Petite Strawberry Tiramisu Recipe

Prepare strawberries

Rinse and hull 2 cups fresh strawberries. Reserve 6 whole berries for garnish and slice them later. Chop the remaining strawberries into quarters.

Place the chopped strawberries, 3 tablespoons granulated sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium-low heat, stirring occasionally, until the fruit breaks down and the sugar dissolves, about 6–8 minutes.

Use a fork or potato masher to slightly mash the mixture if you prefer a chunky filling, or pulse carefully in a blender for a smoother purée. If the mixture is too thick to soak ladyfingers, stir in up to 1 teaspoon water to reach a spoonable but not watery consistency.

Allow the strawberry filling to cool to room temperature, then strain 1 tablespoon of the syrup/juice into a small bowl for soaking the ladyfingers. Reserve the rest for layering.

Whip cream and combine

Chill a medium mixing bowl and beaters for 5 minutes in the freezer (optional). Pour 3 tablespoons heavy cream into the chilled bowl and whisk by hand or with an electric mixer until soft peaks form.

In a separate bowl, whisk together 8 ounces mascarpone, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth and lump-free. Fold the whipped cream gently into the mascarpone mixture until uniform and light. Do not overmix; the cream should be thick but spreadable.

Prepare ladyfingers

Pour the reserved 1 tablespoon strawberry syrup into a shallow bowl. If using, add 1 teaspoon strawberry liqueur or Marsala and stir. Quickly dip each ladyfinger for 1–2 seconds in the syrup—do not soak; they should be slightly moistened but not soggy.

Arrange lightly soaked ladyfingers in a single layer on the bottom of four 6-ounce (or similar) petite serving glasses or one small rectangular dish. Break ladyfingers to fit as necessary.

Spoon or pipe a generous layer (about 2 tablespoons) of mascarpone cream over the ladyfingers, smoothing lightly. Top with 2 tablespoons of the cooled strawberry filling, leaving some whole or sliced strawberries for garnish. Repeat with a second thin layer of dipped ladyfingers (if space allows), another 1–2 tablespoons mascarpone cream, and finish with a thin stripe of strawberry filling.

For a single-layer petite assembly, alternate ladyfingers, cream, and filling to achieve two visible cream layers. The goal is 2–3 small layers total per serving glass.

Cover each glass or the dish tightly with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 4 hours, so flavors meld and ladyfingers soften to the right texture.

Just before serving, top each petite tiramisu with sliced reserved strawberries (about 1–2 slices per serving), dust lightly with 1 teaspoon powdered sugar divided among servings, and add a micro mint leaf if using.

Serve chilled. Store leftovers covered in the refrigerator for up to 48 hours; the ladyfingers will continue to soften over time.