Strawberry Tiramisu

Sarah

A delightful twist on the classic tiramisu featuring layers of ladyfingers, mascarpone, and fresh strawberries.

Prep Time 30

Total Time 4

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 350 kcal

14 ounces ladyfingers
½ cup orange juice
¾ cup orange liqueur divided into ½ cup and ¼ cup, preferably Cointreau or Triple Sec
16 ounces mascarpone at room temperature
16 ounces heavy whipping cream chilled
⅓ cup powdered sugar sifted
13 ounces strawberry preserve
32 ounces strawberries hulled and sliced

Wash and hull the strawberries, then slice them into manageable pieces. Optionally, toss in a tablespoon of sugar to enhance the flavor.
In a mixing bowl, whip the chilled heavy whipping cream until soft peaks form. Gradually add in the sifted powdered sugar and continue whipping until stiff peaks form.
In another bowl, gently fold the room-temperature mascarpone cheese into the whipped cream until smooth.
In a shallow dish, combine the orange juice and half of the liqueur. Quickly dip each ladyfinger into the mixture, coating but not soaking them.

In a trifle dish or large serving bowl, arrange the first layer of dipped ladyfingers. Spread a portion of the mascarpone mixture over them.
Add a layer of strawberry preserve over the mascarpone for added sweetness.
Repeat the layers, alternating between ladyfingers, mascarpone mixture, and strawberry preserves, finishing with a layer of mascarpone.
Top with sliced strawberries arranged aesthetically. Optionally, drizzle with strawberry preserve or dust with powdered sugar.

Avoid soaking ladyfingers too long and ensure mascarpone is at room temperature for a smoother mixture. Chilling is crucial for flavor development.

Keyword Fresh Strawberries, Italian Dessert, Strawberry Tiramisu, Tiramisu