Strawberry Raspberry Tiramisu
“Tiramisu” is Italian for“ pick me up”. It refers to the dessert’s usual ingredients, especially the coffee. Tiramisu typically includes coffee, egg cream, and chocolate dusting. This variation uses summer fruits and omits the eggs.
Ingredients
- ½ pound fresh strawberries hulled and finely chopped (reserving several for the topping)
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- For the raspberry sauce
- 1 cup fresh raspberries (reserving several for the topping)
- ½ cup water
- ¼ tablespoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- For the cream mixture
- 1 cup heavy cream
- 1 tablespoon sifted powdered sugar
- 1 cup of mascarpone
- For the dipping
- 15 to 20 ladyfingers
- ½ of the raspberry sauce
Notes
Place the strawberries, sugar and lemon juice and zest in a small bowl. Toss the fruit until well coated. Set aside to macerate for 25 to 30 minutes until soft and syrupy.
To make the raspberry sauce: Place the raspberries in a small sauce pan with the water, sugar, lemon juice and zest. Cook on medium heat. Stir until the raspberries have released their juices and sugar has dissolved. Set aside to cool.
To make the cream mixture: Place the cream, sugar and mascarpone in a medium-size bowl. With an electric hand mixer, beat on medium until slightly thickened, about 5 to 8 minutes. It should be light and creamy.
To a small flat bowl add the raspberry sauce. Dip the individual ladyfingers in the sauce, turning to coat. They should be coated, not submerged in the juice. Arrange the ladyfingers in a single layer, on the bottom of a 9×13-inch ceramic baking dish, and cover with half of the strawberries and a layer of the mascarpone cream sauce.
Dip the remaining ladyfingers in the raspberry sauce and arrange them over the cream mixture. Drizzle any leftover raspberry sauce over the ladyfingers. Top with the remaining strawberries and the rest of mascarpone cream.
Cover the dish loosely with plastic wrap and refrigerate overnight.
Serve cold garnished with fresh strawberries and raspberries.
Serves 8
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling; Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown; and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italo-Americano Italian Newspaper, and Edible Cape Cod, where he won an EDDY for best use of recipes in a feature. He was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. Learn more at carafoli.com.
