Strawberry Tiramisu Recipe :- An elegant, no-bake version of the traditional Italian dessert, strawberry tiramisu is a delightfully playful summertime treat. store-bought ladyfinger cookies covered with strawberry jam and whipped mascarpone cream after being coated in a sweet honey ginger syrup. This delicious dish is completed with a heaping serving of fresh strawberries on top. This creamy, berry-filled, no-bake tiramisu is a delicious summer dessert that comes together quickly. Perfect dessert for a make-ahead gathering!
Strawberry Tiramisu Recipe
Rich, creamy, and flawless is tiramisu. Particularly traditional kind made with strong espresso and raw egg yolks. Because I adore the original so much, I didn’t want to ruin something wonderful by sharing an unconventional version.
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Ingredients
GINGER CHAMOMILE SYRUP
- 1/2 cup honey
- 1 inch fresh ginger, sliced
- 4 bags chamomile tea (optional)
TIRAMISU
- 4Â large egg yolks, cold from the fridge
- 16 ounces mascarpone, cold from the fridge
- 1/2 cup heavy cream, cold
- 1/3 cup honey
- 2 tablespoons Aperol (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 24 lady fingers (a 7-ounce package)
- 1/2 cup, plus 3 tablespoons strawberry jam
- 1 cup sliced fresh strawberries
Instructions
Prepare the syrup. Heat 1/2 cup water, ginger, and honey to a low boil over medium heat. After 1 to 2 minutes of simmering, turn off the heat. Toss in the tea bags, cover, and steep for fifteen minutes. Remove the ginger and throw away the tea.
Egg yolks, mascarpone, 1/4 cup heavy cream, honey, Aperol, vanilla, and ginger should all be combined and softly beaten in a bowl. Beat for no more than two minutes.
Whip the remaining 1/4 cup of cream in a another dish until soft peaks form. The whipped cream should be gently folded into the mascarpone cream.
Dip each ladyfinger, one at a time, into the ginger syrup as soon as possible. The ladyfinger will become overly wet if left in the syrup for too long. Line a 9-by-9-inch baking dish with a single layer of the dipped ladyfingers.
Spoon half of the mascarpone cream on top. Top the cream with a dollop of 1/2 cup strawberry jam. Finally, place a single layer of strawberry slices on top.
After dipping the remaining ladyfingers in the ginger syrup, arrange them one by one on top of the berries. Spread the cream evenly over the top after adding it. For two hours or perhaps overnight, cover and refrigerate.
Add a couple of teaspoons of jam and the sliced strawberries on top before serving. Sprinkle some freeze-dried raspberries on top if you’d like. Cut, ladle, and savor!
Nutrition
- CALORIES:Â 506KCAL
- CARBOHYDRATES:Â 54G
- PROTEIN:Â 8G
- FAT:Â 28G
- SATURATED FAT:Â 17G
- CHOLESTEROL:Â 162MG
- SODIUM:Â 100MG
- POTASSIUM:Â 1G
- FIBER:Â 2G
- SUGAR:Â 21G
- Â VITAMIN A:Â 1061IU
- VITAMIN C:Â 30MG
- CALCIUM:Â 98MG
- IRON:Â 2MG
