Petite Strawberry Tiramisu Recipe

Warm egg yolks and sugar

Place the 2 egg yolks and 40 g granulated sugar in a heatproof bowl. Set the bowl over a small saucepan of barely simmering water (double boiler). Whisk constantly for 3–4 minutes until the mixture is warm to the touch, pale, and slightly thickened. Remove from heat and let cool 2 minutes.

Combine mascarpone

Whisk the cooled egg-sugar mixture into 250 g mascarpone until smooth and lump-free. If the mascarpone is very cold and firm, soften slightly at room temperature for 15 minutes before mixing.

Whip cream

In a separate chilled bowl, whip 120 ml cold heavy cream with 1 tsp vanilla extract until soft-medium peaks form. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream gently until homogeneous. Stir in 1 tsp lemon zest if using. Cover and refrigerate while assembling.

Prep strawberries

Hull and finely dice 350 g fresh strawberries. Reserve 6 whole strawberries and thinly slice them for garnish. In a small bowl, toss the diced strawberries with 2 tbsp strawberry jam and 1 tsp lemon juice. Let macerate 10–15 minutes to release juices.

Prepare soak mixture

Combine 80 ml cooled espresso (or strong coffee) with 1 tbsp amaretto or strawberry liqueur, if using, in a shallow dish. Stir to combine.

Assemble petite tiramisu (makes 6 individual servings)

Place 6 small dessert glasses or ramekins on your work surface. Briefly dip each ladyfinger into the coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Break or trim each ladyfinger to fit the base of the glass and place one layer in each glass (use about 2–3 ladyfinger pieces per glass). Spoon a heaping tablespoon of the macerated diced strawberries (including some juices) over the ladyfinger layer. Add about 2–3 tbsp mascarpone cream on top of the strawberries, smoothing gently. Repeat with a second soaked ladyfinger (trimmed to fit), another tablespoon of strawberries, and finish with a generous dollop (≈2–3 tbsp) of mascarpone cream so each glass has two cookie layers and a cream top. Use all ingredients across 6 glasses; adjust layering if using different-sized vessels.

Chill to set

Cover the assembled glasses loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight. Chilling allows the ladyfingers to soften and flavors to meld.

Just before serving, dust each petite tiramisu lightly with 1 tsp powdered sugar (approx. 1 tbsp divided across 6) and top with the reserved sliced strawberries and a mint leaf. If desired, spoon a few of the leftover macerated strawberry juices over the top for extra sheen.