Description
This Strawberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of fresh strawberry puree, mascarpone cream, and crispy ladyfingers. Infused with a hint of orange liqueur and zest, it offers a refreshing and fruity flavor perfect for warm weather or special occasions. The dessert requires chilling for several hours to develop its rich, creamy texture and meld the vibrant strawberry flavors.
Ingredients
Scale
Strawberry Puree
- 16 oz. fresh strawberries, hulled and sliced (can substitute with raspberries or blueberries)
- 2 Tbsp orange liqueur (such as Cointreau or Grand Marnier)
- 1 Tbsp orange juice (or lemon juice)
- 3 Tbsp granulated sugar
- ¼ cup strawberry preserves (or strawberry jam)
Mascarpone Mixture
- ½ cup granulated sugar
- 4 large egg yolks
- 1⅓ cups heavy whipping cream
- 16 oz. mascarpone cheese, room temperature
- ½ Tbsp orange zest
- 1 tsp vanilla extract
Assembly
- 8 oz. fresh strawberries, hulled and sliced (for garnish)
- 24 crispy ladyfingers (Savoiardi)
Instructions
- Prepare the Strawberry Puree: In a large bowl, combine the sliced strawberries with orange liqueur, orange juice, and 3 tablespoons of granulated sugar. Stir well and let stand for 15 minutes to macerate.
- Puree the Strawberry Mixture: Transfer about half of the strawberry and liqueur mixture to a food processor or blender along with strawberry preserves. Puree until smooth, then return the puree to the bowl containing the remaining sliced strawberries. Stir to combine and set aside.
- Prepare Egg Yolk Mixture: Using an electric mixer, beat ½ cup granulated sugar and the egg yolks on medium-high speed for 4-5 minutes until the mixture expands in volume and turns pale yellow.
- Whip the Cream and Mascarpone: In a separate bowl, whip heavy cream for 1-2 minutes until soft peaks form. Add mascarpone cheese, orange zest, and vanilla extract to the whipped cream and beat on medium speed until smooth and well combined.
- Combine Mixtures: Gently fold the mascarpone and whipped cream mixture into the egg yolk mixture until fully incorporated and smooth.
- Assemble the Tiramisu: Spread approximately ⅔ cup of the strawberry puree evenly at the bottom of an 8”x8” baking pan (a pan with a removable bottom is ideal). Arrange 8 ladyfingers in a single layer on top of the puree, flipping them over to coat all sides with the puree.
- Add Mascarpone Layer: Spread 1 cup of the mascarpone mixture over the ladyfingers evenly.
- Repeat Layers: Repeat the process two more times, layering strawberry puree, ladyfingers, and mascarpone mixture evenly, for a total of three layers.
- Chill the Dessert: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Garnish and Serve: Just before serving, decorate the top of the tiramisu with the remaining 8 oz. of fresh sliced strawberries.
Notes
- Using a pan with a removable bottom makes it much easier to slice and serve the tiramisu.
- For a stronger orange flavor, use Grand Marnier or Cointreau as the orange liqueur.
- Make sure the mascarpone is at room temperature to avoid lumps in the mixture.
- This dessert should be refrigerated for at least 8 hours to develop proper texture.
- Ladyfingers absorb the strawberry puree well; flipping them in the puree ensures full flavor coverage.
- Can substitute other berries (raspberries or blueberries) in place of strawberries if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Strawberry Tiramisu, Italian dessert, mascarpone, ladyfingers, no-bake dessert, fresh strawberries, layered dessert
