Strawberry Tiramisu
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- 12 x 16-inch/30 x 40 cm rectangular baking dish
INGREDIENTS
- 14.1 ounces/400 grams ladyfingers
- 1 cup/240 milliliters milk
- 1 cup/150 grams strawberries, diced
Cream:
- 2 cups/500 milliliters heavy cream
- 2 cups/500 grams mascarpone cheese
- ¾ cup/100 grams powdered sugar
- 1 teaspoon vanilla bean paste or extract
Garnish:
- 1 cup/150 grams strawberries, halved
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, powdered sugar, and vanilla. Whip on medium speed until a thick, fluffy cream forms. Do not overwhip—stop once the mixture holds soft peaks and looks smooth. Set aside.
- Pour the milk into a wide, shallow bowl. Quickly dip half of the ladyfingers, one at a time, and arrange them in a single layer in a 12 x 16-inch/30 x 40 cm rectangular baking dish.
- Spread half of the mascarpone cream over the ladyfingers and smooth the top using a small offset spatula or the back of a spoon. Scatter the diced strawberries evenly over the cream.
- Dip the remaining ladyfingers in milk and arrange them in a second layer over the strawberries.
- Spoon the rest of the cream on top and smooth the surface. Cover the dish and refrigerate overnight to allow the tiramisu to set.
- Before serving, decorate the top with halved strawberries. Serve chilled, slicing with a large knife and using a cake server or offset spatula to lift the portions.
MY NOTES
FAQ
The best way to keep strawberry tiramisu from getting soggy
It is important to control the moisture levels during assembly. First, dip the ladyfingers very briefly in milk—no more than one to two seconds per piece. Oversoaking will make them fall apart. Second, use fresh, diced strawberries that are well-drained, not frozen or overly juicy. Spread them evenly without layering too thick. Third, allow the tiramisu to chill overnight so the cream sets and the moisture distributes evenly. Using a firm mascarpone-based cream also helps maintain structure.
Can I substitute frozen strawberries in strawberry tiramisu?
Frozen strawberries are not ideal for strawberry tiramisu because they tend to release excess liquid when thawed, which can make the dessert watery and compromise its structure. If you must use frozen strawberries, thaw them completely and drain them thoroughly using a fine mesh sieve or cheesecloth. Pat them dry with paper towels to remove as much moisture as possible. Even with these precautions, the texture and flavor may not match the freshness and firmness of in-season strawberries. For best results, stick to fresh strawberries.
How long does strawberry tiramisu last in the fridge?
Up to three days. It should be tightly covered with plastic wrap or stored in an airtight container to prevent it from absorbing other odors and to maintain freshness. Over time, the strawberries and cream may release moisture, which can soften the ladyfingers more than desired. For the best texture and flavor, it is recommended to serve the dessert within 24 to 36 hours of preparation. After three days, the quality begins to decline, and the strawberries may lose their vibrant color and fresh taste.
Can I use whipped topping instead of heavy cream?
The result will be noticeably different in both taste and texture. Whipped topping is typically made with hydrogenated oils and stabilizers, which can give the cream a synthetic flavor and a less rich mouthfeel compared to real whipped cream. Additionally, it may not hold its structure as well after chilling, especially when combined with mascarpone. If using whipped topping, reduce the added sugar in the recipe, as the topping is already sweetened.
What kind of ladyfingers are best for this recipe?
Use crisp, Italian-style ladyfingers, also known as Savoiardi. These are firm, dry, and sponge-like, which makes them ideal for soaking up the milk without falling apart. Avoid using soft or cake-like ladyfingers, as they tend to become overly soggy during assembly and chilling. If Savoiardi are not available, other dry sponge biscuits may work, but ensure they are sturdy enough to retain structure after dipping. The quality of the ladyfingers affects the overall texture of the dessert, so it’s worth sourcing a reliable brand when preparing strawberry tiramisu.
Can I make a dairy-free version of strawberry tiramisu?
Use a plant-based whipped cream alternative, such as coconut cream or soy-based whipping cream, and replace mascarpone with a dairy-free cream cheese or a thick cashew-based spread. Choose unsweetened options to maintain control over sweetness levels. Make sure the plant-based ingredients whip and hold their shape well. Additionally, check that the ladyfingers used are dairy-free, as some brands contain milk powder. The result will differ in flavor but can still deliver the layered texture expected from strawberry tiramisu.
How can I make the tiramisu more stable for slicing?
Start by whipping the cream and mascarpone to medium peaks—not too soft and not too stiff. Overwhipping can cause the cream to separate, while underwhipping will make the layers too loose. Use firm, crisp ladyfingers and dip them briefly in milk to prevent oversaturation. After assembly, cover the dish tightly and chill it in the refrigerator for at least 8 hours, preferably overnight. This allows the cream to firm up and the layers to set. For clean slices, use a sharp knife and wipe it clean between cuts.
