Strawberry season is in full swing in my neck of the woods and last weekend I went on my annual strawberry picking trip. This year, I tried a new strawberry farm as my farm ended their season early due to the excessive heat we had in the Chicago area these last few weeks. But I was committed and so I drove 60+ miles to pick my strawberries. And what to do with all these strawberries? Make jam, slatko, and this delicious strawberry tiramisu of course!
This recipe is super simple to make. And it doesn’t even use raw eggs as is traditional with tiramisu. Sometimes people get a little uncomfortable with raw eggs in recipes so this one only uses cooked egg yolks for the filling. It’s very easy to put together and the fresh strawberry flavor is simply divine.
Lady finger cookies are a must in this recipe, so use your favorite kind. There really isn’t anything like them, so they are an essential ingredient in this recipe (or any tiramisu recipe really). If you don’t have enough strawberries to make the dipping sauce and to layer in the dessert feel free to use strawberry juice or even milk to dip the lady fingers in. By the time the dessert has set and cooled, the lady fingers will have soaked up all of the moisture and turned into a sponge-cake-like layer. The final result very closely resembles a strawberry shortcake.
Try out this fruity take on the traditional tiramisu and let me know what you think.
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Strawberry Tiramisu/Tiramisu sa Jagodama
Course: Dessert6
servings30
minutes9
minutesA refreshing summer treat with bursting fresh strawberry flavor.
Ingredients
2-3 sleeves (15-20) lady finger cookies
2 cups (332 g) sliced or chopped strawberries + more for decoration
- Dipping sauce
2 tablespoons (20 g) strawberry jam
2 cups (472 ml) pureed strawberries
1 tablespoon vanilla sugar (1 kesica)
- Filling
16 oz (450 g) mascarpone cheese
3 egg yolks
1 tablespoon vanilla sugar (1 kesica)
1/3 cup (70 g) sugar
Zest of 1 lemon
- Also
4 cups (1 L) heavy whipping cream
1-2 tablespoon (16-32 g) powdered sugar
Directions
- Add all of the dipping sauce ingredients into a saucepan and heat until boiling. Remove from heat and set aside to cool.
- To a large mixing bowl add the mascarpone cheese, vanilla sugar, and lemon zest.
- To a metal bowl, add the egg yolks and sugar. Place the bowl over a pot of boiling water making sure the water does not touch the bottom of the bowl (a bain marie/double boiler method). Start cooking the egg yolks/sugar on a medium-low heat.
- Continue whisking the egg yolks and sugar until the mixture thickens and the sugar has dissolved. Remove the bowl from the heat (carefully) and allow the egg yolks to cool slightly.
- Whip the mascarpone cheese and other ingredients in the mixing bowl briefly to incorporate. Add in the cooked egg yolks and whisk until combined. Set aside.
- Whip the heavy whipping cream and powdered sugar until stiff peaks form. Add 1/2 of the whipped cream to the mascarpone cheese mixture and fold it in carefully.
- Begin layering the dessert. First, dip the lady fingers one by done into the now cooled strawberry dipping sauce and place on the bottom of a baking dish/dish with high sides. Next, add 1/3 of the cheese mixture on top, spread in an even layer, and place sliced or diced strawberries on top. Next, spread 1/3 of the remaining whipped cream on top. Repeat this layering method until all ingredients are used up.
- Place the assembled dessert into the refrigerator to cool completely. Serve cold.
