Strawberry Tiramisu Roll 

This Strawberry Tiramisu Roll is a delightful twist on the classic Italian dessert. Instead of the traditional coffee-soaked ladyfingers, this version features a homemade strawberry syrup that infuses the dessert with a fresh, fruity flavor. The combination of mascarpone cream and fresh strawberries creates a light and creamy treat, perfect for special occasions or a sweet indulgence.

🛒 Ingredients (Serves 8)

For the Strawberry Syrup:

• 1 pound strawberries, hulled and sliced

• ½ cup water

• ¾ cup white sugar

• 1 tablespoon lemon juice

For the Mascarpone Cream:

• 1 cup heavy cream

• 1 (8-ounce) container mascarpone cheese, softened

• ½ cup confectioner's sugar

• ¼ cup strawberry syrup (from above)

• 1 teaspoon vanilla extract

For Assembly:

• 1 (7-ounce) package crisp (1x4-inch) ladyfingers, such as Mathilde Vicenzi Vicenzovo

• 1 pound strawberries, hulled

👨‍🍳 Directions

1. Prepare the Strawberry Syrup:

   • In a saucepan over medium-high heat, combine sliced strawberries and water.

   • Using a potato masher or fork, crush the berries.

   • Bring to a boil, then reduce heat and simmer for about 5 minutes.

   • Remove from heat and strain through a fine-mesh sieve to extract juice. Discard solids.

   • Return juice to the pan, add sugar and lemon juice, and simmer until slightly thickened, about 10–15 minutes.

   • Cool to room temperature, then refrigerate until chilled, about 1 hour.

2. Prepare the Mascarpone Cream:

   • In a bowl, beat heavy cream with an electric mixer on medium speed until stiff peaks form.

   • In another bowl, beat mascarpone cheese, confectioner's sugar, ¼ cup strawberry syrup, and vanilla extract until smooth.

   • Gently fold in the whipped cream.

   • Set aside 1 cup of the mascarpone cream for later use.

   • Fold chopped strawberries into the remaining mascarpone cream.

3. Assemble the Roll:

   • Line a 15x10-inch baking pan with plastic wrap, leaving about 6 inches extending over the edges.

   • Dip 12 ladyfingers, one at a time, into the chilled strawberry syrup, then arrange them side by side in the pan, covering one half.

   • Repeat with the remaining ladyfingers to cover the other half, ensuring they are closely packed.

   • Spread the mascarpone cream with chopped strawberries evenly over the ladyfingers.

   • Using the plastic wrap, carefully roll the dessert into a log shape.

   • Wrap tightly and refrigerate for at least 4 hours, or overnight.

4. Serve:

   • Unwrap the roll and place it on a serving platter.

   • Spread the reserved mascarpone cream over the top.

   • Slice remaining strawberries and use them to decorate the roll.

   • Slice and serve with remaining strawberry syrup.

🥗 Nutritional Information (Per Serving)

• Calories: 478 kcal

• Total Fat: 26g (34% DV)

  • Saturated Fat: 15g (77% DV)

• Cholesterol: 127mg (42% DV)

• Sodium: 170mg (7% DV)

• Total Carbohydrate: 57g (21% DV)

  • Dietary Fiber: 3g (9% DV)

  • Total Sugars: 39g

• Protein: 6g (11% DV)

• Vitamin C: 67mg (75% DV)

• Calcium: 73mg (6% DV)

• Iron: 1mg (8% DV)

• Potassium: 264mg (6% DV)