• Use hard ladyfingers, not soft ones. The soft ones will get mushy after a day in the fridge. Look for Italian ladyfingers, they are often called Savoiardi. They are quite crisp but will soften as the tiramisu sits and often have a sugary top. It’s also important not to soak them but only dip them into the strawberry jam mixture.
• The tiramisu will taste best if you use ripe, juicy strawberries and high-quality strawberry jam that tastes like strawberries and is made with real good quality strawberries.
• Mascarpone cheese is an Italian cream cheese that tastes like cream and has a smooth consistency. I don’t recommend using cream cheese instead because this would change the typical tiramisu flavor. You can get Mascarpone in the deli area of large grocery stores, at Whole Foods, and in Italian Food stores.
• Don’t skip the Balsamic Vinegar. It enhances the strawberry flavor but you won’t taste the vinegar itself. You can use a little bit of lemon juice if you don’t have balsamic vinegar on hand.
• You could use Prosecco instead of water for the strawberry jam mixture to give it a little flavor kick.

Tools used in the making of this Strawberry Tiramisu:

Ladyfingers: These are perfect for making traditional tiramisu and this summer version. The are a sweet, fairly dry, finger-shaped sponge cakes.
Strawberry Jam: This is my favorite jam! It tastes great on a slice of bread but is also perfect for this recipe.
Strawberry Slicer: This fun kitchen gadget makes slicing strawberries super easy and fast!
Angled Icing Spatula: I love this spatula! Everyone should have this in their kitchen. It makes icing cakes and spreading creams super easy.

Ingredients

• 1/3 cup strawberry jam
• 1/4 cup water, (or prosecco)
• ▢1/2 tsp balsamic vinegar, (or lemon juice)
• ▢1/2 cup heavy whipping cream
• ▢1 cup mascarpone cheese
• ▢1/2 cup confectioners’ sugar
• ▢1/2 tsp vanilla extract
• ▢2 cups sliced strawberries, (1 pint)
• ▢24 ladyfingers, (see tip above)

Instructions