Gluten Free Roasted Strawberries & Cream Tiramisu 

Gluten Free Roasted Strawberries & Cream Tiramisu 

Prep Time: 1 hr Bake Time: 40 mins Chill Time: 24 hrs Total time: 25 hrs 40 mins

Yield: 20 servings

INGREDIENTS

For Roasted Strawberry Compote

• 3lb (1360g) Stahlbush Island Farms Organic Frozen Strawberries
• 1/2 cup (100g) granulated sugar
• 2 tablespoons fresh lemon juice
• zest of 1 lemon
• 1 teaspoon vanilla bean paste
• pinch of fine sea salt

For Strawberry Soaking Syrup

• 1 cup (240ml) reserved juice from roasted strawberries, room temperature
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract

For Mascarpone Cream

• 24 ounces (680g) mascarpone cheese, room temperature
• 2 cups (480ml) heavy whipping cream, well chilled
• 1 cup (120g) confectioners sugar
• 2 teaspoons vanilla bean paste
• zest of 1 lemon
• pinch of fine sea salt

For Assembly

• 2 packages Schär Gluten-Free Lady Fingers (approximately 20-24 cookies)

For Garnish

• freeze-dried strawberry powder
• sliced Stahlbush Island Farms Organic Frozen Strawberries, thawed, sliced—then lightly re-frozen

INSTRUCTIONS

1. Roast the Strawberries Preheat oven to 375°F (190°C).
2. Spread the frozen strawberries into a 9×13-inch baking dish. Sprinkle with sugar, lemon juice, lemon zest, vanilla bean paste, and salt.
3. Roast for 35–40 minutes, stirring once halfway through. Cool completely.
4. Strain the berries over a bowl, reserving 1 cup of the strawberry syrup. Set both the syrup and roasted berries aside to cool completely.
5. Prepare the Mascarpone Cream Place a large mixing bowl and beaters/whisk of your mixer in the freezer for 15–20 minutes.
6. Pour the cold heavy whipping cream into the chilled bowl. Add the confectioners’ sugar. Using a mixer, beat until medium-stiff peaks form.
7. In a separate bowl, beat together the mascarpone, vanilla bean paste, lemon zest and a pinch of salt until smooth.
8. Fold the whipped cream gently into the mascarpone mixture in three additions until fully incorporated.

Assemble:

1. Arrange one layer of Schär Gluten-Free Ladyfingers across the bottom of a 9×13-inch pan.
2. Using a silicone pastry brush, lightly brush the tops of the ladyfingers with approximately half of the reserved strawberry syrup. Do not dip the cookies, as gluten-free ladyfingers absorb liquid much more quickly than traditional ladyfingers.
3. Spread half of the mascarpone cream evenly over the ladyfingers. Top with half of the roasted strawberry compote. Repeat with: • second layer of ladyfingers • remaining strawberry syrup • remaining mascarpone cream. Smooth the top.
4. Cover tightly and refrigerate overnight.
5. Finish Just before serving: Dust generously with freeze-dried strawberry powder. Top with sliced strawberries if desired. Slice into squares using a sharp knife wiped clean between cuts. Serve chilled.
6. The remaining toasted strawberries can be served on the side or over a slice of vanilla bean ice cream.

Baker’s Notes

• Schär Gluten-Free Ladyfingers absorb moisture very quickly. Brushing the syrup onto the cookies provides much greater control than dipping.
• Two packages of Schär ladyfingers create the ideal height for a 9×13-inch tiramisu.
• Roasting the strawberries intensifies their flavor while naturally creating the syrup used to moisten the ladyfingers.
• Chilling overnight allows the mascarpone cream to fully set and produces the cleanest slices.
• Store covered in the refrigerator for up to 3 days.