About a month ago my sister emailed me a link to a strawberry cake recipe and the email reading only, “mmmm, I think I would like this”. My sister is currently pregnant with her first baby (yay!!!), so when she sent that to me, I made a decision in my mind that I was going to make her something similar the next time I visit…for her and my nephew-to be of course :)
Instead of a strawberry cake though, I decided to make strawberry tiramisu. Since she’s pregnant and there are certain things that aren’t good for her or that she shouldn’t have, I decided to replace the alcohol/liqueur used to dip the lady fingers with a honey simple syrup. I also opted out on the “raw” eggs that are used, which also makes this dessert a bit lighter.
I got a little bit fancy with the top and made a little flower sort of pattern (that’s really easy to do!), but you can really create you own design. I also like the touch from the edible flower petals, but a light dusting of powdered sugar would also be really nice. This is a quick and easy (other than the setting/refrigerator time) recipe and requires the most minimal “cooking”…from simmering the simple syrup, which is perfect to make during these hot, hot, hot summer days!
Makes 1 (8”x8”) pan
1 cup water
1 cup superfine sugar
1/2 cup honey
12 ounces mascarpone cheese, softened
1/2 cup superfine sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 packages of ladyfingers (about 36)
1 1/2 quarts strawberries, hulled and sliced
edible flower petals, optional
1. Place water, sugar, and honey in a small saucepan and simmer over medium heat until sugar dissolves. Remove from heat and set aside. Allow honey simple syrup to cool completely, about 1 hour.
2. In a large mixing bowl, beat together mascarpone and sugar until light and fluffy. In another bowl beat together heavy cream and vanilla until medium peaks form.
3. Fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
4. Pour honey simple syrup into a shallow dish and dip ladyfingers, turning once to coat for a few seconds so that they can absorb some of the liquid. Line the ladyfingers in a single layer, in the bottom of the 8”x 8” baking dish.
5. Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or with the back of a spoon. Place a layer of sliced strawberries over the mascarpone mixture, reserving the remaining strawberries for the top.
6. Repeat step #4, but over the first layer and top with the remaining mascarpone mixture and smooth the top over.
7. With the remaining strawberries, working from the center-out, angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day.
8. Top with a sprinkle of edible flowers, slice and serve.