Ingredients
Cream Ingredients



Syrup Ingredients



Strawberry Gel Ingredients



Soaking Ingredients
Instructions
Step 1
In a saucepan, combine the strawberry juice or puree with the sugar and lemon juice. Heat this mixture until it reaches a temperature of 121 degrees Celsius (250 degrees Fahrenheit).
While the mixture is heating, whip the egg yolks using a mixer on high speed until they lighten in color.
Once the syrup is ready, gradually pour it into the whipped egg yolks while continuously mixing. Continue to whisk until the cream cools down to approximately 30 degrees Celsius (86 degrees Fahrenheit).
Step 2
In another bowl, combine the heavy cream, mascarpone cheese, and 25 grams (0.9 ounces) of strawberry puree. Whip these ingredients together until they form a smooth and fluffy mixture.
Gently fold this whipped mixture into the custard base you prepared earlier. Mix until they are well combined.
Step 3
In a bowl, combine the sugar with the pectin. Then mix this blend into the 100 grams (3.5 ounces) of strawberry puree.
Bring this mixture to a boil and allow it to boil for 30 seconds before removing it from heat. Cover it with plastic wrap and let it stabilize in the refrigerator.
Once cooled, blend the gel using a blender for a smoother consistency.
Step 4
For a delightful soak, use milk infused with strawberry jam.
Layer the strawberry cream mixture in serving boxes or dishes, alternating with layers soaked in the milk mixture. Top each layer with the strawberry gel for extra flavor and a beautiful finish.
Chill the assembled tiramisu in the refrigerator for a few hours before serving to allow the flavors to meld together.
Servings
Equipment
Use medium-sized mixing bowls for combining your ingredients effectively. Ensure they are heat-resistant for the syrup process.
A high-speed electric mixer is essential for aerating the egg yolks and whipping cream to perfection.



A saucepan will be needed for cooking the strawberry syrup. Opt for a non-stick version for easy cleaning.



A sturdy whisk will help you combine your ingredients smoothly and is perfect for mixing the pectin into the strawberry puree.



For the final touch, a blender is needed to give the strawberry gel a smooth consistency.



Consider using clear glass boxes or bowls to showcase your beautiful tiramisu layers.


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Variations
Faq
- Can I make this dessert ahead of time?
Absolutely! Strawberry Tiramisu can be made a day in advance. Just keep it covered in the refrigerator until serving time!
- What if I don't have mascarpone cheese?
In a pinch, you can use cream cheese mixed with a splash of heavy cream to get a similar creamy texture. Just make sure to whip it until smooth!
- How can I achieve the perfect consistency for the cream?
Ensure your cream is well-chilled and not over-whipped, as you want a smooth, airy texture for the tiramisu.
- Can I use frozen strawberries instead of fresh?
Definitely! Just remember to thaw them and drain any excess liquid before using them in your recipe for the best flavor.
- What’s the best way to store leftovers?
Keep your tiramisu in an airtight container in the refrigerator, and it'll last for about 3 days.
- How do I layer the dessert for the best presentation?
Start with a layer of the cream, then alternate with the soaked ladyfingers. Ensure you finish with a thick layer of cream on top for that stunning finish!