Strawberry Tiramisu

Instructions

Make the Strawberry Syrup and Mash

In a medium saucepan, combine 1 pound strawberries, ¾ cup granulated sugar, ½ cup water and 1 tablespoon lemon juice. Heat over medium-high and use a potato masher or fork to crush the strawberries as they cook. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes.

Remove the saucepan from heat. Set a fine-mesh strainer over a container and strain the mixture to separate the strawberry liquid from the solids which will give you the strawberry mash. Use the back of a ladle or spoon to press down on the solids, extracting as much liquid as possible. Reserve the strawberry liquid and let both the liquid and mash cool completely.

Prepare the Cream Layer

In a large mixing bowl, whip 1 ½ cups heavy cream with ½ cup granulated sugar until stiff peaks form add in 16 ounces mascarpone cheese and whip together on high speed until smooth and combined. Add in 1 cup of the strawberry mash and blend it until all combined.

Assemble the Tiramisu

Use an 8-inch square dish or one of similar size for assembly.

One at a time, dip each of the ladyfingers into the strawberry syrup, ensuring they are fully soaked but not falling apart. Arrange the soaked ladyfingers in two straight rows of five to six along the bottom of the dish, forming an even layer.

Spread half of the strawberry mascarpone cream evenly over the ladyfingers. Add a thin layer of sliced strawberries on top of the cream.

Repeat the process with another layer of strawberry syrup-soaked ladyfingers, followed by the remaining strawberry mascarpone cream, spreading it evenly across the top.

Cover the dish with plastic wrap and refrigerate for 23 hours, or until fully set.

Just before serving, arrange sliced strawberries on top of the tiramisu. Cut into squares, serve, and enjoy!

Dessert