Description
A delightful twist on classic tiramisu, this Strawberry Tiramisu layers fresh macerated strawberries, mascarpone cream, and strawberry-soaked ladyfingers for a refreshing, no-bake dessert perfect for spring and summer gatherings.
Ingredients
Scale
Strawberry Maceration
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup white sugar
- 1 lemon, zested and juiced
Strawberry Filling
- 1 cup strawberry pie filling
Mascarpone Cream
- 8 ounces mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 lemon, zested
Assembly
- 1 package ladyfingers (about 24 pieces)
Instructions
- Macerate the Strawberries: Combine the sliced strawberries, white sugar, and lemon juice in a bowl. Stir and let sit for 20-30 minutes to release the juices and develop a sweet, tangy syrup.
- Prepare Strawberry Pie Filling Mixture: In a separate bowl, mix the strawberry pie filling with 2-3 tablespoons of the syrup from the macerated strawberries. Add a splash of water or lemon juice if needed to thin the mixture slightly for easy dipping.
- Make Mascarpone Mixture: In a large bowl, beat the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest together until smooth and creamy.
- Whip the Cream: In another large bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy cream.
- Dip Ladyfingers: Quickly dip each ladyfinger into the strawberry pie filling mixture, ensuring they are lightly coated but not soaked to avoid sogginess.
- Layer Ladyfingers: Arrange a layer of the dipped ladyfingers in the bottom of a 9×9-inch baking dish to form the base.
- Layer Cream and Strawberries: Spread a layer of the mascarpone cream over the ladyfingers, then add a layer of macerated strawberries over the cream.
- Repeat Layers: Repeat the layering process—ladyfingers, mascarpone cream, and macerated strawberries—until the dish is full. Finish with a final layer of mascarpone cream on top. Cover the dish and refrigerate for at least 4 hours or overnight to allow flavors to meld and dessert to set.
- Garnish and Serve: Before serving, garnish with fresh sliced strawberries and a dusting of powdered sugar. Slice into 8 or 8.8 portions, serve chilled, and enjoy the fresh, fruity tiramisu.
Notes
- For best results, do not soak ladyfingers too long in the strawberry filling; a quick dip is sufficient to keep them from becoming mushy.
- Refrigerating overnight enhances flavor melding and texture.
- You can substitute strawberry pie filling with fresh strawberry puree if preferred.
- This recipe is a no-bake dessert, making it convenient for warm weather or when oven use is not desired.
- Maceration time for strawberries can be extended up to 1 hour for juicier berries.
