Picture this: a golden summer evening, string lights twinkling above a patio table, and the easy laughter of friends lingering long after dinner. This Strawberry Tiramisu is the kind of dessert made for just such a moment. Light and elegant, it swaps the classic espresso for a soothing ginger-chamomile syrup and layers in fresh strawberries and sweet jam for a fruity, floral twist.
Ingredients
Ginger Chamomile syrup
1/2 cup honey
1 inch fresh ginger, sliced
4 bags chamomile tea
Tiramisu
4 large egg yolks, cold from the fridge
16 ounces mascarpone, cold from the fridge
1/2 cup heavy cream, cold
1/3 cup honey
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
24 lady fingers (a 7-ounce package)
1/2 cup, plus 3 tablespoons strawberry jam
1 cup sliced fresh strawberries
Freezedried strawberry or raspberry powder (optional)
Instructions
To make the syrup
Bring 1/2 cup water, the honey, and ginger to a gentle boil over medium.
Simmer, 1-2 minutes and remove from the heat.
Add the tea bags, cover, and steep 15 minutes. Strain out the ginger and discard the tea.
To make the Tiramisu
In a bowl, beat together the egg yolks, mascarpone, 1/4 cup heavy cream, honey, vanilla, and ginger until combined and lightly whipped.
Do not beat longer than 2 minutes.
In a separate bowl, whip the remaining 1/4 cup of cream until soft peaks form.
Gently fold the whipped cream into the mascarpone cream.
Working with one at a time, quickly dip each ladyfinger into the ginger syrup.
Do not let the ladyfinger sit long in the syrup, they’ll get too soggy.
Arrange a single layer of the dipped ladyfingers in a 9×9 inch baking dish.
Spoon over about half of the mascarpone cream. Dollop 1/2 cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer.
Top with a dusting of freezedried berry powder, if using.
Cover and chill for 2 hours or up to overnight.
Before serving, top with 2-3 tablespoons jam plus the sliced strawberries.
