Introduction:
Strawberry Tiramisu is a fruity and refreshing variation of the traditional coffee-based Italian tiramisu. Instead of espresso and cocoa, this version features juicy strawberries, sweet mascarpone cream, and delicate ladyfinger biscuits. It’s a perfect dessert for spring and summer gatherings, offering a light yet indulgent experience that’s sure to impress.
Origin:
Tiramisu originated in Italy, traditionally made with espresso-dipped ladyfingers layered with mascarpone cream and dusted with cocoa. Over time, creative adaptations emerged, including fruity versions like strawberry tiramisu. This twist likely evolved from the desire to make the dessert more seasonal and kid-friendly by replacing coffee with fruit.
Ingredients:
Main Ingredients:
- 1 pound (450 g) fresh strawberries (hulled and sliced)
- 1/2 cup (100 g) granulated sugar (divided)
- 1 tablespoon lemon juice
- 1 tablespoon strawberry liqueur or orange juice (optional)
- 1 cup (240 ml) heavy cream (cold)
- 1 cup (225 g) mascarpone cheese
- 1 teaspoon vanilla extract
- 24–30 ladyfinger biscuits (savoiardi)
Optional Ingredients:
- Fresh mint leaves (for garnish)
- White chocolate shavings
- Extra whole strawberries for decoration
- Strawberry jam or puree for more intense flavor
- Powdered sugar for dusting
Instructions:
- Prepare the Strawberry Mixture:
- In a bowl, combine sliced strawberries, 1/4 cup sugar, lemon juice, and liqueur or orange juice. Let sit for 15–20 minutes to macerate.
- Make the Mascarpone Cream:
- In a mixing bowl, whip the cold heavy cream with the remaining 1/4 cup sugar and vanilla until stiff peaks form.
- Gently fold in the mascarpone cheese until smooth and creamy. Do not overmix.
- Assemble the Tiramisu:
- Dip ladyfingers briefly into the strawberry juice (don’t soak or they’ll get mushy).
- Layer the bottom of a dish (8×8 inches or similar) with dipped ladyfingers.
- Spread half of the mascarpone mixture over the ladyfingers.
- Add half of the sliced strawberries on top.
- Repeat with another layer of dipped ladyfingers, mascarpone, and remaining strawberries.
- Chill:
- Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld and the dessert to set.
- Serve:
- Before serving, garnish with mint leaves, white chocolate shavings, or powdered sugar if desired.
Tips for Success:
- Use fresh, ripe strawberries for maximum flavor.
- Do not over-soak the ladyfingers in the juice to avoid sogginess.
- Chill the dessert overnight for best texture and flavor development.
- Make sure the mascarpone and whipped cream are cold before whipping.
- Use a gentle folding technique to keep the cream mixture light and fluffy.
Recommendations:
- Serve in individual cups or jars for a more elegant presentation at parties.
- Try replacing strawberries with raspberries, peaches, or mixed berries for a fun variation.
- Pair with a glass of chilled prosecco or a non-alcoholic berry spritzer.
Nutrition (Approximate per serving – based on 8 servings):
- Calories: 320
- Protein: 5 g
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 27 g
- Sugars: 17 g
- Fiber: 2 g
- Sodium: 60 mg
(Note: Values may vary depending on portion size and ingredients used)