Strawberry Tiramisu Recipe
User Reviews
5
Strawberry Tiramisu Recipe
Description
The Strawberry Tiramisu Recipe combines a strawberry sauce made from fresh strawberries, strawberry jam, sugar, orange juice, and zest blended until smooth. Ladyfingers are briefly dipped into the strawberry mixture to absorb flavor without becoming soggy. A creamy filling blends mascarpone cheese beaten with heavy cream and confectioners sugar, folded carefully to maintain fluffiness without overmixing.
The dessert is assembled in layers, alternating soaked ladyfingers and mascarpone cream, topped with sliced fresh strawberries. This creates a refreshing taste with distinct strawberry and citrus notes, balanced by the richness of the mascarpone cream. The final chilling of at least six hours allows flavors to deepen and the texture to firm up properly.
For best results, use ripe, fresh strawberries and chill mixing equipment before whipping cream to get better volume. Quick dipping of ladyfingers prevents over-saturation. The tiramisu can be refrigerated overnight and served chilled, making it suitable for preparing ahead of time.
Ingredients
Strawberry Sauce
- ¼ cup strawberry jam or preserves
- 2 ½ cups strawberries sliced
- ¾ cup water prosecco, or Gran Marnier orange liqueur, cold
- 1 tablespoon granulated sugar
- 3 teaspoons orange juice or lemon juice, fresh
- 1 teaspoon orange zest from 1 small orange
Mascarpone Cream Filling
- 2 cups heavy whipping cream
- 1 cup mascarpone cheese or whole milk, + 3 tablespoons heavy cream
- ¼ cup confectioners sugar
Ladyfingers (savoiardi biscuits)
- 24-30 ladyfingers homemade or store-bought
Extra
- 2 cups strawberries sliced lengthwise, for layers and topping
Instructions
Make Strawberry Sauce
- To make the strawberry sauce: add the cleaned and sliced strawberries, jam, sugar, water, orange juice, orange zest, and water in a blender or food processor, blend until smooth, pour into a small bowl, and set aside.
Make Mascarpone Cream Mixture
- Cream mixture: In a medium bowl with an electric mixer or a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks. Add sugar and beat for 30 seconds until incorporated.
- In a separate bowl, mascarpone and 3 Tbs of heavy cream. Beat on medium until combined and smooth, about 5 minutes.
- Then, gently fold the mascarpone mixture into the whipped cream mixture in three additions. Gently mix until combined. Do not overmix.
Assemble Tiramisu
- Dip the ladyfinger biscuits into the strawberry puree for 2-3 seconds on each side. Do not oversoak the ladyfingers. Otherwise, your tiramisu will turn out too soggy. You want your savoiardi biscuits to absorb enough strawberry liquid to make them moist and give them flavor.
- Place each soaked ladyfinger at the bottom of the baking dish, creating a single layer of ladyfingers, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread 1/2 of the prepared mascarpone cream gently over the ladyfinger base, ensuring they're evenly covered. You can use a spatula or large spoon to help you with this. Add a layer of sliced strawberries to cover the top.
- Repeat the process of soaking the ladyfingers in the strawberry puree. Then, layer them over the first layer of cream and strawberries.
- Finally, spread the remaining mascarpone cream evenly on top of the ladyfingers. Cover the tiramisu with plastic wrap, place it in the fridge, and allow it to set for at least 6-8 hours; even better if you leave it overnight. Just before serving it, decorate with remaining sliced strawberries, and enjoy! Optional: add chocolate chips, shavings, or a dusting of strawberry powder to decorate the top of the tiramisu.
Notes
- Use ripe fresh strawberries for the best strawberry flavor in the sauce and layers.
- Chill mixing bowl and beaters before whipping the mascarpone cream to achieve better volume and stability.
- Dip ladyfingers quickly in the strawberry sauce to avoid sogginess while adding moisture and flavor.
- Do not overmix the mascarpone and whipped cream mixture to keep it light and fluffy.
- Allow the assembled tiramisu to chill for at least 6 hours or overnight to let flavors meld and the texture set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 174mg | 58% |
| Sodium | 87mg | 4% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1547IU | 31% |
| Vitamin C | 51mg | 57% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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