Description
A delicious twist on the classic tiramisu with layers of strawberry gelatin and mascarpone filling.
Ingredients
Scale
- 1 lb strawberries, fresh or frozen (if using frozen, defrost first)
- ⅓ – ½ cup granulated sugar
- ¼ cup cold water
- ¾ Tablespoon unflavored gelatin
- 1 lb fresh or frozen strawberries (if using frozen, defrost first)
- ¼ cup sugar
- ½ cup cold water
- 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
Instructions
- Preparing the Strawberry Gelatin Layer: Pour the cold water into a large bowl and sprinkle the unflavored gelatin over it. Set aside to bloom. Puree the strawberries with the sugar until smooth. Pour into a saucepan and heat until almost boiling, about 5 minutes. Pour the hot strawberry mixture over the softened gelatin and whisk until dissolved. Pour into a 13×9-inch pan and refrigerate until set, about 1 hour.
- Preparing the Strawberry Puree: Puree another pound of strawberries with ¼ cup of sugar and ½ cup water. Pour into a shallow dish and set aside for dipping the ladyfingers.
- Preparing the Mascarpone Filling: Whisk egg yolks with ¼ cup sugar in a heatproof bowl. Add half and half. Place the bowl over a saucepan of simmering water (double boiler) and whisk for about 10 minutes until thickened. Set aside to cool. Whip the heavy cream with 2-4 Tablespoons of sugar until soft peaks form. In another bowl, mix mascarpone, the remaining sugar, and vanilla. Add the cooled egg yolk mixture to the mascarpone, then fold in the whipped cream.
- Assembling the Strawberry Tiramisu: Dip ladyfingers in the strawberry puree for 2-3 seconds per side (do not oversoak). Arrange a single layer over the set gelatin. Spread half of the mascarpone mixture over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
- Chill the Tiramisu for at least 6 hours or overnight. Right before serving, arrange the thinly sliced fresh strawberries on top.
Notes
- Ensure gelatin is fully dissolved before pouring into the pan to avoid lumps.
- Serve cold for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg