Strawberry Tiramisu
A fruity twist on the Italian classic, this strawberry tiramisu is a light and refreshing dessert perfect for summer gatherings. With layers of juicy strawberries, creamy mascarpone, and soft ladyfingers, it's a guaranteed hit.
Ingredients
For the Strawberry Soaking Mixture:
- 1/2 cup fresh strawberries sliced
- 1/4 cup water
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
For the Mascarpone Cream:
- 1 cup mascarpone cheese softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Assembly:
- 1 package ladyfingers about 24 cookies
- 1 cup fresh strawberries sliced
Instructions
- Make the Strawberry Soaking Mixture: In a small saucepan, combine the sliced strawberries, water, sugar, and vanilla extract. Bring to a simmer over medium heat, then remove from heat and let cool slightly.
- Whip the Mascarpone Cream: In a large bowl, using an electric mixer on medium speed, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
- Assemble the Tiramisu: Line a 9x13 inch baking dish with a single layer of ladyfingers. Dip each ladyfinger briefly in the cooled strawberry mixture, then arrange them in the dish. Spread half of the mascarpone cream over the ladyfingers, then top with half of the sliced strawberries. Repeat with another layer of ladyfingers, mascarpone cream, and strawberries.
- Chill and Serve: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Before serving, dust with cocoa powder or garnish with additional fresh strawberries.
Notes
- Use high-fat mascarpone for a creamier texture.
- Swap ladyfingers with sponge cake if needed.
- Prepare up to 2 days in advance.
- Dust with cocoa or top with mint leaves before serving.