Strawberry Tiramisu Dessert Layer (Print View)
Fresh strawberry, mascarpone, and ladyfingers come together in a sumptuous layered dessert, chilled to perfection.
# What You'll Need:
→ Strawberry Gelatin Layer
01 -
1 pound strawberries, fresh or thawed from frozen
02 -
0.33–0.5 cup granulated sugar
03 -
0.25 cup cold water
04 -
0.75 tablespoon unflavored gelatin
→ Strawberry Sauce
05 -
1 pound strawberries, fresh or thawed from frozen
06 -
0.25 cup granulated sugar
07 -
0.5 cup water
→ Cream Mixture & Assembly
08 -
14 ounces Italian ladyfingers (savoiardi)
09 -
6 large egg yolks
10 -
0.75 cup granulated sugar, divided use
11 -
0.5 cup half and half
12 -
1.5 pounds mascarpone cheese, at room temperature
13 -
1–2 teaspoons vanilla extract
14 -
1 cup heavy cream
15 -
1 pound fresh strawberries, thinly sliced
# Directions:
01 -
Pour 0.25 cup cold water into a large bowl and sprinkle 0.75 tablespoon unflavored gelatin over the surface. Allow to bloom for several minutes.
02 -
Blend 1 pound strawberries and 0.33–0.5 cup of granulated sugar in a food processor or blender until smooth.
03 -
Transfer the strawberry puree to a saucepan and heat on medium until nearly boiling with bubbles breaking the surface, about 5 minutes.
04 -
Pour hot strawberry puree over bloomed gelatin and whisk until gelatin is fully dissolved. Transfer mixture to the bottom of a 13 x 9 inch baking dish. Refrigerate until fully set, about 1 hour.
05 -
In the cleaned blender, puree 1 pound strawberries, 0.25 cup sugar, and 0.5 cup water until smooth. Pour into a shallow dish for later use.
06 -
Whisk 6 egg yolks with 0.25 cup sugar in a large heatproof bowl. Add 0.5 cup half and half. Set bowl over a saucepan with 1–2 inches simmering water, ensuring the bowl does not touch the water. Continuously whisk for about 10 minutes until thickened and fully cooked. Cool to room temperature.
07 -
In a separate bowl, whip 1 cup heavy cream with 2–4 tablespoons of the remaining sugar until soft peaks form. Set aside.
08 -
In another bowl, mix 1.5 pounds mascarpone cheese, remaining sugar (from the 0.75 cup total), and 1–2 teaspoons vanilla extract until smooth. Do not overmix to preserve texture.
09 -
Fold the cooled egg yolk mixture into the mascarpone mixture, then gently incorporate the whipped cream until uniform and airy.
10 -
Once the gelatin layer is firm, dip each ladyfinger briefly (2–3 seconds per side) into the strawberry sauce. Do not oversaturate. Arrange a layer covering the gelatin base.
11 -
Spread half of the mascarpone filling evenly over the ladyfinger layer.
12 -
Repeat with a second layer of dipped ladyfingers, arranged in the opposite direction if desired. Top with the remaining mascarpone filling and smooth.
13 -
Cover and refrigerate for at least 6 hours or overnight to allow flavors to develop and structure to set.
14 -
Immediately before serving, arrange sliced fresh strawberries in an overlapping pattern across the top surface. Cut into squares and serve chilled.
# Notes:
01 -
Ensure all ingredients are at room temperature for optimal blending and consistency.
02 -
Only use crisp Italian ladyfingers, as softer ones will break down and become mushy.
03 -
For clean slices, chill for the full duration; the dessert is easiest to serve thoroughly cold.