Description
A refreshing and elegant Strawberry Tiramisu that layers juicy strawberry sauce and fresh slices with creamy mascarpone and whipped cream, soaked ladyfingers all combined for a luscious no-bake dessert perfect for spring or summer gatherings.
Ingredients
Scale
Strawberry Sauce and Syrup
- 1½ pounds fresh strawberries (hulled)
- 2 tablespoons cane sugar
- 1 teaspoon balsamic vinegar
- Pinch sea salt
- ½ cup water
Mascarpone Cream
- 8 ounces mascarpone cheese (at room temperature)
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup powdered sugar (sifted if lumpy)
Assembly
- 24 to 30 DeLallo Savoiardi ladyfingers (exact number will depend on your baking dish)
Instructions
- Prepare Strawberry Sauce: Thinly slice half the strawberries and set aside. Dice the remaining strawberries and place in a medium saucepan. Add the sugar, balsamic vinegar, and salt and place over medium heat. Cook, stirring, until the sugar dissolves. Cover and simmer for 10 minutes, stirring occasionally, until the strawberries break down into a juicy sauce.
- Strain Sauce: Set a fine mesh strainer over a medium heatproof bowl. Pass the strawberry sauce through to remove solids, setting the solids aside for layering. Add water to the strained juices, mix well, and chill in the fridge until assembly.
- Make Mascarpone Mixture: In a large bowl, blend mascarpone cheese and vanilla extract until smooth.
- Whip Cream: In another bowl, beat heavy cream and powdered sugar with an electric mixer on medium speed for 5-8 minutes until soft to medium peaks form. Gently fold whipped cream into mascarpone mixture until just combined.
- Layer Ladyfingers: Dip half the ladyfingers briefly in the strawberry syrup so they are coated but not soggy. Arrange them evenly in the base of a 9×9-inch dish, trimming if necessary to cover fully.
- First Layer Assembly: Spread half the mascarpone mixture over the ladyfingers. Dot evenly with the reserved cooked strawberry solids and top with half the sliced strawberries.
- Top Layers: Dip remaining ladyfingers in syrup and place over the strawberries in an even layer. Spread with remaining mascarpone mixture and finish with remaining sliced strawberries.
- Chill: Cover and refrigerate the assembled tiramisu for at least 8 hours or overnight to allow flavors to meld before serving.
Notes
- Use room temperature mascarpone to ensure smooth mixing.
- Do not soak ladyfingers too long to avoid sogginess.
- Best served chilled and within 24 hours for optimal freshness.
- Substitute cane sugar with granulated sugar if needed.
- For a more intense strawberry flavor, increase balsamic vinegar slightly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
