Description
This delightful Strawberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of ladyfinger cookies soaked in a vibrant strawberry syrup are complemented by a luscious mascarpone cream infused with lemon and vanilla. Topped with fresh and freeze-dried strawberries, this no-bake dessert offers a perfect balance of creamy texture and tangy sweetness, making it an ideal treat for spring and summer gatherings.
Ingredients
Scale
Strawberry Syrup
- 4 cups quartered strawberries
- 1 cup granulated sugar
- 4 tablespoons lemon juice
- â…“ cup strawberry jam
- 1 cup strawberry liqueur (or strawberry juice, orange juice, or Grand Marnier)
Mascarpone Cream
- 2 cups mascarpone cheese
- ½ cup powdered sugar (divided into ¼ cup and ¼ cup)
- 3 tablespoons lemon juice (divided into 1 tablespoon and 2 tablespoons)
- 1 teaspoon vanilla extract
- 1¾ cups heavy whipping cream (divided)
Assembly
- ¾ cup chopped strawberries
- 28 ladyfinger cookies
- ½ cup heavy whipping cream (for topping)
- 1 cup freeze-dried strawberries
Instructions
- Prepare the Strawberry Syrup: In a saucepan, combine the quartered strawberries, granulated sugar, and 4 tablespoons of lemon juice. Cook over medium-high heat until the mixture reaches a boil, then reduce the heat and continue cooking until it thickens to a syrupy consistency. Remove from heat, allow to cool, and refrigerate to chill.
- Make the Mascarpone Cream: In a mixing bowl, beat the mascarpone cheese with ¼ cup powdered sugar, 1 tablespoon lemon juice, and vanilla extract until smooth. In a separate bowl, whip 1¾ cups of heavy whipping cream with the remaining ¼ cup powdered sugar until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
- Mix Strawberry Jam and Liqueur: Stir together the strawberry jam and strawberry liqueur (or substitute) to create a sweet soaking liquid for the ladyfingers.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the strawberry syrup, ensuring they are moistened but not soggy. Arrange a layer of soaked ladyfingers at the bottom of your serving pan. Spread half of the mascarpone cream over the ladyfingers, drizzle with half the strawberry jam mixture, and sprinkle with half of the chopped strawberries. Repeat the layers with the remaining ladyfingers, mascarpone cream, strawberry jam, and chopped strawberries. Cover and refrigerate overnight to allow flavors to meld.
- Finish and Garnish: Before serving, whip the remaining ½ cup heavy cream to soft peaks. Pulse the freeze-dried strawberries in a food processor until powdery, then sift the powder over the top of the tiramisu. Garnish with the whipped cream and fresh chopped strawberries for an attractive finish.
Notes
- For a non-alcoholic version, substitute strawberry juice, orange juice, or a flavored syrup for the strawberry liqueur.
- Make sure not to oversoak the ladyfingers to avoid a soggy dessert.
- Allowing the tiramisu to chill overnight improves the melding of flavors and texture.
- Freeze-dried strawberry powder adds an extra burst of strawberry flavor and a decorative touch.
- Use fresh, ripe strawberries for the best flavor in the syrup and garnish.
