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!
Hungry for more?
- 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
Recipe instruction visual controls:
- 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