Strawberry Tiramisu recipe

Servings: 8

Tiramisu (it means pick me up in Italian) is made with espresso. In this version, we add red strawberries to accent the festive season, and we toast the ladyfinger cookies for a stiffer base and more buttery flavor.



52 ladyfingers

1½ cups strawberry preserves

1/3 cup Grand Marnier

2 tablespoons coffee espresso extract

1 pound Mascarpone cheese, room temperature

2 tablespoons espresso powder

1 1/3 cups chilled whipping cream

1/3 cup sugar

1 teaspoon vanilla extract

1½ pounds strawberries, sliced

[Click for larger image] 


Preheat the oven to 350°. In a 13x9-inch baking pan with Teflon™ nonstick coating, place a row of ladyfingers to fill the bottom and bake 8 to 10 minutes or until toasted; repeat in single layers to toast all; remove from pan; reserve and keep the pan handy.

In a small bowl, whisk the preserves, Grand Marnier, and coffee extract. Place the Mascarpone cheese into a larger bowl. Using an electric mixer, beat the cream with the sugar and vanilla, to soft peaks. Stir ¼ of this into the Mascarpone mixture, and then fold in the rest.

Place the preserves mixture on the bottom of the ladyfinger pan to cover. Arrange enough ladyfingers to cover the preserves. Spoon half of the remaining preserve mixture over the ladyfingers, followed by half the Mascarpone mixture. Arrange 2 cups of the strawberries over this and then repeat layering with the remaining ingredients. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries on top and serve.

[Printer-friendly PDF available]