Strawberry Tiramisu

Ingredients

The Strawberry Syrup & Filling

• 1 lb (450g) fresh strawberries (split: half for the syrup, half sliced for layering)

• 1/4 cup granulated sugar

• 1 tbsp lemon juice

• 1/4 cup water (or orange juice for extra zing)

The Cream Layer

• 16 oz (450g) Mascarpone cheese, room temperature

• 1 ½ cups heavy whipping cream, cold

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

The Base

• 7 oz (200g) Ladyfingers (Savoiardi)

• Optional: Extra strawberry sauce or fresh mint for garnish

Instructions

1. Prepare the Strawberry Syrup

• Take half of the strawberries, hull them, and blend them into a puree.

• In a small saucepan, combine the puree, sugar, lemon juice, and water.

• Simmer over medium heat for 5–8 minutes until slightly thickened. Pour into a shallow bowl and let it cool completely.

2. Make the Mascarpone Cream

• In a large bowl, beat the mascarpone, powdered sugar, and vanilla until smooth.

• In a separate bowl, whip the heavy cream until stiff peaks form.

• Gently fold the whipped cream into the mascarpone mixture until combined and velvety.

3. Assemble the Layers

• The Base: Quickly dip each ladyfinger into the cooled strawberry syrup (don't soak them too long or they'll get mushy) and line the bottom of an 8x8 or 9x9 inch dish.

• First Cream Layer: Spread half of the mascarpone cream over the ladyfingers.

• Fruit Layer: Top the cream with a layer of the remaining fresh sliced strawberries.

• Repeat: Add another layer of dipped ladyfingers, followed by the remaining cream.

• Finish: Smooth the top with a spatula.

4. Chill and Serve

• Cover and refrigerate for at least 4 to 6 hours (overnight is best) to let the ladyfingers soften and the flavors meld.

• Garnish: Just before serving, drizzle with extra strawberry sauce and top with fresh strawberry slices as seen in your photo.

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Strawberry Tiramisu