Strawberry Tiramisu
A bright and fruity twist on classic tiramisu, layering macerated strawberries and fluffy mascarpone cream between ladyfingers.
Equipment
- Mixing bowl
- Electric mixer
- 9×9-inch Pan
- Sifter
Ingredients
Strawberry Layer
- 2 cups fresh strawberries hulled and sliced
- 2 tbsp granulated sugar
Cream Layer
- 8 oz mascarpone cheese softened
- 1 cup heavy cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Assembly
- 24 ladyfingers
- 1/4 cup strawberry jam or preserve optional, for extra flavor
Instructions
- In a bowl, toss sliced strawberries with sugar. Let macerate for 15–20 minutes until juices form.
- In a mixing bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
- In another bowl, whip cold heavy cream to stiff peaks, then gently fold into mascarpone mixture.
- Quickly dip each ladyfinger into macerated strawberry juice (don’t over-soak) and layer half in prepared pan.
- Spread half the mascarpone‑cream over ladyfingers, then evenly top with half the macerated strawberries.
- Optionally, lightly spread strawberry jam over cream layer for added flavor.
- Repeat with remaining dipped ladyfingers, cream, and strawberries.
- Cover and chill for at least 2 hours, preferably overnight, to allow flavors to meld.
- Before serving, top with fresh strawberry slices and dust lightly with powdered sugar.
Notes
Use the ripest strawberries for best flavor. You can substitute raspberries or mixed berries for variation.