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Strawberry Tiramisu with Ginger and Honey Recipe

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A refreshing twist on the classic Italian dessert, this Strawberry Tiramisu combines layers of honey-ginger syrup soaked ladyfingers with a luscious mascarpone cream, strawberry jam, and fresh strawberries for a light yet indulgent treat. Perfect for spring and summer gatherings, it melds delicate floral notes of chamomile tea with a subtle kick from Aperol and fresh ginger, chilled to perfection.

Ingredients

Syrup and Tea

  • 1/2 cup honey
  • 1 inch fresh ginger, sliced
  • 4 bags chamomile tea (optional)
  • 1/2 cup water

Mascarpone Cream

  • 4 large egg yolks, cold from the fridge
  • 16 ounces mascarpone, cold from the fridge
  • 1/2 cup heavy cream, cold (divided into 1/4 cup and 1/4 cup)
  • 1/3 cup honey
  • 2 tablespoons Aperol (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger

Assembly

  • 24 ladyfingers (a 7-ounce package)
  • 1/2 cup plus 3 tablespoons strawberry jam
  • 1 cup sliced fresh strawberries
  • Freeze-dried raspberries (optional, for garnish)

Instructions

  1. Make the syrup: In a medium saucepan, combine 1/2 cup water, honey, and sliced ginger. Bring to a gentle boil over medium heat, then simmer for 1-2 minutes. Remove from heat, add chamomile tea bags, cover, and steep for 15 minutes. Strain out the ginger and discard the tea bags to obtain a fragrant syrup.
  2. Prepare mascarpone cream: In a mixing bowl, beat together egg yolks, mascarpone, 1/4 cup heavy cream, 1/3 cup honey, Aperol, vanilla extract, and ground ginger until smooth and lightly whipped, about 2 minutes max to avoid overbeating.
  3. Whip remaining cream: In a separate bowl, whip the remaining 1/4 cup heavy cream until soft peaks form. Gently fold this whipped cream into the mascarpone mixture for a light, airy texture.
  4. Dip ladyfingers: Quickly dip each ladyfinger one at a time into the cooled ginger syrup. Avoid letting them soak too long to prevent sogginess. Arrange a single layer of dipped ladyfingers in a 9×9 inch baking dish.
  5. First layer assembly: Spread about half of the mascarpone cream over the ladyfingers. Dollop 1/2 cup strawberry jam evenly on top, followed by a single layer of sliced fresh strawberries.
  6. Second layer: Dip the remaining ladyfingers in the ginger syrup and layer them over the strawberries carefully. Spread the remaining mascarpone cream on top and smooth it evenly. Cover the dish and refrigerate for at least 2 hours or up to overnight to set.
  7. Garnish and serve: Before serving, top with 2 to 3 tablespoons of strawberry jam and additional sliced strawberries. Optionally, crumble freeze-dried raspberries over the top for a tangy crunch. Slice, scoop, and enjoy the chilled dessert.

Notes

  • Chilling the dessert overnight enhances the flavors and texture.
  • Use cold mascarpone and heavy cream for better whipping results.
  • The Aperol and chamomile tea are optional but add unique floral and citrus notes.
  • Handle ladyfingers gently during dipping to avoid overly soggy layers.
  • Freeze-dried raspberries add a contrasting texture and tartness if desired.

Find it online: https://justsosavory.com/strawberry-tiramisu-with-ginger-and-honey-recipe/