Strawberry Tiramisu
Light, creamy and delicious Strawberry Tiramisu is easy and, most importantly, quick to make! The classic Italian dessert with a fresh and fruity twist is perfect for bringing to a summer party or potluck.
Summer is still in full swing, and I try to take advantage of all the berries and summer fruits for as long as possible. This Strawberry Tiramisu is the ideal dessert for hot summer days and has been my favorite for many years.
My cooking teacher (Yes, we had cooking lessons in school, which were always my favorite) once asked me to make this beautiful dessert. I loved it so much that I kept her recipe all these years. And today, I’m sharing it with you!
Tiramisu is a classic Italian dessert with three main ingredients Mascarpone, Ladyfinger biscuits, and coffee. Since I am not a big fan of coffee, tiramisu has never been a dessert I chose to make. However, this summer strawberry version is one I have made many, many times!
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Make it in advance!
If you have a big party coming up but don’t want to deal with making a dessert the day of the party, this tiramisu is perfect for making in advance. Assemble it the day before, and place it in the fridge overnight. It will taste perfect after resting a day, plus the lady finger biscuits have enough time to absorb the strawberry juice completely and get softer. I always make mine the day before!
Some tips for making this Strawberry Tiramisu
- You can use any berry or fruit for this dessert. Raspberries or peaches, for example, work great and are so delicious.
- Use hard Ladyfinger biscuits. The soft ones get mushy after a day in the fridge. Try to find the Italian kind, they are pretty crisp with a sugary top, but they will soften nicely as the tiramisu sits.
- Snap the biscuits to fit your dish, and arrange them in different directions for each layer.
- This tiramisu tastes best with fresh strawberries that are ripe and juicy!
- Use real Mascarpone and not cream cheese. Even though Mascarpone is considered the Italian version of cream cheese, regular American cream cheese would change the typical tiramisu flavor too much. You can find Mascarpone in the deli section of a big grocery store, where all the fancy cheeses are 🙂
- If you feel like adding a little flavor twist to your tiramisu, you can use Prosecco or Cointreau liquor instead of water for the strawberry compote.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Strawberry Tiramisu. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
More delicious desserts you might like:
Strawbery Tiramisu
Equipment
Ingredients
Strawberry compote:
- 500 g Fresh strawberries washed and finelly cubed
- 60 g Granulated sugar
- 2 tsp Vanilla extract
- 1 Tbsp Water
Mascarpone filling:
- 250 g Mascarpone
- 40 g Granulated sugar
- 3 Eggs separated, yolks and whites
Assembling:
- 150 g Ladyfinger biscuits
- Strawberries for decoration
Instructions
Strawberry compote:
- Wash the strawberries and cut them into small cubes. Place 250g of the cubed strawberries into a small pan. The other 250g into a small bowl and set aside.
- Add sugar, vanilla extract, and water to the strawberries in the pan and cook them over medium heat until they release their juice and are soft, about 10 minutes.
- Pour about 1dl of the strawberry juice into a cup and set aside.
Mascarpone filling:
- Separate the eggs and place the whites and the yolks into separate bowls. The egg yolks need a bigger mixing bowl than the whites.
- Take the egg yolks and add the sugar. Mix with an hand mixer until the eggs are light in color and the volume has doubled.
- Add the mascarpone with the beaten egg yolks and mix well.
- Wash the beaters from your hand mixer very well. You don’t want any egg yolk residue left on it.
- Beat the egg whites until peaks form, and the whites are stiff. Again, it is crucial to work with a spotless bowl and beaters. The slightest bit of fat will stop the egg whites from whipping.
- Carefully fold the egg whites into the mascarpone mixture with a spatula or wooden spoon. Combine well but be gentle to not knock too much air out of the whites, or your filling will get runny.
Assemble:
- Take a 9×9 or 7×11 inch casserole dish and line the bottom with ladyfinger biscuits in one layer. You might need to break a few biscuits or change direction to fit your dish.
- Once you have one layer, drizzle half of the strawberry juice over the biscuits. Then scatter half of the strawberry compote and half of the uncooked strawberries over the biscuits.
- Top with just slightly under half of the mascarpone mixture. You want to have somewhat more for the top layer. Spread it evenly!
- Add another layer of ladyfinger biscuits and, again, drizzle the strawberry juice over the biscuits, add strawberry compote and uncooked strawberries, then the mascarpone filling. Spread the mascarpone filling evenly.
- Cover the dish with plastic or aluminum wrap and place it in the refrigerator for at least 4hours or overnight if possible. The longer you leave it in the fridge, the better. It will allow the biscuit to soak up all the extra flavor.
Notes
- You can use any berry or fruit for this dessert. Raspberries or peaches, for example, work great and are so delicious.
- Use hard Ladyfinger biscuits. The soft ones get mushy after a day in the fridge. Try to find the Italian kind, they are pretty crisp with a sugary top, but they will soften nicely as the tiramisu sits.
- Snap the biscuits to fit your dish and arrange them in different directions for each layer.
- This tiramisu tastes best with fresh strawberries that are ripe and juicy.
- Use real Mascarpone and not cream cheese. Even though Mascarpone is considered the Italian version of cream cheese, regular American cream cheese would change the typical tiramisu flavor too much. You can find Mascarpone in the deli section of a big grocery store, where all the fancy cheeses are 🙂
- If you feel like adding a little flavor twist to your tiramisu, you can use Prosecco or Cointreau liquor instead of water for the strawberry compote.