Strawberry Tiramisu Dessert Twist (Printable Version)
Layers of creamy mascarpone, fresh strawberries, and ladyfingers create a light and fruity Italian-inspired delight.
# What You'll Need:
→ Strawberry Layer
01 -
500 g fresh strawberries, hulled and sliced
02 -
40 g granulated sugar
03 -
15 ml lemon juice
04 -
120 ml water
→ Mascarpone Cream
05 -
225 g mascarpone cheese, softened
06 -
240 ml heavy whipping cream
07 -
40 g powdered sugar
08 -
5 ml pure vanilla extract
→ Assembly and Garnish
09 -
16–20 ladyfinger biscuits (savoiardi)
10 -
Extra sliced strawberries, for layering and garnish
11 -
Optional: grated white chocolate or powdered sugar for topping
# Steps To Follow:
01 -
In a saucepan over medium heat, combine sliced strawberries, granulated sugar, lemon juice, and water. Cook for 5–7 minutes until strawberries are softened and the syrup is slightly thickened. Allow to cool slightly, then blend until smooth. Let cool completely before use.
02 -
In a chilled mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold whipped cream into the mascarpone mixture until light and fully combined.
03 -
Briefly dip each ladyfinger into the cooled strawberry syrup, ensuring they are not oversoaked. Arrange a layer of dipped ladyfingers in a rectangular serving dish.
04 -
Spread half of the mascarpone cream evenly over the ladyfingers. Add a layer of fresh sliced strawberries.
05 -
Repeat the process with another layer of dipped ladyfingers, the remaining mascarpone cream, and additional sliced strawberries. Garnish with more strawberries and, if desired, grated white chocolate or a dusting of powdered sugar.
06 -
Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop and the dessert to set.
# Notes and Tips:
01 -
For optimal texture, use chilled mascarpone and whip heavy cream just until soft peaks form to prevent overmixing.