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A refreshing strawberry tiramisu with creamy strawberry curd, green tea-soaked ladyfingers, and fresh strawberry heart decorations. Combines tangy strawberry flavor with creamy mascarpone and whipped cream, no raw eggs.

Ingredients

Scale
  • 1 lb strawberries (fresh or frozen)
  • 2 tablespoons lemon juice
  • ½ cup granulated sugar (add an extra ¼ cup if strawberries are acidic)
  • 4 large eggs
  • ⅓ cup unsalted butter, cubed and cold
  • ⅛ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup boiling water
  • 2 green tea teabags or 2 tablespoons looseleaf tea
  • 1 lb mascarpone cheese, room temperature
  • 1 cup whipping cream, cold
  • 2 packages ladyfingers (about 22 large ladyfingers)
  • 1 lb fresh strawberries (optional, for garnish)

Instructions

  1. Wash strawberries, remove tops, chop into pieces, and add to a medium saucepan.
  2. Add lemon juice and sugar to strawberries; heat over medium and simmer, stirring, until reduced to about 1¾ cups of thick sauce.
  3. Whisk eggs in a heat-safe bowl until smooth.
  4. Temper the eggs by slowly whisking half the hot strawberry sauce into the eggs; then pour egg mixture back into saucepan and whisk to combine.
  5. Return saucepan to medium-low heat and whisk constantly, scraping bottom, until mixture thickens.
  6. Pour hot curd into a non-metal bowl; strain if lumpy. Add cold butter cubes, sea salt, and vanilla extract; whisk until butter melts and mixture is smooth.
  7. Press plastic wrap or parchment directly onto curd surface to prevent skin formation; chill until completely cold. (Optional: chill in freezer 20–30 minutes for faster cooling)
  8. Place tea bags or loose leaf tea in bowl; pour boiling water over and let steep while preparing filling.
  9. Beat mascarpone cheese in a large bowl until smooth; add chilled strawberry curd and beat until combined.
  10. Chill a bowl and whip cold heavy cream to stiff peaks.
  11. Gently fold whipped cream into strawberry-mascarpone mixture until just combined.
  12. Quickly dip each ladyfinger into steeped green tea (brief dunk), then arrange a single layer in a casserole dish.
  13. Spread half the filling evenly over ladyfingers and smooth to edges.
  14. Dip more ladyfingers in tea and arrange a second layer; spread remaining filling and smooth top.
  15. Cover tiramisu and refrigerate for at least 8 hours or overnight to set.
  16. On serving day, slice fresh strawberries in half, notch stem end to form hearts, and arrange on top decoratively.

Notes

Keeps well covered in fridge up to 4 days; freezes well up to 2 months with pleasant ice cream-like texture after thawing., Amount of ladyfingers may vary with dish size; Milano giant ladyfingers recommended but vanilla or sandwich cookies work too., Use non-metal dishes for acidic desserts to prevent off-flavors., Whip cream to stiff peaks and fold gently for airy, mousse-like texture without raw egg whites., Adjust sugar if strawberries are tart; add red food coloring or beet juice for brighter color if desired., Dunk ladyfingers briefly to avoid soggy layers., Chill tiramisu 8+ hours or overnight for best flavor and set., Optional boozy twist: add mild liquor (sake or white rum) to green tea soak for adult version., Fresh strawberries only on top garnish; cut just before serving to keep fresh appearance.

Nutrition

Find it online: https://gingerbaking.com/strawberry-tiramisu-2/