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 ladyfingers. Some tiramisu use cake and ladyfingers. This one just uses ladyfingers, 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.
Update! After posting this I made Strawberry Tiramisu with Nutella, which is just as easy to make as this one! If you like baking with mascarpone cheese you might like my Pumpkin Mascarpone Cake, too.
- 1 pint 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
- 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.
- Line ladyfingers 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.
- 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.
- Using a spatula, spread half of the cheese mixture onto ladyfingers. 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.
- Add a second layer of ladyfingers on top, laying them side by side. Repeat with brushing the lady fingers with coffee and rum.
- Add the final layer of cheese across the surface of ladyfingers. 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 ladyfinger, the slices will look more like a layered cake rather than layers of ladyfingers.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.