First, the store I usually go to didn’t have my preferred brand of mascarpone or ladyfinger cookies. It didn’t worry me so much, as there’s another supermarket not too far away, so I tried there the next day. Got the mascarpone, but still no cookies. I tried another store nearby, but still no luck. Of course after I ended up ordering some online, I thought of a deli I probably should have tried. And then the order said it would come the next day and it didn’t, it was late the next again. But at least when they arrived, they were all intact, and I now had everything so things were looking up.
Thankfully, the one thing I had no problem finding was Florida strawberries. If you can’t find them yourself, then just ask your grocer to get hold of them. We’re right in the midst of their season, which runs from December to April and they’re perfect for no bake desserts like this tiramisu. Don’t get me wrong, I love baked desserts too like strawberry rhubarb crisp and strawberry bundt cake, but I love the relative simplicity of no bake desserts. Plus, ones like this are easy to scale up on down.
Ingredients
- For the strawberry syrup/juice
- 6 oz strawberries 170g
- 2 tbsp orange juice
- 1 tbsp sugar
- For rest of tiramisu
- 12 ladyfinger cookies
- 4 oz mascarpone 110g, 1/2 a standard tub
- 2 tbsp sugar
- 1/2 cup Greek yogurt 110g
- 3 oz strawberries 85g, plus approx 1 more to decorate top
Instructions
For the strawberry syrup/juice (ahead of time)
Roughly chop the strawberries and put in a small pan with the orange juice and sugar. Bring to a simmer, stirring now and then. Simmer for a couple of minutes and mash the strawberries to a pulp. Set aside to cool then strain the mixture. You can make this ahead and store in a cool place, sealed.
To make up tiramisu (at least 4 hours before needed/night before)
Put the strawberry syrup/juice in a small bowl/dish that is wide enough to fit a ladyfinger cookie in it, but not much bigger. Dip 6 ladyfinger cookies, one at a time, into the strawberry liquid. Turn each so it is coated but don't leave to soak. Put them next to each other in a dish that's big enough to hold a layer of 6 cookies, but not much bigger, and around 2in/5cm deep.
Mix together the mascarpone and sugar so it's smooth and glossy. Mix in the yogurt and combine well. If you like, you can whisk it to be a bit lighter but it will taste good either way.
Put half of the mascarpone mixture over the layer of ladyfinger cookies. It's best to dot it on then spread to join together as otherwise you may break up the cookies.
Slice the strawberries relatively thinly and lay a layer over the mascarpone mixture. Dip the remaining cookies in the strawberry syrup and lay over the strawberries and top with the rest of the mascarpone mixture. Cover and chill for at least 4 hours, or overnight.
Decorate with a few slices of strawberry, if you like, as you serve.
Thanks done share recipes to : https://www.carolinescooking.com/strawberry-tiramisu/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=301284120_8602852_345287