Strawberry Tiramisu
A fresh twist on the classic dessert, this strawberry tiramisu layers soft ladyfingers with creamy mascarpone and a vibrant homemade strawberry sauce. Light, fruity, and perfect for spring or summer.
Ingredients
For the strawberry sauce:
- 400 g strawberries plus extra for decoration
- 60 g sugar
- 2 tbsp lemon juice
For the biscuits:
- 200 g Savoiardi ladyfingers
For the cream:
- 400 g mascarpone cheese
- 350 ml heavy cream 33-35% fat
- 130 g powdered sugar
- 1 tsp vanilla extract
Instructions
- Wash the strawberries, remove the stems, and blend them into a smooth puree using a blender or food processor.
- Transfer the puree to a saucepan, add sugar and lemon juice, and bring to a boil. Simmer for 2-3 minutes, then let cool completely.
- For the cream, combine cold mascarpone and cold heavy cream. Add powdered sugar and vanilla extract, then beat with a mixer until fluffy. The mixture will be liquid at first but will thicken and become airy as you beat it.
- Dip the biscuits in the cooled strawberry sauce and place them in a single layer in a 25x20 cm / 10x8 inch baking dish.
- Spread a layer of cream over the biscuits, then add another layer of soaked savoiardi.
- Finish with a thin layer of cream on top. Use a piping bag to decorate with the remaining cream.
- Refrigerate for a few hours to allow the flavors to meld.
- Decorate with fresh strawberries and serve.
Notes
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