Strawberry Tiramisu

Ingredients

• 3 cups (~450g) strawberries, chopped (for the strawberry syrup + swirl)
• 1/2 cup (100g) granulated sugar (for the strawberry syrup + swirl)
• 1/2 cup (120g) water (for the strawberry syrup + swirl)
• 1 1/2 tsp lemon juice (for the strawberry syrup + swirl)
• 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)
• ~24 ladyfingers (or whatever fits your dish) (for the mascarpone filling)
• Finely crushed freeze dried strawberries (for topping) (for the mascarpone filling)

Instructions

1. Add strawberries, sugar, water, and lemon juice to a saucepan and simmer over medium heat for 10-15 minutes.
2. Continue stirring occasionally, until slightly reduced and very red and fragrant.
3. Strain the syrup through a fine mesh sieve into a bowl.
4. Add the strawberry solids to a separate bowl.
5. Let them both cool completely.
6. Add the cold heavy cream, powdered sugar, and vanilla to a bowl and whip to medium peaks.
7. In a separate bowl, add the mascarpone & very briefly mix it so it's loosened/smooth.
8. Fold whipped cream into mascarpone in three additions until just combined.
9. Quickly dip each ladyfinger into the chilled strawberry syrup and place into an 8x8 baking dish.
10. Spread half of the mascarpone filling over the first layer of ladyfingers.
11. Spoon the strawberry solids on top.
12. Add the second layer of syrup-dipped ladyfingers.
13. Top with the remaining mascarpone filling and smooth out the top.
14. Cover completely and chill for 8-12 hours or overnight.
15. Before serving, dust the crushed freeze-dried strawberries all over the top.