Strawberries and Cream Tiramisu
This delightful twist on the classic Italian dessert features layers of creamy mascarpone and tender ladyfingers, enhanced with strawberry jam and whipped cream, making it perfect for any celebration.
Ingredients
For the tiramisu
- 3 Tbsp. confectioners' sugar For a touch of sweetness that dances on your palate
- 6 cups heavy cream, divided Rich, luscious cream that adds a velvety texture
- 16 oz. mascarpone, room temperature Incredibly creamy and slightly tangy for balance
- 48 ladyfingers Airy and delicate, perfect for soaking up all the flavors
- 2/3 cup triple sec (or a non-alcoholic substitute) For a hint of citrusy brightness
- 1 (13-oz.) jar strawberry jam Sweet and aromatic, bringing the essence of fresh strawberries
- 3 Tbsp. crushed freeze-dried strawberries For an added crunch and burst of flavor on top
Instructions
Preparation
- In the bowl of a stand mixer, beat together confectioners' sugar and 3 cups of heavy cream until medium peaks form.
- Add the mascarpone cheese to the whipped cream and mix until just combined.
- In a shallow dish, combine the remaining 3 cups of heavy cream with the triple sec.
- Dip ladyfingers into the mixture for about 30 seconds, then layer them in a 13" x 9" baking dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Loosen the strawberry jam slightly and layer it over the mascarpone mixture.
- Repeat the layers with the remaining ladyfingers and mascarpone.
- Refrigerate for at least 3 hours or overnight.
- Before serving, sprinkle with crushed freeze-dried strawberries.
Notes
Common mistakes include over-soaking the ladyfingers and not whipping the cream to the right consistency. For a lighter version, consider using reduced-fat cream cheese or Greek yogurt. This tiramisu can last 3-4 days in the fridge.