Berry Tiramisu Layers (Print Version)
# Ingredients:
→ Strawberry Gelatin Layer
01 -
3/4 Tablespoon plain gelatin powder
02 -
1/4 cup chilled water
03 -
1 lb fresh or thawed frozen strawberries
04 -
1/3 to 1/2 cup white sugar
→ Strawberry Sauce
05 -
1/2 cup water (cold)
06 -
1/4 cup granulated sugar
07 -
1 lb of strawberries (fresh or already defrosted frozen)
→ Tiramisu
08 -
6 egg yolks
09 -
1-2 teaspoons vanilla extract
10 -
3/4 cups white sugar, divided
11 -
14 oz Italian-style ladyfingers (savoiardi)
12 -
1 1/2 lbs mascarpone cheese at room temperature
13 -
1/2 cup a mix of whole milk and cream (half-and-half)
14 -
1 cup of heavy cream, for whipping
15 -
1 lb freshly sliced strawberries
# Instructions:
01 -
Into a large bowl, add the cold water, then sprinkle over the gelatin powder. Leave it alone so it can absorb and soften. Puree the strawberries with sugar until smooth using a blender or processor. Heat the puree gently in a saucepan until it’s nearly boiling, around 5 minutes. Combine the hot strawberry puree with the softened gelatin in the bowl and stir until the gelatin completely mixes in. Pour this mixture into a 13 x 9-inch pan, then let it chill in the fridge for about an hour or until firm.
02 -
Take another pound of strawberries (defrost if frozen) and puree them along with 1/4 cup of sugar and 1/2 cup of cold water. Pour the mixture into a shallow bowl, and set it to the side. This will be used to coat the ladyfingers later on.
03 -
In a big heat-safe bowl, mix egg yolks and 1/4 cup of sugar. Add in the half-and-half. Place the bowl over a saucepan with an inch or so of simmering water (without the bowl touching the water). Stir the egg mixture constantly for around 10 minutes until it thickens up. Cool the mixture once done.
04 -
Using a whisk, hand mixer, or stand mixer, whip heavy cream until it reaches soft peaks. Sweeten it with 2-4 tablespoons of sugar while beating.
05 -
Mix together the mascarpone cheese, the rest of the sugar, and vanilla. Use a spatula to stir until smooth, or a mixer if needed. Be careful not to over-mix it.
06 -
Gently fold the cooled egg mixture into the mascarpone. Then, carefully fold in the whipped cream for a light, airy texture.
07 -
Check if the gelatin layer is firm. If so, begin building the tiramisu. Dip Italian ladyfingers briefly (2-3 seconds per side) into the strawberry puree sauce. Avoid soaking them too long or they’ll lose their texture. Lay a single layer of ladyfingers over the gelatin. Spread half the mascarpone cream on top. Repeat with a second layer of dipped ladyfingers and finish by spreading the remaining cream evenly on top.
08 -
Pop the dessert into the fridge for at least six hours or overnight. Before serving, neatly arrange thin slices of fresh strawberries on top as decoration.
# Notes:
01 -
Cool it for at least six hours before slicing and serving.
02 -
Savoiardi (crunchy Italian cookies) work best—avoid soft ladyfinger substitutes.
03 -
For dipping ladyfingers, keep them submerged for only a few seconds to prevent them from getting soggy.
04 -
Lay the strawberry slices just before you serve to keep them fresh-looking.