Strawberry Tiramisu

5 from 2 votes

Strawberry Tiramisu

This strawberry tiramisu layers strawberry-soaked ladyfingers with mascarpone cream, homemade strawberry compote and fresh strawberries.

Prep Time10

Cook Time25

Chilling Time6

Total Time6 35

Course: Dessert

Cuisine: Italian

Keyword: cake, No Bake, strawberry

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

For the Strawberry Simple Syrup (Yields about 3 cups)

1 Pound strawberries sliced in half with stems removed
2 Cups water
2 Cups granulated sugar
3 Tablespoons orange liqueur

For the Strawberry Compote:

1 Cup reserved strawberry simple syrup with the cooked strawberries from above
8 Ounces strawberries fresh, chopped with stems removed

For the Mascarpone Filling:

1½ Cups heavy cream
8 Ounces mascarpone cheese chilled
⅓ Cup granulated sugar
3 or 4 Tablespoons reserved strawberry syrup

Additional Ingredients:

7 Ounces ladyfingers 24 to 30 cookies
12 to 16 strawberries whole, sliced for garnish

Instructions

Make the Syrup:

Add the strawberries, water and sugar to a saucepan and bring just to a boil over medium heat. Reduce to a simmer and cook for 20 minutes, stirring gently, until the liquid is deep red and the strawberries are soft but still mostly whole.
Strain through a fine-mesh strainer into a large measuring cup or bowl. Do not press the strawberries through the strainer. Reserve the cooked strawberries for the compote. You should have about 3 cups of strawberry syrup.
Measure 1 cup strawberry syrup and set it aside for the strawberry compote.
From the remaining 2 cups strawberry syrup, remove 3 to 4 Tablespoons and set aside for the mascarpone filling.
Stir the 3 Tablespoons orange liqueur into the remaining dipping syrup. Chill completely before assembling the tiramisu.

Make the Strawberry Compote:

Add the reserved 1 cup strawberry syrup and the cooked strawberries to the saucepan.
Using an immersion blender, blend the cooked strawberries until smooth and slightly frothy.
Place the saucepan back on the stove on medium heat and bring to a simmer. Cook for 3 to 5 minutes.
Reduce the heat to low and simmer for 20 to 25 minutes until thickened. (Total cook time is 25 to 30 minutes; it should be a jelly-like consistency in a deep dark red color).
Once thickened, remove from the heat and allow to cool for 10 to 15 minutes.
Once slightly cooled, add the chopped strawberries and chill until ready to use.

Make the Filling:

Add the heavy cream, 3 to 4 Tablespoons of the reserved strawberry syrup and the granulated sugar to a medium mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed for about 2 minutes to combine.
Increase the mixer to high speed and continue beating for 3 to 5 minutes, or until stiff peaks form.
Add the chilled mascarpone and mix on medium speed for about 1 minute, just until combined.
Scrape down the sides of the bowl with a rubber spatula and gently fold the mixture a few times to make sure the mascarpone is evenly incorporated.

Assemble the Tiramisu:

Pour the chilled strawberry-orange dipping syrup into a shallow bowl. Quickly dip each ladyfinger in the syrup and arrange 14 ladyfingers in a single layer in the bottom of a 9-inch square baking dish. There will be a total of 14 ladyfingers (two rows of 7 dipped cookies).
Top this first layer with half of the mascarpone whipped filling, then top this first cream layer with the strawberry compote.
Add another layer of strawberry-dipped lady fingers (a total of 14 dipped cookies) and top with the remaining mascarpone cream.
Cover and refrigerate for 6 to 8 hours before serving. Overnight is best.
When you are ready to serve, garnish with sliced strawberries.

Notes

Dip quickly: Ladyfingers soak up liquid much faster than you might expect. I give each one a quick dip rather than letting it sit in the strawberry syrup so the tiramisu doesn't turn soggy.
Let the syrup cool completely: Warm syrup can soften the ladyfingers too quickly, and you don't want it warming the mascarpone filling either.
Keep the mascarpone cold: Take it from the refrigerator when you're ready to make the filling rather than letting it sit on the counter.
Give it plenty of chilling time: I prefer making this the day before when I can. Overnight in the refrigerator gives the ladyfingers time to soften and makes the tiramisu much easier to slice.
Add the strawberries last: Wait until just before serving to add the sliced berries on top so they stay fresh-looking.

Nutrition

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