Strawberry Tiramisu
Emily Dingmann of myeverydaytable.com brings us a fresh twist on an Italian favorite. This berry-filled dessert is perfect for spring gatherings or any time you’re craving a sweet spin on tradition!
My Everyday Table
My Everyday Table
Recipe - RICHFIELD
Strawberry Tiramisu
Prep Time45 Minutes
Servings9
0Ingredients
1 pound strawberries, hulled
½ cup granulated sugar
Red food coloring (optional)
1 ½ cups heavy whipping cream
8 ounces mascarpone cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
1 - 14-ounce package lady fingers (about 30 lady fingers)
¾ cup freeze-dried strawberries
Directions
- Thinly slice 1 cup of the strawberries. Dice the remaining strawberries and set aside.
- To make the strawberry syrup: In a small saucepan, combine the sliced strawberries, sugar, and 1 cup of water. Bring to a boil over high heat, remove the pot from the heat, and let sit for 30 minutes. Strain the syrup through a fine-mesh sieve and into a shallow bowl. Add red food coloring, a few drops at a time, to brighten the color if desired. Set aside.
- To make the mascarpone whipped cream: In a medium bowl with an electric mixer, beat together the heavy cream, mascarpone, powdered sugar, and vanilla extract until soft peaks form, 2 to 3 minutes. Fold in the diced strawberries.
- To assemble the tiramisu: Starting with half of the ladyfingers, quickly dip both sides into the strawberry syrup and place them in a single layer on the bottom of an 8x8-inch square pan.
- Evenly spread about half of the mascarpone whipped cream over the ladyfingers.
- Repeat steps 4 and 5 to create a second layer of strawberry ladyfingers and mascarpone whipped cream.
- Cover and refrigerate for at least 3 to 4 hours or preferably overnight.
- When ready to serve, place the freeze-dried strawberries in a food processor and blend to a fine powder. Transfer the strawberry powder to a fine-mesh sieve and evenly dust the tiramisu. Slice into 9 pieces and serve immediately.
45 minutes
Prep Time
0 minutes
Cook Time
9
Servings
Shop Ingredients
Makes 9 servings
Driscoll's Strawberries, 16 Ounce
2/$7 Huge Deal
$3.50 was $5.99$0.22/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
McCormick Red Food Color, 1 Ounce
$5.19$5.19/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
BelGioioso Mascarpone Cheese, 8 Ounce
$4.99$0.62/oz
C&H Pure Cane Sugar Confectioners Powdered Sugar, 1 Pound
$3.43$3.43/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Alessi Lady Fingers Savoiardi Cookies, 14 Ounce
$6.99$0.50/oz
Not Available
Directions
- Thinly slice 1 cup of the strawberries. Dice the remaining strawberries and set aside.
- To make the strawberry syrup: In a small saucepan, combine the sliced strawberries, sugar, and 1 cup of water. Bring to a boil over high heat, remove the pot from the heat, and let sit for 30 minutes. Strain the syrup through a fine-mesh sieve and into a shallow bowl. Add red food coloring, a few drops at a time, to brighten the color if desired. Set aside.
- To make the mascarpone whipped cream: In a medium bowl with an electric mixer, beat together the heavy cream, mascarpone, powdered sugar, and vanilla extract until soft peaks form, 2 to 3 minutes. Fold in the diced strawberries.
- To assemble the tiramisu: Starting with half of the ladyfingers, quickly dip both sides into the strawberry syrup and place them in a single layer on the bottom of an 8x8-inch square pan.
- Evenly spread about half of the mascarpone whipped cream over the ladyfingers.
- Repeat steps 4 and 5 to create a second layer of strawberry ladyfingers and mascarpone whipped cream.
- Cover and refrigerate for at least 3 to 4 hours or preferably overnight.
- When ready to serve, place the freeze-dried strawberries in a food processor and blend to a fine powder. Transfer the strawberry powder to a fine-mesh sieve and evenly dust the tiramisu. Slice into 9 pieces and serve immediately.