Strawberry Tiramisu

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Happy Monday! When you think about Tiramisu, you always imagine layers of soft cookies, espresso syrup, cream and chocolate. For sure, it’s a nice thought, delicious too.

But, today I’m creating something different that I’m calling Strawberry Tiramisu. This dessert has a nice strawberry jello layer, topped with lady finger cookies that have been dipped in a strawberry rose wine syrup, topped with a nice cream layer and fresh strawberries.

This recipe is for the collab I’m hosting today called #strawberrycollabfriends . You can go to Instagram, follow me @Pastry_Tales and you’ll see all the amazing desserts that my friends from all over the world have created.

Let’s start with the recipe.

Yield 2.75 quarts glass baking dish

Ingredients

For the strawberry jello

1 small box of strawberry jello (not diet or low sugar – 3 oz.)

1/2 cup hot water (Boiling)

1/2 cup cold water

Tip: You can add a whole small packet (1/4 oz or 7 grams) of unflavored gelatine. This will help your strawberry jello layer to be more firm. Just add it when you are mixing your jello with the hot water. Do not add cold water, just use 1 – 1 cup and 1/4 cup of hot water in total.

For the strawberry dipping sauce

8 ounces fresh strawberries

2 tablespoons white granulated sugar

2 tablespoons rose wine (or water)

For the filling

7 oz ladyfingers (18-20 ladyfingers). Get the ones that are crispy on the outside. Do not get the softer ones.

a).-egg yolk mixture

3 egg yolks, large

3 tablespoons white granulated sugar

3 tablespoons rose wine (or 2 tablespoons of a light orange liqueur)

b).- mascarpone mixture

8oz mascarpone cheese

1 cup heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons rose wine

For decoration

fresh strawberries, sliced

Directions

For the strawberry jello

Make your jello mixing it with 1/2 cup hot water first, whisk really good. Then, add 1/2 cup cold water. Mix.

If adding unflavored gelatin, please just use a total of 1 and 1/4 cups of hot water.

Pour gelatin into the bottom of your dish and refrigerate it for at least 4 hours until it is very very set.

For the strawberry dipping sauce

1.- In a blender mix the fresh strawberries, wine and sugar. Pour it into a shallow dish. Set aside.

For the filling

1.- In a heat-proof bowl mix egg yolks, 3 tablespoons of granulated sugar and 3 tablespoons or rose wine. Place this bowl over a saucepan with simmering water and using a hand mixer or a whisk mix really well until it triples in volume for about 5-8 minutes. It will look foamy and creamy. Let it cool for 4 minutes.

2.-Add the mascarpone cheese to the egg yolk mixture and using a spatula fold the cheese really good into the egg mixture. It has to look smooth.

3.-In another bowl, add your cream, powdered sugar, vanilla and wine. Whisk until it reaches soft peaks.

4.- Add half the cream into the mascarpone mixture, fold it slowly and gently. Then, add the other half of the cream and keep folding until all is well combined.

5.-Now, dip half of your lady fingers into your strawberry dipping sauce and place it into the bottom of your dish (on the top of the strawberry jello that already set). You might need to cut/adjust some of the ladyfingers so it fits properly in the bottom of your dish. Be careful when you dip your ladyfingers, dip both sides but do not make them very wet, it has to be a quick dip.

6.-Then, spread on the top half of your mascarpone-cream mixture. Place the other half of ladyfingers on the top (first dip them into the strawberry dipping sauce). Add the other half of the mascarpone-cream mixture. That’s it! Super easy. Cover your dish with a lid or plastic wrap and let it chill overnight or at least 6 hours.

When ready to serve, slice some strawberries and decorate the top.

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