In Photos: How To Make Strawberry Tiramisu
Step 1: Make the Mascarpone Filling
Place the egg yolks and granulated sugar in a large metal mixing bowl.
Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
Cook the mixture, whisking constantly, until it becomes pale, thick, and doubled in volume. This should take about 5 minutes.
Remove the bowl from the heat and whisk in the mascarpone cheese until smooth.
Set the mascarpone mixture aside and allow it to cool.
Step 2: Whip the Cream
In a separate bowl, whip the heavy cream until it holds stiff peaks.
The cream should be thick and fluffy, but avoid whipping it too much so it does not become grainy.
Fold the whipped cream into the cooled mascarpone mixture.
Fold gently to keep the filling light.
Set the filling aside while you prepare the strawberry layer.
Step 3: Make the Strawberry Puree
Puree the strawberries with the powdered sugar until smooth.
If you use thawed frozen strawberries, include the juices. The extra liquid helps the ladyfingers absorb more strawberry flavor.
Taste the puree and add more sugar if your berries are not very sweet.
Step 4: Assemble the Tiramisu
Arrange half of the ladyfingers at the bottom of a 9×13-inch pan. Place them in two rows of six.
Drizzle half of the strawberry puree evenly over the ladyfingers.
Spread half of the mascarpone filling over the strawberry-soaked ladyfingers.
Repeat the layers with the remaining ladyfingers, strawberry puree, and mascarpone filling.
Smooth the top with an offset spatula.
Step 5: Chill and Garnish
Cover the tiramisu and refrigerate overnight.
Chilling for a long time helps the ladyfingers soften and lets the layers set.
Before serving, garnish with ground freeze-dried strawberries, if desired.
Cut into slices and serve cold.