Description
This Strawberry Cream Tiramisu is a fruity and refreshing twist on the classic Italian dessert! Made with layers of strawberry-soaked ladyfingers, creamy mascarpone filling, and fresh strawberries, this no-bake dessert is perfect for spring and summer gatherings.
Ingredients
Units
Scale
For the Strawberry Soak:
- 2 cups fresh strawberries (hulled and sliced)
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons strawberry jam
- 1 tablespoon lemon juice
For the Mascarpone Filling:
- 8 oz mascarpone cheese (softened)
- 1 cup heavy cream (whipped to stiff peaks)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1 package ladyfinger cookies (about 24)
- 1 cup fresh strawberries (halved, for garnish)
- Powdered sugar (for dusting)
Instructions
- Prepare the Strawberry Soak:
- In a saucepan, combine sliced strawberries, sugar, water, and strawberry jam.
- Simmer over medium heat for 5 minutes until the strawberries release their juices.
- Stir in lemon juice and let cool completely.
- Make the Mascarpone Filling:
- In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in whipped cream until combined.
- Assemble the Tiramisu:
- Dip each ladyfinger into the strawberry soak for 2-3 seconds and layer them in a glass dish.
- Spread half of the mascarpone filling over the ladyfingers.
- Repeat with another layer of soaked ladyfingers and mascarpone filling.
- Chill and Serve:
- Refrigerate for at least 4 hours or overnight for best results.
- Before serving, top with fresh strawberries and dust with powdered sugar.
Notes
- For extra flavor, add a splash of strawberry liqueur to the soak.
- Store in the refrigerator for up to 3 days.
- Try using raspberries or blueberries for a different variation.
