About
You're going to fall head-over-heels for this fruity, warm-weather treat we call the Ultimate Strawberry Tiramisu! This bright and berry-ful take on the original swaps the usual coffee-soaked ladyfingers for some bubbly Champagne-soaked ones, making it the most delightful treat for anything you're celebrating. Creamy, sweet and chilled, it's especially perfect for when the weather warms up! Here's a toast to the Ultimate Strawberry Tiramisu! May this be the sweetest summer ever!
Ingredients
- For the macerated strawberries:
- 2 pounds fresh strawberries, hulled and diced, plus more, to taste, hulled and sliced
- 3 tablespoons sugar
- For the filling:
- 1 3/4 cups Champagne
- 1 1/3 cups sugar, divided
- 1/2 cup water
- 6 large egg yolks
- 1 3/4 cups heavy cream, cold
- 1 1/4 cups mascarpone cheese
- 3 (7-ounce) package ladyfingers, such as Goya® Ladyfingers
- For the whipped cream topping:
- 1 1/4 cups heavy cream, cold
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
Directions
Step 1 -In a large bowl, add 2 pounds of the diced strawberries and 3 tablespoons of the sugar and gently toss until the berries are coated. Let them macerate until ready to assemble.
Step 2 -In a small saucepan over medium-low heat, add the Champagne and 1/3 cup of the sugar and cook until the sugar is dissolved.
Step 3 -Transfer the saucepan from the heat and add the water to the Champagne mixture. Stir to combine.
Step 4 -Pour the Champagne mixture into a second large, heatproof bowl and chill it in the refrigerator until it reaches at least room temperature.
Step 5 -In a double boiler or a metal mixing bowl over a pot of simmering water, add the egg yolks and the remaining 1 cup of the sugar and whisk to combine. It will seem a little chunky at first, but it will thin out as it heats up.
Step 6 -Cook the egg mixture, whisking vigorously, until it grows in volume, thickens, and turns pale yellow in color, about 5 minutes.
Step 7 -Set the egg mixture aside until it has cooled to a little warmer than room temperature.
Step 8 -While the egg mixture cools, in a third large bowl, add 1 3/4 cups of the heavy cream and use an electric hand mixer on high speed to whip until stiff peaks form.
Step 9 -Gently fold the mascarpone cheese into the egg mixture until it is combined.
Step 10 -In two parts, gently fold the whipped cream into the mascarpone mixture. Set it aside until ready to assemble.
Step 11 -Dip the ladyfingers, 1 at a time, into the Champagne mixture and let them soak, about 3-5 seconds per biscuit. The longer they soak, the stronger the flavor will be.
Step 12 -Evenly lay the dipped ladyfingers in three flat rows into the bottom of a 9×13-inch baking dish.
Step 13 -Evenly spread half of the macerated strawberries over the dipped ladyfingers in the baking dish.
Step 14 -Evenly spread 1/2 of the mascarpone filling over the macerated strawberries.
Step 15 -Evenly place the dipped ladyfingers in three flat rows on top of the mascarpone filling.
Step 16 -Evenly spread the remaining macerated strawberries over the ladyfinger layer and top with the remaining mascarpone filling.
Step 17 -In a fourth large bowl, add the remaining heavy cream, the powdered sugar, and the vanilla extract and use a clean electric hand mixer to whip on high speed until stiff peaks form.
Step 18 -Use an offset spatula to evenly spread the whipped cream topping over the mascarpone layer.
Step 19 -Evenly nestle the extra fresh strawberry slices into the whipped cream topping.
Step 20 -Refrigerate the strawberry tiramisu, about 3-4 hours.
Step 21 -Cut into pieces and serve.
