The BEST Strawberry Tiramisu (No Coffee)
This strawberry tiramisu is made with a delicious and creamy mascarpone strawberry filling, soft ladyfingers, and topped with fresh strawberries.
Ingredients
- 1 lbs Mascarpone cheese room temp
- 2 cups Heavy cream cold
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Strawberry jam
- 2 cups Freeze dried strawberries plus more for the top
- 1 ½ cups Strawberries
- 27 Ladyfingers
- 1 cup Milk
Instructions
- In a large mixing bowl, add the mascarpone cheese, vanilla extract, and sugar, and mix with an electric hand mixer until well combined.
- Add the cold heavy cream and mix until the mixture thickens.
- Add the strawberry jam and ground freeze-dried strawberries and mix until well combined.
- Dip the ladyfingers quickly in the milk (1-2 seconds) and lay them in an even layer in the 10.5-inch x 7.5-inch baking pan.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
- Add another layer of the dipped ladyfingers and top it with the remaining mascarpone mixture. Smooth it out with an offset spatula.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.
- Sprinkle strawberry powder (from 1 cup of ground freeze-dried strawberries) on top of the tiramisu and top it with sliced strawberries. Serve and enjoy.
Notes
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Avoid overmixing the cream. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix the cream just until it reaches soft peaks, then gently fold it into the other ingredients.
- Soak ladyfingers briefly. Dip each ladyfinger in milk for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in syrup and maintain their structure in the tiramisu.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your tiramisu.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.
Nutrition
Calories: 625kcalCarbohydrates: 69gProtein: 7gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 139mgSodium: 79mgPotassium: 657mgFiber: 5gSugar: 42gVitamin A: 1281IUVitamin C: 494mgCalcium: 129mgIron: 10mg
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