Strawberry Tiramisu Recipe

Make strawberry glaze

In a small saucepan combine 2 cups hulled, halved strawberries, 1 tablespoon granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 6–8 minutes.

Remove pan from heat. Reserve 4 tablespoons of the warm glaze for dipping the ladyfingers. Let remaining glaze cool slightly, then pulse in a blender or food processor until mostly smooth but slightly textured (about 5–6 quick pulses). Chill if not using immediately.

Prepare mascarpone mixture: In a medium bowl stir together 8 oz room-temperature mascarpone and 1 teaspoon vanilla extract until smooth. Fold 3–4 tablespoons of the cooled blended glaze into the mascarpone to build a light strawberry-mascarpone flavor; reserve remaining blended glaze for layering.

Chill a mixing bowl and beaters for 10 minutes in the freezer (optional but helps). Pour 1.5 cups cold heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 2 oz softened cream cheese.

Whip on medium-high speed until soft peaks form, about 3–4 minutes. Taste and adjust sweetness if desired. Gently fold the whipped cream into the chilled mascarpone-strawberry mixture in two additions until uniform and light, taking care not to overmix.

Prepare ladyfingers: Line a 9x9-inch (or similar) square dish. Quickly dip each ladyfinger about 1 second per side into the reserved 4 tablespoons warm strawberry glaze — do not soak, they should remain slightly firm. Arrange a single layer of dipped ladyfingers in the bottom of the dish to cover evenly (about 9–10, depending on size).

Spread half of the mascarpone-whipped cream mixture evenly over the ladyfingers (about 1/2 of the mixture). Arrange half of the 1 cup sliced strawberries in a single layer over the cream. Spoon 2–3 tablespoons of the remaining blended strawberry glaze over the strawberry layer, gently spreading but not mixing fully.

Repeat: Add a second layer of dipped ladyfingers (quick dip each before placing), then spread the remaining mascarpone-whipped cream mixture on top. Finish with the remaining sliced strawberries arranged on top.

Cover the dish tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and ladyfingers to soften to a tiramisu-like texture.

Before serving, dust the top lightly with 1 tablespoon powdered sugar and garnish with mint leaves and chopped toasted almonds if using. For a polished look, brush a little of the reserved glaze onto whole strawberry halves for the top garnish.