Strawberries Shine in this Spin on Tiramisu

Summer can't possibly get off to a perfect start without the sweetness of strawberry season. Local growers are picking them this week by the quart, and pick-your-own patches could be opening any day now (fingers crossed). While I have my favorite go-to strawberry dishes, I'm always searching for a fun new recipe to try, so when I saw this strawberry tiramisu dish while scrolling social media, I was admittedly influenced. The mouthwatering photos of layers of fresh and cooked strawberries with mascarpone cream and soaked cookies had me scribbling out a shopping list immediately. First of all, who knew it was so hard to find mascarpone cheese (it's by the hummus) and ladyfingers? I never found ladyfingers and made a quick substitution with Biscoff cookies, which I thought made the tiramisu flavor similar to that of a strawberry cheesecake and not at all disappointing. I might even try subbing a more affordable cream cheese for the mascarpone next time around. I used an 8-by-11-inch baking dish because it was closest I had, and an 8-by-8-inch seemed like it would possibly be too small. That was a good call. Plus, I really liked that there was no baking required since it's been such a hot week! Overall, this recipe was an absolutely delicious use of fresh local strawberries and a dish I will most definitely keep as a new June go-to for the future. Strawberry season doesn't last long, so don't miss your chance to get picking! Strawberry Tiramisu Recipe adapted from loveandlemons.com Ingredients: 1-1/2 pounds fresh strawberries, hulled 2 Tbsp. cane sugar 1 tsp. balsamic vinegar Pinch of sea salt 1/2 cup water 8 oz. mascarpone cheese, room temperature 1/2 tsp. vanilla extract 1 cup heavy whipping cream 1/2 cup powdered sugar, sifted 24-30 ladyfingers or Biscoff cookies, number will depend on size of baking dish Instructions: Thinly slice half the strawberries and set aside. Dice remaining strawberries and place in a medium saucepan. Add sugar, balsamic vinegar, and salt, and cook over medium heat, stirring, until sugar dissolves. Cover the pan and simmer, stirring occasionally and reducing the heat as needed, for 10 minutes, or until strawberries cook down into a juicy sauce. Strain into medium heatproof bowl, setting solids aside for assembling the tiramisu. Add the water to juice in bowl and stir to combine. Chill syrup and solids in refrigerator until ready to assemble tiramisu. In large bowl, mix room temperature mascarpone and vanilla extract. In another large bowl, use an electric mixer or stand mixer to beat cream and powdered sugar on medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently fold whipped cream into mascarpone, mixing until just combined. Assemble the tiramisu. Dip half the cookies into strawberry syrup one at a time, leaving each one in the liquid just long enough to coat it on all sides. Arrange dipped ladyfingers evenly at the bottom of a 9-by-9-inch (or similar) baking dish, cutting them if necessary to fully cover the bottom. Spread half mascarpone mixture evenly on top, then evenly dot the reserved cooked strawberry solids on top of the mascarpone. Top with half the sliced strawberries. Dip remaining cookies into strawberry syrup one at a time, placing them in an even layer on top of the sliced strawberries. Top with remaining mascarpone mixture and remaining sliced strawberries. Cover and chill in refrigerator for at least 8 hours or overnight before slicing and serving.