Decadently Fresh: Strawberry Tiramisu

If you're looking for a dessert that's creamy, decadent, and bursting with flavor, look no further than a luscious strawberry tiramisu. This Italian classic takes the traditional flavors of tiramisu - rich coffee and cocoa - and amps them up with the addition of fresh, juicy strawberries. 

Picture this: layers of delicate ladyfingers soaked in espresso, sandwiching a creamy filling of mascarpone cheese and fresh strawberries. Each bite is a heavenly blend of sweet, tangy, and bitter flavors, with a subtle kick of alcohol that elevates the dessert to new heights. The juicy strawberries add a burst of fruity freshness that perfectly complements the richness of the mascarpone, while the coffee and liqueur give the dessert a delightful depth of flavor.

The beauty of a strawberry tiramisu is that it's both elegant and easy to make. You don't need any fancy equipment or complicated techniques - just a few simple ingredients and a bit of patience. And the end result is a stunning dessert that's sure to impress your guests (or just satisfy your own sweet tooth!).

So if you're a fan of creamy, fruity desserts, give strawberry tiramisu a try. Trust us, your taste buds will thank you!

Strawberry Tiramisu

Prep Time: 1hour and 15 minutes

Chill Time: 6 hours

Total Time: 7 hours and 15 minutes

Ingredients:

Strawberry Syrup:

• 1 pound sliced strawberries, preferably fresh

• ½ cup water

• ¾ cup granulated sugar

• 1 tablespoon lemon juice

Mascarpone Filling:

• 1 ½ cup heavy cream

• 16 ounces mascarpone cheese

• ¾ cup granulated sugar

• ¾ cup strawberry syrup (from recipe above)

• 1 teaspoon vanilla

For Assembly:

• 1 (7 oz) package ladyfingers (about 24)

• Powdered sugar, for dusting

Instructions:

Make the Strawberry Syrup:

1. Place strawberries and water in a medium saucepan over medium-high heat. Using a potato masher or a fork, crush the berries. Bring the berries to a boil, then lower temperature to medium-low and simmer for about 5 minutes.

2. Remove pan from heat and pour berries into a fine-mesh strainer set over a glass measuring cup. Using the back of a ladle or spoon, press on the berry solids to squeeze out as much juice as possible. Discard solids.

3. Return strawberry juices to the pan, then add the sugar and lemon juice. Bring to a boil and simmer for about 5 minutes until mixture thickens slightly. Remove from heat and chill in refrigerator to cool completely.

Make the Filling:

1. In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.

2. To the mixer, add the mascarpone cheese, sugar, 3/4 cup of the strawberry syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.

Assemble Tiramisu:

1. One at a time, dip the ladyfingers in the strawberry syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.*) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of strawberry syrup-soaked ladyfingers on top of the filling.

2. Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.

3. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

4. Just before serving, place powdered sugar in a fine mesh sieve and shake a light dusting over the surface. Cut into squares, serve, and enjoy!