Description
This Easy Strawberry Tiramisu is a delightful twist on the classic Italian dessert, combining layers of ginger-infused ladyfingers, creamy mascarpone mixture, and fresh strawberries. Sweetened naturally with honey and enhanced with the subtle warmth of fresh ginger and Aperol, this no-bake dessert is perfect for any occasion and requires minimal effort while delivering impressive flavor.
Ingredients
Syrup
- 1/2 cup water
- 1/2 cup honey
- 1 inch fresh ginger, sliced
- 4 bags chamomile tea (optional)
Mascarpone Cream
- 4 large egg yolks, cold from the fridge
- 16 ounces mascarpone, cold from the fridge
- 1/2 cup heavy cream, cold (divided: 1/4 cup + 1/4 cup)
- 1/3 cup honey
- 2 tablespoons Aperol (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
Assembly
- 24 ladyfingers (a 7-ounce package)
- 1/2 cup strawberry jam
- 3 tablespoons strawberry jam (for topping)
- 1 cup sliced fresh strawberries
Instructions
- Make the syrup: In a medium saucepan, bring 1/2 cup water, 1/2 cup honey, and sliced fresh ginger to a gentle boil over medium heat. Let it simmer for 1-2 minutes, then remove from heat. Add the chamomile tea bags, cover, and steep for 15 minutes. Strain out the ginger and discard the tea bags, reserving the syrup.
- Prepare mascarpone mixture: In a mixing bowl, beat together the cold egg yolks, mascarpone cheese, 1/4 cup heavy cream, 1/3 cup honey, Aperol, vanilla extract, and ground ginger until combined and lightly whipped, taking care not to overbeat (no longer than 2 minutes).
- Whip remaining cream: In a separate bowl, whip the remaining 1/4 cup of heavy cream until soft peaks form. Gently fold this whipped cream into the mascarpone mixture to lighten the texture.
- Layer ladyfingers: Quickly dip each ladyfinger one at a time into the ginger syrup, making sure not to soak them too long to avoid sogginess. Arrange a single layer of dipped ladyfingers in a 9×9 inch baking dish.
- Add first cream layer and fruit: Spoon about half of the mascarpone cream over the ladyfingers. Dollop 1/2 cup strawberry jam on top of the cream, then arrange a layer of sliced fresh strawberries evenly over the jam.
- Second layer: Dip the remaining ladyfingers in the ginger syrup and line them over the strawberry layer. Spread the remaining mascarpone cream over these ladyfingers smoothly. Cover the dish and chill in the refrigerator for at least 2 hours or overnight for best flavor and texture.
- Serve: Before serving, top the tiramisu with 2-3 tablespoons of strawberry jam and more sliced fresh strawberries. For an optional decorative touch and added flavor, crumble freeze-dried raspberries over the top. Slice, scoop, and enjoy!
Notes
- Do not soak ladyfingers for too long in the syrup to prevent sogginess.
- If you prefer, you can omit the Aperol and chamomile tea for a non-alcoholic version.
- Chilling the dessert overnight enhances the flavors and texture.
- Freeze-dried raspberries add a nice crunch and tartness as a topping but are optional.
- Use cold ingredients for best mixing results and texture, especially for the mascarpone cream and heavy cream.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
