Ingredients
Equipment
Method
Make the Strawberry Syrup
- Add 7oz / 200g of fresh strawberries, 3 tablespoons of sugar, and ⅓ cup of milk of your choice into a blender. Blend until the mixture is smooth and vibrant red. Pour this strawberry syrup into a deep, wide bowl, ready for dipping.
Prepare the Strawberries
- Take half of the remaining strawberries (about 8oz / 250g) and slice them to a medium thickness for the middle layer of your tiramisu. Do not slice them too thin to prevent them from becoming overly soggy.
Make the Mascarpone Cream
- Carefully separate the egg whites from the egg yolks into two large, clean bowls. Add ⅓ cup of sugar to the egg yolks and whip with an electric mixer until the mixture becomes pale and creamy.
- Now, add 1 teaspoon of vanilla extract, the room-temperature mascarpone cheese, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice to the egg yolk mixture. Whip again just until everything is well combined and creamy. Be careful not to over whip the mascarpone cream, as it can separate.
Whip the Egg Whites
- In the other bowl, whip the egg whites with an electric mixer on medium-high speed until stiff peaks form. The egg whites should hold their shape firmly, but avoid overwhipping to prevent them from becoming dry.
Combine Egg Whites and Mascarpone
- Pour the whipped egg whites into the bowl with your mascarpone cream mixture. Using a rubber spatula, gently fold the egg whites into the cream slowly and delicately, folding from the bottom of the bowl upwards. This gentle technique is essential for maintaining an airy, light texture.
Assemble the Tiramisu
- Grab a large pyrex dish, approximately 13 x 9 inches / 30 x 22 cm. One at a time, quickly dip a savoiardi biscuit into the strawberry syrup for a maximum of 2 seconds per side to prevent sogginess. Place the dipped biscuits in a single layer to cover the entire bottom of the dish, breaking some if necessary to fit.
- Pour half of the mascarpone cream mixture on top of the biscuit layer and gently spread it out to create an even layer. Arrange the sliced strawberries in one even layer on top of the cream, extending to the edges of the dish.
- Dip the remaining savoiardi biscuits one at a time into the strawberry syrup and layer them neatly in a single layer directly on top of the strawberries.
- Finally, pour the remaining mascarpone cream on top of this second layer of biscuits and gently smooth it out to an even layer, ensuring all biscuits are fully covered.
Chill
- Cover your assembled Tiramisu with plastic wrap. Place it in the fridge for at least 8 hours, or even better, overnight. This chilling time allows flavors to meld and the cream to set properly.
Garnish and Serve
- When ready to serve, remove the Tiramisu from the fridge. Slice the remaining fresh strawberries and artfully place them on top as a garnish just before serving to ensure freshness. Slice and enjoy!
Notes
If you prefer not to use raw eggs, use pasteurized eggs or a cooked custard base in place of the egg yolk mixture. For the smoothest cream, always use room-temperature, full-fat mascarpone cheese. Crisp savoiardi biscuits are crucial for this no-bake dessert as they hold their shape; avoid over-soaking (max 2 seconds per side). Gently fold in whipped egg whites to maintain airiness. Use ripe but firm strawberries for layers and softer ones for syrup. Garnish just before serving for best appearance and freshness. This dessert stores beautifully for 3-4 days in the refrigerator when covered tightly. Nutrition information is estimated based on common ingredients and serving sizes and may vary.