Strawberry Lemonade Tiramisu
The perfect blend of sweet and sour, this Strawberry Lemonade Tiramisu is sure to brighten your summer picnics!
Prep
Cook
Wait
8h
| Category: | Desserts |
| Seasons | Summer |
| Tags: |
Ingredients
Lemon Curd
| 3 Oakdell cage - free eggs |
| 3/4 Cup Sugar |
| 1/2 Cup Lemon Juice |
| Zest of One Lemon |
| Pinch of Salt |
| 4 Tablespoons Unsalted Butter, Diced |
Strawberry Whipped Cream
| 2 1/2 Cups Freeze Dried Strawberries, Dived |
| 2 Cups Heavy Cream |
| 1/4 Cup Powdered Sugar |
| 2 Teaspoons Vanilla Extract |
Base
| 20 Lady Finger Cookies |
| 2 Cups Strawberry Slices |
| 2 Tablespoons Crystalized Lemon |
| 1 Candied Lemon Peel (Optional) |
Strawberry Lemonade Tiramisu Directions
- In a medium saucepan, combine eggs, sugar, lemon juice, and lemon zest. Cook on low heat until thickened, about 4-5 minutes. It is done if the curd coats the back of a wooden spoon. Cover with plastic wrap and place in the fridge until ready to use.
- Place freeze dried strawberries in a food processor and pulse until it is a powder. Remove ¼ cup and set aside.
- Whip heavy cream in a chilled metal bowl until it starts to thicken then mix in powdered sugar, vanilla, and strawberry powder until soft peaks are formed.
- To assemble, spread 2 tablespoons lemon curd on the bottom on a 9x9 pan. Dip half of the lady fingers in lemon curd and place in pan. Spread half of the strawberry whipped cream over the top and top with strawberries. Repeat with the remaining lemon curd, lady fingers, and whipped cream.
- Place remaining strawberry powder in a fine mesh sieve and dust over the top. Sprinkle on crystalized lemon and candied lemon peels (if using). Refrigerate overnight to soften cookies and set up.
