Strawberries Cream Tiramisu Recipe

Introduction

Strawberries Cream Tiramisu is a delightful twist on the classic Italian dessert, combining luscious mascarpone cream with fresh strawberry flavors. This no-bake treat layers soft ladyfingers soaked in a creamy liqueur mixture and spread with sweet strawberry jam. It’s perfect for a festive occasion or a fresh summer dessert.

Ingredients

• 3 tbsp. confectioners’ sugar
• 6 c. heavy cream, divided
• 16 oz. mascarpone, room temperature
• 48 ladyfingers
• 2/3 c. triple sec
• 1 (13-oz. jar) strawberry jam
• 3 tbsp. crushed freeze-dried strawberries

Instructions

1. Step 1: In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat confectioners’ sugar and 3 cups heavy cream on medium-high speed until medium peaks form, about 3 minutes. Do not whip to stiff peaks. Add mascarpone and beat until just combined; the mixture will loosen at this point.
2. Step 2: In a shallow dish or long container large enough to fit ladyfingers, combine triple sec and remaining 3 cups heavy cream. Dip each ladyfinger into the triple sec mixture on both sides until beginning to soften but not falling apart, about 30 seconds total.
3. Step 3: Line the bottom of a 13″ x 9″ baking dish with dipped ladyfingers, fitting 2 rows of 12 vertically. Spread half of the mascarpone mixture evenly over the cookies. Stir jam to loosen if needed, then gently spread it over the mascarpone layer, taking care not to blend the layers too much.
4. Step 4: Repeat layering with the remaining 24 ladyfingers and mascarpone mixture. Refrigerate the tiramisu for at least 3 hours, or up to overnight, to allow it to set.
5. Step 5: Just before serving, sprinkle the top with crushed freeze-dried strawberries for a pop of color and flavor.

Tips & Variations

• For a non-alcoholic version, replace triple sec with orange juice or a mild fruit syrup.
• Use fresh strawberries sliced thinly as a topping or layered in between for added freshness.
• Chill the mascarpone mixture before assembling to help maintain firmness.
• Gently fold mascarpone into the whipped cream to keep the mixture light and airy.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days for the best texture and freshness. Avoid freezing, as the cream layers can become grainy when thawed. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Strawberry Cream Tiramisu ahead of time?

Yes, this tiramisu actually benefits from resting in the refrigerator overnight, which allows the flavors to meld and the ladyfingers to soften perfectly.

What can I substitute for triple sec?

If you prefer a non-alcoholic option, orange juice or orange-flavored syrup works well to keep the citrus notes without alcohol.

Strawberries Cream Tiramisu Recipe

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★★★★★

4.9 from 148 reviews

A luscious and refreshing twist on the classic Italian dessert, this Strawberries Cream Tiramisu layers delicate ladyfingers soaked in a creamy triple sec and heavy cream mixture with mascarpone cheese and sweet strawberry jam, topped with crushed freeze-dried strawberries for an added burst of flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cream Mixture

• 3 tbsp. confectioners’ sugar
• 6 cups heavy cream, divided
• 16 oz. mascarpone, room temperature

For the Ladyfingers

• 48 ladyfingers
• 2/3 cup triple sec

For the Strawberry Layer and Topping

• 1 (13-oz.) jar strawberry jam
• 3 tbsp. crushed freeze-dried strawberries

Instructions

1. Prepare the Cream Mixture: In the large bowl of a stand mixer fitted with the whisk attachment or using a large bowl and handheld mixer, beat confectioners’ sugar and 3 cups of heavy cream on medium-high speed until medium peaks form, about 3 minutes. Avoid whipping to stiff peaks. Add the mascarpone cheese and beat until just combined; at this point, the mixture will loosen.
2. Soak the Ladyfingers: In a shallow dish or container large enough to fit the ladyfingers, combine the triple sec and the remaining 3 cups of heavy cream. Dip each ladyfinger into this mixture, flipping to soak both sides, until they begin to soften but are not falling apart, approximately 30 seconds in total.
3. Assemble the Tiramisu: Line the bottom of a 13″ x 9″ baking dish with 24 dipped ladyfingers arranged in two rows of 12 vertically. Spread half of the mascarpone cream mixture evenly over the cookies. Stir the strawberry jam to loosen it if needed and gently spread it over the mascarpone layer, taking care not to mix the layers. Repeat the layering process with the remaining 24 dipped ladyfingers and the rest of the mascarpone cream mixture.
4. Chill to Set: Refrigerate the assembled tiramisu for at least 3 hours, preferably overnight, to allow it to set and the flavors to meld beautifully.
5. Finish and Serve: Before serving, sprinkle the top of the tiramisu with the crushed freeze-dried strawberries to add a crunchy texture and vibrant strawberry flavor.

Notes

• Do not over-soak ladyfingers to prevent sogginess; a brief 30-second soak is sufficient.
• Use room temperature mascarpone for easier mixing and a smoother cream texture.
• Refrigerating overnight enhances the flavor and texture, but 3 hours is the minimum setting time.
• Freeze-dried strawberries add both a decorative and flavor contrast to the creamy layers.
• You can substitute triple sec with another orange liqueur or omit for a non-alcoholic version by using orange juice.

Keywords: Strawberries Cream Tiramisu, Strawberry Tiramisu, Mascarpone Dessert, No Bake Dessert, Italian Dessert, Ladyfingers, Strawberry Jam Dessert