Strawberry Tiramisu Recipe
This strawberry tiramisu is a fresh summer twist on the classic Italian dessert. Layers of mascarpone cream, strawberry-soaked ladyfingers, and berry goodness.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9x13-inch baking dish
- Spatula
- Fine mesh sieve (optional)
- Plastic wrap
Ingredients
- For the Strawberry Layer:
- 2 pounds fresh strawberries divided: 1.5 lbs sliced, 0.5 lbs pureed
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- For the Cream Mixture:
- 16 oz mascarpone cheese room temperature
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 3 large egg yolks
- 1/4 cup sweet white wine or champagne optional
- For Assembly:
- 2 packages 7 oz each ladyfinger cookies (Savoiardi recommended)
- 1/2 cup strawberry jam or preserves thinned with 2 tbsp warm water
- Fresh strawberries for garnish
- Powdered sugar for dusting
Instructions
- Prepare the Strawberries:
- Hull and slice 1.5 lbs of strawberries. Toss with granulated sugar, lemon juice, and vanilla. Let sit for 30 mins to release juices. Puree the remaining 0.5 lbs of strawberries and strain if desired. Combine with macerated strawberries.
- Make the Cream Base:
- In one bowl, whisk mascarpone until smooth. In another, whip cream with powdered sugar until soft peaks form. Fold whipped cream into mascarpone gently, in three parts.
- Prepare Soaking Liquid:
- Mix thinned jam with 1/4 cup of the macerated strawberry juice to create a soaking syrup.
- Assemble the Layers:
- Dip each ladyfinger for 2 seconds per side in the syrup. Line bottom of 9x13 dish. Layer with half the cream, then half the strawberry mixture. Repeat layers.
- Chill:
- Cover and refrigerate for at least 4 hours or overnight.
Notes
Use room temperature mascarpone for easy mixing.
Do not overwhip cream or mascarpone.
Fresh strawberries are ideal, but frozen (thawed and drained) can be used.
Adjust sweetness based on berry ripeness.
Nutrition
Calories: 345kcalCarbohydrates: 35gProtein: 5gFat: 21gSugar: 20g
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