I love tiramisu, and since it’s strawberry season, what better way to use strawberries? It’s refreshing yet decadent, fruity with a hint of floral notes from the rosewater, perfect for summertime. Rosewater can be a bit overwhelming for some people, so my advice is less is better.
Ingredients
Strawberry sauce
- 1 lb. Strawberries sliced
- 1/4 cup water
- 1 1/2 tbs. Lemon juice
- 1/4 cup sugar
- 1 tbs. Cornstarch
- 1 tbs. Water
Cream filling
- 8 ounce (226 g) Mascarpone cheese
- 450 ml heavy cream
- 3-5 tsp rose water
- 140 g sugar
Instructions
- In a large sauce pan add strawberries, water, 1 1/2 tablespoons of lemon juice, and sugar stir and bring to a boil.
- Simmer for 10 minutes or until strawberries become soft.
- Remove from heat (using an immersion blender) blend until smooth.
- Strain through a strainer and pour the liquid back into the sauce pan.
- Using the mixture of 1 tablespoon of cornstarch and water make a slurry add it to the sauce, stir well and cook gently until it thickens (making sure to whisk all the time).
- Pour back in a bowl, let cool before storing for n the fridge.
- Add all the ingredients into a bowl and blend until you have a thick creamy consistency.
- Now it’s time to assemble the tiramisu.
- You will need lady fingers and cold milk.
- I used a 9×13 deep dish (you can honestly use any shape deep dish you prefer).
- Start dipping the lady fingers in milk and arranging them at the bottom of the dish to cover the bottom.
- Cut the cream into 2 equal portions, spread the first part on top of the lady fingers then follow with the strawberry sauce and spread.
- Follow with a layer of milk dipped lady fingers making sure to cover the surface and finish with the rest of the cream.
- Dust with dehydrated strawberries (I used and processed into powder).
- Keep in the fridge for at least 6 hrs or overnight to let the flavors develop and set.
- Serve with fresh strawberries and enjoy ☺️.
Notes
- You can make the strawberry sauce a day before.
- If you don’t like rose water you can either use less or omit altogether.