Petite Strawberry Tiramisu Recipe

Macérate strawberries

Hull and thinly slice the strawberries. Place them in a bowl with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Toss gently and let sit at room temperature for 10–15 minutes so they release juices.

After macerating, reserve about 2 tablespoons of the strawberry juices for soaking and set aside the sliced berries for layering. If the strawberries are very juicy, strain a little juice to avoid making layers soggy.

Whip cream

Chill a medium bowl and whisk (or use a chilled stand-mixer bowl). Pour 1 cup heavy cream and whip on medium-high until soft peaks form, about 2–3 minutes.

Sweeten mascarpone

In a separate bowl, lightly whisk 8 oz mascarpone with 3 tablespoons powdered sugar and 1 teaspoon vanilla until smooth and slightly loosened (do not overbeat or it will become runny).

Fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula until homogeneous and light. Chill briefly if the mixture becomes too soft.

Prepare soak liquid

In a small bowl combine 1 tablespoon orange juice (or strong brewed chilled strawberry tea) with the reserved 2 tablespoons strawberry juice. If using jam, thin 2 tablespoons strawberry jam with a splash of hot water and add as well for added sweetness; stir until smooth.

Assemble petite tiramisu

Using four small glasses or ramekins (about 6–8 oz each) or two slightly larger dishes, place a light layer of mascarpone cream (about 2 tablespoons) in the bottom of each. Quickly dip or brush each ladyfinger with the soak liquid (do not soak—just a quick dip or brush so it’s moist but not falling apart) and arrange 2–3 broken pieces over the cream in each vessel to form a base layer.

Add a spoonful (about 1–2 tablespoons) of macerated strawberries and a few of their juices over the ladyfingers, then add another 2 tablespoons of mascarpone cream, smoothing gently. Repeat with another soaked ladyfinger layer if space allows, finishing with a generous top layer of mascarpone cream (about 2–3 tablespoons).

Smooth the top of the cream and cover the containers with plastic wrap. Chill in the refrigerator for at least 4 hours, preferably overnight, to let flavors meld and for the ladyfingers to soften properly.

Shortly before serving, dust each tiramisu lightly with 1 teaspoon unsweetened cocoa powder using a fine mesh sieve (focus on the edge if using white chocolate garnish).

Top each portion with fresh strawberry slices, a small sprinkling of grated white chocolate, and a mint leaf for color. Serve chilled.