Strawberry Tiramisu
This Strawberry Tiramisu is a fruity twist on the classic Italian dessert. Layers of juicy strawberries, creamy mascarpone filling, and ladyfingers soaked in orange juice create a refreshing, no-bake treat perfect for spring and summer!
Equipment
- Mixing Bowls
- Hand Mixer
- 9x9 inch dish
Ingredients
Strawberry Mixture
- 1 lb fresh strawberries hulled and sliced
- 1/4 cup honey or maple syrup
- 1 tbsp lemon juice
Cream Mixture
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Assembly
- 7 oz ladyfinger cookies (savoiardi)
- 1/2 cup orange juice or strawberry juice for dipping
- fresh mint leaves and whole strawberries for garnish (optional)
Instructions
- In a bowl, toss the sliced strawberries with honey and lemon juice. Let sit for 10–15 minutes to macerate.
- In another large bowl, beat the heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until smooth and fluffy.
- Quickly dip each ladyfinger into the juice. Do not soak too long.
- Arrange a layer of dipped ladyfingers in the bottom of a 9x9-inch dish.
- Spread half of the mascarpone cream over the ladyfingers. Smooth with a spatula.
- Spoon half of the macerated strawberries over the cream layer.
- Repeat the layers: dipped ladyfingers, cream, and strawberries.
- Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Garnish with fresh mint and whole strawberries before serving if desired.
Notes
This dessert is even better the next day as the flavors meld beautifully. Use strawberry juice for a more intense berry flavor.