Description
This Strawberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of fresh strawberry sauce-soaked ladyfingers and a light, airy mascarpone cream. Bursting with fruity flavor and creamy texture, this no-bake dessert is perfect for spring and summer gatherings or any time you want a refreshing, elegant treat.
Ingredients
Scale
Strawberry Sauce
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
Mascarpone Cream
- 1 cup cold heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz mascarpone cheese, softened
Assembly
- 20–24 ladyfinger biscuits (savoiardi)
- Additional sliced strawberries, for garnish
- Mint leaves (optional, for garnish)
Instructions
- Make the Strawberry Sauce: Start by combining the sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally and cook until the strawberries release their juices and start to break down—about 8 to 10 minutes. Let this cool completely, then blend it into a smooth sauce or leave it chunky if you prefer texture. This fruity mixture becomes the vibrant base for dipping your ladyfingers.
- Whip the Cream: In a chilled mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream will make your strawberry tiramisu feel light and airy.
- Prepare the Mascarpone Mixture: In another bowl, gently fold the mascarpone cheese to loosen it. Then fold in the whipped cream, being careful not to deflate the mixture. The result should be a smooth, cloud-like filling.
- Dip and Layer: Quickly dip each ladyfinger into the cooled strawberry sauce, just long enough to soak up some flavor without becoming soggy. Lay them in a single layer in a square or rectangular dish.
- Assemble Layers: Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat the process with another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
- Chill and Garnish: Cover and refrigerate for at least 4 hours, or ideally overnight. When ready to serve, top your strawberry tiramisu with fresh sliced strawberries and a few mint leaves for a burst of color and freshness.
Notes
- Make sure the strawberry sauce is completely cool before dipping the ladyfingers to prevent them from becoming too soggy.
- You can leave the strawberry sauce chunky or smooth according to your texture preference.
- For best results, chill the mixing bowl and beaters before whipping the cream.
- This dessert tastes best if refrigerated overnight to allow flavors to meld.
- Mint leaves are optional but add a lovely color contrast and freshness.
- If you prefer a stronger coffee flavor typical of classic tiramisu, consider adding a layer of espresso-soaked ladyfingers along with the strawberry sauce.
