Ingredients
- 2 lbs fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 3 tablespoons strawberry liqueur or Grand Marnier (optional)
- 16 oz mascarpone cheese, at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/2 cups heavy whipping cream, cold
- 24 to 30 Italian ladyfingers (Savoiardi)
- Fresh strawberries and powdered sugar, for garnish
Instructions
- Toss the sliced strawberries with the sugar, lemon juice and liqueur, and let sit for 30 minutes. Reserve 1/2 cup of the juices.
- Whisk the mascarpone, powdered sugar, vanilla and lemon zest until smooth, without overmixing.
- Whip the cold cream to stiff peaks and fold it into the mascarpone in three additions.
- Thin the reserved strawberry juice with 2 to 3 tablespoons of water.
- Quickly dip each ladyfinger in the juice (1 to 2 seconds per side) and arrange a single layer in a 9×9-inch dish.
- Spread with half the mascarpone cream and top with half the strawberries. Repeat the layers.
- Cover and refrigerate for at least 4 to 6 hours, or overnight.
- Garnish with fresh strawberries and a dusting of powdered sugar just before serving.
Notes
Don’t oversoak the ladyfingers or the tiramisu will be soggy. Use a 9×13-inch dish for thinner layers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian