Strawberry Tiramisu
User Reviews
5
Strawberry Tiramisu
Description
Strawberry Tiramisu replaces the coffee-soaked ladyfingers of traditional tiramisu with a strawberry sauce made by macerating sliced strawberries with sugar and lemon juice, then blending to a smooth consistency. The cookies are briefly dipped (about five seconds) in this bright, fruity sauce, ensuring they absorb enough moisture without becoming overly soggy. This contributes a fresh strawberry flavor and moist base.
The cream filling combines room-temperature mascarpone and cream cheese with sugar, strawberry pudding mix, vanilla extract, and whipped topping, creating a lightly sweetened, fluffy layer with a hint of strawberry flavor from the pudding mix. Careful mixing to avoid overwhipping preserves its smooth, creamy texture.
This dessert is best served chilled and offers a fresh, fruity take on tiramisu, suitable for spring and summer occasions. Using firm Savoiardi cookies rather than softer ladyfingers helps maintain structure after assembly and refrigeration, avoiding mushiness.
The recipe notes emphasize soaking the cookies just right, gentle mixing of the cheese mixture to maintain creaminess, and potential substitutions such as vanilla pudding mix with strawberry extract. Using thawed fresh or frozen strawberries and draining excess juice supports a well-balanced sauce consistency.
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 strawberry pudding mix package
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
Topping:
- 1 pint strawberry sliced, fresh
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
- Soak each ladyfinger cookie about five seconds in the strawberry sauce to avoid mushiness while ensuring flavor absorption.
- Whip mascarpone and cream cheese just enough to combine; overmixing can cause the mixture to solidify and lose creaminess.
- Use firm Savoiardi cookies instead of soft ladyfingers to prevent them from becoming mushy after refrigeration.
- If strawberry pudding mix is unavailable, substitute with vanilla pudding mix plus a few drops of strawberry extract.
- Frozen strawberries can be used for the sauce if thawed first and excess juice is drained to maintain texture.
- Mix strawberry sauce in a blender or food processor for a smooth texture but a blender also works fine.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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