Ingredients:

  • 450g Fresh Strawberries, hulled and roughly chopped (for syrup)
  • 100g Granulated Sugar (for syrup)
  • 120ml Water (for syrup)
  • 1 tablespoon Lemon Juice (for syrup)
  • 60ml Kirsch or Limoncello (Optional)
  • 4 Large Egg Yolks (room temperature)
  • 100g Granulated Sugar (for cream base)
  • 500g Mascarpone Cheese (cold)
  • 360ml Heavy Whipping Cream (very cold)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest (finely grated)
  • 30-36 Ladyfingers (Savoiardi Biscuits)
  • 300g Fresh Strawberries, thinly sliced (for layering)
  • Icing/Powdered Sugar (for garnish)
  • Finely chopped Pistachios (Optional garnish)

Instructions:

  1. Prepare the Strawberry Syrup: Combine chopped strawberries, 100g sugar, and water in a saucepan. Bring to a gentle simmer over medium heat. Cook gently for 5–7 minutes until strawberries have broken down slightly. Remove from heat, stir in lemon juice and optional alcohol. Strain into a shallow dish to cool completely.
  2. Prepare the Base (Sabayon Style): Set up a double boiler. Whisk the egg yolks and 100g of sugar together vigorously over the heat until the mixture is pale yellow, thick, and has reached 160°F (71°C). Remove from heat and continue whisking until cooled to room temperature.
  3. Make the Mascarpone Cream: In a separate, cold bowl, whip the very cold heavy cream with vanilla until soft peaks form. Set aside. Gently fold the cooled sabayon base into the cold mascarpone until just combined. Gently fold the whipped cream into the mascarpone mixture in two additions, incorporating the lemon zest last. The result should be light and airy.
  4. Assemble the Tiramisu: Quickly dip each ladyfinger, one at a time, into the completely cooled strawberry syrup for one second per side. Arrange a single layer of dipped ladyfingers tightly in the bottom of your 8x8 inch serving dish. Spread half of the mascarpone cream evenly over the first layer of biscuits. Arrange half of the fresh, sliced strawberries over the cream layer.
  5. Repeat the layering process: Dip and layer the remaining ladyfingers. Top with the remaining mascarpone cream and smooth the top carefully with an offset spatula.
  6. Chill and Finish: Cover the dish tightly with cling film and refrigerate for a minimum of 4 hours, preferably overnight. Before serving, decorate with remaining fresh strawberries and a final dusting of icing sugar or chopped nuts.