Strawberry Tiramisu

WHIMSICAL

LOVABLE

ROMANTIC

Today our kitchen brings you a delicious twist on the classic Italian dessert, Tiramisu, but make it PINK (honestly what could be better). I developed this recipe when she was tasked with bringing a dessert to her Galentine’s day celebration and just knew she had to go all out. In this recipe, we've infused the ladyfingers with a homemade strawberry juice full of fresh and juicy flavor. But that's not all - what makes this dessert truly special is its vibrant, pink hue from a dusting of powdered freeze-dried strawberries that will add a touch of whimsy and feminine playfulness to your table. Believe me, indulging in a luscious, creamy dessert is even more satisfying when it is this visually stunning. Try out this recipe which is guaranteed to STUN your friends, whether you bring it to a cozy night in or a festive gathering with friends and family.

  1. Place the strawberry juice ingredients in a pot on low heat, cover and let cook for about 10 minutes until the strawberries thaw, stirring occasionally to prevent sticking.

  2. Once the strawberries are thawed, increase the heat and simmer for 5 minutes until the strawberries are in a significant amount of liquid.

  3. Transfer the contents of the pot to a blender and blend until smooth.

  4. Place a fine mesh sieve over a bowl and pour the strawberry mixture through. Leave the bowl for a couple minutes, letting the mixture pass through, removing all the seeds and any other bigger pieces.

HOW TO PREPARE THE

STRAWBERRY JUICE

Yield 4-8 servings

Strawberry Tiramisu 

Total Time 45 minutes (+ 3 hr chill time)

  • 4 egg yolks

  • 1/4 cup granulated sugar

  • 1 tsp salt

  • 3/4 cup heavy cream

  • 1 tsp vanilla extract

  • 1 cup mascarpone

  • 18 lady fingers

  • 10 strawberries; sliced

Active Time 45 minutes

Cook Time 0 minutes

INGREDIENTS:

  • 16 oz frozen strawberries

  • 1 tbsp honey

  • 1/4 cup water

For the strawberry juice:

  • 1/2 cup freeze-dried strawberries

  • 2 tbsp powdered sugar

For the topping:

  1. Add the egg yolks, sugar, and salt to the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed for about 4 minutes until the mixture becomes shiny, pale in color, and increases in volume.

  2. In a separate bowl, whip the heavy cream until stiff peaks form, and the mascarpone and vanilla extract and beat until smooth and combined. This mixture should have a thick and spreadable texture but still be soft.

  3. Gently fold the egg yolk mixture in the whipped cream and mascarpone until combined. Cover with plastic wrap and chill in the fridge for at least 30 minutes.

  4. Meanwhile, making the powdered topping by adding the freeze-dried strawberries and powdered sugar to a blender and pulsing until a fine powder forms.

  5. Use a mesh sieve to lightly dust the bottom of an 8x8 baking dish with the powdered strawberries.

  6. Dip each ladyfinger in the strawberry mixture for a few seconds, making sure not to soak them for too long or they will become too soft and fall apart.

  7. Arrange a single layer of the soaked ladyfingers in the bottom of the baking dish. Depending on the size and shape of your dish, you may need to add a row of ladyfingers cut in half in order to properly fill from corner to corner.

  8. Spread half of the cream mixture over the ladyfingers.

  9. Add an even layer of sliced strawberries.

  10. Repeat with another layer of soaked ladyfingers and the remaining cream mixture.

  11. Cover the dish with plastic wrap and chill in the refrigerator for at least 2.5 hours.

  12. Before serving, dust the top with strawberry powder and enjoy!

INSTRUCTIONS: