Description
This delightful Strawberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of mascarpone cream alternate with strawberry-soaked ladyfingers and fresh berries, creating a luscious, creamy, and refreshing treat perfect for spring and summer gatherings.
Ingredients
Strawberry Sauce
- 4 cups quartered strawberries
- 1 cup granulated sugar
- 4 tablespoons lemon juice
- â…“ cup strawberry jam
- 1 cup strawberry liqueur (or strawberry juice, orange juice, or Grand Marnier)
Mascarpone Cream
- 2 cups mascarpone cheese
- ½ cup powdered sugar (divided)
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1¾ cups heavy whipping cream
Assembly
- ¾ cup chopped strawberries
- 28 ladyfinger cookies
- ½ cup heavy whipping cream (for topping)
- 1 cup freeze-dried strawberries
Instructions
- Prepare Strawberry Sauce: Combine the quartered strawberries, granulated sugar, and 4 tablespoons of lemon juice in a saucepan. Cook over medium-high heat until the mixture comes to a boil, then reduce the heat and simmer until thickened. Remove from heat, let cool completely, then refrigerate to chill.
- Make Mascarpone Cream: Beat the mascarpone cheese with ¼ cup of powdered sugar, 3 tablespoons of lemon juice, and vanilla extract until smooth. In a separate bowl, whip 1¾ cups heavy whipping cream with the remaining ¼ cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
- Prepare Strawberry Syrup: Mix the strawberry jam with the strawberry liqueur (or alternative liquid) to create a flavorful syrup for soaking the ladyfingers.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the strawberry syrup to soak lightly, and arrange a layer at the bottom of a serving pan. Spread half of the mascarpone cream over the ladyfingers, drizzle with some of the strawberry jam mixture, and sprinkle with chopped strawberries. Repeat the layers with the remaining ladyfingers, mascarpone cream, jam, and chopped strawberries. Cover and refrigerate overnight to allow flavors to meld.
- Add Final Touches: Before serving, whip the remaining ½ cup of heavy cream until fluffy. Pulse the freeze-dried strawberries in a food processor to create a fine powder. Dust the powdered freeze-dried strawberries over the tiramisu and garnish with fresh strawberries and a dollop of whipped cream for an elegant finish.
Notes
- For a non-alcoholic version, substitute the strawberry liqueur with strawberry juice or orange juice.
- Make sure to quickly dip the ladyfingers so they don’t get too soggy and fall apart.
- Allowing the tiramisu to chill overnight enhances the flavor and texture.
- The freeze-dried strawberry powder adds a concentrated strawberry flavor and a pretty pink dusting.
- This dessert can be made a day ahead and kept refrigerated.
