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This Strawberry Tiramisu brings a burst of summer berries to the beloved Italian classic The layers are cloudlike creamy and packed with fresh strawberry flavor which makes it a refreshing make ahead treat for any gathering
Every time I bring this out it vanishes before I even get my coffee I first made it for my sister’s birthday and now it is our family celebration favorite
Ingredients
- Fresh strawberries: juicy ones lift the flavor so look for berries that are red and fragrant all the way to the tip
- Granulated sugar: allows the berries to release their juices and sweetens the syrup so taste your strawberries first and adjust as needed
- Lemon juice: brings brightness and balances the sweetness always use freshly squeezed if possible
- Mascarpone cheese: the creamy heart of tiramisu make sure it is softened for easy mixing opt for Italian brands for best taste
- Heavy whipping cream: gives the filling its light fluffy texture always chill the bowl and beaters for best whips
- Powdered sugar: blends easily into the mascarpone so the cream stays smooth
- Pure vanilla extract: rounds out the filling use real vanilla for full depth
- Ladyfinger biscuits: act as the sponge to soak up all that strawberry flavor choose crisp ladyfingers for better structure
- Extra sliced strawberries: for more berry bursts in every bite and to make it look gorgeous serve it with even more on top
- Optional grated white chocolate or a dusting of powdered sugar: adds a fancy touch on top
Step-by-Step Instructions
- Make the Strawberry Syrup:
- In a medium saucepan combine the sliced strawberries with the sugar lemon juice and water Set the pan over medium heat and stir everything together Cook gently for about eight minutes until the strawberries turn soft and the juices begin to bubble into a slightly thick syrup Remove from the heat let it cool to room temperature then puree the mixture until completely smooth You want a syrup that coats the back of a spoon so it soaks the ladyfingers without making them soggy
- Whip the Mascarpone Cream:
- Chill a large mixing bowl and beaters in the refrigerator for fifteen minutes Pour the cold heavy cream into the chilled bowl and whip until soft peaks form This means the cream should hold its shape but still look a little billowy In a separate bowl combine the softened mascarpone with the powdered sugar and vanilla Use a spatula to blend everything together until it’s smooth and silky Gently fold in the whipped cream with broad strokes to keep the mixture airy
- Assemble the Tiramisu:
- Work with one ladyfinger at a time Quickly dip it into the cooled strawberry syrup Just a second or two is enough too long and they will fall apart Lay them in a single layer at the bottom of your serving dish Cover this first layer with half of the mascarpone cream then scatter over a generous layer of sliced strawberries Repeat the process with a second layer of syrup dipped ladyfingers then the rest of the mascarpone cream Top everything with more fresh berries and if you like a hint of white chocolate Chill the assembled tiramisu in the refrigerator for at least four hours or ideally overnight so the flavors meld and the texture firms up
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My favorite part is that syrup the smell when you cook down fresh strawberries for this dish always reminds me of picking berries with my mom on bright June mornings My niece still asks for extra syrup just to eat with a spoon
Storage Tips
Store any leftovers in the refrigerator well covered to keep the cream from absorbing fridge flavors It tastes even better on day two and will last up to three days The texture will start to soften but the flavors only deepen
Ingredient Substitutions
You can use frozen strawberries just thaw and drain them first Greek yogurt makes a good substitute for some of the mascarpone if you want to lighten it up If ladyfingers are unavailable a light sponge cake cut into strips fills in nicely
Serving Suggestions
Serve cold and slice carefully for neat layers Try garnishing with slivers of mint or a drizzle of extra strawberry syrup on each piece For a party set up individual cups so everyone gets their own perfect portion
Cultural Context
Tiramisu from Italy is all about layering savor and cream but swapping espresso for strawberries turns it into a summery dessert It is something you will see at picnics and brunches all over Europe now every family puts their twist on the tradition
Recipe FAQs
- → Can I make strawberry tiramisu ahead of time?
Yes, chilling for several hours or overnight enhances the flavors and texture. Prepare in advance for best results.
- → What can I use instead of ladyfingers?
Try using sponge cake or pound cake slices as an alternative if ladyfingers are unavailable.
- → Is it possible to use frozen strawberries?
Frozen strawberries work well. Thaw and drain excess liquid before making the syrup.
- → How do I ensure the mascarpone cream is smooth?
Use softened mascarpone and gently fold in the whipped cream until just combined for a light texture.
- → Can I add white chocolate for extra flavor?
Grated white chocolate or a dusting of powdered sugar adds a delicate finishing touch and extra sweetness.