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Fresh Strawberry Tiramisu Recipe

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4 from 66 reviews

A delightful and refreshing twist on the classic Italian dessert, this Fresh Strawberry Tiramisu layers luscious mascarpone cream, homemade strawberry jam, and soaked ladyfinger cookies. Perfectly sweetened with fresh strawberries and a hint of lemon, it’s an elegant no-bake dessert that sets beautifully in the fridge and is ideal for spring and summer occasions.

  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings

Ingredients

Strawberry Syrup and Jam

  • 300 g fresh strawberries
  • 50 g granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice

Mascarpone Cream

  • 6 egg yolks
  • 150 g granulated sugar
  • 500 g cold mascarpone cheese (high-fat)
  • 350 g very cold heavy cream (36% fat)

Assembly

  • 20 pieces ladyfinger cookies
  • Handful of strawberries, cut into small pieces (optional, between layers)
  • Fresh strawberries (for decorating)
  • Freeze-dried strawberries (crushed into powder for decoration)
  • Chantilly cream (for decoration, see accompanying chantilly recipe)

Instructions

  1. Make the strawberry syrup and jam: Blend the fresh strawberries, sugar, and lemon juice together until smooth. Transfer the mixture to a saucepan and cook on low-medium heat for a few minutes until all the sugar dissolves completely.
  2. Separate dipping syrup: Remove half of the cooked strawberry mixture to use later as a strawberry syrup for dipping the ladyfingers.
  3. Cook strawberry jam: Continue cooking the remaining half on low-medium heat for about 10 minutes, stirring occasionally. Cook until it thickens to a jam-like consistency, becomes darker, and reduces in volume. Once done, refrigerate the jam until assembling.
  4. Prepare mascarpone cream – egg yolk mix: In a heatproof bowl over a double boiler, whisk egg yolks with sugar continuously over low heat until the sugar is fully dissolved and the mixture is smooth and slightly thickened (approximately 5 minutes). Avoid overheating to prevent curdling. Remove from heat and allow to cool to room temperature.
  5. Whip mascarpone: Using an electric hand mixer, whip the cold mascarpone cheese lightly until it reaches early stiff peaks. Avoid overwhipping to prevent it from becoming runny.
  6. Combine mascarpone with egg yolk mixture: Gently fold the whipped mascarpone into the cooled egg yolk mixture using a rubber spatula, mixing carefully to maintain airiness.
  7. Whip heavy cream: In a separate bowl, whip very cold heavy cream on low speed, gradually increasing to medium-high until early stiff peaks form. Be cautious not to overwhip.
  8. Fold cream into mascarpone mixture: Carefully fold the whipped cream into the mascarpone egg yolk mixture with a rubber spatula until fully combined, creating a light and airy cream.
  9. Prepare the assembly container: Use a container about 18×24 cm (7×9 inches) or similar. An 8×8 inch square dish also works well.
  10. Dip ladyfingers: Quickly soak each ladyfinger cookie into the strawberry syrup prepared earlier, ensuring they are moist but not soggy. Arrange them side by side to cover the bottom of the container (approximately 10 per layer for the described size).
  11. Add layers: Spread half of the strawberry jam evenly over the ladyfingers, then spread half of the mascarpone cream mixture on top. Repeat with another layer of dipped ladyfingers, strawberry jam, and mascarpone cream.
  12. Optional fruit addition: For extra fruitiness, gently fold or place small pieces of fresh strawberries between layers, but note this may make slicing the dessert more challenging.
  13. Set in refrigerator: Smooth the top with an offset spatula and refrigerate the assembled tiramisu for at least 4 hours to allow it to set and flavors to meld.
  14. Decorate before serving: Prepare chantilly cream. Dust the top of the tiramisu with crushed freeze-dried strawberry powder, and garnish with fresh sliced strawberries and dollops of chantilly cream for an elegant finish.
  15. Storage: Store any leftovers in an airtight container in the refrigerator for 2-3 days. Do not freeze, as the mascarpone cream texture will be compromised.

Notes

  • Adjust sugar quantity depending on the natural sweetness of fresh strawberries.
  • Be careful when whisking the egg yolks over the double boiler to avoid cooking them into scrambled egg consistency.
  • Use very cold heavy cream and mascarpone to achieve the best whipped texture.
  • Do not soak ladyfingers too long in syrup to prevent sogginess.
  • Adding fresh strawberries between layers adds flavor but complicates neat slicing.
  • This recipe requires a minimum of 4 hours in the fridge for the tiramisu to set properly.
  • Freezing is not recommended as it negatively affects the texture of mascarpone cream.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/fresh-strawberry-tiramisu-recipe/