Description
A refreshing twist on the classic Italian tiramisu, this Strawberry Tiramisu features layers of ladyfinger cookies soaked in a vibrant strawberry syrup, creamy mascarpone filling, and fresh strawberries. Perfectly sweet and fruity, it’s a delightful dessert to prepare ahead and serve chilled.
Ingredients
Scale
Strawberry Jam
- 4 cups quartered strawberries
- 1 cup granulated sugar
- 4 tablespoons lemon juice
Strawberry Syrup
- â…“ cup strawberry jam
- 1 cup strawberry liqueur (or strawberry juice, orange juice, or Grand Marnier)
Mascarpone Filling
- 2 cups mascarpone cheese
- ½ cup powdered sugar (divided)
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1¾ cups heavy whipping cream
Assembly
- 28 ladyfinger cookies
- ¾ cup chopped strawberries
Garnish
- ½ cup heavy whipping cream
- 1 cup freeze-dried strawberries
Instructions
- Make the Strawberry Jam: Combine the quartered strawberries, granulated sugar, and 4 tablespoons lemon juice in a saucepan. Cook over medium-high heat until the mixture reaches a boil, then reduce the heat and simmer until thickened to a jam consistency. Remove from heat, allow to cool, then refrigerate until ready to use.
- Prepare the Mascarpone Filling: In a mixing bowl, beat the mascarpone cheese with ¼ cup powdered sugar, 3 tablespoons lemon juice, and vanilla extract until smooth. In a separate bowl, whip 1¾ cups heavy cream with the remaining ¼ cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light and creamy filling.
- Prepare the Strawberry Syrup: Mix the prepared strawberry jam with the strawberry liqueur (or your choice of strawberry juice, orange juice, or Grand Marnier) to create the soaking syrup for the ladyfingers.
- Assemble the Tiramisu: Quickly dip each ladyfinger cookie into the strawberry syrup, making sure not to saturate them too much. Arrange a layer of soaked ladyfingers in the bottom of a serving pan. Spread half of the mascarpone filling evenly over the ladyfingers. Drizzle with additional strawberry jam and sprinkle with chopped strawberries. Repeat the layering with the remaining ladyfingers, mascarpone filling, jam, and chopped strawberries. Cover and refrigerate overnight to allow the flavors to meld.
- Before Serving: Whip ½ cup heavy cream to soft peaks. Pulse the freeze-dried strawberries in a food processor to create a fine powder. Sift this powder over the top of the tiramisu for a vibrant, crunchy garnish. Dollop or pipe the whipped cream on top and garnish with fresh strawberries as desired. Serve chilled.
Notes
- For a non-alcoholic version, substitute strawberry liqueur with strawberry juice or orange juice.
- Ensure ladyfingers are dipped quickly in syrup to avoid sogginess.
- Chilling overnight enhances the flavors and texture.
- Freeze-dried strawberries provide a crunchy and colorful garnish, but can be omitted if unavailable.
- Use fresh, ripe strawberries for the best flavor.
