Strawberry Tiramisu
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5.0
21 reviews
Excellent
Strawberry Tiramisu
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Strawberry Tiramisu is a rich and creamy, no-bake summer dessert made with fresh strawberries and ladyfingers soaked in strawberry sauce.
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Ingredients
- 28 savoiardi cookies
Strawberry Sauce:
- 3 cups strawberries fresh
- 1/2 cup sugar
- 1 lemon juiced
Strawberry Cream:
- 1 lb. mascarpone cheese room temperature
- 4 ounces cream cheese room temperature
- 1 cup sugar
- 3.5 oz package strawberry pudding mix
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
Topping:
- 1 pint fresh strawberries sliced
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Instructions
Strawberry Sauce:
- Wash the strawberries and pat them dry, then slice them after removing the core.
- Slice strawberries, add them to a medium bowl, sprinkle with sugar, and drizzle with lemon juice. Toss and let sit for 30 minutes.
- Add the strawberry mixture to a blender or food processor and blend until smooth. Transfer the strawberry sauce to a shallow bowl and set aside.
Strawberry Cream:
- Add mascarpone cheese, cream cheese, and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until the ingredients are combined. Scrape the sides and bottom of the bowl.
- Add dry pudding mix and vanilla extract. Whisk until thoroughly combined and smooth.
- Add whipped topping and whisk to combine.
Assemble:
- Dip 14 Savoiardi cookies, one at a time, into the strawberry sauce. You can let them stand in the sauce for 3 to 5 seconds. After which, arrange the cookies on the bottom of an 8x8-inch baking pan.
- Top with a hefty amount of Strawberry Cream, about half of the cream.
- Dip the remaining 14 Savoiardi cookies into the sauce, allowing them to absorb enough sauce, and arrange them on top of the cream layer.
- Top with the remaining cream layer.
- Refrigerate for at least 6 to 8 hours or until ready to serve.
- When ready to serve, slice fresh strawberries and top the cake with them.
Notes
- The most crucial step in making the best tiramisu is soaking the cookies. I prefer each cookie be soaked for five seconds before placing them in the baking pan or dish. Any longer, and they can be mushy. Shorter, and they could end up dry and flavorless. The cookies must soak up just the right amount of sauce for the best flavor and texture.
- Another issue is whipping the cheese. I have tried different ways and lengths of time to mix the cheeses. Too much whipping can cause the mixture to solidify, making it less creamy. Just whip it enough to mix it. Once it is smooth, stop beating. Then, add the pudding mix and whipped topping, gently mixing just until combined. It helps if your ingredients are warmed to room temperature.
- Instead of a food processor, you can mix strawberries with a blender.
- If you can't find strawberry pudding mix, use vanilla and add a bit of strawberry extract.
- Do not whip the mascarpone too much, or it may curdle.
- I recommend using hard ladyfingers instead of soft ones. The soft ones will get mushy after a day in the fridge. Therefore, look for good-quality hard Italian ladyfingers; they are called Savoiardi.
- If you decide to use frozen strawberries for the sauce, thaw them first and drain off any excess liquid.
Nutrition Information
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Calories
879kcal
(44%)
Carbohydrates
125g
(42%)
Protein
14g
(28%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Cholesterol
200mg
(67%)
Sodium
370mg
(15%)
Potassium
398mg
(11%)
Fiber
4g
(16%)
Sugar
84g
(168%)
Vitamin A
1495IU
(30%)
Vitamin C
98.3mg
(109%)
Calcium
214mg
(21%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 125g | 42% |
| Protein | 14g | 28% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 200mg | 67% |
| Sodium | 370mg | 15% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 84g | 168% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 98.3mg | 109% |
| Calcium | 214mg | 21% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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