Strawberry tiramisu is a refreshing twist on the classic Italian dessert, perfect for spring and summer gatherings. The light, airy layers of mascarpone cream are complemented by sweet, ripe strawberries and delicate ladyfinger biscuits, creating a dessert that¡¯s both indulgent and fruity. Instead of the traditional espresso soak, this version uses strawberry syrup made from fresh berries, adding a bright, juicy sweetness that perfectly balances the rich mascarpone mixture. With its beautiful layers and luscious flavor, strawberry tiramisu is a show stopper for any occasion, from casual family dinner to a special celebration. It¡¯s easy to assemble ahead of time, making it an ideal dessert for entertaining. Best of all, it¡¯s a lighter, fruitier version of a beloved classic that everyone will enjoy.
INGREDIENTS:
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? For the Strawberry Syrup:
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? 1 1/2 cups fresh strawberries, hulled and chopped
? 1/4 cup granulated sugar
? 1/4 cup water
? 1 teaspoon lemon juice
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? For the Mascarpone Filling:
Mascarpone
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? 1 lb (450g) mascarpone cheese, softened
? 1 cup heavy cream
? 1/4 cup powdered sugar
? 1 teaspoon vanilla extract
? 2 tablespoons fresh lemon juice (optional, for added brightness)
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? For Assembling the Tiramisu:
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? 1 package of ladyfinger biscuits (savoiardi)
? 1 pint fresh strawberries, thinly sliced (for layering and garnish)
? Fresh mint leaves (for garnish, optional)
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INSTRUCTIONS:
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1. Make the Strawberry Syrup: In a medium saucepan, combine the chopped strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat,
stirring occasionally. Once the berries have softened and the mixture has thickened slightly (about 5-7 minutes), remove from heat and allow to cool. Once
cooled, blend the mixture until smooth to create a strawberry syrup. Set aside to cool completely.
2. Prepare the Mascarpone Filling: In a large mixing bowl, whip the mascarpone cheese with the powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined, being careful
not to deflate the cream. For a slightly tangier flavor, add 2 tablespoons of fresh lemon juice to the mascarpone mixture. Set aside.
3. Assemble the Tiramisu: Briefly dip each ladyfinger into the cooled strawberry syrup, ensuring they are moistened but not soggy. Arrange a layer of soaked
ladyfingers in the bottom of a 9¡Á9-inch square dish or a similar-sized serving dish. Spread half of the mascarpone filling over the ladyfingers, smoothing
it into an even layer. Add a layer of sliced fresh strawberries on top of the mascarpone cream.
4. Layer and Repeat: Repeat the process by dipping more ladyfingers into the strawberry syrup and layering them over the strawberries. Spread the remaining
mascarpone mixture on top, then add another layer of fresh strawberry slices.
5. Chill and Serve: Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors
to meld together. Before serving, garnish with fresh mint leaves (if desired) and a few additional slices of strawberries.
6. Serve: Slice into squares or spoon the tiramisu into individual servings. Enjoy the delicate sweetness of the strawberries paired with the creamy mascarpone
filling!
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