Description
A delightful strawberry twist on the classic tiramisu, combining fresh strawberries, creamy mascarpone, and ladyfingers.
Ingredients
Scale
- 2 cups fresh strawberries (diced)
- ¾ cup water
- 3 tbsp maple syrup
- 1 tsp vanilla
- Pinch salt
- 8 oz mascarpone (room temperature)
- 1 cup heavy whipping cream (cold)
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- Pinch salt
- ¼ cup strawberry soak
- 20–24 ladyfingers
- 2 cups fresh strawberries (thinly sliced)
- 1 package freeze-dried strawberries (blended into a powder)
Instructions
- Add strawberries, water and maple syrup to a small saucepan.
- Simmer on medium-low for 10-15 minutes, gently pressing the berries with a fork or potato masher.
- Remove from heat and stir in the vanilla extract.
- Strain the mixture into a shallow bowl and cool completely before dipping. Save berry pulp for layering!
- In a large bowl, whisk room temp mascarpone, maple syrup, vanilla, strawberry syrup and salt until smooth. Don’t over-mix!
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks, about 1-2 minutes.
- Gently fold the whipped cream into the mascarpone mixture until light and fluffy. Do not overmix!
- Quickly dip both sides of each ladyfinger into the strawberry soak (1-2 seconds only — don’t soak).
- Layer in a baking dish in this order: soaked ladyfingers, cream layer, sliced strawberries + strawberry pulp, cream layer one last time!
- Cover and refrigerate at least 4 hours, preferably overnight.
- Dust with freeze-dried strawberry powder and top with fresh strawberries before serving.
Notes
- To make freeze-dried strawberry powder, blend the freeze-dried strawberries to a fine powder.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg