Description
A delightful twist on the classic Italian dessert, this Strawberry Tiramisu layers luscious mascarpone cream with fresh strawberries, strawberry syrup, and crispy ladyfinger cookies soaked in a homemade strawberry liqueur syrup. Perfectly chilled and topped with powdered freeze-dried strawberries, it offers a refreshing and fruity take on a beloved treat.
Ingredients
Scale
Strawberry Jam
- 4 cups quartered strawberries
- 1 cup granulated sugar
- 4 tablespoons lemon juice
Strawberry Syrup
- â…“ cup strawberry jam
- 1 cup strawberry liqueur (or strawberry juice, orange juice, or Grand Marnier)
Mascarpone Filling
- 2 cups mascarpone cheese
- ½ cup powdered sugar, divided
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1¾ cups heavy whipping cream (divided)
Assembly
- ¾ cup chopped strawberries
- 28 ladyfinger cookies
Garnish
- ½ cup heavy whipping cream
- 1 cup freeze-dried strawberries
Instructions
- Make the Strawberry Jam: Combine quartered strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium-high heat until the mixture reaches a rolling boil, then reduce the heat and simmer until thickened. Remove from heat, allow to cool completely, and refrigerate.
- Prepare the Mascarpone Filling: In a bowl, beat mascarpone cheese with ¼ cup of powdered sugar, lemon juice, and vanilla extract until smooth. In a separate bowl, whip 1¾ cups of heavy cream with the remaining ¼ cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light, creamy filling.
- Prepare the Strawberry Syrup: Mix the cooled strawberry jam with strawberry liqueur (or chosen substitute juice) to create a flavorful soaking syrup for the ladyfingers.
- Assemble the Tiramisu: Briefly dip each ladyfinger cookie into the strawberry syrup and layer them evenly in a serving pan. Spread half of the mascarpone filling over the ladyfingers, drizzle with some strawberry jam, and sprinkle chopped strawberries on top. Repeat the layering process with the remaining ladyfingers and mascarpone filling. Cover and refrigerate the tiramisu overnight to allow flavors to meld and the dessert to set.
- Before Serving: Whip the remaining ½ cup of heavy cream until stiff. Pulse freeze-dried strawberries in a food processor or blender until powdered, then sift this powder over the top of the tiramisu for an extra burst of strawberry flavor and a visually appealing finish. Garnish with fresh chopped strawberries and the whipped cream just before serving.
Notes
- For a non-alcoholic version, substitute strawberry liqueur with strawberry juice, orange juice, or a flavored syrup.
- Ensure ladyfingers are dipped quickly in the syrup to avoid sogginess but still absorb flavor.
- Chilling the tiramisu overnight enhances the texture and flavor melding.
- Freeze-dried strawberries add a concentrated strawberry flavor and decorative look when powdered.
- Use fresh, ripe strawberries for the best taste and texture.
