Get the Recipe:
Strawberry Tiramisu
This strawberry tiramisu is a fresh, no-bake twist on the classic Italian dessert. Layers of mascarpone cream, soaked ladyfingers, and juicy strawberries make it light, flavorful, and perfect for spring and summer gatherings.
Ingredients
For the strawberry soak:
- 12 ounces (340 g) fresh strawberries, hulled
- 1 to 2 tablespoons granulated sugar, to taste
- 1 1/2 tablespoons lemon juice
- 3 tablespoons rosé wine, or substitute with water
For the filling:
- 8 ounces (226 g) mascarpone cheese, softened
- 1 cup (240 ml) heavy cream
- 1/3 cup (37 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- zest of 1 lemon
To assemble:
- 24 to 30 ladyfingers, savoiardi-style, not the soft kind
- 1 to 1 1/2 cups sliced fresh strawberries
- optional garnishes: more strawberries, lemon zest, crushed freeze-dried strawberries, or white chocolate curls
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Instructions
To make the soak:
- In a blender or food processor, combine the strawberries, sugar, and lemon juice. Blend until smooth. Taste and adjust sugar as needed.
- Pour into a shallow dish for dipping. Stir in the rosé (or water).
To make the filling:
- In a mixing bowl, whip the heavy cream to medium peaks.
- In a separate bowl, mix the mascarpone, confectioners’ sugar, vanilla, and lemon zest until smooth.
- Gently fold in the whipped cream gently until well combined.
To assemble the tiramisu:
- Quickly dip each ladyfinger into the strawberry soak (Just a second or two; don’t let them get too soggy. You likely won’t use all of the soak.). Arrange a layer in the bottom of an 8-inch square or similar dish.
- Spread half the mascarpone mixture over the ladyfingers. Add a layer of sliced strawberries.
- Repeat with another layer of dipped ladyfingers, mascarpone, and berries.
- Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the dessert set. Just before serving, garnish as desired.
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Notes
- Store tightly covered in the refrigerator up to 3 days.
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