life with tuyen

Strawberry Tiramisu ft. fresh strawberry jam and vanilla strawberry syrup

Strawberry Tiramisu!! She’s fruity and light while still balancing creamy and sweet. It features homemade strawberry jam with lady fingers dipped in a fresh strawberry syrup, creamy mascarpone and dusted with freeze dried strawberry powder. The different flavors of strawberry is what makes this so special. Dedicated to my girlies strawberry girls, this is such a fun spin on regular Tiramisu.

Strawberry Tiramisu:

Vanilla strawberry jam:

• 200 g of strawberries, diced
• 100 g of white sugar
• vanilla extract or vanilla bean paste

mascarpone cream:

• 2 yolks
• 3 tbsp sugar
• 6 oz mascarpone cheese, cold
• Pinch of salt
• ¾ cup heavy whipping cream
• pack of lady fingers
• freeze dried strawberry powder

strawberry jam & syrup

• combine diced strawberry bits and sugar in a pot over medium low heat
• bring to a light boil and after ~5 minutes, separate the syrup and the strawberry bits
• bring the strawberry bits back over the heat and let it continue cooking until soft and jammy
• let both the strawberry syrup and jam cool down

Mascarpone cream

• Separate your two eggs
• Whisk together the egg yolks, sugar, and salt until the mixture turns pale and fluffy
  • for pastureizing eggs, refer to my notes section!!
• Add your cold mascarpone straight from the fridge and fold it in gently until just combined, Don’t over mix, it’ll turn grainy!
• pour in cold whipping cream into the mixture and continue mixing until soft peaks (refer to video for texture)

Assemble

• Working quickly, dip each ladyfinger into the cooled strawberry syrup — just a second or two per side, if you dip for too long it’ll get soggy
• Layer the soaked ladyfingers in your pan, then spread the strawberry jam on top, depending on how sweet you like you can use more or less!
• layer on the mascarpone cream
• Repeat with another layer of ladyfingers and the remaining cream. A smaller square pan works great for this batch size!
• Refrigerate for at least 4 hours if you’re in a rush, but overnight is the best (please please please this’ll let the flavors develop and blend together)
• blend freeze dried strawberries up in a blender or food processor to make strawberry powder and Dust generously with cocoa powder AND A DRIZZLE OF CONDENSED MILK right before serving 🤍

NOTES:

• for the mascarpone cream: use cold mascarpone straight from the fridge!! Try not to over mix as the cream might curdle, if u see ur mascarpone cream starts to curdle, gently mix in some more heavy cream and leave in fridge
• pasteurizing eggs: since the eggs in this recipe is “raw”, we have to pasteurize it before eating, you can do several methods:
  • boiling the eggs in a hot water for 3 minutes at 140f
  • the double boiler method: Whisk together egg yolks and sugar over a pot of simmering water and whisk until everything is fluffy and dissolved, ~ a few minutes (this will bring the eggs up to temp to cook them, if you wanna be specific it should reach 160f) Let it cool before moving on.
  • buying pasteurized eggs from the supermarket (i heard trader joes carries it but i have yet to find it on my hunt!!) UPDATE: I FOUND IT AT GELSON’S MARKET!

HOPE YOU LOVE IT!!

love,

tuyen 🍓