Strawberry Tiramisu
A delightful twist on the classic Italian dessert with ripe strawberries and creamy Mascarpone, perfect for any occasion.
Ingredients
For the Straberries
- 1 pound juicy, ripe strawberries Choose strawberries at their peak ripeness.
- 1/2 cup sweet sugar Adjust based on strawberry sweetness.
- 1/4 cup orange liqueur Use non-alcoholic alternatives for a halal version.
For the Cream Layer
- 1 cup Mascarpone cheese For a creamy texture.
- 1 cup heavy cream Ensure it is chilled before whipping.
- 1 teaspoon vanilla extract To elevate flavor.
For the Base
- 1/2 cup brewed coffee For dipping ladyfingers.
- 24 pieces ladyfinger cookies Ensure they are tender and perfect for layering.
Instructions
Preparation
- Wash and hull the strawberries, removing green tops and blemishes. Slice them thinly, letting the juice flow.
- In a mixing bowl, combine sliced strawberries with sugar and orange liqueur. Stir well and let sit for at least 30 minutes.
- In a separate bowl, whisk together Mascarpone cheese, heavy cream, and vanilla extract until smooth and creamy.
- Dip each ladyfinger into brewed coffee, ensuring they are well soaked but not falling apart.
Layering
- Start layering by placing half of the soaked ladyfingers in the bottom of a 9x9 inch dish.
- Spread half of the Mascarpone mixture over the ladyfingers.
- Drizzle half of the strawberry mixture over the Mascarpone layer.
- Repeat the layering with the remaining ingredients.
Chilling and Serving
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
- Garnish with fresh sliced strawberries before serving.
Notes
For best results, make a day in advance. It can be stored in the refrigerator for up to 3 days but is best enjoyed fresh within 48 hours.