Easy Strawberry Tiramisu

Name: Easy Strawberry Tiramisu
Cook time: 30 min
Yield: 8 servings
Ingredients: 0.5 cup water; 0.5 cup honey; 1 inch fresh ginger sliced; 4 chamomile tea bags optional; 4 large egg yolks cold from the fridge; 16 ounces mascarpone cold from the fridge; 0.25 cup heavy cream cold; 0.33 cup honey; 2 tablespoons Aperol optional; 1 teaspoon vanilla extract; 0.25 teaspoon ground ginger; 0.25 cup heavy cream cold; 24 lady fingers a 7-ounce package; 0.5 cup strawberry jam; 1 cup sliced fresh strawberries; 3 tablespoons strawberry jam; 0 sliced fresh strawberries

No-bake, creamy, and berry-filled, a yummy summer treat that requires very little effort...a great make-head party dessert!

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

0.5 cup water
0.5 cup honey
1 inch fresh ginger sliced
4 chamomile tea bags optional
4 large egg yolks cold from the fridge
16 ounces mascarpone cold from the fridge
0.25 cup heavy cream cold
0.33 cup honey
2 tablespoons Aperol optional
1 teaspoon vanilla extract
0.25 teaspoon ground ginger
0.25 cup heavy cream cold
24 lady fingers a 7-ounce package
0.5 cup strawberry jam
1 cup sliced fresh strawberries
3 tablespoons strawberry jam
0 sliced fresh strawberries

Instructions

To make the syrup, bring 1/2 cup water, the honey, and ginger to a gentle boil over medium. Simmer for 1-2 minutes and remove from the heat. Add the tea bags, cover, and steep for 15 minutes. Strain out the ginger and discard the tea.
In a bowl, beat together the egg yolks, mascarpone, 1/4 cup heavy cream, honey, Aperol, vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes.
In a separate bowl, whip the remaining 1/4 cup of cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.
Working with one at a time, quickly dip each ladyfinger into the ginger syrup. Do not let the ladyfinger sit long in the syrup, they'll get too soggy. Arrange a single layer of the dipped ladyfingers in a 9x9 inch baking dish.
Spoon over about half of the mascarpone cream. Dollop 1/2 cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.
Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.
Before serving, top with 2-3 tablespoons jam plus the sliced strawberries. If desired, crumble freeze-dried raspberries overtop. Slice, scoop, and enjoy!