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There is something magical about bringing strawberries into a classic tiramisu. This Strawberry Tiramisu is my go-to for spring celebrations and summer gatherings when berries are at their sweetest and everyone craves something creamy and refreshing. Layered with homemade strawberry gelatin, fluffy mascarpone, and crisp Italian cookies, it always surprises guests with how complex yet light it tastes.
I remember creating this on a whim for Mother’s Day once when we had too many ripe strawberries. It was gone before I could even sneak back for seconds and now it is requested for every birthday in our house.
Ingredients
- Fresh or frozen strawberries: One and a half pounds total. The juicier and more aromatic the strawberry the more intense your final dessert will be. For the brightest look pick fruit that is deep red with no green or white tips.
- Granulated sugar: Adjust for taste and the ripeness of your berries. If your strawberries are very sweet naturally you can use less.
- Unflavored gelatin: Essential for setting the bottom gelatin layer. Look for high quality powdered gelatin at your grocery or natural foods shop.
- Ladyfingers (Italian type called savoiardi): These should be super crisp and airy. Avoid soft grocery store versions as they get mushy.
- Egg yolks: Use large eggs with rich golden yolks. Fresh farm eggs are ideal for smoothness and flavor.
- Half and half: This is a mixture of whole milk and heavy cream. It gives the custard a sumptuously silky texture.
- Mascarpone cheese: Room temperature helps it blend lump free. Always check the expiration date and buy the best you can find. Italian brands are especially nice.
- Vanilla extract: Adds warmth and background to the cream. Pure vanilla is best.
- Heavy whipping cream: Look for heavy cream with high butterfat content. It holds its shape well in the whipped topping.
- Sliced fresh strawberries: To layer on top and garnish right before serving. Thin slices look the prettiest and deliver the most fresh strawberry punch.
Instructions
- Prepare Strawberry Gelatin Layer:
- Pour cold water into a large bowl. Sprinkle unflavored gelatin evenly over the top and let it sit for about 5 minutes until fully bloomed. It should look thick and wrinkled. Puree strawberries with sugar in a blender or food processor until completely smooth. Pour puree into a saucepan and gently heat over medium heat until you see small bubbles breaking at the surface about 5 minutes. This step intensifies the strawberry flavor. Immediately pour hot strawberry mixture over bloomed gelatin. Whisk slowly until the gelatin is completely dissolved and well incorporated. Pour this mixture into the bottom of a 13 by 9 inch baking dish. Tilt and tap the dish to evenly distribute. Refrigerate for about 1 hour or until fully set. You’ll know it is ready when you can touch it lightly without leaving a mark.
- Make Strawberry Sauce for Dipping:
- Puree one more pound of strawberries with sugar and water in your blender or food processor. Blend until the mixture is smooth with no lumps. Pour this sauce into a shallow bowl or pie plate which will make dipping the ladyfingers easy.
- Prepare Custard Base:
- In a large heatproof bowl whisk egg yolks with a portion of the sugar. Add half and half and combine. Set up a double boiler by placing the bowl over a saucepan with about an inch of simmering water. Be sure the bowl is not touching the water. Keep whisking the egg mixture continuously for about 10 minutes. It should thicken to a silky custard. Remove from heat and let it cool to room temperature.
- Whip Cream:
- Using a clean cold bowl whip heavy cream with some of the remaining sugar. Mix until you see soft peaks form. This means the cream holds a shape that gently folds over when you scoop it.
- Combine Mascarpone Layer:
- In another bowl mix mascarpone cheese with the last of the sugar and vanilla. Use a spatula for a gentle hand or a mixer for a short time. Do not overbeat or the mixture may turn runny. Fold in the cooled egg custard and then the whipped cream using long sweeping motions. Your cream should be smooth and spreadable.
- Assembly:
- Check the gelatin in the pan to be sure it is set. If yes start assembling the tiramisu. Dip ladyfingers very briefly into the strawberry sauce about two to three seconds per side. They should remain partly crisp inside. Arrange in a single even layer over the set strawberry gelatin in your dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Smooth with a spatula. Repeat with a second layer of dipped ladyfingers and top with the rest of the mascarpone mixture making sure it is level. Cover and chill in the refrigerator for at least six hours but overnight is even better for melding flavors and texture. Right before serving slice fresh strawberries thinly and fan these over the top for the most festive finish.
I absolutely adore the strawberry gelatin layer here because it delivers a burst of flavor and a jewel like color that makes every slice look special. My kids love helping arrange the strawberry slices on top and everyone swoons over how pretty it looks for birthdays.
Storage Tips
Keep the assembled tiramisu covered tightly with plastic wrap in the refrigerator. It will hold for up to three days but the ladyfingers are best within the first two days for texture. For a crisper base only slice as you serve. Leftovers store well in individual portions for easy treat access.
Ingredient Substitutions
You can substitute homemade or store bought strawberry jam for the pureed sauce but thin with water until it is a light dipping consistency. If mascarpone is unavailable a good full fat cream cheese softened at room temperature is a close stand in. Dairy free options work with coconut cream and plant based cream cheese but the custard will be softer.
Serving Suggestions
Top with mint leaves for a fresh touch. Add a dusting of shaved white chocolate or a sprinkle of crushed freeze dried strawberries if you want extra color and crunch. For gatherings serve each slice chilled with more sliced berries on the side.
Cultural Context
Traditional tiramisu is rooted in Northern Italy and famously features coffee and cocoa. This fruity version brings a modern light twist that fits into spring and summer events when strawberries are in abundance. It is a favorite for children’s parties or celebrations where you want something fun and nonalcoholic.
Seasonal Adaptations
Use peak season strawberries for boldest flavor. In winter try frozen berries but defrost fully before using. For a fall version substitute ripe pears or stone fruit for a creative layer.
For the creamiest result, assemble the tiramisu the day before your event. Slicing chilled and decorating just before serving makes every piece a showstopper.
Recipe Q&A
- → How do I keep ladyfingers from getting soggy?
Quickly dip each ladyfinger in strawberry puree for 2-3 seconds per side. Avoid soaking to preserve their structure and fluffiness after chilling.
- → Can I use frozen strawberries?
Yes, defrost frozen strawberries fully before pureeing to ensure a smooth texture in both the gelatin and sauce layers.
- → What type of mascarpone should I use?
Choose high-quality mascarpone at room temperature for smooth blending and the richest flavor in your mousse-like filling.
- → How long should the dessert chill?
Chill for at least 6 hours or overnight for the best set and flavor development before serving with fresh strawberry slices.
- → Why is the gelatin layer important?
The gelatin layer creates a vibrant strawberry base that adds structure, a beautiful color, and intense berry flavor to each bite.
- → Can I make this dessert ahead of time?
Absolutely. Prepare and chill it a day in advance for convenience and the best taste. Add sliced strawberries just before serving.