Let Me Tell You About This Strawberries & Cream Tiramisu…
If you’ve ever craved classic tiramisu but wanted something a bit brighter—like, say, strawberries instead of coffee—then you are in for a treat. The first time I made this, I was basically trying to impress my cousin at a summer BBQ (she’s always one-upping me with her trifle). But, honestly, this recipe stole the show! People went back for seconds, and my uncle even tried to hide the last piece behind the salad bowl (nice try, Pete). So, you know, maybe this isn’t the place for strict Italian tradition… but who cares when it tastes this good?
Why You’ll Love This (No, Seriously)
I make this when strawberries are actually ripe—so, basically, when the shop has them on sale and I think, “Why not?” My family goes crazy for it, even my dad who usually claims he doesn’t like “fancy desserts.” It’s lighter than regular tiramisu, and sometimes (when I’m feeling lazy) I don’t even bother with layering it perfectly. Plus, if you get distracted and forget to chill it as long as you should, it’s still pretty great. Except that one time I used frozen strawberries… err, let’s just say it turns into more of a pudding. Oh, and it’s a lifesaver for those hot days when you want to avoid the oven.
What You’ll Need (And What I Sub In Sometimes)
- 1 punnet fresh strawberries (about 400g, but who’s counting?) – I’ve used raspberries in a pinch, but honestly, strawberries are it.
- 2 tbsp sugar – can skip or swap for honey, especially if the berries are super sweet already.
- 250g mascarpone cheese – my grandmother insisted on Galbani, but any brand is fine. Cream cheese works if you’re desperate (it’s not quite the same, though).
- 150ml heavy cream – I sometimes use whipping cream. Just don’t use the stuff in a can, please!
- 1 tsp vanilla extract – or a splash more, I tend to eyeball it.
- 3-4 tbsp icing sugar – taste as you go, especially if your sweet tooth is as unreliable as mine.
- 1 pack ladyfingers (savoiardi) – sometimes I use plain sponge cake, torn into chunks. Shh, don’t tell the Italians.
- 1-2 tbsp limoncello or orange juice – optional, but I love a bit of limoncello for a grown-up kick; my nephew gets the OJ version.
How to Throw This Together (With a Few Sidetracks)
- Slice the Strawberries: Hull and slice your strawberries. Toss them with the 2 tbsp sugar in a bowl, give them a gentle squish with a fork to get the juices flowing. Set aside—this is when I usually munch a couple, for quality control of course.
- Make That Cream: In a big bowl, whip the heavy cream till it forms soft peaks (I used to over-whip until it was basically butter; don’t do that). Fold in the mascarpone, icing sugar, and vanilla. Mix until it’s all smooth and dreamy. Taste it! I always do. Sometimes I add a bit more sugar here if it’s for my sweet-toothed mates.
- Dunk the Ladyfingers: Pour your limoncello or orange juice into a shallow dish. Quickly dip each ladyfinger—like, super quick, or you’ll end up with mush—then start layering them in your dish. (If you’re using sponge cake, just lay the chunks down. Works a treat.)
- Layer Up: Spoon half the creamy mixture over the ladyfingers, then spread half your strawberries and their syrupy juices over that. Repeat for a second layer. Or, if you’re like me and have a toddler screaming, just sort of shove it all in and swirl the top. It’s rustic!
- Chill: Pop into the fridge for at least 3 hours (overnight is better, but I rarely manage that kind of patience). It’ll firm up and the flavors kind of get married. Don’t worry if it looks a bit messy at this stage—it always comes together.
- Serve: Top with a few extra strawberry slices, and maybe a dusting of icing sugar. Or just dig right in. That’s how we do it.
Quick Notes (Or Oops, Things I Learned the Hard Way)
- Don’t soak the ladyfingers too long. Trust me, they dissolve faster than you think.
- If your mascarpone is too cold, it goes lumpy. I let it sit out for like 10 minutes, usually by accident.
- Fresh strawberries are just better. Frozen ones made mine all watery once. Never again.
- Actually, sometimes I add a bit of lemon zest to the cream. Not authentic, but it perks things up!
The Variations I’ve Tried (Some Winners, One Flop)
I’ve swapped in blueberries and a dash of elderflower cordial. Good, but not as zingy as strawberries. Once, I tried chocolate chips in the layers—my cousin’s kids loved it, but it felt a bit much for me. Oh, and I did try making a vegan version with coconut cream. It, um, didn’t quite set… but tasted like a tropical cloud, so not a total loss! If you’re avoiding booze, orange juice works just fine, though I think limoncello gives it a little holiday vibe.
Equipment? Don’t Stress
You’ll need a mixing bowl, whisk (electric saves your arm, but a hand whisk works if you’re feeling bold), a baking dish (about 8×8 inches, but I’ve used Tupperware in a pinch), and a spatula or big spoon. No piping bags or fancy gadgets required! If your dish is a weird shape, just call it “freeform tiramisu”—works every time.
Keeping It Fresh (Though It’s Gone Fast)
Technically, you can store leftovers in the fridge for up to 2 days, covered. But honestly, in my house it never lasts more than a day. If you do have some left, the flavors get even better, kind of like how curry is better the next day. Don’t freeze it, though. Been there. The texture gets all wonky.
How We Serve It (And Something Odd We Do)
I usually scoop big spoonfuls into bowls, then sneak a few mint leaves on top if I remember. My mum likes hers with a tiny espresso on the side—don’t ask me why, but it’s become a family thing. Once we tried adding a bit of whipped cream on top, but it was a sugar overload. Oh, and for a picnic, I’ve assembled these in old jam jars. Cute and practical (plus, no plates to wash).
Pro Tips I Wish I’d Known
- I once tried rushing the chilling step; big mistake, because everything was still runny. Give it time.
- Taste your berries before you add sugar. Some are tart, some are sweet, and too much sugar just makes it all cloying.
- If your cream goes grainy, stop beating and gently fold in a bit more mascarpone. It usually helps (but not always, so cross your fingers).
- Oh, and don’t use canned whipped cream in the filling. It just collapses. Trust me. Learned that the sticky way.
FAQ: Real Questions I Get (Seriously!)
Can I make this ahead?
Yep! Actually, I think this tastes better the next day, if you can wait that long. But don’t go much past 48 hours or it’ll start to get soggy.
Can I use frozen strawberries?
You can, but honestly, it gets kind of watery and sad. If it’s all you’ve got, drain them well and maybe add a bit of lemon juice.
Do I have to use mascarpone?
Well, you could swap in cream cheese or even thick Greek yogurt in a real pinch. But it’s nicer with mascarpone, no two ways about it.
Where do I get ladyfingers?
I find them in the biscuit aisle, or sometimes near the Italian stuff. Or you can order them online—I like these ones from Gustiamo if you want to go authentic. But in a pinch, as I said, pound cake works.
What if I don’t have a mixer?
Just use a whisk and brute force. Or, on second thought, find a friend with strong arms!
If you want to check out another twist on tiramisu, I really like this recipe from The Kitchn for inspiration. Also, if you’re curious about mascarpone, Serious Eats explains it better than I could.
Anyway, let me know if you try it—or if you find a way to make it even better! (But keep Pete away from the leftovers, just saying.)
Ingredients
- 250 g mascarpone cheese
- 200 ml heavy cream
- 60 g powdered sugar
- 1 tsp vanilla extract
- 300 g fresh strawberries, hulled and sliced
- 200 g ladyfinger biscuits
- 120 ml brewed coffee, cooled
- 2 tbsp strawberry jam
Instructions
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1In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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2Gently fold the mascarpone cheese into the whipped cream mixture until smooth and well combined.
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3In a separate bowl, mix the sliced strawberries with strawberry jam.
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4Quickly dip each ladyfinger into the cooled coffee and arrange a layer at the bottom of a serving dish.
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5Spread half of the mascarpone cream over the ladyfingers, then top with half of the strawberry mixture.
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6Repeat the layers with remaining ladyfingers, cream, and strawberries. Chill for at least 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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