Italian Berry Delight (Print Version)

# Ingredients:

→ Strawberry Gelatin Base

01 - 1 lb of strawberries (you can use fresh or thawed frozen ones)
02 - 1/3 to 1/2 cup of regular sugar
03 - 1/4 cup cool water
04 - Nearly 3/4 tablespoon of plain gelatin powder

→ Strawberry Dipping Sauce

05 - 1 lb of either fresh or thawed frozen strawberries
06 - 1/4 cup sugar
07 - 1/2 cup cold water

→ Tiramisu Components

08 - 14 oz pack of savoiardi cookies (Italian ladyfingers)
09 - 6 large egg yolks
10 - 3/4 cups of sugar, divided
11 - 1/2 cup half-and-half (mix of cream and milk)
12 - 1 1/2 pounds mascarpone cheese at room temperature
13 - 1-2 teaspoons vanilla extract
14 - 1 cup heavy cream for whipping
15 - 1 lb of sliced strawberries for layering

# Instructions:

01 - Put cold water in a bowl and sprinkle the gelatin on top. Let it sit so it softens and gets ready. Make a puree with the strawberries and sugar using a blender or food processor. Heat the puree in a small pan until it just starts to bubble a little, about 5 minutes. Take it off the heat and stir the warmed strawberry mix into the gelatin until the gelatin completely dissolves. Pour everything into a 13 x 9-inch pan, then chill in the fridge until this layer firms up, about an hour.
02 - Blend another pound of strawberries with 1/4 cup sugar and 1/2 cup of water in a food processor (or blender) until smooth. Pour this into a shallow dish and keep it ready to soak the ladyfingers later.
03 - In a large heatproof bowl, beat the egg yolks together with 1/4 cup sugar. Stir in the half-and-half next. Put this over a pot with a bit of simmering water underneath (the bowl should not be touching the water). Keep whisking as you cook the mixture on low heat for roughly 10 minutes until it's thicker. Cool it down to room temperature.
04 - Take another bowl. Use whichever works best for you—a whisk, hand mixer, or stand mixer—and whip the heavy cream. Sweeten it by beating in 2 to 4 tablespoons of the remaining sugar until soft peaks start to hold.
05 - Work the mascarpone cheese with a spatula in a bowl, adding the remaining sugar and the vanilla extract. Make sure to mix gently, or use a mixer if that’s easier, but don’t go overboard, or the mascarpone could lose its texture.
06 - Add the cooled egg yolk mixture to the cheese mixture. Carefully fold in the whipped cream until it's all combined.
07 - By now, your gelatin layer must have set. Begin the tiramisu assembly. Grab the Italian ladyfingers (savoiardi), not the soft kind that can get soggy! One by one, lightly dunk the ladyfingers into the prepared strawberry puree for maybe 2-3 seconds on both sides (don’t let them soak completely). Put them in a layer however they fit. Spread half the mascarpone filling over this first layer. Create another layer the same way—briefly dipping the ladyfingers again and then topping them with the rest of the mascarpone mix. Smooth it nice and even.
08 - Pop the tiramisu into the fridge to chill for at least 6 hours, or even better, overnight. When you're ready to serve, decorate the top with thinly sliced strawberries for a beautiful garnish. I usually overlap the slices just a little for a nice look.

# Notes:

01 - You need to refrigerate this dessert for about 6 hours, or ideally overnight, before serving.
02 - Stick to the crunchy Italian ladyfingers (savoiardi), not the soft ones from stores.
03 - Don’t let the ladyfingers soak too long. A quick dip for just 2-3 seconds works best; less soggy desserts are tastier.
04 - For the best look, slice your strawberries and add them as a garnish right before serving.

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