Description
This Strawberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of strawberry-infused ladyfingers, creamy mascarpone filling, and fresh strawberries. The dessert combines a luscious strawberry compote and a flavored syrup to soak the ladyfingers, making it a refreshing and fruity treat perfect for spring and summer gatherings. Chilled overnight to meld flavors, it’s topped with whipped cream and a dusting of freeze-dried strawberry powder for an elegant finish.
Ingredients
Scale
Strawberry Compote
- 4 cups quartered strawberries
- 1 cup granulated sugar
- 4 tablespoons lemon juice
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 (divided)
- 1 teaspoon vanilla extract
- 1¾ cups heavy whipping cream (divided)
Assembly
- 28 ladyfinger cookies
- ¾ cup chopped strawberries
Garnish
- ½ cup heavy whipping cream
- 1 cup freeze-dried strawberries
Instructions
- Prepare Strawberry Compote: Combine 4 cups quartered strawberries, 1 cup granulated sugar, and 4 tablespoons lemon juice in a saucepan. Cook over medium-high heat until the mixture boils, then reduce heat and simmer until thickened. Remove from heat, allow to cool, then refrigerate to chill thoroughly.
- Make Mascarpone Filling: Beat 2 cups mascarpone cheese with ¼ cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth. Separately, whip 1¾ cups 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 Strawberry Syrup: Mix â…“ cup strawberry jam with 1 cup strawberry liqueur (or strawberry juice, orange juice, or Grand Marnier) to create a flavorful soaking syrup for the ladyfingers.
- Assemble the Tiramisu: Quickly dip each ladyfinger cookie into the prepared strawberry syrup, ensuring they absorb some liquid without becoming soggy. Arrange a layer of soaked ladyfingers in the bottom of a suitable pan. Spread half of the mascarpone filling evenly over the ladyfingers. Drizzle half of the strawberry jam mixture across the filling and sprinkle with ¾ cup chopped strawberries. Repeat the layering process with remaining ladyfingers, mascarpone filling, syrup, and chopped strawberries. Cover and refrigerate the assembled tiramisu overnight to set and allow flavors to blend.
- Garnish and Serve: Whip ½ cup heavy cream until stiff peaks form. Pulse 1 cup freeze-dried strawberries in a food processor until they form a fine powder. Before serving, dust the tiramisu surface with the strawberry powder and garnish with dollops of whipped cream and fresh strawberries for a beautiful, flavorful presentation.
Notes
- To avoid soggy ladyfingers, dip them briefly in the syrup, just enough to absorb flavor.
- The strawberry liqueur can be substituted with strawberry juice, orange juice, or Grand Marnier based on preference or availability.
- Chilling overnight is essential for the best flavor and texture.
- Freeze-dried strawberry powder adds vibrant color and enhances the strawberry flavor without extra moisture.
- Fresh strawberries can be added or omitted from the layers according to taste.
