Strawberry concentrate:

1. Add the strawberries, sugar, lemon juice and salt to a blender and blend until smooth
2. Pour the mixture into a saucepan and cook on the lowest heat, stirring every 10 minutes, until the mixture reduces to about a quarter of its original volume and becomes thick and jammy. This can take 45 minutes to 1 hour depending on the width and depth of your pan. Watch closely in the last 10 minutes as it can burn easily once it thickens. You should end up with a little over 1 1/2 cups (400g) of concentrate
3. Optionally, pass the concentrate through a fine sieve mesh to remove any strawberry seeds. Then let it cool completely

Strawberry mascarpone cream:

1. Whisk the mascarpone cheese on medium speed for ~60 seconds until creamy. Scrape the bowl and set aside
2. In a separate heat-proof bowl, add the egg yolks, sugar, vanilla and salt. Boil 1-2 inches of water in a saucepan and reduce heat to the lowest setting. Place the bowl on top of the saucepan so the water doesn't touch the bottom of the bowl but gets steam from it - this is your double boiler. Whisk the egg yolk mixture on medium-high speed for exactly 2 minutes, then remove from heat. The mixture should become light and fluffy. Don't over-mix or overheat as it can become grainy
3. Pour the egg yolk mixture onto the mascarpone cheese. Whisk on medium speed just until combined and smooth, scraping the bowl halfway through. Don't over-mix
4. Add 3/4 cups (200g) of the strawberry concentrate and mix on low speed to combine
5. In a separate bowl, whip the cold heavy cream until it reaches medium peaks (it should just start to hold its shape)
6. Fold the whipped cream into the mascarpone mixture in 2-3 additions, using a rubber spatula and taking care not to knock out the air. You'll have a light, creamy, pale pink mixture

Strawberry syrup:

1. Make the strawberry syrup by mixing 1/2 cup of the concentrate with 1 cup water. You will have some concentrate left over

Assembly:

1. Dip each ladyfinger into the syrup for about 1-2 seconds per side. I recommend doing a test ladyfinger first: dip it, wait 2-3 minutes, then cut it in half to check how well the syrup has soaked in
2. Arrange a layer of soaked ladyfingers in the bottom of an 8x9.5" rectangular dish
3. Spread on half of the remaining strawberry concentrate, then half of the strawberry mascarpone cream
4. Repeat with another layer of soaked ladyfingers, the rest of the concentrate, and the rest of the mascarpone cream
5. Cover and refrigerate for at least 4 hours, or ideally overnight
6. Once chilled, blend the freeze dried strawberries into a fine powder and sift evenly over the top of the tiramisu - work quickly once blended, as they clump in humidity
7. Garnish with strawberry slices, serve and enjoy!

Video tutorial:

[adthrive-in-post-video-player video-id="yDCMM5nS" upload-date="2026-06-11T00:32:37+00:00" name="Triple Strawberry Tiramisu" description="Strawberry Tiramisu that tastes like strawberry ice cream with 2 lb of strawberries inside! Strawberry mascarpone cream, strawberry-soaked ladyfingers, and freeze dried strawberries on top." player-type="default" override-embed="default" orientation="vertical"]