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Strawberry TiramisuStrawberry Tiramisu

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!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Strawberry Tiramisu
Strawberry Tiramisu
Prep Time45 Minutes
Servings9
0
Ingredients
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
  1. Thinly slice 1 cup of the strawberries. Dice the remaining strawberries and set aside. 
  2. 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.
  3. 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. 
  4. 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.
  5. Evenly spread about half of the mascarpone whipped cream over the ladyfingers. 
  6. Repeat steps 4 and 5 to create a second layer of strawberry ladyfingers and mascarpone whipped cream. 
  7. Cover and refrigerate for at least 3 to 4 hours or preferably overnight.
  8. 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

Directions

  1. Thinly slice 1 cup of the strawberries. Dice the remaining strawberries and set aside. 
  2. 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.
  3. 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. 
  4. 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.
  5. Evenly spread about half of the mascarpone whipped cream over the ladyfingers. 
  6. Repeat steps 4 and 5 to create a second layer of strawberry ladyfingers and mascarpone whipped cream. 
  7. Cover and refrigerate for at least 3 to 4 hours or preferably overnight.
  8. 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.