Strawberry Tiramisu
I swapped coffee for strawberries in classic tiramisu and it’s brilliant. The mascarpone stays creamy while fresh berries add brightness.
This version uses strawberry syrup instead of espresso to soak the ladyfingers. Much lighter than the original.
Fresh Strawberries Beat Frozen
Fresh strawberries release less water when macerated, keeping your layers from getting soggy. Hull them completely and slice thin for even distribution. Save the prettiest slices for the top layer since they’ll be visible through the mascarpone.
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Whip Mascarpone Gently
Overbeaten mascarpone turns grainy and splits. Mix it with powdered sugar first, then fold in whipped cream by hand. The mixture should be smooth and hold soft peaks. Stop mixing the moment it comes together.
Assembly Prevents Soggy Bottoms
Dip ladyfingers quickly in strawberry syrup – one second per side maximum. They’ll continue absorbing moisture as the tiramisu chills. Layer them tightly with no gaps to create a stable base for the mascarpone mixture.
Preventing Watery Layers
- Make strawberry syrup the day before so it’s completely cool when you assemble – warm syrup makes mascarpone separate.
- Press plastic wrap directly onto the surface before refrigerating to prevent a skin from forming on top.
Frequently Asked Questions
Which strawberry liqueur works best here?
Fraise or Chambord add the most strawberry flavor, but Grand Marnier creates an interesting citrus note. Skip alcohol entirely if serving to kids.
How far ahead can I assemble this?
Make it up to 2 days ahead for best texture. The flavors actually improve overnight as everything melds together.
Do ladyfingers get too soft overnight?
They soften to cake-like texture but shouldn’t be mushy if you dipped them quickly. Savoiardi brand holds up better than softer varieties.
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Strawberry Tiramisu
Ingredients
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Electric mixer
- Medium saucepan
- Fine-mesh strainer
Instructions
- Macerate strawberries: Combine sliced strawberries with 1/4 cup granulated sugar and lemon juice in a bowl. Let macerate for 30 minutes, stirring occasionally.
- Make strawberry syrup: Strain strawberry juices into a saucepan. Add water and remaining 1/4 cup sugar. Simmer for 5 minutes until slightly thickened. Stir in liqueur if using. Cool completely.
- Whip cream: Whip heavy cream and vanilla to soft peaks in a large bowl. Set aside.
- Prepare mascarpone mixture: In another bowl, gently mix mascarpone and powdered sugar until smooth. Fold in one-third of the whipped cream, then gently fold in remaining cream until just combined.
- Soak and layer ladyfingers: Quickly dip each ladyfinger in strawberry syrup for 1 second per side. Arrange in a single layer in the baking dish, breaking pieces to fit if needed.
- Assemble layers: Spread half the mascarpone mixture over ladyfingers. Top with half the macerated strawberries. Repeat with remaining ladyfingers, syrup, mascarpone, and strawberries.
- Chill and finish: Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Dust with cocoa powder just before serving.
Nutrition Facts
Per Serving (1 serving)
