Ingredients
Units
Scale
Strawberry Sauce
- 1/4 cup strawberry jam or preserves
- 2 1/2 cups strawberries, sliced
- 3/4 cup cold water (prosecco, or Gran Marnier orange liqueur)
- 1 tablespoon granulated sugar
- 3 teaspoons fresh orange juice (or lemon juice)
- 1 teaspoon orange zest from 1 small orange
Mascarpone Cream Filling
- 2 cups heavy whipping cream
- 1 cup mascarpone cheese + 3 tablespoons heavy cream (or whole milk)
- 1/4 cup confectioners sugar
Ladyfingers (savoiardi biscuits)
- 24–30 ladyfingers, homemade or store-bought
Extra
- 2 cups strawberries, sliced lengthwise, for layers and topping
Instructions
Make Strawberry Sauce
- To make the strawberry sauce: add the cleaned and sliced strawberries, jam, sugar, water, orange juice, orange zest, and water in a blender or food processor, blend until smooth, pour into a small bowl, and set aside.
Make Mascarpone Cream Mixture
- Cream mixture: In a medium bowl with an electric mixer or a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks. Add sugar and beat for 30 seconds until incorporated.
- In a separate bowl, mascarpone and 3 Tbs of heavy cream. Beat on medium until combined and smooth, about 5 minutes.
- Then, gently fold the mascarpone mixture into the whipped cream mixture in three additions. Gently mix until combined. Do not overmix.
Assemble Tiramisu
- Dip the ladyfinger biscuits into the strawberry puree for 2-3 seconds on each side. Do not oversoak the ladyfingers. Otherwise, your tiramisu will turn out too soggy. You want your savoiardi biscuits to absorb enough strawberry liquid to make them moist and give them flavor.
- Place each soaked ladyfinger at the bottom of the baking dish, creating a single layer of ladyfingers, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread 1/2 of the prepared mascarpone cream gently over the ladyfinger base, ensuring they’re evenly covered. You can use a spatula or large spoon to help you with this. Add a layer of sliced strawberries to cover the top.
- Repeat the process of soaking the ladyfingers in the strawberry puree. Then, layer them over the first layer of cream and strawberries.
- Finally, spread the remaining mascarpone cream evenly on top of the ladyfingers. Cover the tiramisu with plastic wrap, place it in the fridge, and allow it to set for at least 6-8 hours; even better if you leave it overnight. Just before serving it, decorate with remaining sliced strawberries, and enjoy! Optional: add chocolate chips, shavings, or a dusting of strawberry powder to decorate the top of the tiramisu.
Notes
Top tips
-
- Use fresh, ripe strawberries: The flavor of the strawberries is a key component of this dessert, so make sure to use fresh, ripe strawberries for the best flavor.
-
- Chill the mixing bowl and beaters: When making the mascarpone mixture, chill the mixing bowl and beaters in the refrigerator for at least 30 minutes before using. This will help the whipped cream to whip up faster and hold its shape better.
-
- Dip the ladyfingers or sponge cake quickly: When dipping it into the strawberry sauce, do it quickly so they don’t become too soggy. A quick dip is enough to add flavor and moisture to the ladyfingers.
-
- Don’t overmix the cream mixture: Overmixing the final mascarpone and whipped cream mixture can cause it to lose fluffiness and become runny, making the tiramisu too soft and lose its structure. Mix just until the ingredients are combined and smooth.
-
- Let it chill for at least 6 hours: The longer the tiramisu chills in the refrigerator, the better it will taste. It’s best to let it chill for at least 6 hours, or even overnight if possible, to allow the flavors to meld together and the texture to set.
Following these tips, you can create a delicious and impressive strawberry tiramisu that your guests will love!
- Prep Time: 30 minutes
- Cook Time: chill time 6 hours-overnight
- Category: Sweet
- Method: Italian
- Cuisine: Italian