Name: Strawberries and Cream Tiramisu Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3 tbsp. confectioners’ sugar; 6 cups heavy cream, divided; 16 oz. mascarpone, room temperature; 48 ladyfingers; 2/3 cup triple sec; 1 (13-oz.) jar strawberry jam; 3 tbsp. crushed freeze-dried strawberries

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Introduction

This strawberries cream tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of mascarpone cream, strawberry jam, and soaked ladyfingers create a luscious treat that’s perfect for any occasion. It’s creamy, light, and wonderfully refreshing.

A close-up of a three-layer dessert served in a clear glass dish on a white marbled surface, showing soft ladyfinger cookies soaked and lined at the bottom, covered with a thick smooth white creamy layer in the middle, then a bright red strawberry sauce layer with visible berry pieces, topped with a fluffy white whipped cream layer dusted generously with bright red powder on top. A white spatula lifts a portion, revealing all the soft layers and soaked cookies inside, with a white bowl holding red dried fruit pieces nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp. confectioners’ sugar
6 c. heavy cream, divided

16 oz. mascarpone, room temperature
48 ladyfingers

2/3 c. triple sec
1 (13-oz.) jar strawberry jam

3 tbsp. crushed freeze-dried strawberries

Instructions

Step 1: In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat the confectioners’ sugar and 3 cups of heavy cream on medium-high speed until medium peaks form, about 3 minutes. Avoid whipping to stiff peaks. Add the mascarpone and beat until just combined; the mixture will loosen slightly.
Step 2: In a shallow dish or long container large enough to fit the ladyfingers, combine the triple sec and remaining 3 cups of heavy cream. Dip each ladyfinger into the triple sec mixture on both sides just until softened but not falling apart, about 30 seconds total.

Step 3: Line the bottom of a 13″ x 9″ baking dish with the dipped ladyfingers. You should fit two rows of 12 ladyfingers placed vertically. Spread half of the mascarpone mixture evenly over the cookies.
Step 4: Stir the strawberry jam to loosen it if needed, then gently spread it over the mascarpone layer, taking care not to mix it in too much.
Step 5: Repeat with the remaining 24 ladyfingers and the remaining mascarpone mixture. Refrigerate the tiramisu to set for at least 3 hours, or overnight for best flavor.

Step 6: Just before serving, sprinkle the top with the crushed freeze-dried strawberries for a pop of color and added texture.

Tips & Variations

Use a mixture of fresh and freeze-dried strawberries on top for both flavor and decoration.
Substitute triple sec with orange juice for a non-alcoholic version.

For an extra strawberry burst, add fresh sliced strawberries between layers.
Let the tiramisu chill overnight to enhance the flavors and texture.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed chilled but allow it to sit at room temperature for 10–15 minutes before serving. Do not freeze, as the texture of the cream and ladyfingers will be compromised.

How to Serve

A glass rectangular dish filled with a dessert that has three visible layers: the bottom layer is a light-colored cake soaked with a red syrup, the middle layer is a bright red jelly or jam, and the top layer is thick white whipped cream dusted generously with red powder. A white spatula lifts a square piece of the dessert, showing the distinct tripartite layers clearly. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu alcohol-free?

Yes, simply replace the triple sec with an equal amount of orange juice or elderflower cordial for a flavorful, alcohol-free alternative.

How do I know when the mascarpone mixture is properly whipped?

The mascarpone mixture should form medium peaks that softly hold their shape but are not stiff. Overwhipping can cause it to become grainy or separate, so stop mixing as soon as the mixture thickens and holds peaks.