Delicious Strawberry Tiramisu Recipe, Easy to Make

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Get ready to dive into the yummiest summer treat ever – my Strawberry Tiramisu! It’s all about the fresh, juicy strawberries, soft ladyfinger biscuits, and that dreamy, creamy goodness. Whether you’re a kitchen pro or just starting out, I’ve got you covered with easy-to-follow steps to whip up this scrumptious dessert. Let’s take a classic Italian favorite and give it a berrylicious twist that’ll make your taste buds do a happy dance. So, grab your apron, and let’s get baking!

Strawberry tiramisu with smooth and velvety cream, fresh strawberries, and ladyfinger biscuits. This strawberry tiramisu recipe is without raw eggs but tastes just as delicious as a good original tiramisu cream. It’s so refreshing and rich in flavor, which makes it the perfect dessert for summer days, or whenever you have fresh strawberries.

Strawberry Syrup

Star by blending fresh or frozen strawberries to make a strawberry puree, then add either a couple of tablespoons of sugar, or strawberry jam for more flavor, and a couple of tablespoons orange or lemon juice, simmer everything till boiling part, then remove from the heat and place in a shallow dish to cool. The orange or lemon juice is added to both make the syrup lighter and for the fresh note.

Since we will be adding a layer of fresh strawberries, you can either slice them or cut them into small cubes, They should be thin or small enough to be able to nicely cut through with a fork while eating.

Mascarpone Cream

Start by whisking together the egg yolks with the sugar, the vanilla, and the sugar in a heat-resistant bowl. Place the bowl on hot steaming water (the bowl shouldn’t be touching the water), and whisk until the mixture turns pale and thickens, this step is to pasteurize the egg yolks. When it thickens remove it from the heat and keep whisking until the cream cools, when you touch the bowl sides it should not be hot anymore. Sometimes, if the heat was too high from the steaming water or the bain-marie. the mixture can get too thick and hard, in this case, add a tablespoon of cold milk and whisk it together with the egg yolks and sugar, this will help make it creamy again.

You can use either mascarpone cheese or a combination of mascarpone and cream cheese. I personally prefer mixing the two because the cream cheese gives it an extra flavor and combines nicely with the strawberries. Whether you use only mascarpone or both kinds of cheese (see the recipe below for the measurements in both cases) the recipe and steps are the same. The cheese should be at room temperature to be able to easily incorporate it with the rest of the ingredients without over-mixing it. Use a mixer and slightly beat the cheese till it’s creamy, do not over-mix. Then add the first mixture of egg yolks and sugar to the cheese and beat again until they are well combined, and here again, do not over-mix.

The whipped cream is to replace the beaten egg whites that are traditionally used in the tiramisu recipe and it makes the cream lighter and smoother. The heavy cream should be very cold, consider placing it in the freezer for 5 to 10 min before beating it for even better results. Since the cream already contains sugar, one tablespoon of sugar is enough to add to the whipped cream. If you want to use ready whipped cream, think of using less sugar in the recipe. Gently fold the whipped cream into the cheese cream to have a rich and fluffy cream.

Assembly

You can either assemble the tiramisu in a simple pyrex dish, that should be deep enough to contain all the layers, a truffle dish for a more elegant presentation, or in individual glasses.

Cover the bottom of your dish with a layer of the ladyfinger biscuits dipped into the strawberry syrup, at this point if the syrup is too thick, add 1 to 2 tablespoons of orange juice. The biscuits should not be soaked but rather briefly dipped into the syrup.

Cover the ladyfinger biscuits with a layer of the cream. The top layer is usually thicker and contains more cream, so think of adding a little bit less than half of the cream for this first layer, but enough to cover all the biscuits.

As in the original tiramisu recipe, where the cream is covered with cocoa powder, I cover the cream with a layer of freeze-dried strawberry powder, it enhances the strawberry flavor and visually, looks very appetizing. In case you cannot add the freeze-dried strawberry powder, you can use white chocolate shavings or shredded coconut, Or you can simply skip this step.

Next, cover the cream with a layer of sliced or cubed strawberries. repeat the same steps to layer the strawberry tiramisu. For the last layer, you have the option to cover the tiramisu with a layer of sliced strawberries instead of the freeze-dried strawberry powder, in this case, consider glazing them with some strawberry jam or sugar syrup so they stay looking fresh.

Place the strawberry tiramisu to set in the refrigerator for at least 4 hours. This allows the cream to set and the biscuits to soak in more juice and flavor. The longer hours it stays in the refrigerator the better it is going to taste. Since we did not use any raw eggs in the recipe you can keep it in the refrigerator for a couple of days without any issues.

Decorate to taste, I added some slices of fresh strawberries, you can add anything you prefer or just make patterns using a fork.

Equipment or things you might need for the recipe:

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