Tiramisu Recipe

Wash, hull and roughly chop 400 g strawberries. Place in a medium saucepan with 60 g granulated sugar and 1 tbsp lemon juice.

Cook over medium heat, stirring occasionally, until strawberries break down and sugar dissolves, about 6–8 minutes. Mash with a spoon or potato masher to help break down fruit.

If the purée looks very thick, add up to 1 tbsp water to reach a pourable but thick consistency. Remove from heat and let cool to room temperature.

Pass the purée through a fine-mesh sieve into a bowl to remove seeds for a smooth purée (optional). Reserve 120 ml for the soaking syrup and reserve remaining purée for layering and garnish. Chill if not using immediately.

Prepare egg yolk custard

In a heatproof bowl, whisk together 4 egg yolks and 100 g granulated sugar until pale and slightly thickened, about 2 minutes.

Place the bowl over a pot of simmering water (bain-marie), whisking constantly until the mixture reaches about 70–75°C (warm, thickened, and safe). This takes 4–6 minutes. Remove from heat and let cool slightly.

Whisk 1 tsp vanilla extract into the slightly cooled yolk mixture. Fold in 500 g mascarpone until smooth and lump-free. Keep chilled while you whip cream.

Whip cream

In a chilled bowl, whip 400 ml heavy cream with 1 tbsp powdered sugar (optional) to soft peaks. Do not overbeat.

Gently fold one-third of the whipped cream into the mascarpone-yolk mixture to loosen it, then fold in the remaining cream in two additions until homogeneous and airy. Keep the mascarpone mousse chilled.

Combine 120 ml reserved strawberry purée, 60 ml water and 20 g sugar in a small saucepan. Warm over low heat, stirring until sugar dissolves (do not boil). Remove from heat and stir in 1 tbsp strawberry liqueur or marsala if using. Let cool to room temperature.

Line a 23 cm (9-inch) springform pan or a similarly sized cake ring with parchment on the bottom and lightly grease the sides (or use an 8–9-inch square pan).

Quickly dip each ladyfinger into the cooled soaking syrup for 1–2 seconds per side — they should be moist but not falling apart. Arrange a single layer of soaked ladyfingers in the bottom of the pan to cover surface; trim to fit if necessary.

Spread about one-third of the mascarpone mousse evenly over the ladyfingers (about 350–400 g of mousse). Spoon or drizzle about one-quarter of the remaining strawberry purée over the mousse in an even layer (approx. 80–100 g) and gently swirl with a spatula if desired.

Place a second layer of soaked ladyfingers over the purée (dip again as needed to moisten) and press gently. Spread another third of the mascarpone mousse over the second ladyfinger layer.

Spoon another 80–100 g strawberry purée over the mousse layer, then top with the final layer of soaked ladyfingers. Finish by spreading the remaining mascarpone mousse smoothly over the top.

Smooth the top, cover the pan with plastic wrap and refrigerate at least 6 hours or preferably overnight to allow flavors to meld and mousse to set.

Remove the tiramisu from the pan by running a thin knife around the edge and releasing the springform. Transfer to a serving plate.

Before serving, spread remaining strawberry purée over the top or pipe small rosettes of mousse and spoon purée between them. Arrange sliced fresh strawberries around or on top.

Dust very lightly with freeze-dried strawberry powder and/or a touch of cocoa powder if desired, and garnish with mint leaves. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts.

Keep chilled and consume within 2–3 days.