Description
This Elderflower Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfinger cookies soaked in a vibrant strawberry sauce and elderflower syrup, topped with a luscious eggless mascarpone cream. Perfectly chilled, this dessert balances fruity freshness with creamy richness, making it an elegant and refreshing treat for any occasion.
Ingredients
Strawberry Sauce
- 1 lb fresh strawberries, hulled, coarsely chopped, and mashed (about 1 1/2 cups mashed)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons St. Germain liqueur (optional)
Mascarpone Cream
- 8 oz cold mascarpone cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla bean paste (or seeds of 1/2 vanilla bean)
- Pinch fine sea salt
- 1 1/4 cup cold heavy whipping cream
Assembly
- 7 oz ladyfinger cookies (about 24 cookies)
- 2 tablespoons elderflower syrup (optional)
- Freeze dried strawberry powder (optional, for topping)
- Fresh strawberries and/or edible flowers (optional, for garnish)
Instructions
- Make Strawberry Sauce: Hull and coarsely chop the strawberries, then mash them well to yield about 1 1/2 cups. Combine mashed strawberries, sugar, lemon juice, and St. Germain liqueur in a saucepan. Simmer over medium heat for about 5 minutes until slightly thickened, stirring occasionally. Remove from heat and cool completely; refrigerate if making ahead.
- Prepare Serving Dish & Cookies: If using ramekins, cut or shape ladyfinger cookies to fit. For larger pans, trim as needed. Get all ingredients and dishes ready for assembly.
- Layer Strawberry Sauce: Spread a generous tablespoon of strawberry sauce in the bottom of each serving dish or about half the sauce if using a large pan.
- Add Ladyfinger Cookies: Arrange one layer of cookies over the strawberry sauce, pressing lightly to submerge them. Lightly brush tops with elderflower syrup.
- Make Mascarpone Cream: In a mixing bowl or stand mixer, beat mascarpone, sugar, vanilla paste, and salt for about 1 minute until smooth and fluffy. With mixer on low speed, gradually add cold heavy cream in 1/4 cup increments, scraping the bowl between additions. Increase speed to medium and whip until soft peaks form, being careful not to over-whip.
- First Cream Layer: Spoon or pipe about half of the mascarpone cream over the cookies, spreading evenly.
- Second Strawberry Sauce Layer: Spread remaining strawberry sauce (or about 1 tablespoon per ramekin) atop the cream layer, tilting dish to spread evenly.
- Second Cookie Layer: Place a second layer of ladyfinger cookies on top of the strawberry sauce, pressing lightly. Brush tops with elderflower syrup again.
- Top with Remaining Cream: Spread or pipe the remaining mascarpone cream on top, creating a smooth or decorative finish.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours or overnight to allow the cookies to soften and flavors to meld.
- Serve: Just before serving, dust the top with freeze dried strawberry powder and garnish with fresh strawberries and/or edible flowers if desired.
Notes
- Strawberry sauce can be prepared up to a week in advance and refrigerated in an airtight container.
- Be careful not to over-whip the mascarpone cream to maintain a silky texture.
- Elderflower syrup and St. Germain liqueur are optional but add unique floral notes.
- Adjust the size and shape of ladyfinger cookies based on your serving dish.
- For a non-alcoholic version, omit the St. Germain liqueur and elderflower syrup.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
