STRAWBERRY TIRAMISU
Ah, strawberry tiramisu. It’s like a big, sweet hug on a plate,and let me tell you, it’s the kind of embrace you want to dive into headfirst. Who can resist the cheeky combination of fluffy mascarpone and luscious cream? And then we bring in the strawberries, those cheeky little red gems that add a burst of freshness and colour.
To be clear I love a classic tiramisu, it’s one of my go toes if anyone is coming over for dinner or if I get asked to bring dessert to a party because it stand well, and everyone loves it. But I find a classic tiramisu more akin to the colder wintery months, with the warming coffee and chocolate.
The strawberry tiramisu is officially the summer and spring darling of the dessert world and honestly its really easy to make with very few ingredients.
The lady fingers get dunked in a watered down fresh strawberry syrup that brings just a wonderful sweetness to it all as my other elements aren’t very sugar heavy. The classic vanilla crem gets layered through along with fresh strawberries for that bright bit texture and a topping of freeze dried strawberries powder which is the perfect sour bite to cut through everything.
Once it’s chilled in the fridge the powder on top will go from bright pink to a deep red coat which really hones in on the vision for the tiramisu.
STRAWBERRY TIRAMISU
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STRAWBERRY TIRAMISU 〰️
Strawberry Syrup
500gm strawberries, washed
250gm caster sugar
1 lemon, zest & juice
1 table spoon liquor 43 or vanilla essence
Remove greens from strawberries before chopping into quarters. Add in a large pan with sugar, lemon zest and juice. Place on medium heat and bring to a gentle simmer. Once simmer is reached, using potato masher or something similar to push down on the softened strawberries allowing all the liquid to come out. Once all liquid has been pushed out simmer for one minute and take off heat.
Stir through the liquor 43/vanilla essence before setting up a sieve over a medium bowl. Pour everything through the sieve and push down, making sure to get all the liquid. Jar up the strawberry pulp and use as a jam spread, in cocktails or on granola.
In the syrup bowl add in 1.5 cups of cold water and stir through. Place to the side at room temperature.
Vanilla Crem
3 eggs, separated
500gm mascarpone, cold
1 table spoon vanilla essence
80gm caster sugar
Pinch salt
Combine yolks and vanilla with mascarpone and whip until slightly thickened and increased in volume, being careful not to overwhip.
Separately, whip whites, sugar and salt to soft peaks.
Fold whites into mascarpone mixture in three additions until completely incorporated and pop in fridge until ready to spread.
The Build
250gm strawberries
20gm freeze dried strawberries
400gm lady fingers
Wash and remove greens from strawberries before slicing into 1 cm slices long ways. Place to the side.
Prep the freeze dried strawberry dusting by placing a completely dry food processor and blitz on high until you have a dust powder. Place in dry spot until ready to use.
To build the tiramisu, grab a medium deep long baking tray.
Layer one dunk the lady fingers in the strawberry syrup and let it sit for just two seconds before removing and placing on the bottom of the tray until it’s covered.
Layer two is half the vanilla crem, smoothed evenly and covering all the lady fingers. Best to use an offset spatula to keep the layer even.
Layer three is all the sliced strawberries. Place the slices into the cream until all of the strawberry slices are used up.
Layer four is another layer of strawberry syrup soaked lady fingers.
Layer five is the second half of the vanilla crem smoothed over evenly, covering everything.
Layer six is the final layer. Add the freeze dried strawberry dust to a small sieve and smacking it with you hand, allow the dust to cover the tiramisu completely.
Place the strawberry tiramisu in the fridge and allow to set for minimum a couple hours or preferably overnight before serving.