Strawberry Tiramisu
Strawberry tiramisu layers crisp Savoiardi, mascarpone whipped cream, and fresh berries in an 8-inch square dish. A little strawberry jam makes a quick dip for the cookies and gives the middle fruit layer a visible red stripe. Dip the ladyfingers briefly: they soften as the dessert chills, while the cream firms enough to cut into thick squares. Add the final strawberry slices shortly before serving so their juice does not sit on the cream overnight.
Prep time: 35 minutes. Chill time: at least 8 hours. Total time: at least 8 hours 35 minutes. Makes 9 square portions.
Ingredients for Strawberry Tiramisu
- About 24–30 crisp Savoiardi ladyfingers (about 300g), enough for two fitted layers
- 16 ounces cold mascarpone (2 cups; 450g)
- 1 1/2 cups cold heavy whipping cream (360g)
- 1/2 cup powdered sugar (60g)
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced (450g), divided
- 3/4 cup strawberry jam or preserves (240g), divided
- 1/3 cup warm water (80g)
- 1 tablespoon lemon juice
Ladyfinger size varies by brand, so use enough to cover the dish in two layers. Choose crisp Savoiardi rather than soft bakery-style ladyfingers, which can become mushy during the long chill.
How to Make Strawberry Tiramisu
- Fit the ladyfingers: Arrange dry ladyfingers in the bottom of an 8-inch square baking dish, trimming them to fill gaps. Test-fit a second layer, then set those cookies aside.
- Make the strawberry dip: Stir 1/2 cup of the jam with the warm water and lemon juice until smooth and fluid enough to coat a cookie quickly. If it is still thick, add a small splash of water. Reserve the remaining 1/4 cup jam for the middle layer.
- Make the cream: Beat the cold heavy cream with the powdered sugar and vanilla until it holds stable medium-to-stiff peaks but does not look dry or grainy. Briefly loosen the cold mascarpone in a separate bowl, then gently fold in the whipped cream just until uniform.
- Build the bottom layers: Dip each ladyfinger for the bottom layer briefly in the strawberry mixture—just long enough to coat it—and place it in the dish. Do not leave the cookies submerged. Spread about half the mascarpone cream evenly over them, reaching into the corners.
- Add the strawberry stripe: Arrange sliced strawberries in an even layer over the cream, reserving enough slices to cover the top at serving time. Dot the berries with the reserved 1/4 cup jam. Briefly dip the remaining ladyfingers and fit them over the fruit.
- Finish and chill: Spread the remaining cream over the second cookie layer and smooth the top. Cover and refrigerate at 40°F (5°C) or below for at least 8 hours, preferably overnight. Keep the reserved topping berries off the dessert until serving.
- Top and serve: Arrange the reserved strawberry slices across the chilled cream, overlapping them to cover the top. Cut into 9 squares with a sharp knife, wiping the blade between cuts. The ladyfingers should be soft throughout, and each portion should hold its layers when lifted.
How to Keep the Ladyfinger Layers from Getting Mushy
Fit and trim the Savoiardi while they are dry; dipped cookies are harder to handle. A quick coat of strawberry dip is enough. The cookies absorb more moisture from the dip and cream as they chill, so soaking them at assembly can leave the bottom layer soggy.
Why the Overnight Chill Matters
Refrigeration both softens the ladyfingers and firms the cream for square-cut portions. Start checking after 8 hours. If the cookies still seem firm or a cut portion slumps, leave the dessert covered in the refrigerator longer before serving.
Substituting for Mascarpone
Full-fat cream cheese can replace the mascarpone if needed, but the filling will taste tangier and have a different texture.
How to Store Strawberry Tiramisu
Cover and refrigerate leftovers for about 2 to 3 days. Cut strawberries may soften and release juice during storage, even when added just before serving. Freezing is not recommended because thawing may compromise the texture of the cream and fruit.
Nutrition
Approximate nutrition per serving, based on 1 of 9 portions (about 220g): 595 calories, 7g protein, 38g fat, and 56g carbohydrates. Approximate nutrition per 100g: 270 calories, 3g protein, 17g fat, and 26g carbohydrates. Values vary with the brands of ladyfingers, mascarpone, cream, and jam used.
Equipment
- 8-inch square baking dish
- Electric mixer
- Mixing bowls
- Rubber spatula
- Sharp knife
Ingredients
For the layers
- About 24–30 crisp Savoiardi ladyfingers (about 300 g), enough for two fitted layers
- 16 ounces cold mascarpone (2 cups; 450 g)
- 1 1/2 cups cold heavy whipping cream (360 g)
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced (450 g), divided
For the strawberry dip and filling
- 3/4 cup strawberry jam or preserves (240 g), divided
- 1/3 cup warm water (80 g)
- 1 tablespoon lemon juice
Instructions
- Arrange dry ladyfingers in the bottom of an 8-inch square baking dish, trimming them to fill gaps. Test-fit a second layer, then set those cookies aside.
- Stir 1/2 cup of the jam with the warm water and lemon juice until smooth and fluid. Add a small splash of water if needed. Reserve the remaining 1/4 cup jam.
- Beat the cold cream with the powdered sugar and vanilla until stable medium-to-stiff peaks form. Stop before the cream looks dry or grainy.
- Briefly loosen the cold mascarpone in a separate bowl. Gently fold in the whipped cream just until uniform.
- Briefly dip the ladyfingers for the bottom layer in the strawberry mixture, just long enough to coat them. Arrange them in the dish without soaking.
- Spread about half the mascarpone cream evenly over the bottom layer, reaching into the corners.
- Arrange sliced strawberries over the cream, reserving enough to cover the top before serving. Dot the berries with the reserved 1/4 cup jam.
- Briefly dip the remaining ladyfingers in the strawberry mixture and fit them over the fruit.
- Spread the remaining cream over the second cookie layer and smooth the top. Cover and refrigerate at 40°F (5°C) or below for at least 8 hours, preferably overnight.
- Before serving, arrange the reserved strawberry slices over the chilled cream. Cut into 9 squares with a sharp knife, wiping the blade between cuts.
Tips
- Use crisp Savoiardi rather than soft bakery-style ladyfingers.
- Fit and trim the cookies while they are dry.
- Dip each ladyfinger briefly; it will absorb more moisture as the dessert chills.
- Add the reserved strawberry topping shortly before serving to keep its juice off the cream.
- Chill longer if the cookies still seem firm or a cut portion slumps.
Variations
- Cream Cheese Strawberry Tiramisu: Replace the mascarpone with full-fat cream cheese for a tangier filling with a different texture.