Strawberry Tiramisu + Ladyfingers Recipe

Name: Strawberry Tiramisu + Ladyfingers
Prep time: 45 min
Cook time: 14 min
Total time: 59 min
Yield: 6
Cuisine: Korean
Ingredients: 2 Egg yolks; 15g Sugar; 3g Vanilla extract; 2 Egg whites; 50g Sugar; 60g Cake flour; 6g Cornstarch; Powdered sugar; 2 Egg yolks; 50g Sugar; 2g Vanilla extract; 250g Mascarpone cheese; 200g Whipping cream; 100g Strawberry milk

Cooking Tree2023-07-2601.4K views

In Cooking Tree, we’re serving up delicious Strawberry Tiramisu + Ladyfingers, and we’ll show you how to make it from scratch.

I made strawberry tiramisu with sweet and sour strawberries~
Lady finger cookies were soaked in strawberry milk instead of coffee syrup and topped with mascarpone cream and fresh strawberries.

You can use commercially available ladyfingers, but I would recommend baking them because they taste better when you bake them yourself.
The longer you make tiramisu and harden it in the refrigerator, the harder it becomes, so it’s good to harden it according to your taste.

I ate it without hardening it for too long, so I could really enjoy it softly in my mouth.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Tiramisu + Ladyfingers

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Rating: 5.0/5
( 84 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 14 Minutes 14 Minutes Nutrition facts: 140 calories 21 grams fat

Ingredients

2 Egg yolks

15g Sugar

3g Vanilla extract

2 Egg whites

50g Sugar

60g Cake flour

6g Cornstarch

Powdered sugar

2 Egg yolks

50g Sugar

2g Vanilla extract

250g Mascarpone cheese

200g Whipping cream

100g Strawberry milk

Instructions

Ladyfinger

Add sugar and vanilla extract to egg yolk and whip until white.

Divide sugar into egg whites into 3 portions and make a hard meringue.

Add the egg yolk mixture and mix evenly.

Sift flour and cornstarch and mix. (Be careful not to mix too long)

Put in a piping bag fitted with a round tip (1.4cm) and pan in an oven pan (about 13cm long).

Sprinkle sugar powder 3 times, bake in an oven at 180 degrees for 14 minutes, and cool. (Preheat 200 degrees)

cream

Add sugar and vanilla extract (or vanilla bean paste) to the egg yolk and mix.

Place the bowl on top of the pot of boiling water and raise the temperature to 70 degrees while continuously stirring.

Remove from pot and cool.

Gently dissolve the mascarpone cheese (cold), add the cooled egg yolk mixture, and mix.

Whip about 70-80% fresh cream and mix with the mascarpone cheese mixture.
(If the cream is thin, put it in the freezer for about 20 minutes and whip it to make a thicker cream)

Put lady fingers in a container and pour strawberry milk.

Pour a little cream, flatten, and top with halved strawberries.

Pour in the cream, level it, and set it in the refrigerator.

Sprinkle strawberry powder + sugar powder on top and decorate with strawberries.

Notes

- Mold size : 23cm x 15cm x 4cm

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