Step 1
In a small saucepan, combine the Redpath Simply Raw™ Turbinado Sugar and water. Bring to a boil. Add the strawberries and reduce the heat to a simmer. Cook down for 15–20 minutes, or until the strawberries have softened. Cool slightly, then blend using an immersion blender until smooth.
Step 1
In a stand mixer with the whisk attachment, beat the heavy cream with the vanilla extract. Slowly add in the Redpath® Granulated Sugar until stiff peaks form.
Step 2
In a medium bowl, add the mascarpone cheese and ⅓ of the whipped cream; mix together. Fold the mascarpone mixture into the whipped cream. Fold in half of the cooled strawberry syrup.
Step 3
Place the other half of the cooled strawberry syrup in a shallow dish. Dip the ladyfingers in the syrup, then place them in a single layer in a 2 to 2.5 quart (8 to 10 cups) oval dish.
Step 4
Spread half the mascarpone cream, then another layer of the dipped ladyfingers.
Step 5
Pipe or top it off with the remaining mascarpone cream.
Step 6
Refrigerate for 4 hours or overnight.
Step 7
Garnish the tiramisu right before serving.
*Make sure the mascarpone cheese is softened to room temperature. This will make it easier to fold in.
*If the mascarpone is difficult to fold into the whipped cream, you can quickly beat it in with the stand mixer.
*Redpath Golden Yellow Sugar can be substituted for the Redpath Turbinado Sugar. Note that the resulting mixture may have slight caramel undertones.
