Ingredients
Instructions
- You will need a stand mixer or hand held mixer, a 13×9 casserole dish, a saucepan, an immersion blender, a rubber scraper, and two mixing bowls.
- Start by brewing the chamomile tea. In a 2 quart saucepan, boil the three cups of water along with one quarter cup of sugar and add the five tea bags. Once the water has reached a boiling point, remove the saucepan from the heat and allow the tea to steep and cool.
- Take six strawberries from the two pounds of strawberries and roughly chop them. Add them to the chamomile tea and allow it to continue to steep.
- Add the 1 1/2 cups of heavy cream and one quarter cup of the sugar to the bowl of a stand mixer, or a mixing bowl if you are using a hand held mixer. Whip the cream until firm, about 3 minutes. Scrape the whipped cream into another bowl and chill in the refrigerator. There is no need to wash your mixing bowl, you will still need it for the mascarpone.
- Cut the remaining strawberries into slices. If your strawberries are large, they could be cut into four slices, or three if they are smaller.
- Once the strawberries are sliced, remove the tea bags from the saucepan and use an immersion blender to puree the chopped strawberries you added to the tea.
- Chop fresh mint until you have 1 Tablespoon. Add the 16 ounces of mascarpone and the Tablespoon of mint along with the two teaspoons of sugar to the mixing bowl and use the paddle attachment to whip on low speed for about a minute.
- Then, add the chilled whipped cream to the mixing bowl, and stir on low with the paddle attachment.
- Open the packages of lady fingers and dip them one at a time into the tea and strawberry mixture, arranging them in the casserole dish.
- Next, top with half of the whipped cream and mascarpone mixture.
- Then, top with half of the sliced strawberries, arranging them however you like.
- Do a second layer on top of the first starting with dipped ladyfingers, then the other half of the mascarpone mixture, then the rest of the strawberries.
- Once you have finished assembling the tiramisu, wrap it tightly with foil and refrigerate for at least 4 hours, preferably overnight. Then, its ready to serve and enjoy!
Notes
Recipe Variations
You can try using hibiscus or a berry flavored tea for this recipe (it would make the tiramisu a purplish color) if you want a slightly different flavor profile.
You can easily cut this recipe in half or double it, just make sure to adjust the size of your pan accordingly.
If you don’t care for mint, you are welcome to leave it out.
If you have any elderflower syrup or liqueur, it would be wonderful added to the tea mixture.
You can always brew the chamomile tea stronger if you want a more pronounced flavor.
Storage Tips
This tiramisu will store just fine in the casserole dish topped with foil for about 3 days after it is made. After that, the strawberries may start to go bad.
Strawberry Tiramisu Pro Tips
Don’t soak the ladyfingers long, they just need a quick dunk!
See the section in the post about the best strawberries for this recipe.
If you want more mascarpone whipped cream mixture between the layers, you can increase the heavy cream by 1/2 cup and add one extra tablespoon of sugar when you make the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 hours
- Category: Desserts and Baking
Nutrition
- Serving Size: 1 cup
- Calories: 261
- Sugar: 12.8 g
- Sodium: 29.2 mg
- Fat: 21.2 g
- Carbohydrates: 16.1 g
- Protein: 3.5 g
- Cholesterol: 60.3 mg