Get the Recipe: Strawberry Tiramisu Recipe
Ingredients
For the Strawberry Compote
- 3 cups (13.5 ounces or 388 grams) hulled and sliced strawberries
- 3 Tablespoons (1.30 ounces or 37 grams) granulated sugar
- 2 Tablespoons (1 ounce or 28 grams) orange liqueur
- 2 teaspoons balsamic vinegar
- pinch of kosher salt
For the Mascarpone Whipped Cream
- 1 ¼ cups (10 ounces or 284 grams) cold heavy cream
- 1 (8-ounce) container cold mascarpone
- 1 large orange
- 4 large pasteurized egg yolks
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- pinch of kosher salt
Assembly
- ¼ cup (4 ounces or 113 grams) strawberry jam
- 26 (around 7.65 ounces or 217 grams) ladyfingers
- hulled and sliced strawberries, for garnish
Equipment
- a blender
Instructions
- Macerate the strawberries for the strawberry compote. In a medium bowl, combine the strawberries, sugar, liqueur, vinegar, and salt for the strawberry compote. Toss to coat the strawberries with the rest of the ingredients.
- While the strawberries are macerating, make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium-high speed until soft peaks form, 1 to 2 minutes.Turn the mixer off and add the mascarpone all at once. Use a Microplane grater to zest half of the orange over the whipped cream. Scrape down the bottom and sides of the bowl with a rubber spatula, then whisk the mascarpone and orange zest into the whipped cream on medium speed until combined, about 30 seconds. Transfer the whipped cream to a medium bowl.
- Whisk the egg yolks and sugar, then fold in the whipped cream. Combine the egg yolks, sugar, and salt for the mascarpone whipped cream in the stand mixer bowl (there's no need to clean the bowl!). Beat on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes.Scoop half of the whipped cream over the egg mixture and fold it in with a rubber spatula. Repeat with the remaining whipped cream and fold it in until just combined. At this point, it will be a very light and fluffy cream.
- Finish the strawberry compote. Pour half (around 7.85 ounces or 226 grams) of the strawberry mixture into the blender pitcher and add the strawberry jam. Blend on medium-high until smooth, about 30 seconds. Pour the blended mixture back into the bowl with the remaining half of the strawberry mixture, and stir to combine.
- Assemble the strawberry tiramisu. Ladle half (around 8.5 ounces or 241 grams) of the strawberry compote into an 8-inch square pan and use an offset spatula to spread it evenly across the bottom of the pan. Top with a single layer of ladyfingers (about 13 cookies); you may need to slice or break the ladyfingers to fit them into the pan. Gently turn each ladyfingers in the compote until coated.Scoop half (around 11 ounces or 312 grams) of the mascarpone whipped cream over the ladyfingers and use an offset spatula to spread it evenly over the cookies. Repeat the process of spreading the remaining strawberry compote, soaking the remaining ladyfingers, and topping them with the remaining mascarpone whipped cream to make the final 3 layers of the strawberry tiramisu.
- Chill the strawberry tiramisu. Loosely cover the strawberry tiramisu with plastic wrap. Refrigerate for at least 8 hours, preferably overnight.
- Garnish the strawberry tiramisu. After the tiramisu has chilled and set, uncover the tiramisu and discard the plastic wrap. Garnish with strawberries and the remaining orange zest.
- Serve and store. Serve chilled. The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.
Notes
- You need around 26 ladyfinger cookies to make this strawberry tiramisu recipe. The weight of the cookies will vary depending on the brand you buy. But 26 ladyfinger cookies roughly equals around 8 ounces (227 grams) of cookies. Unfortunately, most ladyfinger cookie packages contain around 24 cookies, or 7 ounces (198 grams) of cookies. If you’re making the tiramisu in an 8-inch square pan, buying a 7-ounce package of ladyfingers will leave you short a few cookies. So I recommend buying a 14-ounce package or a 17.5-ounce package instead!
- You’ll notice that the recipe instructs you to whip the whipped cream to “soft peaks”. The best way to determine this texture is to do a test with the whisk attachment. Dip the tip of the whisk into the cream, remove it, and quickly turn it upside down. If the cream is too soft, it will slide off the whisk, and you’ll need to keep whisking. If the cream has a cloud-like structure but with peaks that lose their shape, you’re at the “soft peaks” stage.
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