Indulge in a refreshing version of the traditional Italian tiramisu with this Strawberry Tiramisu recipe, perfect for spring and summer gatherings. This dessert layers ladyfingers soaked in milk with a light and airy mascarpone cream, enriched with fresh strawberries and a homemade strawberry puree. The natural sweetness and tartness of strawberries provide a delightful contrast to the creamy filling, making each bite a perfect blend of flavors and textures.
Why You’ll Love This:
Strawberry Tiramisu is a fantastic alternative for those who prefer fruitier desserts over the classic coffee-flavored tiramisu. The addition of fresh strawberries not only adds vibrant color but also infuses the dessert with a bright, fresh flavor that’s perfect for warmer weather. It’s an elegant dessert that’s surprisingly easy to assemble and is sure to impress at any occasion.
Perfect Occasion:
This Strawberry Tiramisu is ideal for a variety of occasions, from casual brunches to more formal gatherings like garden parties, Easter celebrations, or Mother’s Day lunches. It’s also perfect for a romantic dessert on date nights or as a festive treat during the spring and summer months.
Decoration Tips:
For a beautiful presentation, garnish the top of the tiramisu with sliced strawberries and a dusting of powdered sugar right before serving. You can also add sprigs of fresh mint for a touch of green, or sprinkle edible flowers for a decorative flourish that complements the fruitiness of the dessert.
Ingredients:
- For the Strawberry Puree and Pieces:
- 300g strawberries, washed and cubed
- 200g strawberries, pureed with 30g powdered sugar and 1 tsp lemon juice
- Extra strawberries for decoration
- Ladyfingers and Soaking:
- Approximately 28 ladyfingers
- 200 ml cold milk for soaking
- For the Cream Filling:
- 200 ml heavy cream
- 1 packet cream stiffener
- 2 tsp powdered sugar
- 500g mascarpone
- 80g sugar
- 2 tsp vanilla sugar
- 250g diced strawberries
- 3 tbsp strawberry puree (from above)
Instructions:
- Prepare the Cream:
- Whip the heavy cream with cream stiffener and powdered sugar until stiff and set aside in a bowl.
- In a separate bowl, mix mascarpone with sugar and vanilla sugar until smooth. Gently fold in the whipped cream with a spatula. Stir in the diced strawberries and 3 tbsp of the strawberry puree.
- Assemble the Tiramisu:
- Soak ladyfingers briefly in milk and lay them in a 28x17cm mold with a removable edge or a baking frame.
- Spread half of the mascarpone cream over the ladyfingers.
- Soak the remaining ladyfingers, place them over the first layer of cream, then top with the remaining cream.
- Swirl the remaining strawberry puree and sprinkle the remaining diced strawberries on top.
- Chill and Serve:
- Refrigerate the assembled tiramisu for 3-4 hours to allow the flavors to meld and the dessert to firm up.
- Remove from the mold, cut into pieces, and garnish with reserved strawberries before serving.
Enjoy this delightful Strawberry Tiramisu, a light and refreshing dessert that brings a fruity twist to the beloved classic!
