Ingredients
Method
- Slice half of the strawberries into thin, uniform rounds for the internal layers. Dice the remaining half into small pieces to create a syrup-like consistency that ensures even flavor distribution.
- In a small bowl, whisk the strawberry jam with orange juice or water until it reaches a thin, dip-ready consistency. This mixture will soften the ladyfingers and provide the primary fruit flavor for the base.
- Beat the softened mascarpone with sugar and vanilla until smooth. In a separate cold bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone using a spatula to maintain a light,cloud-like texture.
- Quickly dip each ladyfinger into the jam soak for one to two seconds per side. Arrange them in a tight, single layer at the bottom of a 9x13 inch dish,then spread half of the mascarpone cream evenly over the top.
- Layer the sliced strawberry rounds over the cream, creating a solid red barrier. Repeat the process with a second layer of soaked ladyfingers and the remaining cream, smoothing the top with a spatula.
- Cover the dish and refrigerate for at least six to eight hours, though overnight is preferred.This allows the ladyfingers to transform into a soft, sponge-cake texture and the flavors to fully meld.
Notes
The biggest mistake is over-soaking the ladyfingers. If they are too wet, the bottom of your dish will be a puddle of red liquid. Another issue is using mascarpone that is too cold. If the cheese isn't softened, it will stay lumpy and won't blend smoothly with the whipped cream.
Always take your ingredients out of the fridge about thirty minutes before you start.
Finally, make sure your heavy cream is truly whipped to stiff peaks. If the cream is too soft, the tiramisu will be runny and won't slice cleanly.