Strawberry Tiramisu Recipe
Make Strawberry Tiramisu Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Puree & Sauce
Mascarpone Cream
Assembly
Method
Strawberry Puree & Sauce
Macerate strawberries
Place 500 g hulled strawberries in a bowl. Sprinkle with 3 tbs granulated sugar and 1 tbs lemon juice. Gently toss, cover, and let sit at room temperature for 20–30 minutes until strawberries release their juices.
Make puree
Reserve about 6–8 whole or halved macerated strawberries for garnish and layering. Transfer the remaining macerated strawberries and their juices to a blender or food processor. Add 60 ml water and blend until smooth.
Strain and thicken (optional)
If you prefer a very smooth sauce, push the puree through a fine sieve into a small saucepan. For a thicker sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry, stir it into the puree in the saucepan, and heat gently over medium-low, stirring constantly until it thickens slightly (about 2–3 minutes). Cool to room temperature before assembling.
Mascarpone Cream
Prepare mascarpone
Ensure mascarpone is chilled but not rock hard. Place 450 g mascarpone in a large mixing bowl and whisk gently to loosen it so it's smooth (do not overbeat or it can split).
Whip cream
In a separate chilled bowl, whip 240 ml cold heavy cream with 60 g sugar and 1 tsp vanilla extract to soft-medium peaks. Taste and add lemon zest (1 tsp) if using, then whip briefly to incorporate.
Combine
Fold one-third of the whipped cream into the mascarpone to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Keep chilled until ready to assemble.
Assembly
Prepare dipping liquid
Pour 120 ml strawberry liqueur, strawberry syrup, or brewed cooled tea into a shallow dish. If using liqueur and you prefer less alcohol, dilute with a little water (1:1).
Layer tiramisu
Use an 8x8 inch (20x20 cm) or similar dish. Quickly dip each ladyfinger (200 g total) into the dipping liquid for 1 second per side—do not soak; they should remain slightly firm. Arrange a single layer of dipped ladyfingers to cover the bottom of the dish.
Add strawberry sauce
Spoon about one-third of the cooled strawberry puree evenly over the ladyfinger layer, using the back of the spoon to spread gently without soaking the cookies.
Add mascarpone layer
Spread half of the mascarpone cream over the strawberry sauce in an even layer, smoothing the top with a spatula.
Second layer
Place another layer of dipped ladyfingers on top of the cream to cover the surface. Spoon another third of the strawberry puree over this second cookie layer, then spread the remaining mascarpone cream on top.
Top and chill
Drizzle remaining strawberry puree over the top layer of cream (or reserve some for serving). Arrange the reserved sliced strawberries and a few whole or halved macerated berries on top for garnish. Dust lightly with 2 tsp powdered sugar if desired. Cover and refrigerate for at least 4 hours, ideally overnight, so flavors meld and texture firms.
Serve
Cut into squares and serve chilled. If the sauce has separated a bit in the fridge, stir it gently before spooning or drizzle fresh puree when plating.