Strawberry Lemonade Tiramisu

Ingredients

• 1 1/2 cups (~250g) chopped strawberries (for the strawberry lemon curd)
• 1/3 cup + 1 tbsp (95g) lemon juice (for the strawberry lemon curd)
• 1 tbsp lemon zest (for the strawberry lemon curd)
• 2/3 cup (134g) sugar (for the strawberry lemon curd)
• 5 large egg yolks (for the strawberry lemon curd)
• Pinch of salt (for the strawberry lemon curd)
• 6 tbsp (85g) cold unsalted butter, cubed (for the strawberry lemon curd)
• 2 cups (~330g) strawberries, chopped (for the strawberry syrup)
• 1/4 cup (50g) granulated sugar (for the strawberry syrup)
• 1/4 cup (60g) water (for the strawberry syrup)
• 1 1/2 tsp lemon juice (for the strawberry syrup)
• 8 oz mascarpone (for the mascarpone filling)
• 1 cup (240g) heavy cream, cold (for the mascarpone filling)
• 1/3 cup (40g) powdered sugar (for the mascarpone filling)
• 1 tsp vanilla extract (for the mascarpone filling)
• 1 tsp lemon zest (for the mascarpone filling)
• ~24 ladyfingers (or whatever fits your dish) (for the mascarpone filling)

Instructions

1. Blend strawberries, lemon juice, and lemon zest until smooth.
2. In a saucepan off heat, whisk the blended mixture, sugar, egg yolks, and salt until fully combined.
3. Cook over medium-low heat, stirring constantly with a silicone spatula (avoid metal), until thickened. It should be about 170-175°F.
4. Remove from heat and strain through a fine mesh sieve.
5. Mix in the butter until well combined.
6. Cover and chill completely until thickened and spreadable.
7. Add strawberries, sugar, water, and lemon juice to a saucepan and simmer over medium heat for 10-15 minutes.
8. Continue stirring occasionally, until slightly reduced and very red and fragrant.
9. Strain the syrup through a fine mesh sieve into a bowl.
10. Let it cool.
11. Add the cold heavy cream, powdered sugar, lemon zest and vanilla to a bowl and whip to medium peaks.
12. In a separate bowl, add the mascarpone & very briefly mix it so it's loosened/smooth.
13. Fold whipped cream into mascarpone in 2-3 additions until just combined.
14. Quickly dip each ladyfinger into the chilled strawberry syrup and place into an 8x8 dish.
15. Spread half of the mascarpone filling over the first layer of ladyfingers.
16. Spread a very thin layer of the strawberry lemon curd on top.
17. Add the second layer of syrup-dipped ladyfingers.
18. Top with the remaining mascarpone filling and smooth out the top.
19. Cover completely and chill for 8-12 hours or overnight.
20. Before serving, top with the strawberry lemon curd (you don't have to use all of it, you may have a little left over).
21. Top with fresh strawberries or lemon slices if you'd like.