Enjoy the delightful flavors of Strawberry Tiramisu! This refreshing dessert has layers of fluffy ladyfingers soaked in strawberry syrup, creamy mascarpone filling, strawberry jam, and chopped fresh strawberries. Perfect for summer and easy to make, no oven needed, and it’s egg and coffee-free!
How to Make Strawberry Tiramisu
Let me show you how to make this tasty twist on the classic tiramisu. Each layer of this dessert is bursting with strawberry goodness!
Strawberry Tiramisu
Ingredients
Strawberry Jam:
- 4 cups quartered strawberries about 21 ounces
- 1 cup granulated sugar
- 4 tablespoons lemon juice
Strawberry Syrup:
- 1/3 cup strawberry jam
- 1 cup strawberry liqueur see notes for substitutions
Mascarpone Filling:
- 2 cups mascarpone cheese 16 ounces
- 1/2 cup powdered sugar divided
- 3 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 3/4 cups heavy whipping cream very cold
For Assembly:
- 3/4 cup chopped strawberries 4 ounces
- 28 ladyfinger cookies
For Topping:
- 1/2 cup heavy whipping cream very cold
- 1 cup freezedried strawberries about 1 ounce
Instructions
Making Strawberry Jam
- Cook Strawberries: Add the strawberries, sugar, and lemon juice to a saucepan.
- Simmer: Cook on mediumhigh heat, stirring occasionally. When the mixture starts to boil, reduce heat to mediumlow.
- Thicken Jam: Continue cooking until the jam is dark and thick, around 200220°F on a thermometer. If you don’t have a thermometer, cook until it’s dark and thick.
- Cool: Transfer the jam to a bowl, cover with plastic wrap directly on the surface, and let it cool. Refrigerate for a few hours before using.
Making Mascarpone Filling
- Beat Mascarpone: In a large bowl, beat the mascarpone cheese with 1/4 cup powdered sugar, lemon juice, and vanilla extract using an electric mixer at medium speed until combined.
- Whip Cream: In another bowl, whip the cold heavy cream with the remaining 1/4 cup powdered sugar for 23 minutes until slightly stiff peaks form.
- Combine: Fold half of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream.
Making Strawberry Syrup
- Mix: Whisk together the strawberry jam and liqueur until combined. If you prefer, you can use strawberry juice, orange juice, or Grand Marnier instead of liqueur.
Assembling the Tiramisu
- Prepare Pan: Use a 9×9inch pan (or similar sizes like 8×8 or 11×6 inches).
- Layer Ladyfingers: Dip each ladyfinger in the strawberry syrup and lay them on the bottom of the pan in a single layer.
- Add Filling and Jam: Spread half of the mascarpone filling over the ladyfingers. Drizzle about 1/2 cup of jam on top. If the jam is too thick, thin it with a bit of water or liqueur.
- Add Strawberries: Sprinkle chopped strawberries evenly over the jam.
- Second Layer: Add another layer of syrupdipped ladyfingers, followed by the remaining mascarpone filling.
- Chill: Refrigerate the tiramisu overnight to set.
Finishing Touches
- Whip Cream: Just before serving, whip the heavy cream for the topping until stiff peaks form. Place it in a piping bag if desired.
- Decorate: Pulse freezedried strawberries in a food processor until they become a fine powder. Sift this powder over the tiramisu. Pipe whipped cream around the edges and top with fresh strawberries if you like.
- Serve: Slice and enjoy!
Notes
- Keep the Strawberry Tiramisu in the fridge for up to 3 days.
- Substitute Strawberry Liqueur: Use orange juice, strawberry juice, or a different liqueur like Grand Marnier.
- Add Balsamic: Try adding 2 teaspoons of balsamic vinegar to the strawberry syrup for a tangy twist.
- Ladyfingers: The amount needed may vary depending on your pan size.
- Pan Size: Adjust the pan size based on what you have; smaller pans can be used for more layers.
- Use StoreBought Jam: For convenience, storebought strawberry jam works just fine.
- Mascarpone Substitute: You can use cream cheese instead of mascarpone, but it will make the filling denser. Ensure the cream cheese is softened.
- Flavor Twists: Add a bit of orange or lemon zest to the mascarpone filling for extra brightness.