Easy Strawberry Tiramisu
This no bake dessert is a delightful spin on a traditional Italian Tiramisu inspired by Half Baked Harvest because she is awesome and one of my favorites. <3
Ingredients
Ginger Chamomile Syrup
- 1/2 Cup Honey
- 1 inch Fresh Ginger Sliced
- 4 bags Chamomile Tea Optional but SO GOOD
Tiramisu
- 4 Large Egg Yolks Cold from the Fridge
- 16 Ounces Mascarpone Cold from the Fridge
- 1/2 Cup Heavy Cream Cold
- 1/3 Cup Honey
- 2 Tablespoons Aperol Optional
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Ginger, Ground
- 24 Lady Fingers 7 oz. Package
- 1/2 Cup +3 Tablespoons Strawberry Jame
- 1 Cup Sliced Strawberries
Instructions
- 1. To make the syrup. Bring 1/2 cup water, the honey, and ginger to a gentle boil over medium. Simmer, 1-2 minutes and remove from the heat. Add the tea bags, cover, and steep 15 minutes. Strain out the ginger and discard the tea.
- 2. In a bowl, beat together the egg yolks, mascarpone, 1/4 cup heavy cream, honey, Aperol, vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes.
- 3. In a separate bowl, whip the remaining 1/4 cup of cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.
- 4. Working with one at a time, quickly dip each ladyfinger into the ginger syrup. Do not let the ladyfinger sit long in the syrup, they’ll get too soggy. Arrange a single layer of the dipped ladyfingers in a 9×9 inch baking dish.
- 5. Spoon over about half of the mascarpone cream. Dollop 1/2 cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.
- 6. Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.
- 7. Before serving, top with 2-3 tablespoons jam plus the sliced strawberries. If desired, crumble freeze-dried raspberries overtop. Slice, scoop, and enjoy!
