Strawberry Coffee Tiramisu
Layers of coffee-soaked ladyfinger, between creamy strawberry jam mascarpone filling topped with fresh strawberries.
Servings 8 people
Ingredients
- 1 Cup Espresso (240ml)
- 2 teaspoons Strawberry extract
- 24 Ladyfingers
- 5 Large Egg yolks
- 3/4 Cup Sugar (150g)
- 2 Cup Mascarpone cheese (450g)
- 1 1/2 Cups Heavy cream (360ml)
- 1 teaspoon Vanilla extract
- 1 Cup Strawberry preserves
- 2 Cup Fresh strawberries, sliced (200g)
Instructions
Make The Filling
- Add the extract to the coffee and place it in the refrigerator to chill.
- Mix the egg yolks and sugar in a bowl over a double boiler until pale yellow and the sugar has mostly dissolved.
- Whip the mascarpone to soften it, about 15 seconds in a separate bowl.
- Pour in the heavy cream and vanilla extract and whip until the heavy cream has been incorporated and you have a smooth soft cream.
Assemble
- Dip the bottom of the cookies in the coffee and arrange them at the bottom of the pan in a single layer.
- Spread half of the preserves on top of the cookies.
- Spread half of the mascarpone filling over the jam.
- Repeat with the rest of the cookies, jam, and cream.
- Refrigerate for a minimum of six hours or overnight.
- When ready to serve, top the tiramisu with the fresh strawberries.
Notes
- To skip the double boiler, use pasteurized eggs.
- Store the dessert in the refrigerator for up to 3 days.
- This recipe yields one 8-inch square baking dish, a springform pan, or an oval pan (do not use a shallow dish).