Strawberry Tiramisu

FOR STRAWBERRY SYRUP

• 300 g (approx. 1 1/2 cup) Strawberries, fresh or frozen
• 50 g-75 g (1/4 cup-1/3 cup) granulated Sugar
• 2 tsp Fresh lemon juice
• 1 cup water

FOR TIRAMISU CREAM

• 5 Egg yolks
• 150 g (3/4 cup) Caster Sugar
• 425 g Mascarpone Cheese, cold straight out of the fridge.
• 1 tsp Vanilla extract 
• 400 g (1 2/3 Cup) Whipping Cream/double cream/heavy cream

TO ASSEMBLE TIRAMISU

• 2 packs (200 g each) of Sponge fingers/lady fingers
• 3-4 tbsp Freeze-dried Strawberry powder

MAKE STRAWBERRY SYRUP

1. Place chopped or sliced strawberries, sugar and lemon juice in a saucepan over medium heat. 
2. Let it cook for 10-15 minutes. Stir occasionally using a wooden spoon.
3. Now add water and cook for another 10 minutes. Remove from the heat.
4. Place a fine-mesh strainer over a deep bowl and pour this mixture into this strainer. 
5. Press the strawberries with a back of a spoon to squeeze out as much juice as possible. If the strawberry syrup is less than 1 1/2 cup, add water and pop this strawberry syrup in the fridge until needed. 
6. Blend the remaining soft strawberries until you have a smooth sauce. Let it cool at room temperature then fill in the piping bag and pop it in the fridge until needed.

MAKE TIRAMISU CREAM

1. Whisk the egg yolks and caster sugar in a heat-safe bowl (stainless steel or glass). To make a double boiler, simmer 1-2 inches of water in a small saucepan. Place the above bowl over the saucepan on low heat. Make sure, the water doesn’t touch the bottom of the bowl and the bowl should fit on top of the saucepan. Whisk it using an electric mixer for 6-7 minutes or until the sugar completely melts and a thick ribbony mixture is formed. Constant whisking prevents the egg yolks from curdling. Remove from the heat and let it cool for 10 minutes.
2. Meanwhile, whip the chilled whipping cream in a chilled bowl until stiff peak forms.
3. Take out the cold Mascarpone cheese straight from the fridge. Just mix it in a bowl with vanilla extract and add to the egg yolk mixture. Whisk together on medium speed until you have a thick and smooth cream (avoid over-beating).
4. Fold the chilled whipped cream into the cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling. Tiramisu cream is ready to use.

ASSEMBLE THE TIRAMISU

1. Dip the ladyfingers in the strawberry syrup (one at a time) for about 2-3 seconds (not more than that).
2. Place each ladyfinger, sugar side down, into the dish until the bottom is covered.
3. Once you have a single layer, spread half of the tiramisu cream evenly over the layer of ladyfingers using a spatula.
4. Take out the piping bag filled with strawberry purée from the fridge. Snip off the tip and drizzle on top of the cream (you can make any pattern of your choice).
5. Repeat another layer of strawberry syrup-soaked ladyfingers on top of the cream.
6. Spread the remaining tiramisu cream on top of the ladyfingers. Smooth it out, using a spatula or bench scraper.
7. Drizzle the strawberry purée again on top.
8. Cover the baking pan with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).
9. Next day, just before serving, dust the top with sifted freeze-dried strawberry powder and decorate with fresh strawberries.
10. To make a clean cut, use a sharp knife and wipe it off after each cut.
11. Scoop it out from the pan using a flat spoon. You can serve it with the remaining strawberry purée.