Strawberry Tiramisu
Serves 12
45 mins prep
15 mins cook
480 mins Chill Time
60 mins total
This strawberry tiramisu has a creamy, tangy, strawberry filling, green tea dipped ladyfingers, and fresh strawberry hearts on top. Easy to make strawberry curd is folded into the filling, giving it a similar texture and body to traditional tiramisu because of the eggs. Whipped cream makes the filling light and fluffy, making it the perfect tangy refreshing dessert. You can spike the green tea for a boozy twist if you prefer!
Strawberry Curd
Assembly
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Strawberry Curd
Wash strawberries and trim the tops off. Cut them into pieces and add into a medium saucepan. Alternatively, use frozen sliced strawberries.
⅕ 1 strawberriesAdd lemon juice and sugar into the strawberries, heat on medium heat to release the juices. Once it comes to a simmer, let simmer until it reduces to about 1 ¾ cups of strawberry sauce . Stir occasionally so it doesn’t burn. Optionally, blend the strawberry sauce until smooth after cooking.
⅕ ½ granulated sugar⅕ 2 lemon juiceIn a separate medium heat safe bowl, whisk together eggs until fully combined. Pour half of the hot strawberry sauce into the eggs, and whisk well to combine. Pour the egg and strawberry mixture back into the saucepan with the rest of the strawberry sauce. Whisk until smooth.
⅕ 4 large eggsPlace back on medium-low heat, whisking frequently until thickened. Whisking frequently and scraping the bottom helps prevent the curd from burning.
Pour the hot curd in a non-metal bowl or container (strain through a sieve if lumpy). Add cubed cold butter, salt, and vanilla. Whisk to melt the butter, place a piece of parchment paper or plastic wrap on top to prevent a skin from forming, and refrigerate until cold.
⅕ ⅓ unsalted butter⅕ ⅛ sea salt⅕ 1 pure vanilla extractTip: You can freeze the curd for 30 minutes to help it cool down faster. Or refrigerate it overnight and finish the next day!
Assembly
Place tea bags or loose leaf tea in a bowl or wide cup. Pour boiling water over the tea and let it steep while you work on the filling.
⅕ 1 water⅕ 2 green tea teabagsIn a very large bowl, beat mascarpone cheese until smooth. Pour the cooled strawberry curd into the mascarpone and beat until combined.
⅕ 1 mascarpone cheeseSeparately, in a chilled bowl, whip the whipping cream using a whisk attachment. Whip to stiff peaks, being careful not to over whip until grainy. Add whipped cream into the strawberry mascarpone filling and gently fold until incorporated.
⅕ 1 whipping creamBriefly dip each ladyfinger in the steeped tea and place a single layer inside a casserole dish.
⅕ 2 ladyfingersSpread half of the filling over the ladyfingers, smoothing the filling all the way to the edges. Dip more ladyfingers in the tea, arranging them on top of the filling in a single layer. Add the rest of the filling and smooth the top.
Cover and refrigerate for at least 8 hours or overnight.
The day of serving, cut fresh strawberries in half. Cut a notch at the top to remove the greens and form a heart shape. Arrange them in an alternating pattern (see photo for reference) on top of the tiramisu. Scoop or slice and serve!
⅕ 1 fresh strawberries
