Strawberry Tiramisu
A delightful twist on the classic Italian dessert featuring layers of ladyfingers soaked in orange liqueur, creamy mascarpone, and fresh strawberries.
Ingredients
For the Tiramisu
- 14 ounces ladyfingers
- ½ cup orange juice
- ¾ cup orange liqueur (divided into ½ cup and ¼ cup; Cointreau preferred)
- 16 ounces mascarpone (room temperature)
- 16 ounces heavy whipping cream (chilled)
- ⅓ cup powdered sugar (sifted)
- 13 ounces strawberry preserve
- 32 ounces strawberries (hulled and sliced)
Instructions
Preparation
- In a large bowl, beat the chilled heavy whipping cream until soft peaks form. Add the mascarpone and sifted powdered sugar, mixing until smooth and well combined.
- In another bowl, combine the orange juice and ½ cup of orange liqueur to create the soaking liquid for the ladyfingers.
Assembly
- Dip each ladyfinger into the soaking liquid for just one second, ensuring they are moist but not soggy. Layer half of the soaked ladyfingers in the bottom of a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, then add a layer of strawberry preserves and sliced strawberries.
- Repeat the layers with the remaining ladyfingers, mascarpone mixture, strawberry preserves, and sliced strawberries.
Chill
- Cover the dessert with plastic wrap and chill in the refrigerator for at least 4 hours or overnight for the best flavor.
Serving
- When ready to serve, cut the Strawberry Tiramisu into squares and lift them onto plates. Garnish with additional sliced strawberries or a sprinkle of powdered sugar if desired.
Notes
Use fresh, ripe strawberries for the best flavor. Don’t soak the ladyfingers for too long; a quick dip is enough. Chill the dessert overnight for deeper flavors and a better texture. For a stronger orange flavor, you can adjust the amount of orange liqueur. Keep covered in the refrigerator for 3 to 4 days, but best enjoyed within the first two days.