Strawberry Tiramisu
Strawberry Tiramisu is a fresh, fruity twist on the Italian classic. Layers of tender ladyfingers soaked in strawberry puree are nestled between clouds of mascarpone cream and topped with juicy strawberries. It’s light, elegant, and perfect for spring and summer gatherings—no baking required!
Ingredients
For the Strawberry Layer:
- 1 lb fresh strawberries hulled and chopped (plus more for garnish)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 –2 tablespoons water if needed
- 24 ladyfinger cookies savoiardi
For the Cream Layer:
- 8 oz mascarpone cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Optional Garnishes:
- Sliced strawberries
- Mint leaves
- White chocolate curls or powdered sugar
Instructions
- Prepare the strawberry puree: In a blender or food processor, combine chopped strawberries, sugar, and lemon juice. Blend until smooth. Add a bit of water if too thick. Pour into a shallow dish for dipping.
- Make the mascarpone cream: In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the mascarpone mixture until fully combined.
- Assemble the tiramisu: Dip each ladyfinger into the strawberry puree for 1–2 seconds and place in a single layer in a 9x9-inch dish. Spread half the mascarpone cream over the ladyfingers. Add another layer of dipped ladyfingers, then the remaining cream.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set.
- Garnish and serve: Top with sliced strawberries, mint, or white chocolate before serving. Cut into squares and enjoy cold
Notes
- Don’t soak the ladyfingers too long—they’ll become soggy.
- Use ripe, sweet strawberries for best flavor.
- Can be made 1–2 days in advance—flavors improve as it chills.
- For a boozy twist, add a splash of strawberry liqueur or limoncello to the puree.