Strawberry Tiramisu

5 from 1 vote

Enameled cast iron cookware provides the perfect vessel for assembling the alternating layers of espresso-dipped ladyfingers and slightly sweetened cream. This is a no-bake dessert that gets its classic light texture from aerating mascarpone cream and then letting everything set into place in the fridge.

Prep Time20

Total Time10 20

Course: Dessert

Cuisine: American

Keyword: cake, espresso, strawberry, tiramisu

Servings: people

Calories: 525kcal

Author: Chef Sara Furcini

Equipment

1 9x9x2.5" glass/enameled cast iron dish or a 9x13" dish but with 24 lady fingers and thinner layers

Ingredients

2/3 cup strong espresso
3 tablespoons dark rum divided
8 ounces mascarpone
2 large eggs separated
¼ cup white sugar divided
1 cup heavy cream
¼ teaspoon vanilla extract
2 pinches salt for cake and strawberries
20 ladyfinger cookies
cocoa powder for topping
2 cups strawberries see notes

Instructions

Make the espresso. Combine the espresso with 1 tablespoon dark rum in a small bowl and set aside to cool.
Prepare Mascarpone:
In a stand mixer (with whisk attachment) or a bowl with a hand mixer, beat the mascarpone with the remaining 2 tablespoons of rum until smooth. Set aside.
Make Egg Yolk Base:
Place a medium heatproof bowl over a pot of shallow simmering water (ensure water doesn't touch the bowl).Add egg yolks and 2 tablespoons of sugar to the bowl. Whisk constantly for about 5 minutes until light and foamy. Pour this mixture over the reserved mascarpone and beat just until combined. Set aside.
Whip Heavy Cream:
In a separate clean bowl, beat the heavy cream and vanilla extract on medium-high speed. Whip until medium peaks form (it should look soft and pillowy).
Fold in Whipped Cream:
Gently fold the whipped cream into the mascarpone mixture until just incorporated. Set aside.
Whip Egg Whites:
In a clean, dry bowl with a clean whisk attachment, beat the egg whites with a pinch of salt on medium-high speed for about 2 minutes until foamy. Add the remaining 2 tablespoons of sugar. Continue beating for about 5 minutes longer until stiff peaks form.
Fold in Egg Whites:
Gently fold the whipped egg whites into the mascarpone cream mixture until fully combined.
Assemble the layers. Set a 9x9x2.5" enameled/glass dish on the counter next to the lady fingers, coffee mixture, and mascarpone mixture. Quickly dip each side of the ladyfingers into the espresso mixture and lay flat to form the first layer in the dish. Place a dollop of the mascarpone mixture on top, spreading evenly. Proceed to dip the ladyfingers into the espresso mixture again to form another layer on top of the mascarpone. Top with the remaining mascarpone mixture, spreading evenly.
Refrigerate. Cover with the lid and refrigerate for 2 hours. Sift the cocoa powder over the top and refrigerate again for at least 8 hours or up to 1 day.
Serve. Just before serving, remove the tops of the strawberries and cut in half lengthwise. Place in a bowl with a pinch of salt and stir. Allow to sit for a few minutes, stirring occasionally to release the juices. When you see the strawberries glistening in their own juices, spread them over the cake. Using a large spoon, scoop the chilled tiramisu onto serving plates; you can dip the spoon into warm water to make serving each portion prettier. Refrigerate leftovers for up to 3 days.

Notes

Strawberries: You will need only a pinch of salt or sugar if you have ripe strawberries, which are quite sweet and flavorful. Out of season strawberries tend to be tart, so consider adding a few pinches of sugar.

Espresso: I brew espresso in a stovetop espresso maker (this one is my favorite) or use instant espresso, which I've had more luck finding online. If you can’t make espresso, feel free to use a more concentrated instant coffee mixture instead. Mix 3 tablespoons instant coffee with 2/3 cup warm water.

Nutrition