Hi! We are reposting this recipe because strawberries and pretty and juicy right now, and because tiramisu is so so good. Think of this recipe as kinda of like a cross between strawberry shortcake and regular tiramisu. This is a really easy recipe, and perfect to bring to a party because it sits a baking dish. :) Make it!
About a month ago my sister emailed me a link to a strawberry cake recipe and the email reading only, “mmmm, I think I would like this”. My sister is currently pregnant with her first baby (yay!!!), so when she sent that to me, I made a decision in my mind that I was going to make her something similar the next time I visit…for her and my nephew-to be of course :)
Instead of a strawberry cake though, I decided to make strawberry tiramisu. Since she’s pregnant and there are certain things that aren’t good for her or that she shouldn’t have, I decided to replace the alcohol/liqueur used to dip the lady fingers with a honey simple syrup. I also opted out on the “raw” eggs that are used, which also makes this dessert a bit lighter.
I got a little bit fancy with the top and made a little flower sort of pattern (that’s really easy to do!), but you can really create you own design. I also like the touch from the edible flower petals, but a light dusting of powdered sugar would also be really nice. This is a quick and easy (other than the setting/refrigerator time) recipe and requires the most minimal “cooking”…from simmering the simple syrup, which is perfect to make during these hot, hot, hot summer days!
I’m excited to make this for my preggo’s sister in a couple months and hope you all enjoy it too! :) xx, Jenny
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- 1 cup water
- 1 cup superfine sugar
- ½ cup honey
- 12 ounces mascarpone cheese, softened
- ½ cup superfine sugar
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ packages of ladyfingers (about 36)
- 1 ½ quarts strawberries, hulled and sliced
- edible flower petals, optional
- Place water, sugar, and honey in a small saucepan and simmer over medium heat until sugar dissolves. Remove from heat and set aside. Allow honey simple syrup to cool completely, about 1 hour.
- In a large mixing bowl, beat together mascarpone and sugar until light and fluffy. In another bowl beat together heavy cream and vanilla until medium peaks form.
- Fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
- Pour honey simple syrup into a shallow dish and dip ladyfingers, turning once to coat for a few seconds so that they can absorb some of the liquid. Line the ladyfingers in a single layer, in the bottom of the 8”x 8” baking dish.
- Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or with the back of a spoon. Place a layer of sliced strawberries over the mascarpone mixture, reserving the remaining strawberries for the top.
- Repeat step #4, but over the first layer and top with the remaining mascarpone mixture and smooth the top over.
- With the remaining strawberries, working from the center-out, angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day.
- Top with a sprinkle of edible flowers, slice and serve.
- *Makes 1 (8”x8”) pan
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The post shows ladyfingers that appear to be sugared, even sort of cinnamon sugared. Is that a variation you made? Thanks
Nope, they’re classic Italian lady fingers! We use this brand: https://www.amazon.com/gp/aw/d/B0886FTL3W#Ask
Will Sing For Dessert
This looks absolutely beautiful…and delicious!
Is there a way to pin your recipes through iPad or iPhone? I can never find access and can only pin on the PC, then I tend to forget to do it since I’m rarely on the computer. Sorry, I enjoy seeing your recipes, but it’s not easy to save for later.
This looks like it will be tonight dinner
Cheese at Tiffany's
Strawberries and mascarpone is such a lovely combination. What a pretty dessert to serve for Easter!
you are a genius. this looks pretty AND yummy! ????????
When you say “super fine sugar” do you mean confectioners/icing sugar?
Nope, “bakers sugar”….it’s in between granulated and confectioners sugar, in texture…it just dissolves a bit faster, but granulated is just fine!
This looks absolutely delicious and the presentation is stunning. Don’t listen to the haters –made me chuckle.
I see that your recipe has sugar listed twice, yet I can’t see where you add the second bit of sugar. Is this a typo?
The first cup of sugar is added to the water and honey and the 1/2 cup of sugar is added to the mascarpone and beaten together
Stop making me fall more in love with you. I can’t handle it.
looks very light and fresh. Perfect with a glass of champagne.
Tiramisu made with ladyfingers is an aberration. Use pavesini if you want a light and enjoyable dessert, otherwise it doesn’t make sense to use strawberries instead of cocoa.
Aberration? Big words for a simple dessert!This dessert isn’t heavy. It’s really nice and light and the strawberries really compliment the bubble soaked ladyfingers! You should try it as I assume you’ve never tried anything like this before.
It sounds so good. And looks even better. Can I ask if I add some sugar to half of the strawberries and leave them for an hour or so till they make some kind of liquid and dip the lady fingers in it won’t that give a berry flavor to the fingers?
That sounds amazing! Very creative! :)
Hello and greetings from Italy!
As you can imagine, tiramisu is offered in every restaurant, but coffee flavored desserts just aren’t my thing. So, I’ve tried another chef’s ‘Spring’ version of a tiramisu and my Italian family members LOVED it. So, I will absolutely try your version. Question, the sugar here is very chunky. So, when you say, superfine sugar, would it be better to use powdered sugar, or maybe throw some sugar in a food processor to make it finer? I am very excited!! Thanks so much!
I think throwing some sugar into a food processor with a couple of pulses should do the trick! Granulated should actually be fine, but I like to use superfine to make sure all the sugar fully dissolves!
I did like this, but it is really more of a twist on strawberry shortcake than on a tiramisu. I did not think it was too boozy, but I thought the orange flavor masked the strawberries instead of complimenting them.
where are the little ceramic serving dishes from, please?
Teri Lyn Fisher
They are from Elephant Ceramics. http://www.elephantceramics.com/
marcella from italy
but… there is no orange whatsoever in it, not to mention anything “boozy”… it looks like you are talking about a different recipe?
Nope. Talking about tiramisu! You can swap the simple syrup out for a moscato or a champagne, but since I had dedicated this recipe to my “pregnant at the time” sister, I omitted the booze :)
If you use moscato instead of simple syrup do you do anything different with it to the ladyfingers or still just pour the moscato in a dish and dip the lady fingers in?
It would be the same process!
I’m trying to figure out what recipe you are talking about cause this recipe does not use orange juice or booze.
Catriona | Analog Eats
I love seeing twists on tiramisu! This one looks light and beautiful!
Emma loves this Maple Glazed Salmon
That, looks, absolutely stunning! What beautiful colours. I’m not really a Tiramisu kind of girl but I think you have officially converted me today. I’ve pinned that to inspire me!
Looks delicious! I am getting so hungry right now :) I do not even care that this is not breakfast food – I would enjoy it so much.
Wow! That is beautiful!!
What a delicious twist on a classic recipe. I love strawberries and this Strawberry Tiramisu will be made very soon! Thank you for a fab recipe. Sammie http://www.feastingisfun.com
June @ How to Philosophize with Cake
Wow that is just gorgeous!! Love the way you decorated it with the sliced strawberries and edible flowers, so pretty :)
This looks so fresh and delicious!