The strawberry tiramisu is layered with smooth ladyfingers dipped in selfmade strawberry syrup and full of a creamy mascarpone combination infused with that very same syrup. The result’s a relaxing, no-bake, coffee-free dessert that’s excellent for summer time gatherings, BBQs, and events.
Strawberry Tiramisu Highlights
- Do-it-yourself Strawberry Syrup – I make a fast syrup from contemporary strawberries (frozen works too!) as a substitute of store-bought jam. It’s candy, tangy, and naturally colourful—no synthetic dyes or coloring on this dessert!
- No Espresso, No Alcohol – Fully kid-friendly and ideal for anybody who desires a lighter, fruity dessert as a substitute of the traditional espresso model. Your loved ones may also love my strawberry blueberry cake and strawberry espresso cake.
- Creamy however Not Heavy – The mascarpone filling is whipped with heavy cream for that cloud-like texture, and the strawberry syrup retains it refreshing.
- Good Make-Forward Summer time Dessert – I all the time make mine the evening earlier than—you want these 6+ hours within the fridge to sit back the strawberry tiramisu, let the flavors mingle, and assist the layers set superbly. Much like blueberry tiramisu, it is my go-to for summer time picnics, Mom’s Day, Easter, and bridal showers. It’s colourful, chilly, and completely photogenic.
How To Make Strawberry Tiramisu
- Be aware: It is a recipe overview with useful step-by-step images. The ingredient quantities and the whole directions are on the backside of the put up (scroll down).
- Collect your components. This photograph reveals the whole lot you want:
- Make Strawberry Syrup — In a saucepan, warmth strawberries and water, mashing gently. As soon as effervescent, simmer 2 minutes, then pressure to take away seeds and pulp. Return juice to pan, stir in sugar and lemon juice, and simmer 4–5 minutes till barely thickened. Chill fully, then measure 1 cup for the filling.
- Make Mascarpone Cream Filling — Beat chilly mascarpone, heavy cream, powdered sugar, 1 cup chilled strawberry syrup, and vanilla till thick and stiff peaks kind.
- Assemble Strawberry Tiramisu — Rapidly dip ladyfingers in strawberry syrup, layer in a 9&occasions;13 dish, and unfold with half the cream. Repeat with remaining ladyfingers and cream. Pipe dollops of cream on prime, cowl, and refrigerate not less than 6 hours or in a single day. High with contemporary strawberries earlier than serving.
Strawberry Tiramisu
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The strawberry tiramisu is layered with smooth ladyfingers dipped in selfmade strawberry syrup and full of a creamy mascarpone combination infused with that very same syrup. The result’s a relaxing, no-bake, coffee-free dessert that’s excellent for summer time gatherings, BBQs, and events.
Servings 12 slices
Energy 612kcal
Substances
Strawberry syrup
- 5 cups strawberries contemporary or frozen (about 2 lbs)
- ¾ cup water
- 1 ¼ cup granulated sugar
- 2 tablespoons lemon juice
Mascarpone filling
- 2 ½ cups heavy whipping cream
- 16 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 cup strawberry syrup (from above)
- 1 teaspoon vanilla extract
Meeting
- 40 ladyfinger cookies about 2 packages
- Strawberry slices for garnish
Directions
For the strawberry syrup
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Add the strawberries and water to a medium saucepan and set over medium-high warmth. Use a potato masher to softly crush the berries as they warmth up. As soon as the combination begins to bubble, scale back the warmth to medium-low and let it simmer for about 2 extra minutes.
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Take away from the warmth and pour the combination by way of a effective mesh strainer to take away the seeds and pulp.
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Return the graceful strawberry juice to the saucepan, stir within the sugar and lemon juice, and produce it to a delicate boil. Let it simmer for 4–5 minutes till barely thickened.
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Switch the syrup to a container and refrigerate till fully chilled. Measure out 1 cup of the syrup to make use of within the mascarpone filling.
For the mascarpone cream
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In a big mixing bowl, mix the chilly mascarpone, heavy cream, powdered sugar, 1 cup of the chilled strawberry syrup, and vanilla extract. Beat with a hand mixer on medium-high pace till the combination turns into thick and holds stiff peaks. Put aside.
Assemble the strawberry tiramisu
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Rapidly dip every ladyfinger into the strawberry syrup and organize in a single layer within the backside of a 9×13 inch dish. Unfold half of the mascarpone cream over the ladyfingers. Repeat with one other layer of dipped ladyfingers, adopted by the remaining mascarpone cream.
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Switch the remaining filling to a piping bag with a big spherical tip and pipe in dollops evenly over the tiramisu.
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Cowl and refrigerate for not less than 6 hours, or in a single day, till the tiramisu is ready and the flavors have melded.
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Earlier than serving, prime with contemporary sliced strawberries if desired. Slice and revel in!
Notes
- Don’t Over-Soak the Ladyfingers – A fast dip in syrup is all you want; in any other case they’ll get soggy and lose construction.
- Chill the Mascarpone Filling Bowl – I pop the blending bowl within the fridge for 10 minutes earlier than whipping—it helps the cream whip sooner and keep thick.
- Style Your Syrup – Strawberries fluctuate in sweetness. In case your syrup tastes too tart, add a bit extra sugar earlier than cooling.
- Layer Neatly for Prettier Slices – Align the ladyfingers so your knife cuts by way of cleanly when serving.
- Pipe the High Layer – I all the time use a piping bag for the ultimate layer of cream (seek advice from my step-by-step images above the recipe card)—it makes the strawberry tiramisu seem like it got here from a bakery with out additional effort.
- Double the Syrup for Drizzling – It does not damage to make additional syrup and drizzle it over every slice proper earlier than serving for a shiny, fancy presentation.
- Serve strawberry tiramisu with additional sliced strawberries, raspberries, or blueberries for a colourful platter. Including just a little contemporary mint on prime offers it that “backyard get together” look.
Storage & Make Forward Ideas
- Storage – Preserve lined within the fridge for as much as 3 days.
- Freezing – Freeze in an hermetic container for as much as 1 month. Thaw within the fridge in a single day earlier than serving.
- Make-Forward – Assemble totally and chill for not less than 6 hours (or in a single day) earlier than serving for greatest texture.
Diet
Energy: 612kcal | Carbohydrates: 60g | Protein: 8g | Fats: 38g | Saturated Fats: 23g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Ldl cholesterol: 175mg | Sodium: 90mg | Potassium: 184mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1469IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 2mg
