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Strawberry Tiramisu

Course Dessert
Prep Time 1 hour
Servings 9

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.