If you love tiramisu, but always have been too intimidated to try making it yourself, this recipe is super easy.
I wish I had time to really decorate the top layer with some whole strawberries, but I was in a rush. Oh well, there’s always next time.
It sometimes amazes me what comes out of my kitchen on a whim. I had been all set to make another recipe when I came across an image for strawberry tiramisu. What? I’d never even heard of strawberry tiramisu.
But it was so colorful. And I happened to have some strawberries on hand. And some ladyfingers…It was already late in the afternoon, nevermind the fact that I’d never actually attempted making tiramisu. But I made a split decision to try making one. About 20 minutes later, I was done, and it was in the fridge setting.
It also gave me a chance to try out my new OXO strawberry huller. This is really going to come in handy when I start my jam making.
I captured some photos as the daylight was fading. Then I showed it to Mr. K, who was really confused, “When did you have time to make this? I thought you were making cookies.”
Then we devoured the cake. Next time, I’ll decorate the top with whole strawberries, and whipped cream. Maybe I’ll add a layer of strawberry jam too. I can’t believe how easy this is.
The key is the lady fingers. Some tiramisu use cake and lady fingers. This one just uses lady fingers, which when soaked in the coffee rum mixture, become soft and tastes like cake. That’s another thing. All the strawberry tiramisu recipes I came across actually did not use the coffee and liquor which is what I love so much about tiramisu, so mine combines the coffee tiramisu with fresh berries. You also want a strong brew coffee. I used the Barista Prima Italian Roast K-Cup which I got from being a part of the K-Cup ambassador program. This was some strong stuff and reminded me of the coffee I drank in Italy.
1 pint fresh strawberries
about 18 lady fingers
8 oz mascarpone cheese
1 cup heavy whipping cream
1/4 cup granulated sugar (or more to taste)
strawberry jam (optional)
1 cup strong/bold coffee brew (I used Italian roast since it is an Italian dessert)
3 tbsp dark rum
1. Line a 9 x 5 loaf pan with parchment paper. Make sure you leave enough on the ends so that you will be able to pull the entire cake out later using the parchment paper.
2. Line lady fingers side by side into the bottom of the pan. Brew one cup of coffee and mix in rum. Using a pastry brush, brush each lady finger with the rum mixture, making sure to coat the entire surface of the ladyfingers. Any portion left untouched won't soften.
3. On high speed, blend cheese, cream, and sugar until peaks form. (You can do this in a mixer or in a blender). Taste to make sure it is sweet enough for your tastes.
4. Using a spatula, spread half of the cheese mixture onto lady fingers. Spread evenly across. If using, spread a thin layer of strawberry jam across cheese. Slice 4-5 large strawberries and press slices onto the cheese (or jam) layer.
5. Add a second layer of lady fingers on top, laying them side by side. Repeat with brushing the lady fingers with coffee and rum.
6. Add the final layer of cheese across surface of lady fingers. Then add more slices of strawberries. Place in fridge to set for about 1 hour. When serving, if you cut your slices into the middle section of the lady finger, the slices will look more like a layered cake rather than layers of lady fingers.