Simple Strawberry Tiramisu with Vanilla cream

Updated: Jul 10

Introduction to Strawberry Tiramisu

Strawberry tiramisu is a delightful twist on the classic Italian dessert that combines the rich, creamy texture of traditional tiramisu with the fresh, vibrant flavor of strawberries. This variation not only adds a pop of color but also infuses the dessert with a fruity essence that complements the coffee and mascarpone layers beautifully. The simplicity of this recipe makes it accessible for both novice and experienced bakers alike.

Ingredients Needed

To create a simple strawberry tiramisu, you will need a selection of fresh ingredients that highlight the natural sweetness of strawberries while maintaining the classic flavors associated with tiramisu. The essential components include:
Fresh Strawberries: Choose ripe, juicy strawberries for the best flavor. Their natural sweetness will enhance the overall taste of the dessert.
Mascarpone Cheese: This creamy cheese is a staple in traditional tiramisu, providing a rich and velvety texture that is essential for the dessert.
Ladyfinger Cookies: Also known as savoiardi, these light and airy cookies are perfect for soaking in coffee or fruit juice, adding a delightful layer to the tiramisu.
Espresso or Strong Coffee: A robust coffee base will add depth to the dessert, balancing the sweetness of the strawberries and the creaminess of the mascarpone.
Vanilla Extract: A splash of pure vanilla extract enhances the flavor profile of the cream and adds a warm, aromatic note.
Heavy Cream: Whipped to soft peaks, heavy cream is folded into the mascarpone to create a light, airy vanilla cream layer.
Sugar: Granulated sugar sweetens the cream and balances the tartness of the strawberries.

Preparation Steps

The preparation of strawberry tiramisu is straightforward but involves several steps to ensure the flavors meld perfectly.

Here’s how to create this luscious dessert:

1. Prepare the Strawberries: Begin by washing and slicing the strawberries. Reserve a few whole strawberries for garnish. Toss the sliced strawberries with a tablespoon of sugar and let them sit for about 15 minutes to release their juices, creating a natural syrup.
2. Make the Vanilla Cream: In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Using a hand mixer or stand mixer, beat the mixture until it becomes smooth and creamy, and soft peaks form. Be careful not to overbeat, as this can cause the cream to become grainy.
3. Prepare the Coffee Mixture: Brew a strong cup of espresso or coffee and allow it to cool slightly. You may also add a splash of coffee liqueur for an adult twist, if desired.
4. Assemble the Tiramisu: Dip each ladyfinger into the coffee mixture quickly, ensuring they are soaked but not soggy. Lay a layer of soaked ladyfingers in the bottom of a serving dish. Spread half of the vanilla cream mixture over the ladyfingers, followed by a layer of the macerated strawberries. Repeat the layers, finishing with the remaining vanilla cream on top.
5. Chill and Serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld and the dessert to set properly. Before serving, garnish with the reserved whole strawberries and, if desired, a dusting of cocoa powder or grated chocolate for an added touch of elegance.

Conclusion

Simple strawberry tiramisu with vanilla cream is an exquisite dessert that beautifully combines the indulgence of traditional tiramisu with the refreshing taste of strawberries. Its layered presentation makes it visually appealing, while the harmonious blend of flavors ensures it will be a hit at any gathering. Whether served at a summer barbecue, a formal dinner party, or simply as a sweet treat for yourself, this dessert is sure to impress and satisfy. Enjoy the delightful experience of making and savoring this simple yet elegant dessert!

Ingredients: mold 21x35 cm. simple, total time with standing: 60 min., 15 servings

Cream:

Strawberry sauce:

and:

Preparation:

Strawberry sauce:

Start by preparing the strawberry sauce. In a small saucepan, combine the chopped strawberries, lemon juice, and sugar. Stir the mixture over heat for about 10-15 minutes.
Transfer the sauce to a stand mixer and blend until it reaches a creamy consistency. Let it cool for 20 minutes.

Cream:

As the strawberries cool, prepare the cream by whisking the Mascarpone and powdered sugar until smooth.
Incorporate the sweet cream and vanilla extract, then beat the mixture again.
Pour 150 ml of milk into a cup and blend in the vanilla pudding until smooth, ensuring there are no lumps.
In a small saucepan, gently heat the remaining milk with one tablespoon of sugar over low to moderate heat.
Once the milk is warmed, add the pudding mixture, stirring until the cream thickens.
Transfer the thickened pudding cream into a bowl, cover it with plastic wrap, and allow it to cool.
After the pudding cream has cooled, combine it with the other creams, mixing with a spatula or using a mixer on low speed until fully integrated.
Taste the cream and adjust the sweetness by adding powdered sugar if needed, as I prefer less sweetness and strive to minimize sugar in cakes. Set aside.

Assambling Tiramisu:

Spread a spoonful of vanilla and mascarpone cream evenly over the bottom of a 21x35 cm dish.
Immerse the biscuits in vanilla milk and arrange them side by side in the dish.
Arrange the thinly sliced strawberries in a circular pattern around the biscuits.
Generously spread 3-4 spoonfuls of strawberry sauce over the biscuits, smooth it out, and apply half of the filling. Repeat this process once more.
Subsequently, spread the remaining strawberry sauce over the cream, arrange the strawberries sliced into thin leaves in a circular pattern, and place a few whole strawberries in the center of the cake.
Refrigerate the cake for at least 3-4 hours, or preferably overnight, to ensure the ingredients set properly.

Buon appetito!

"A recipe may begin with ingredients, but its true flavor comes from the love and memories shared through it." ☕🍰🌹

NOTE:

Tip for Substituting Vanilla Pudding and other ingredients:

If vanilla pudding is unavailable, substitute it with condensed milk. Use approximately four tablespoons from the tube. Mix this with 200 ml of whipped sweet cream, then incorporate 500 g of mascarpone. Blend thoroughly with a hand whisk until the mixture is uniform, adding sugar and vanilla essence as desired.
For dipping, regular milk, coconut milk, or almond milk can be used as alternatives to vanilla milk.
Philadelphia or any neutral cheese can replace mascarpone in the cream.
Whipped cream in a bag or liquid whipping cream can be used instead of sweet cream.
Coffee is intentionally omitted from this recipe for dipping Ladyfingers, as the vanilla flavor is preferred for this combination.
Instead of plain white cream, vanilla cream pudding is added, which pairs excellently with strawberries. This cake is ideal and not overly creamy, as the sponges absorb all ingredients quickly.
The container used has a volume of 735 ml. If you do not have the same dimensions of 21x35 cm, you may use a 22x33 cm container or a round mold with a diameter of 24, 25, or 26 cm.
Store the dessert covered in the refrigerator for up to four days.