Tuesday, August 23, 2016

Strawberry Tiramisu

Tiramisu is one of our absolute favorite desserts. This cake is rich, creamy and delicious, and everyone loved it. One of the lovely things about this recipe, in particular, is that it’s a lot easier to make than your traditional tiramisu. A mascarpone-whipped cream filling is laced with orange juice…then layered between ladyfingers and macerated fresh strawberries. This is a perfect summer dessert, and so beautiful!


  • 500 gr of fresh strawberries, rinsed
  • 10 ml of orange juice,
  • 500 ml of whipping heavy cream
  • 85 gr of granulated sugar
  • 100 ml of strongly brewed coffee, cooled
  • 10 ml of vanilla extract
  • 450 gr of mascarpone cheese, room temperature
  • 500 gr of ladyfingers
  • 50 gr of chocolate powder

Remove stems from strawberries and slice them into small pieces. Place the strawberries in a small bowl and drizzle with the orange juice. Set aside for 15 minutes to macerate.

In an electric mixer bowl mix the mascarpone until smooth and creamy, then mix a half of coffee and set aside. Beat the whipping heavy cream on medium-high speed, until it begins to thicken. Add the vanilla, sugar incrementally, and continue beating until stiff peaks form.

Pour remaining coffee into a bowl and set up your medium baking dish next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both sides get completely submerged. Immediately line the bottom of the baking dish. Top ladyfinger layer with a thick layer of mascarpone mixture. Strain the strawberries. Cover then with half of the strawberries. Gently spread half of the mascarpone mixture over the strawberries. Make a second layer with the remaining ingredients. Over the top dust generously with cocoa powder.

Refrigerate for at least 4 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled

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