers
09 -
6 large egg yolks
10 -
3/4 cup granulated sugar
11 -
1/2 cup half and half
12 -
1 1/2 pounds mascarpone cheese, at room temperature
13 -
1-2 teaspoons pure vanilla extract
14 -
1 cup heavy whipping cream
15 -
1 pound fresh strawberries, thinly sliced for topping
# Instructions:
01 -
Start by blooming the gelatin: sprinkle it over cold water in a large bowl and let it soften. Meanwhile, blend strawberries with sugar until smooth. Heat the puree until bubbling (about 5 minutes), then combine with the gelatin. Pour into a 13x9-inch pan and refrigerate until set, about 1 hour.
02 -
Blend another pound of strawberries with sugar and water until smooth. Pour into a shallow dish for dipping the ladyfingers later.
03 -
Create a double boiler with a heatproof bowl. Whisk egg yolks, sugar, and half-and-half until thickened (about 10 minutes). Cool completely. Separately, whip heavy cream with sugar until soft peaks form. Mix mascarpone with remaining sugar and vanilla, then combine with cooled egg mixture and fold in whipped cream.
04 -
Quick-dip ladyfingers in strawberry sauce (2-3 seconds per side) and create your first layer. Top with half the mascarpone mixture. Repeat layers. Chill at least 6 hours or overnight. Before serving, decorate with thinly sliced fresh strawberries.
# Notes:
01 -
Use only crisp Italian savoiardi ladyfingers - soft ones will turn mushy
02 -
Ensure mascarpone is at room temperature for smooth mixing
03 -
Can be made ahead and chilled overnight for best results