Strawberry Tiramisu
This delicious Strawberry Tiramisu is brimming with strawberry flavor! It has layers of fluffy ladyfingers dipped in strawberry syrup, topped with the creamy Mascarpone Filling, Strawberry Jam, and chopped strawberries.
Servings 9 servings
Calories 340kcal
Ingredients
Strawberry Jam
- 4 cups quartered strawberries 600 grams
- 1 cup granulated sugar 200 grams
- 4 tbsp lemon juice
Strawberry Syrup
- 1/3 cup strawberry jam
- 1 cup strawberry liqueur read notes for substitution
Mascarpone Filling
- 2 cups mascarpone cheese 452 grams
- 1/2 cup powdered sugar divided (62.5 grams)
- 3 tbsp lemon juice 45 ml
- 1 tsp pure vanilla extract
- 1 3/4 cup heavy whipping cream very cold, 420 ml
To assemble
- 3/4 cup chopped strawberries 112 grams
- 28 ladyfinger cookies
For the top
- 1/2 cup whipping cream very cold
- 1 cup freeze dried strawberries 28 grams
Instructions
Strawberry Jam
- Add the chopped strawberries, sugar, and lemon juice to a saucepan.
- Cook the strawberries, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
- Cook until a thermometer reads between 200 and 220ºF. The jam will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower.
- If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.
- Remove the jam to a bowl, place a piece of plastic wrap directly on the surface of the jam, and let it cool down. Refrigerate for a couple of hours before using.
Mascarpone Filling
- In a large bowl, beat the mascarpone cheese with 1/4 cup of powdered sugar, the lemon juice, and the vanilla extract using an electric mixer, at medium speed. The mascarpone can be straight from the fridge, no need to let it become softened. Beat just until combined. Set aside.
- In another bowl, whip the cold heavy whipping cream with the remaining 1/4 cup of powdered sugar for 2 to 3 minutes, or until slightly stiff peaks form. Don’t over whip.
- Add half of the whipped cream to the mascarpone, and fold to combine.
- Then add the remaining half of the whipped cream, fold again.
Strawberry Syrup
- Mix the jam and the liqueur (or juice if substituting). Whisk until combined. Set aside.
- You can use strawberry juice, orange juice, or Grand Marnier instead of strawberry liqueur.
To assemble
- I used a 9x9” pan. You can use a 8x8” pan, or a 11x6”. You can use smaller pans if you have more than one.
- Dip each ladyfinger in the Strawberry Syrup, and lay them on the bottom of the pan one next to the other.
- Top the ladyfingers with half of the Mascarpone Filling. Use a small offset spatula to spread the filling evenly.
- Drizzle about 1/2 cup of jam on top of the mascarpone. If the jam is too thick and not spreading easily, simply add a bit of water or strawberry liqueur until the jam has a spreading consistency.
- Sprinkle chopped strawberries evenly on top of the jam.
- Now make another layer of ladyfingers on top of the chopped strawberries.
- Dip each ladyfinger in the syrup, and place on top of the layered dessert. Push down gently on the cookies as you place them on top of the strawberries.
- Top the cookies with the remaining half of the Mascarpone Filling.
- Let the tiramisu sit in the fridge overnight.
To serve
- Before serving, make the whipped cream for the top. Simply whip the heavy cream for a couple of minutes at medium-high speed, or until stiff peaks form. Place it in a piping bag. This is optional, you only have to top the tiramisu with whipped cream if you wish to do so. You can get creative and do a different decoration.
- Pulse the freeze dried strawberries in a small food processor until they become a fine powder.
- Sift the freeze dried strawberry powder on top of the tiramisu. Pipe whipped cream around the edges, and top with fresh strawberries if desired.
- Slice and serve.
Storage
- This Strawberry Tiramisu will store well in the fridge for up to 3 days.
Notes
Strawberry liqueur: you can substitute the strawberry liqueur for strawberry juice.
Balsamic vinegar: add about 2 teaspoons of balsamic vinegar to the strawberry syrup if desired, the tangy flavor of the vinegar goes really well with the sweet strawberry.
Ladyfinger cookies: the amount you will need might depend on the size of the pan you are using.
Pan size: I used a 9x9” pan. You can use a 8x8” pan, or a 11x6”. You can use smaller pans if you have more than one. One batch of this recipe can be divided between two 6x6” pans.
Strawberry jam: you can use store-bought if you don’t want to make your own jam, it will turn out just as delicious!
Mascarpone cheese: you can substitute it for cream cheese, but it simply won't be as light, it will be more dense. Also, you have to make sure the cream cheese is softened when using it in the recipe, while the mascarpone doesn't have to be.
Recipe twists: add a bit of orange zest or lemon zest to the mascarpone filling to brighten up the mixture.
Nutrition
Serving: 1slice | Calories: 340kcal