Strawberry Tiramisu Recipe
The best Italian strawberry tiramisu dessert made with creamy mascarpone cheese and imported ladyfingers that are dipped in a vanilla strawberry puree.
Servings 6
Ingredients
- 12 oz strawberries
- 1 cup strawberries - sliced
- 4 egg yolks -organic
- 1 lb mascarpone cheese
- 1 cup heavy cream
- 3 tbsp Zing™ Baking Blend
- 1 tsp Zing™ Baking Blend
- 2 tsp vanilla extract
- 7 oz lady fingers cookies
- 2 tbsp lemon balm leaves or basil -for garnish
- 1/2 lemon -juiced
Instructions
- Using a hand held mixer beat together the heavy cream and 1 tbsp of Zing Baking Blend until whipped. Store in the refrigerator until ready to use.
- In a separate bowl beat together the egg yolks, vanilla extract and 2 tbsp of Zing Baking Blend until creamy. Start adding the mascarpone cheese one dollop at the time and whisk until incorporated. Gently fold in the whipped cream and set aside.
- Add the whole strawberries to the bowl of a food processor together with 1 teaspoon of Zing Baking Blend and the lemon juice. Process until smooth. Taste and adjust sweetness with more Zing™ if desired.
- Prepare one glass trifle bowl or 6 small wine glasses for the Tiramisu.
- If assembling your strawberry Tiramisu in the wine glasses, make sure to break the lady fingers in half before layering.
- Dip the lady fingers in the strawberry puree and layer them in the bottom of the glasses. Add a few of the sliced strawberries on the sides of the glasses or just sprinkle them on top of the lady fingers.
- Spoon a dollop of the Mascarpone whipped cream filing on top. Layer with strawberry puree dipped lady fingers again and finish with another dollop of the mascarpone filing.
- Garnish with the lemon balm leaves and extra strawberry slices.
- Refrigerate for at least 1 hour or until ready to serve.
Notes
You can easily adapt this recipe to use honey or agave to your taste for both the strawberry pure and the whipped cream.