Description
Strawberry Tiramisu is a fresh twist on the classic Italian dessert, combining layers of juicy strawberry sauce, mascarpone cream, and delicate ladyfingers soaked in a strawberry-infused syrup. This no-bake dessert is perfect for berry lovers and offers a light, refreshing, and creamy treat ideal for warm weather or special occasions.
Ingredients
Strawberry Sauce and Syrup
- 1½ pounds fresh strawberries, hulled
- 2 tablespoons cane sugar
- 1 teaspoon balsamic vinegar
- Pinch sea salt
- ½ cup water
Mascarpone Cream
- 8 ounces mascarpone cheese, at room temperature
- ½ teaspoon vanilla bean paste
- 1 cup heavy whipping cream
- ½ cup powdered sugar, sifted if lumpy
Assembly
- 24 to 30 DeLallo Savoiardi ladyfingers (exact number depends on your baking dish size)
Instructions
- Prepare the strawberries: Thinly slice half of the strawberries and set aside for layering. Dice the remaining strawberries and place them in a medium saucepan with the cane sugar, balsamic vinegar, and a pinch of sea salt.
- Cook the strawberry sauce: Place the saucepan over medium heat and stir until the sugar dissolves. Cover and simmer for about 10 minutes, stirring occasionally and adjusting heat as needed, until the strawberries break down into a juicy sauce.
- Strain the sauce: Set a fine mesh strainer over a heatproof bowl and pass the strawberry sauce through to remove solids. Reserve the solid strawberries separately for layering. Add the ½ cup water to the strained strawberry juice, stirring to combine, then chill the syrup in the refrigerator until ready to assemble.
- Mix mascarpone and vanilla: In a large bowl, combine mascarpone cheese with the vanilla bean paste until smooth and creamy.
- Whip the cream: In another large bowl, beat the heavy whipping cream and powdered sugar on medium speed with an electric or stand mixer for 5 to 8 minutes until soft to medium peaks form.
- Combine mascarpone and whipped cream: Gently fold the whipped cream into the mascarpone mixture gradually until just combined, ensuring a light and airy cream.
- Assemble the tiramisu base layer: Quickly dip half of the ladyfingers into the chilled strawberry syrup, coating each on all sides without soaking too long. Arrange them in an even layer at the bottom of a 9×9-inch or similar baking dish, trimming if necessary to fit perfectly.
- Add cream and strawberry layers: Spread half of the mascarpone cream evenly over the ladyfingers. Dot the reserved cooked strawberry solids across the cream, then evenly layer the sliced strawberries on top.
- Assemble the top layer: Dip the remaining ladyfingers into the strawberry syrup and arrange them in an even layer over the sliced strawberries. Spread the remaining mascarpone cream on top, then finish with the remaining sliced strawberries.
- Chill the tiramisu: Cover the dish and refrigerate for at least 8 hours or preferably overnight to allow the flavors to meld and the dessert to set firm.
- Serve: Slice into portions and serve chilled for a refreshing, fruity dessert experience.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- If you prefer a less sweet dessert, reduce the powdered sugar in the mascarpone cream.
- Do not soak ladyfingers too long in the strawberry syrup to prevent sogginess; a quick dip is sufficient.
- This tiramisu is best served within 2 days of assembly for optimal freshness.
- Substitute balsamic vinegar with lemon juice if you prefer a less tangy taste.
- Make sure mascarpone is at room temperature to avoid lumps in the cream mixture.
- To make it gluten-free, use gluten-free ladyfingers or substitute with gluten-free sponge cake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
