Strawberry Tiramisu is a delightful twist on the classic Italian dessert. With layers of luscious strawberries, creamy mascarpone, and crunchy ladyfingers, this dessert is perfect for any occasion. It’s a light yet indulgent treat that everyone will love.

Why Make This Recipe

You should make Strawberry Tiramisu because it combines the fresh taste of strawberries with the rich and creamy texture of traditional tiramisu. This recipe is simple to follow and allows you to impress your family and friends with a beautiful and delicious dessert. Plus, it is perfect for warm weather and gatherings!

How to Make Strawberry Tiramisu

Ingredients

• 2 tablespoons orange liqueur such as Cointreau
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon kosher salt
• 1 1/2 pounds fresh strawberries hulled and sliced (4 cups divided)
• 1/2 cup plus 3 tablespoons granulated sugar (divided)
• 1/4 cup strawberry jam
• 4 large egg yolks
• 1 1/4 cups heavy whipping cream
• 1 (8 ounce) container mascarpone cheese
• 1 teaspoon grated orange zest from 1 small orange
• 1 (7 ounce) package ladyfingers (about 24 ladyfingers)

Directions

1. Stir together the orange liqueur, balsamic vinegar, kosher salt, 3 cups of the sliced strawberries, and 3 tablespoons of sugar in a medium bowl. Let it stand, stirring occasionally, until the berries release some juices, about 15 minutes. Transfer half of the mixture to a blender, add the strawberry jam, and process until smooth, about 1 minute. Stir the pureed mixture back into the remaining strawberry mixture in the bowl and set aside.
2. Using an electric mixer, beat the egg yolks and remaining 1/2 cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer the mixture to a large bowl.
3. In another large bowl, using the electric mixer, beat the heavy cream on medium-high speed until soft peaks form, about 1 minute. Add the mascarpone and orange zest, and beat on medium speed until soft and billowy, about 20 seconds. Fold the mascarpone mixture into the egg yolk mixture.
4. Spread about 2/3 cup of the strawberry mixture evenly in the bottom of an 8-inch square baking dish. Top with a single layer of ladyfingers (about 8 ladyfingers), gently turning the ladyfingers in the strawberry mixture until completely coated. Spread the ladyfingers with 1 heaping cup of the mascarpone mixture.
5. Repeat the layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with the mascarpone mixture. Cover and refrigerate until firm, at least 8 hours or up to 12 hours.
6. Decorate the top of the tiramisu with the remaining 1 cup sliced strawberries in alternating shingled rows. Serve immediately.

How to Serve Strawberry Tiramisu

Serve Strawberry Tiramisu chilled after refrigerating it. It’s best to cut it into squares and present it on a nice plate. The fresh strawberries on top add a lovely touch. Enjoy it with your family or friends as a sweet ending to a meal.

How to Store Strawberry Tiramisu

To store Strawberry Tiramisu, keep it in the refrigerator in an airtight container. It will stay fresh for up to 2-3 days. However, for the best taste and texture, try to eat it within the first couple of days.

Tips to Make Strawberry Tiramisu

• Use fresh strawberries for the best flavor.
• Make sure to allow enough time for the tiramisu to chill; overnight is best.
• If you want to avoid raw eggs, consider using pasteurized eggs or a safe alternative.

Variation

You can also try using other fruits like raspberries or blueberries for a different fruity flavor. Additionally, you may substitute the orange liqueur with another flavor like coffee or chocolate liqueur to create your unique version.

FAQs

1. Can I make Strawberry Tiramisu ahead of time?
   Yes, this dessert is perfect for making ahead of time! It’s best if made the night before serving.
2. Is it safe to use raw eggs in this recipe?
   If you are concerned about using raw eggs, you can use pasteurized eggs or a whipped topping instead of the egg mixture.
3. Can I freeze Strawberry Tiramisu?
   Freezing is not recommended as it may alter the texture and taste of the dessert. It’s best enjoyed fresh or stored in the refrigerator.

Strawberry Tiramisu

Une version fruitée et sans cuisson du classique italien. Ce tiramisu à la fraise combine mascarpone, biscuits à la cuillère et fraises fraîches pour un dessert estival, léger et élégant.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Temps de réfrigération 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine Italienne, Moderne

Servings 9 carrés

Equipment

• batteur électrique
• bols de mélange
• plat carré 20 cm (8 pouces)
• mixeur ou blender

Ingredients

  

Mélange de fraises

• 2 c. à soupe liqueur d’orange ex : Cointreau
• 2 c. à thé vinaigre balsamique
• 1/8 c. à thé sel kasher
• 1 1/2 lb fraises fraîches équeutées et tranchées (environ 4 tasses)
• 1/2 tasse sucre granulé
• 3 c. à soupe sucre granulé
• 1/4 tasse confiture de fraises

Crème mascarpone

• 4 jaunes d’œufs
• 1 1/4 tasse crème épaisse
• 1 pot fromage mascarpone environ 225 g (8 oz)
• 1 c. à thé zeste d’orange

Montage

• 1 paquet biscuits à la cuillère environ 200 g / 24 biscuits

Instructions

 

• Mélanger la liqueur d’orange, le vinaigre balsamique, le sel, 3 tasses de fraises tranchées et 3 c. à soupe de sucre. Laisser reposer 15 minutes.
• Verser la moitié du mélange dans un blender avec la confiture de fraises. Mixer jusqu’à consistance lisse. Réintégrer la purée au reste des fraises.
• Fouetter les jaunes d’œufs avec 1/2 tasse de sucre jusqu’à texture mousseuse et pâle, environ 4 minutes. Réserver.
• Fouetter la crème épaisse jusqu’à formation de pics mous. Ajouter le mascarpone et le zeste d’orange. Fouetter à vitesse moyenne jusqu’à texture onctueuse.
• Incorporer délicatement la crème mascarpone au mélange d’œufs fouettés.
• Étaler 2/3 tasse de mélange de fraises dans le fond d’un plat carré de 20 cm. Tremper les biscuits à la cuillère un à un dans le mélange de fraises, puis disposer une couche (8 biscuits).
• Recouvrir avec environ 1 tasse bombée de crème mascarpone. Répéter les couches deux fois. Finir par une couche de crème.
• Réfrigérer couvert pendant au moins 8 heures (jusqu’à 12h).
• Avant de servir, décorer avec la tasse restante de fraises tranchées en rangées alternées.

Notes

Utilisez des œufs pasteurisés si vous êtes préoccupé par l’utilisation d’œufs crus. Ne pas congeler, cela altérerait la texture.

Keyword Fraise, Sans cuisson, Tiramisu