Strawberry Tiramisu
This is the spring-and-summer dessert I come back to every year—fresh strawberries layered with fluffy mascarpone cream and soft ladyfingers dipped in orange juice. No baking, no cooking, no stress. Just chill it and let the magic happen!
Servings: 12 servings
Calories: 350kcal
Ingredients
For the strawberries:
- 2 pints fresh strawberries about 4 cups sliced
- 4 tablespoons strawberry preserves
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the cream layer:
- 2 cups heavy whipping cream cold
- 16 oz mascarpone cheese cold (two 8 oz tubs)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For assembly:
- 7 oz crisp ladyfingers (about 24–30, such as Goya, Alessi or Forno Bonomi; if you want to be on the safe side get 2 packages - I always get some broken ones I have to eat while making Tiramisu, ahem)
- ½ cup orange juice
- optional garnish extra strawberries, powdered sugar, mint
Instructions
- Marinate the strawberries: Slice 1.5 pints of the strawberries (reserve the prettiest berries for garnish later) and place in a bowl. Add strawberry preserves, lemon juice, and vanilla. Toss to coat and let sit for 10 minutes while you prep everything else.
- Make the cream layer: In a large bowl, whip the heavy cream to soft peaks. Add mascarpone, powdered sugar, and vanilla, and beat just until smooth and fluffy. Do not overmix.
- Assemble the tiramisu:Layer #1: Quickly dip half the ladyfingers in orange juice (don’t soak—just a quick dunk) and arrange in a single layer in a 9x13-inch baking dish.Layer #2: Spoon half of the marinated strawberries (with their juices) over the ladyfingers, arranging them in an even layer.Layer #3: Spread half of the mascarpone cream over the strawberries.Repeat layers: Add a second layer of dipped ladyfingers, followed by the rest of the strawberries, and then the remaining cream. Smooth the top.
- Chill and serve: Cover and refrigerate for at least 4 hours, or overnight for best flavor and texture. Top with extra fresh strawberries or a dusting of powdered sugar just before serving. Slice and serve cold.
Notes
- Mascarpone tips: Keep it cold and don’t overmix—it’ll stay smooth and fluffy. If you can’t find mascarpone, brick-style cream cheese works in a pinch (just soften it first).
- Ladyfinger brands: I love Alessi and Forno Bonomi. They're crisp and soak up just enough juice without turning to mush.
- Orange juice: Bottled is fine! No need to reduce or sweeten it—it plays beautifully with the strawberries.
- Make ahead: Chill for at least 4 hours, but overnight is best. It slices like a dream the next day.
- Leftovers: Keep covered in the fridge for up to 3 days. (Great for sneaky fridge forkfuls.)
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g