Strawberries Cream Tiramisu Recipe

Introduction

This Strawberries Cream Tiramisu offers a fresh and fruity twist on the classic Italian dessert. Layers of mascarpone cream, strawberry jam, and ladyfingers soaked in triple sec create a luscious, elegant treat perfect for any occasion.

Ingredients

• 3 tbsp. confectioners’ sugar
• 6 c. heavy cream, divided
• 16 oz. mascarpone, room temperature
• 48 ladyfingers
• 2/3 c. triple sec
• 1 (13-oz. jar) strawberry jam
• 3 tbsp. crushed freeze-dried strawberries

Instructions

1. Step 1: In a large bowl with a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat confectioners’ sugar and 3 cups of heavy cream on medium-high speed until medium peaks form, about 3 minutes. Do not whip to stiff peaks. Add mascarpone and beat until just combined; the mixture will loosen.
2. Step 2: In a shallow dish or long container large enough for the ladyfingers, combine triple sec and the remaining 3 cups of heavy cream. Dip each ladyfinger into the mixture on both sides until they begin to soften but don’t fall apart, about 30 seconds total.
3. Step 3: Line the bottom of a 13″ x 9″ baking dish with the dipped ladyfingers in 2 rows of 12 vertically. Spread half of the mascarpone mixture evenly over the cookies. Stir the strawberry jam to loosen it if needed, then gently spread it over the mascarpone without mixing the layers.
4. Step 4: Repeat layering with the remaining 24 ladyfingers and mascarpone mixture. Cover and refrigerate for at least 3 hours or overnight to set.
5. Step 5: Just before serving, sprinkle the top with crushed freeze-dried strawberries for a vibrant finish.

Tips & Variations

• Use fresh strawberries blended into the jam for a brighter, more natural fruit flavor.
• Substitute triple sec with a non-alcoholic orange syrup for a kid-friendly version.
• If mascarpone is unavailable, blend cream cheese with a bit of heavy cream as a substitute, though the texture will differ slightly.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days. Reheat is not recommended as the texture and flavors are best enjoyed chilled. Assemble close to serving time to keep ladyfingers from becoming too soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tiramisu in advance?

Yes, it is best prepared at least 3 hours ahead or overnight to allow the flavors to meld and the dessert to set properly.

What can I use instead of freeze-dried strawberries for topping?

You can use fresh sliced strawberries, a dusting of cocoa powder, or grated white chocolate as alternative toppings to suit your taste.

Strawberries Cream Tiramisu Recipe

---

★★★★★

4.6 from 119 reviews

• Author: Mariam
• Total Time: 3 hours 15 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Strawberries Cream Tiramisu is a luscious and refreshing twist on the classic Italian dessert, combining the rich creaminess of mascarpone and whipped cream with the sweet tartness of strawberry jam and freeze-dried strawberries. Ladyfingers soaked in a subtle triple sec and cream mixture create a tender base layered with the mascarpone cream and strawberry layers, making it a perfect no-bake dessert for any occasion.

---

Ingredients

Scale 1x2x3x

Mascarpone Cream

• 3 tbsp confectioners’ sugar
• 3 cups heavy cream
• 16 oz mascarpone, room temperature
• 3 cups heavy cream (for soaking ladyfingers)

Ladyfingers and Soaking

• 48 ladyfingers
• 2/3 cup triple sec

Strawberry Layer and Garnish

• 1 (13-oz) jar strawberry jam
• 3 tbsp crushed freeze-dried strawberries

---

Instructions

1. Prepare Mascarpone Cream: In the large bowl of a stand mixer fitted with the whisk attachment or using a handheld mixer in a large bowl, beat confectioners’ sugar and 3 cups of heavy cream on medium-high speed until medium peaks form, about 3 minutes. Avoid whipping to stiff peaks. Add the mascarpone and beat just until combined; the mixture will loosen.
2. Soak Ladyfingers: In a shallow dish or long container large enough to fit the ladyfingers, combine triple sec and the remaining 3 cups of heavy cream. Dip each ladyfinger into the triple sec cream mixture on both sides for about 30 seconds total until they begin to soften but do not fall apart.
3. Assemble Tiramisu: Line the bottom of a 13″ x 9″ baking dish with two rows of 24 dipped ladyfingers placed vertically. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Stir the strawberry jam to loosen it if needed, then gently spread it over the mascarpone layer, being careful not to blend the layers.
4. Repeat Layers and Chill: Repeat the process with the remaining 24 ladyfingers and mascarpone cream. Cover and refrigerate the tiramisu for at least 3 hours or up to overnight to allow it to set and flavors to meld.
5. Garnish and Serve: Before serving, sprinkle the top with crushed freeze-dried strawberries for added texture and strawberry flavor.

Notes

• Use room temperature mascarpone to ensure it blends smoothly without lumps.
• Do not soak ladyfingers too long or they will become soggy and fall apart.
• Refrigerate tiramisu for a minimum of 3 hours to let it properly set; overnight chilling enhances the flavor.
• For an alcohol-free version, substitute triple sec with orange juice or a flavored syrup.
• Freeze-dried strawberries add a nice crunchy contrast and intensified strawberry flavor when sprinkled on top.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: Tiramisu, Strawberry Tiramisu, No-Bake Dessert, Mascarpone, Ladyfingers, Strawberry Jam, Italian Dessert