"This Strawberry Tiramisu offers a spring and summer twist on the classic Italian dessert. Instead of the espresso, we're soaking the ladyfingers in a homemade strawberry simple syrup, then adding diced strawberries right into the mascarpone whipped cream mixture so that each bite is infused with light, elegant and nostalgic flavors. For the best flavor, look for bright, ripe strawberries that are deep in color."
"To make the strawberry syrup: In a small saucepan, combine the sliced strawberries, sugar, and 1 cup of water. Bring to a boil over high heat, remove the pot from the heat, and let sit for 30 minutes. Strain the syrup through a fine-mesh sieve and into a shallow bowl. Add red food coloring, a few drops at a time, to brighten the color if desired. Set aside."
Strawberry Tiramisu substitutes espresso with a homemade strawberry simple syrup used to quickly soak ladyfingers and infuses the dessert with fresh berry flavor. The syrup is made by boiling sliced strawberries with sugar and water, then straining and optionally adding red food coloring. The mascarpone whipped cream combines heavy cream, mascarpone, powdered sugar, and vanilla, whipped to soft peaks before folding in diced strawberries. Ladyfingers are layered with the strawberry cream in an 8x8-inch pan, chilled for at least 3 to 4 hours or overnight, and finished using freeze-dried strawberries as a topping.
Read at Alternative Medicine Magazine
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