Strawberry Tiramisu recipe

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A strawberry Tiramisu recipe using a zabaglione and Mascarpone cheese mixture, fresh strawberries and a strawberry compote. This recipe makes a refreshing, simple and delicious summer dessert, great for any occation.
Preparation time: 20 minutes, Cooking time: 15 minutes, Serves: 6 - 8 


For the strawberry compote
3 cups frozen strawberries
1/2 lime juice
3 Tbsp sugar

1/3 cup Cointreau or other orange liqueur

For the Mascarpone cream
1 lb  Mascarpone cheese at room temperature
2 Tbsp Cointreau or other orange liqueur

For the whipped cream
1 1/3 cups chilled whipping cream
2 Tbsp Cointreau or other orange liqueur
1/3 cup sugar
1 tsp vanilla extract

52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 lb fresh strawberries, hulled and halved


Make the strawberry compote
In a saucepan over medium heat ad the frozen strawberries, lime juice and sugar and cook for 15 minutes or until the strawberries have become soft and released all their juices. Stir occationally, pressing the strawberries with the back of a spoon to break down.

Add the 1/3 cup Cointreau or orange liqueur to the strawberries and stir well.

Make the Mascarpone cream
In a large bowl add the Mascarpone cheese and Cointreau or orange liqueur and beat using an electric mixer until smooth.

Make the whipped cream
In another bowl add the whipped cream, Cointreau, sugar and  vanilla extract and beat again with electric mixer to soft peaks.

Fold the whipped cream mixture into the Mascarpone cream, a little at a time.

Finish the Tiramisu
Lay a 13 by 9 inch baking dish with ladyfingers. Drizzle half of the strawberry compote over the ladyfingers, top with half of the Mascarpone cream and spread evenly using a spoon or spatula. Finish the layer with half of the sliced strawberries on top of the cream.

Repeat the above process to make a second layer. Cover with plastic wrap and chill for at least 6 hours, best if overnight.
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