Summery strawberry tiramisu

Step 1/4

• 20 ml golden syrup
• 5 ml balsamic vinegar
• 30 ml water
• 37½ g strawberries

• saucepan
• whisk
• cutting board
• knife

Combine golden syrup, balsamic vinegar, and water in a small pot. Warm over medium heat and stir until it’s all well combined. Let the mixture cool. Meanwhile, wash strawberries, remove the stems, and slice them thin.

Step 2/4

• ½ eggs
• 10 ml honey
• ¼ tsp vanilla extract
• 187½ g mascarpone cheese
• 30 ml heavy cream

• hand mixer with beaters
• 2 large bowls
• rubber spatula

Separate the eggs. Beat egg yolks with honey and vanilla extract in a bowl until creamy, using a hand mixer. Gradually add mascarpone and mix until smooth. In a separate bowl, whip heavy cream until stiff and gently fold it into the mascarpone mixture.

Step 3/4

• 6 ladyfingers
• 20 g strawberry jam

• baking dish

Briefly dip ladyfingers one by one into the cooled syrup and cover the bottom of a glass dish with them. Spread half of the mascarpone cream over the ladyfingers and smooth it out. Spread half of the strawberry jam over the cream. Add another layer of syrup-dipped ladyfingers, spread with the remaining jam, and top with the remaining mascarpone cream.

Step 4/4

• mint (optional)

• plastic wrap

Top the Tiramisu with sliced strawberries. Cover and chill in the fridge for at approx. 4 hrs. at the least, ideally overnight. Serve once it’s chilled enough. Garnish with fresh mint if desired.

Enjoy your meal!