Strawberry Tiramisu
Strawberry tiramisu, made with sweetened mascarpone cheese, milk and amaretto soaked ladyfingers, fluffy whipped cream, and homemade strawberry jam.
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Equipment
- Electric Mixer (Stand or Hand-Held)
- Medium-Sized Saucepan
- 8x11 or 9x13 Baking Dish
Ingredients
Strawberry Jam
- 1 lb strawberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
Filling
- 6 large egg yolks
- ¾ cup granulated sugar
- ⅔ cup whole milk
- 1 lb mascarpone cheese or full fat block cream cheese, softened to room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 1 ¼ cups cold heavy whipping cream
Ladyfingers
- 2 pkg ladyfingers (a 7-oz package should contain about 24 ladyfingers, for 48 total; if using a 9x13 inch pan, you'll need 3 packages of ladyfingers)
- 1 ½ cups whole milk
- 3 tbsp amaretto liqueur (optional)
- 1 ½ tsp vanilla extract
Decoration
- fresh strawberries
Instructions
Make the Strawberry Jam
- Wash, hull and chop the strawberries. Combine the strawberries, sugar and lemon juice in a saucepan.
- Bring to a simmer over medium heat, then continue to cook, stirring frequently, until the liquid thickens a little and becomes syrupy, and the mixture is reduced to 1 1/2 cups.
- Refrigerate the strawberry jam until well chilled. This can be made several days in advance, and refrigerated until needed.
Make the Filling
- In a saucepan, whisk together the egg yolks, sugar and milk. Over medium heat, cook the mixture for about 8-10 minutes until it thickens enough to coat the back of a spoon. It should have the consistency of a thin, pourable custard.
- Pour the custard into a bowl, cover with plastic wrap resting right against the surface of the custard, and chill in the refrigerator until completely cooled. (You can speed this up by chilling it in the freezer for 30-60 minutes.)
- Place the mascarpone cheese or cream cheese in a bowl, and use an electric mixer to beat until smooth, about 1 minute.
- Add the vanilla and the cooled custard to the mascarpone, and beat for 1-2 minutes until smooth.
- Pour the cold heavy whipping cream into a separate bowl. Use your electric mixer to whip the cream for several minutes until soft, thick, fluffy peaks form.
- Add the whipped cream to the mascarpone mixture and fold together with a spatula until combined.
Assembly
- Set out your pan and decide how you're going to arrange the ladyfingers. With two packages of ladyfingers, I had 48 ladyfingers. In an 8x11 pan, I was able to fit about 14 ladyfingers per layer, with the ones on the end cut in thirds to fit, so I assembled three layers, leaving me a few ladyfingers leftover. This size pan will make a very full layered dessert. If you use a 9x13 inch pan, your layers won't be quite so high.
- In a shallow bowl, combine the milk, amaretto (if using) and vanilla extract. Start by dipping the ladyfingers in the milk mixture, then arranging them in the bottom of the pan. When you dip them in the milk, just very, very quickly dunk them in and then immediately lift them out. You do not want to hold them in the milk to let them soak up too much, or the ladyfingers will turn to mush, and your dessert will end up too soggy. If you're worried about letting them soak up too much milk, you can also arrange the dry ladyfingers in the pan, dip a pastry brush in the milk, and very lightly brush the milk onto the ladyfingers.
- Once the pan is filled with the first layer of ladyfingers, spread 1/3 of the mascarpone cream over the ladyfingers. Dollop 1/2 of the strawberry jam over the mascarpone cream, and gently swirl it in.
- Repeat with another layer of ladyfingers, 1/3 of the mascarpone cream and 1/2 of the strawberry jam. Finish with the last layer of ladyfingers and the last of the mascarpone cream.
- Refrigerate the tiramisu for 4 hours. Before serving, decorate the top with fresh sliced strawberries.
Notes
Cover the leftover tiramisu with plastic wrap and refrigerate for up to 3 days.
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