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Strawberry Tiramisu brings a bright and fruity twist to the classic Italian favorite. Combining layers of creamy mascarpone with fresh, juicy strawberries and hints of orange, this dessert is light, refreshing, and perfect for warm weather entertaining. It requires no cooking and comes together in just 30 minutes, making it an effortless yet impressive treat to share with friends and family.
I made this for a summer picnic last year and was amazed at how everyone loved the combination of flavors. It quickly became one of my go-to desserts when I want something that looks special but is easy to prepare.
Ingredients
- Fresh strawberries: sixteen ounces hulled and sliced for juicy sweetness and texture choose ripe, firm berries for best flavor
- Orange juice: two tablespoons adds subtle citrus brightness fresh-squeezed if possible
- Granulated sugar: three tablespoons helps macerate the strawberries and gently sweetens the cream mixture
- Strawberry preserves: quarter cup adds a concentrated layer of berry flavor at the base
- Large egg yolks: four provide richness and creaminess make sure they are fresh for safety and taste
- Heavy whipping cream: one and one-third cups whipped to soft peaks for that airy light texture
- Mascarpone cheese: sixteen ounces at room temperature for smooth and creamy consistency
- Orange zest: half tablespoon delivers fragrant citrus notes use organic oranges if possible
- Vanilla extract: one teaspoon enhances overall flavor
- Ladyfingers: twenty-four crisp and dry to soak up juices without turning soggy look for Italian style cookies for authenticity
Step-by-Step Instructions
- Prepare the Strawberries:
- Combine sliced strawberries with orange juice and sugar in a bowl. Let sit for 15 minutes so they release their natural juices and become sweetly softened.
- Whisk the Cream Mixture:
- In a separate bowl, whisk egg yolks and sugar until pale and thick. Add mascarpone, heavy cream, orange zest, and vanilla extract then mix gently until the mixture is smooth and creamy.
- Assemble the Base Layer:
- Spread strawberry preserves evenly at the bottom of a baking dish. Briefly dip each ladyfinger into the strawberry juice released from the berries and layer them over the preserves making sure not to soak too long.
- Add Cream and Strawberry Layers:
- Spoon half of the mascarpone cream mixture over the ladyfingers, then add half of the macerated strawberries including their juice on top for added moisture and flavor.
- Repeat the Layers:
- Dip the remaining ladyfingers again in the strawberry juice and arrange a second layer over the cream and strawberries. Top with the remaining mascarpone mixture and finish with the last strawberries.
- Chill and Serve:
- Cover the tiramisu and refrigerate for at least eight hours or overnight. This allows the flavors to meld and the ladyfingers to soften perfectly.
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I adore the fresh strawberry layer because it adds a natural brightness that cuts through the richness of the cream. One summer I served this at a family reunion and it disappeared before I could grab a second slice.
Storage Tips
Store leftovers covered in the refrigerator for up to two days. The texture remains creamy and juicy but ladyfingers may soften further. For best results finish the tiramisu closer to serving time. If you want to prepare earlier, keep the components separate and assemble the day before.
Ingredient Substitutions
You can swap strawberries for raspberries or peaches for a different fruit twist depending on the season. If you prefer to avoid raw eggs, use pasteurized egg yolks or an eggless mascarpone cream alternative such as blending cream cheese with whipped cream. Orange juice can be replaced with lemon juice for a sharper citrus tone.
Serving Suggestions
Serve chilled straight from the fridge in generous slices with a dusting of powdered sugar or fresh mint leaves for a pretty presentation. Pair with a light sparkling wine or an espresso to balance the sweetness. A side of extra fresh berries will also complement the dessert beautifully.
Cultural Context
Tiramisu traditionally comes from Italy and means pick me up referring to its caffeine content from espresso and sometimes alcohol. This strawberry variation removes the coffee and boozy part offering a fruity summer alternative while still embracing the layered creamy structure Italian desserts are known for.
Pro Tips
- Always ensure the mascarpone is at room temperature to make mixing easier and prevent lumps
- Do not over-soak the ladyfingers or the dessert will become too soggy. A quick dip is enough
- Let the tiramisu chill long enough so flavors meld and texture firms up which makes it taste even better
Recipe FAQs
- → What is the purpose of soaking the ladyfingers in strawberry juice?
Soaking the ladyfingers in strawberry juice softens them and infuses them with fresh fruit flavor, creating moist layers without the need for additional liquids.
- → Can I prepare this dessert ahead of time?
Yes, refrigerating it for at least 8 hours helps the layers meld together and enhances the overall texture and taste.
- → What role does orange zest play in the dessert?
Orange zest adds a subtle citrus aroma and brightness that balances the sweetness of strawberries and cream.
- → How do I ensure the mascarpone cream stays smooth?
Mix mascarpone with whipped cream and egg yolks gently to avoid curdling and to achieve a light, creamy consistency.
- → Can fresh strawberries be substituted with frozen ones?
Fresh strawberries are preferred for their texture and flavor, but if using frozen, thaw completely and drain excess moisture before using.