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Strawberry Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 274 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 25 minutes (including chilling time)
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Strawberry Tiramisu is a light and refreshing twist on the classic Italian dessert. Layers of soaked ladyfinger cookies in homemade strawberry syrup alternate with creamy mascarpone and whipped cream, topped with fresh strawberry slices. Perfect for a summer treat, it requires minimal baking and is best enjoyed chilled.

Ingredients

Scale

Strawberry Syrup

  • 6 oz strawberries (stems removed)
  • 1/4 cup water
  • 1 tbsp orange juice (or lemon juice)
  • 1/4 cup sugar

Tiramisu Layers

  • 12 ladyfinger cookies (savoiardi)
  • 2/3 cup mascarpone cheese
  • 2 tbsp sugar
  • 2/3 cup heavy cream (double cream)
  • 4 oz strawberries (plus approx 2 more for decoration)

Instructions

  1. Prepare the Strawberry Syrup: Roughly chop 6 oz of strawberries and combine them in a small pan with 1/4 cup water, 1 tbsp orange juice, and 1/4 cup sugar. Bring the mixture to a simmer, stirring occasionally. Simmer for a few minutes while mashing the strawberries to a pulp, then set aside to cool. Once cooled, strain the mixture to remove solids. This syrup can be made ahead and stored in the refrigerator until needed.
  2. Whip the Cream: In a medium-large bowl, whip 2/3 cup of heavy cream until firm peaks form.
  3. Prepare Mascarpone Mixture: In a separate bowl, beat 2/3 cup mascarpone cheese with 2 tbsp sugar until smooth and glossy. Gently fold the whipped cream into the mascarpone mixture, combining thoroughly while maintaining the airiness.
  4. Soak Ladyfingers: Pour the prepared strawberry syrup into a shallow dish wide enough to dip ladyfinger cookies. Quickly dip one ladyfinger cookie into the syrup, turning to coat both sides without soaking. Arrange a layer of 6 soaked ladyfingers in a shallow 2-inch deep dish. Drizzle a little extra syrup over the cookies if they seem dry.
  5. Layer Mascarpone Mixture: Dollop half of the mascarpone mixture over the ladyfinger layer and spread gently to cover, being careful not to break the cookies or mix with the syrup.
  6. Add Strawberry Slices: Thinly slice 4 oz strawberries and arrange them evenly over the mascarpone layer, overlapping slightly to cover the surface.
  7. Repeat Layers: Dip the remaining ladyfingers in the strawberry syrup and layer them over the strawberries. Top with the remaining mascarpone mixture, spreading evenly.
  8. Chill: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
  9. Decorate and Serve: Just before serving, decorate the top with approximately 2 sliced strawberries for a fresh, attractive finish.

Notes

  • Make the strawberry syrup ahead of time to enhance flavor infusion.
  • Do not soak the ladyfingers for too long to prevent sogginess; a quick dip is sufficient.
  • Use fresh, ripe strawberries for the best flavor.
  • This dessert tastes best after chilling overnight.
  • For a lemony aroma, substitute orange juice with lemon juice in the syrup.

Find it online: https://recipes.mbeams.com/strawberry-tiramisu-recipe/