Servings: 12
- 12 x 16-inch/30 x 40 cm rectangular baking dish
INGREDIENTS
- 14.1 ounces/400 grams ladyfingers
- 1 cup/240 milliliters milk
- 1 cup/150 grams strawberries, diced
Cream:
- 2 cups/500 milliliters heavy cream
- 2 cups/500 grams mascarpone cheese
- ¾ cup/100 grams powdered sugar
- 1 teaspoon vanilla bean paste or extract
Garnish:
- 1 cup/150 grams strawberries, halved
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, powdered sugar, and vanilla. Whip on medium speed until a thick, fluffy cream forms. Do not overwhip—stop once the mixture holds soft peaks and looks smooth. Set aside.
- Pour the milk into a wide, shallow bowl. Quickly dip half of the ladyfingers, one at a time, and arrange them in a single layer in a 12 x 16-inch/30 x 40 cm rectangular baking dish.
- Spread half of the mascarpone cream over the ladyfingers and smooth the top using a small offset spatula or the back of a spoon. Scatter the diced strawberries evenly over the cream.
- Dip the remaining ladyfingers in milk and arrange them in a second layer over the strawberries.
- Spoon the rest of the cream on top and smooth the surface. Cover the dish and refrigerate overnight to allow the tiramisu to set.
- Before serving, decorate the top with halved strawberries. Serve chilled, slicing with a large knife and using a cake server or offset spatula to lift the portions.