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Strawberry Tiramisu

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Strawberry tiramisu layers strawberry-soaked ladyfingers with fluffy mascarpone cream and juicy fresh berries for a fruity twist on the classic Italian dessert. This easy no-bake dessert is best prepared ahead and served well chilled.

Ingredients

  • Fresh strawberries, for the strawberry mixture
  • Granulated sugar
  • Fresh lemon juice
  • Vanilla extract, for the strawberry mixture
  • Mascarpone cheese
  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract, for the mascarpone cream
  • Fresh lemon zest, optional
  • Ladyfingers
  • Fresh strawberries, sliced, for assembling
  • Strawberry mixture
  • Mascarpone cream
  • Fresh strawberries, for decorating
  • Whipped cream, optional
  • White chocolate shavings, optional
  • Fresh mint, optional

Instructions

  1. Wash, hull, and chop the strawberries. Combine them with granulated sugar, fresh lemon juice, and vanilla extract, then leave them to rest for 15–20 minutes so the berries release their juices.
  2. Blend part of the strawberry mixture until smooth to make a puree. Keep the remaining strawberries chunky for layering.
  3. Beat the mascarpone briefly until smooth.
  4. In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft to medium peaks form.
  5. Gently fold the whipped cream into the mascarpone until light and evenly combined. Fold in the optional lemon zest.
  6. Briefly dip each ladyfinger into the strawberry puree, coating it without allowing it to become overly saturated.
  7. Arrange a layer of dipped ladyfingers across the bottom of a serving dish.
  8. Spread a generous layer of mascarpone cream over the ladyfingers, then distribute some of the chunky strawberries over the cream.
  9. Repeat with another layer of strawberry-dipped ladyfingers, mascarpone cream, and strawberries, finishing with a smooth layer of mascarpone cream.
  10. Cover and refrigerate for at least 4–6 hours, or preferably overnight, until the ladyfingers are tender and the dessert is thoroughly chilled.
  11. Before serving, decorate with fresh strawberries and optional whipped cream, white chocolate shavings, or fresh mint.

Notes

  • Dip the ladyfingers very briefly in the strawberry puree because they will continue absorbing moisture as the tiramisu chills.
  • For the best texture and flavor, assemble the tiramisu a day ahead and refrigerate it overnight.
  • Raspberries, blueberries, or mixed berries can be combined with the strawberries for a different fruit flavor.
  • Add a thin layer of strawberry preserves for a more intense strawberry flavor.
  • Extra lemon zest or a little orange zest can be folded into the mascarpone cream for a brighter citrus variation.
  • Finely grated dark or white chocolate can be sprinkled between the layers.
  • For individual desserts, assemble the tiramisu in glasses or jars using pieces of ladyfinger that fit the containers.
  • Frozen strawberries can be used for the puree if thawed and drained thoroughly, but fresh strawberries are preferable for layering and decorating.
  • A mixture of full-fat cream cheese and whipped cream can replace mascarpone, although the flavor will be tangier.
  • Store covered in the refrigerator for up to 2–3 days. Freezing and reheating are not recommended.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-tiramisu/