Learn how to make the best strawberry tiramisu recipe. A fresh twist on a classic.

►Full written recipe: thecookingfoodie.com/recipe/best-strawberry-tirami…


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Full recipe:
Ingredients
For the strawberry sauce:
• 2 pounds (900g) strawberries (hulled and halved)
• 2 tablespoons Water
• 2 tablespoons Sugar
• 1 tablespoon Lemon juice
For the dipping (ladyfinger layer):
• Ladyfingers
• 1/4 cup (60ml) tablespoons Milk
• Half of the Strawberry sauce
For the cream:
• 5 egg yolks
• 1/2 cup + 2 tablespoons (125g) sugar
• 2 cups (450g) Mascarpone
• 1 2/3 cups (400ml) Heavy cream, cold
• 1 teaspoon Vanilla bean paste (or vanilla extract)
• 2–4 tablespoons strawberry sauce (optional)
For the topping:
• 1 ounce (30g) freeze-dried strawberries
Directions
1. Make the Strawberry Sauce: In a saucepan over medium heat, combine the strawberries, water, sugar, and lemon juice. Cook for 6–8 minutes, stirring and gently mashing occasionally, until the strawberries are soft and saucy. Halfway through, pour half of the sauce into a dip shallow bowl (this if for dipping the ladyfingers). Keep cooking the remaining sauce until it thickens. Set aside and let the sauce cool completely.
2. Prepare the Mascarpone Cream: In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler or bain-marie). Whisk constantly for 7–10 minutes, or until the sugar dissolves and the mixture thickens to a ribbon-like texture. The temperature should reach about 154–158°F (68–70°C). Remove from heat and allow it to cool slightly.
3. Whisk in the mascarpone and vanilla bean paste (or extract) until smooth and creamy. Optionally, add 2–4 tablespoons of the cooled strawberry sauce and fold until combined.
4. Whip the Cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until fully incorporated.
5. Prepare the Dipping Syrup: To the bowl with thin strawberry sauce, add 1/4 cup of milk (at this stage, you can also add alcohol – read notes).
6. Assemble the Tiramisu: Use a 9x13-inch (23x33 cm) dish or similar container. Quickly dip each ladyfinger into the strawberry-milk mixture for about 1–2 seconds (do not soak), and arrange in a single layer on the bottom of the dish.
7. Spread half of the mascarpone cream evenly over the ladyfingers.
Spread the remaining half (the thick sauce) of the strawberry sauce over the cream for extra strawberry flavor. Dip more ladyfingers and create a second layer. Spread the remaining mascarpone cream evenly on top.
8. Refrigerate: Cover and refrigerate for at least 6 hours, or preferably overnight.
9. Make the Strawberry Powder Topping: Place the freeze-dried strawberries in a blender and blend into a fine powder. Before serving, dust the top generously with the strawberry powder. Read notes.
10. Decorate: Optionally, decorate the top with a few fresh strawberries just before serving.