Reimagine the classic tiramisu with a vibrant, fruity twist! This Strawberry Tiramisu combines the delicate sweetness of strawberries with creamy mascarpone and a touch of citrus. Layers of crispy ladyfingers soaked in a strawberry puree are beautifully complemented by fluffy mascarpone cream, making this dessert both light and indulgent. Whether for a special occasion or simply to treat yourself, this no-bake dessert is sure to impress and become a favorite.
Ingredients
For the Strawberry Puree
- 16 oz. fresh strawberries, hulled and sliced (or substitute raspberries or blueberries)
- 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
- 1 tablespoon orange juice (or lemon juice as an alternative)
- 3 tablespoons granulated sugar
- ¼ cup strawberry preserves (or strawberry jam)
For the Strawberry Tiramisu
- ½ cup granulated sugar
- 4 large egg yolks
- 1⅓ cups heavy whipping cream
- 16 oz. mascarpone cheese, at room temperature
- ½ tablespoon orange zest
- 1 teaspoon vanilla extract
- 8 oz. fresh strawberries, hulled and sliced
- 24 crispy ladyfingers (Savoiardi)
Instructions
- Make the Strawberry Puree : In a medium saucepan, combine the strawberries, orange liqueur, orange juice, granulated sugar, and strawberry preserves. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juices and soften. Remove from heat and let the mixture cool slightly. Blend it into a smooth puree using a blender or immersion blender. Set aside to cool completely.
- Prepare the Mascarpone Cream : In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water (double boiler method), whisking constantly, for about 5 minutes or until the mixture thickens and is pale yellow. Remove from heat and let it cool. In a separate bowl, whip the heavy cream until stiff peaks form. In another large bowl, beat the mascarpone cheese until smooth. Add the cooled egg yolk mixture, orange zest, and vanilla extract, mixing until fully combined. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
- Assemble the Tiramisu : Spread a thin layer of the mascarpone cream on the bottom of a 9×13-inch dish (or a similar-sized dish). Dip each ladyfinger briefly into the strawberry puree, ensuring they are soaked but not soggy, and arrange them in a single layer over the mascarpone cream. Spread half of the mascarpone cream over the ladyfingers. Top with a layer of sliced strawberries. Repeat the layers with the remaining ladyfingers, mascarpone cream, and sliced strawberries.
- Chill and Serve : Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set. Before serving, garnish with additional fresh strawberries or a dusting of powdered sugar if desired.
Conclusion
This Strawberry Tiramisu is the perfect balance of sweetness, creaminess, and fruity freshness, with a delightful hint of citrus to elevate the flavors. The no-bake nature of this dessert makes it ideal for summer gatherings or when you want a show-stopping dessert with minimal effort. Try this recipe for a light and luscious treat that will leave everyone asking for seconds!
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Decadent Strawberry Tiramisu with a Citrus Twist
This Strawberry Tiramisu is a fruity twist on the classic Italian dessert, featuring layers of strawberry puree-soaked ladyfingers, mascarpone cream, and fresh strawberries with a hint of citrus.
Ingredients
For the Strawberry Puree
- 16 oz. fresh strawberries hulled and sliced (or substitute raspberries or blueberries)
- 2 tablespoons orange liqueur such as Cointreau or Grand Marnier
- 1 tablespoon orange juice or lemon juice as an alternative
- 3 tablespoons granulated sugar
- ¼ cup strawberry preserves or strawberry jam
For the Strawberry Tiramisu
- ½ cup granulated sugar
- 4 large egg yolks
- 1⅓ cups heavy whipping cream
- 16 oz. mascarpone cheese at room temperature
- ½ tablespoon orange zest
- 1 teaspoon vanilla extract
- 8 oz. fresh strawberries hulled and sliced
- 24 crispy ladyfingers Savoiardi
Instructions
- Make the Strawberry Puree : In a medium saucepan, combine the strawberries, orange liqueur, orange juice, granulated sugar, and strawberry preserves. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juices and soften. Remove from heat and let the mixture cool slightly. Blend it into a smooth puree using a blender or immersion blender. Set aside to cool completely.
- Prepare the Mascarpone Cream : In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water (double boiler method), whisking constantly, for about 5 minutes or until the mixture thickens and is pale yellow. Remove from heat and let it cool. In a separate bowl, whip the heavy cream until stiff peaks form. In another large bowl, beat the mascarpone cheese until smooth. Add the cooled egg yolk mixture, orange zest, and vanilla extract, mixing until fully combined. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
- Assemble the Tiramisu : Spread a thin layer of the mascarpone cream on the bottom of a 9×13-inch dish (or a similar-sized dish). Dip each ladyfinger briefly into the strawberry puree, ensuring they are soaked but not soggy, and arrange them in a single layer over the mascarpone cream. Spread half of the mascarpone cream over the ladyfingers. Top with a layer of sliced strawberries. Repeat the layers with the remaining ladyfingers, mascarpone cream, and sliced strawberries.
- Chill and Serve : Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set. Before serving, garnish with additional fresh strawberries or a dusting of powdered sugar if desired.
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