Easy Strawberry Tiramisu with Lemon Jam & Summer Vibes
stand mixer with whisk, baking sheet, saucepan
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Step 1/ 14
- ⅜ eggs
- 8 g sugar
- ⅛ tsp vinegar
- ⅛ tsp vanilla extract
- 13⅓ g flour
- stand mixer with whisk
Start by dividing the eggs. Place the egg whites in a mixer bowl. Add the sugar, vinegar, and vanilla essence.
Step 2/ 14
Start whisking at high speed until you get nice and firm peaks. Turn the speed to low and add the egg yolks, one at a time. Finally, bring the flour to the bowl. Be careful how you transfer it so you won't make a mess.
Step 3/ 14
- baking sheet
Line a baking tray with parchment paper. Using a crayon, draw the form of the casserole you will use to store the tiramisu. Now, if you are more talented with a piping bag than me (which is not hard since I am a mess), use one to nicely transfer the dough to the prepared tray. However, if by using a piping bag, you end up having your composition all over yourself and not on the tray, just use a spoon and spread the dough/cream as evenly as possible.
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Bake it in the preheated oven at 190 degrees Celsius (370 F) for 15 minutes. When ready, take the tray out of the oven, powder it with powder sugar and let it cool down completely. Only then can you remove the parchment paper.
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- ¼ lemons
- 13⅓ g sugar
Now, let's make some jam. Peel off the peels of your lemon. Make sure you remove all the white parts as they are bitter. Place the peeled lemons in a blender and turn them into a smoothie-like texture. Transfer the lemons into a saucepan, add the sugar, and place it on medium heat. Let the mixture turn into jam, stirring from time to time.
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This should not take more than 10 minutes. If you work with a thermometer, you should expect the temperature to be somewhere around 100 degrees Celsius (210 F) when you take the saucepan off the heat.
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- 33⅓ g mascarpone cheese
- 26⅔ g double cream
- 8 g sugar
The final step in making this easy strawberry tiramisu recipe is preparing the cream. Place the mascarpone along with the double cream, vanilla essence, and sugar in a mixing bowl.
Step 8/ 14
Using a mixer, smooth everything for a couple of minutes until you get a nice and fluffy cream. And that's it. It's time to assemble everything.
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Take the casserole you will use to store your dessert. I have a glass one with a lid for this purpose, and it's perfect for the task as it will have to stay in the fridge. Anyhow, take one of your 'ladyfinger' layers and place it at the bottom of your dish. Spread the lemon jam, making sure you have enough left for the next layer. This will ensure that the dough will take the moisture from the jam as well as that sweet and sour aroma that goes really well with the strawberries.
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Divide the cream into 3 equal parts and top your already prepared dough layer.
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- 66⅔ g Strawberries
Slice your strawberries and arrange them on the cream. Do it in any way you want.
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Add another cream part, top it with the dough and repeat the whole process.
Step 13/ 14
- 1⅓ g jelly powder
When you finish adding the last fruit layer, it is time to prepare the jelly. I know that many strawberry tiramisu recipes don't use jelly, but I find it very useful since the fruits will get mushy if they are left raw for a couple of days in the fridge. In other words, I use the jelly to preserve them for a longer period of time.You can use any kind of jelly you want. Just prepare it as instructed on the package. When ready, pour it over the fruits carefully not to ruin your arrangement.
Step 14/ 14
Place the lid on your dish and let it sit in the fridge overnight. I know it's hard, but you have to do it.
Enjoy your meal!