Strawberries & Cream Tiramisu
Back to Recipes & MoreIngredients
- 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
- ¾ cup (188 ml) water
- 3 cups (498 g) strawberries, fresh or frozen
- 2 cups (500 ml) heavy cream (35%)
- 1 cup + 3 tbsp (1 container / 275 g) mascarpone cheese, room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (100 g) Redpath® Special Fine Granulated Sugar
- 30 crunchy ladyfingers (savoiardi biscuits)
- Fresh strawberries
- Freeze-dried strawberries
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Medium saucepan
Heat-proof spatula
Immersion blender
Stand mixer with whisk attachment OR large bowl with handheld mixer
Oval dish (2 to 2 ½ quart / 8 to 10 cups)
Shallow dish
Piping bag with plain/round tip (optional)
Instructions
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.
