Strawberry Tiramisu
If you are looking for a fresh strawberry dessert recipe look no further. This strawberry tiramisu is delicious and simple to make. Summer desserts are always on demand and this recipe does not fail to please. Though not a traditional tiramisu, it’s pretty close considering there is no coffee or chocolate to be had. Layers of ladyfingers and strawberry coulis between a creamy cheese and whipping cream mixture makes this tiramisu a delight. This family and kid friendly version of traditional tiramisu will please everyone.
This strawberry tiramisu can even be made ahead a day or two, just leave out the decorating until just before you want to serve it. It really is better the longer it sits as the ladyfingers soak up the juices from the strawberries and become soft and moist. I prefer this dessert the next day or at the very least a few hours after making it, so the ladyfingers are no longer crisp.
You can substitute traditional mascarpone cheese for the cream cheese called for in this recipe, but I always have cream cheese on hand and you will never know the difference, except in your pocketbook. For those on a budget cream cheese is definitely the way to go. This recipe is also egg and alcohol free so everyone can enjoy it.
With the Fourth of July coming in the United States and Canada day up north, this tiramisu could easily be decorated to represent your country’s celebration, whatever that is. A stars and stripes version for the American holiday, and a Maple leaf made out of fresh sliced strawberries for Canada Day!
If you are looking for some other strawberry dessert recipes then follow the link here for my strawberry shortcake recipe.
Strawberry Tiramisu
Ingredients
- 3.5 cups fresh strawberries hulled and divided
- 7 Tbsp white sugar, preferably caster sugar divided
- 2 fresh lemons, juiced and divided
- water, if needed (optional)
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy whipping cream
- 1-2 package lady finger cookies, as needed for two layers
Instructions
- Before you begin, wash and dry your strawberries and set a few aside for decorating and garnish.
- Slice half of the remaining strawberries and put them in a bowl with 2 Tablespoons of the sugar and the juice of 1 lemon. Stir to combine and set aside.
- Put the remaining half of the strawberries into a blender and add 2.5 Tablespoons of sugar and the juice of the second lemon and blend until smooth.
- Once pureed, transfer to a small saucepan and cook over low heat, stirring often until thickened to a sauce-like consistency. This should take about 10 minutes.
- Taste the puree and adjust for sweetness if necessary.
- If the sauce becomes too thick you can add water one Tablespoon at a time until you reach a desired consistency.
- Remove from the heat and let the sauce cool completely
Cheese mixture
- Combine the softened cream cheese and 2.5 Tablespoons of sugar in a medium bowl and beat with an electric mixer until smooth and creamy.
- Whip the heavy cream in a separate bowl until soft peaks form then fold the whipped cream into the cream cheese and sugar mixture.
Layering the Tiramisu
- In a rectangular or square glass dish, arrange the ladyfingers tightly in a single layer to cover the bottom.
- Pour half of the strawberry sauce over the ladyfingers trying to cover them all.
- Spread half of the cream cheese mixture on top, again try to cover the layer below.
- Cover the cream cheese layer with sliced strawberries scattered over top.
- Repeat layers with the remaining ladyfingers, sauce, sliced strawberries then finish with a layer of the cream cheese mixture, spreading it evenly over the top.
- If you are serving it the same day, garnish the top layer with the reserved strawberries in any pattern you like and cover and refrigerate at least 4 hours before serving (overnight is better).
- If you are not serving it the same day, then cover and refrigerate until you are going to serve it, decorate with the remaining strawberries (or fresh ones) that you reserved and serve.
- The undecorated tiramisu will last in the refrigerator for up to 2 days before serving.
Notes
