Description
Celebrate the vibrant flavors of spring with these delightful Spring Strawberry Lemon Tiramisu Cups. Featuring layers of lemon syrup-soaked ladyfingers, creamy mascarpone filling, and fresh strawberries, these individual desserts are perfect for brunches, garden parties, or as a refreshing treat to brighten your day.
Ingredients
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- For the Lemon Syrup:
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- Peel of 2 lemons (avoid the white pith)
- 3/4 cup fresh lemon juice (from about 2 large lemons)
- 2 tablespoons Limoncello (optional)
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- For the Mascarpone Filling:
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 4 large egg yolks
- 16 oz (2 cups) cold mascarpone cheese
- 3/4 cup confectioners’ sugar, sifted
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
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- For Assembly:
- 2 quarts fresh strawberries, hulled and sliced
- 36 ladyfingers (about 1 1/2 packages)
- Edible flowers (optional, for garnish)
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Instructions
- Prepare the Lemon Syrup: In a medium saucepan, combine water, granulated sugar, and lemon peel. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, stir in lemon juice and Limoncello (if using), and let cool. Discard lemon peels.
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- Make the Mascarpone Filling:
- a. In a small saucepan, combine water and granulated sugar. Bring to a boil, stirring until sugar dissolves.
- b. In a stand mixer fitted with the whisk attachment, beat egg yolks on medium-low speed. Slowly drizzle in the hot sugar syrup while mixing. Increase speed to medium-high and beat until the mixture is pale and tripled in volume, and the bowl is no longer warm to the touch, about 5 minutes.
- c. Add cold mascarpone and sifted confectioners’ sugar to the egg mixture. Beat until smooth and combined.
- d. In a separate bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
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- Assemble the Tiramisu Cups:
- a. Quickly dip each ladyfinger into the cooled lemon syrup, ensuring they are moist but not soggy.
- b. Place a layer of soaked ladyfingers at the bottom of each serving cup.
- c. Spoon a layer of mascarpone filling over the ladyfingers.
- d. Add a layer of sliced strawberries over the mascarpone.
- e. Repeat the layers until the cups are filled, ending with a layer of mascarpone filling.
- f. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Before serving, garnish each cup with additional sliced strawberries and edible flowers, if desired.
Notes
- For a non-alcoholic version, omit the Limoncello and increase the lemon juice accordingly.
- Ensure the lemon syrup is fully cooled before dipping the ladyfingers to prevent them from becoming too soft.
- These tiramisu cups can be made a day in advance and stored in the refrigerator until ready to serve.
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Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
