INGREDIENTS:
- 1 lb fresh strawberries, hulled and quartered
- ½ cup water
- ¾ cup sugar
- Juice of ½ lemon
Mascarpone filling
- 1 ½ cup heavy cream
- 16 oz mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup strawberry syrup
For Assembly
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 3/4 cup freshly brewed Botticelli Espresso
- 1 lb fresh strawberries, sliced
PREPARATION:
- Make the strawberry syrup by adding all of the ingredients to a saucepan over medium high.
- Smash the strawberries with a fork and bring to a boil. Reduce heat and simmer for 5 minutes.
- Strain the syrup and discard the strawberry chunks. Place in a shallow dish in the freezer to cool.
- For the filling, whip the cream until stiff peaks form. Set aside. In a large bowl, beat the mascarpone, sugar and ¾ of the cooled strawberry syrup until smooth. Gently fold in the whipped cream.
- Arrange half of the lady fingers in a shallow baking dish. Pour half of the espresso over the lady fingers. Spread half of the filling over the lady fingers then arrange the remaining lady fingers on top.
- Carefully pour the remaining espresso over the lady fingers, one at a time, until they are all saturated. Spread on the remaining filling.
- Top the tiramisu with fresh sliced strawberries, cover with plastic wrap and refrigerate overnight.