An authentic Tiramisu dessert has 2 main layers: sponge cake ladyfingers soaked in coffee and or liqueur and the mascarpone cream layer. I prefer to use freshly brewed coffee to soak the ladyfingers cookies as I enjoy the flavor the coffee brings out in the dessert and I want to make it appropriate for my kids to eat too! The addition of the fresh strawberries adds sweetness and texture to this traditional tiramisu recipe and it's become my favorite way to prepare this creamy dessert.
Ingredients
1poundfresh strawberriessliced and quartered
1tbspgranulated sugar
18-ouncecontainer mascarpone cheeseYou can substiture cream cheese
2/3cupconfectioners' sugar
1 1/2cups heavy whipping cream
1/2tspvanilla extract
1cupfresh-brewed coffee
27 ouncepackages of soft ladyfingers
2tspinstant espresso powder
2tsp unsweetened cocoa powder
Instructions
In a medium-size bowl, stir together sliced strawberries and sugar. Let stand for 20-25 minutes.
In a large-size bowl, beat mascarpone and confectioners' sugar with a mixer at low speed until smooth and creamy. Add heavy whipping cream and vanilla, and beat at high speed just until stiff peaks form.
Pour brewed coffee in a shallow dish and quickly dip the flat side of half of ladyfingers into the coffee. Be sure to use tongs to handle the ladyfingers cookies if coffee is still hot.
Arrange ladyfingers cookies in a 9x11 glass baking dish or similar dish, overlapping the cookies slightly.
Spread half of the mascarpone mixture onto the ladyfingers, and spoon strawberries onto mascarpone mixture.
Dip remaining ladyfingers cookies into brewed coffee and gently press onto strawberries. Next spread the remaining mascarpone mixture onto ladyfingers.
Cover and refrigerate for at least 1 hour before serving or up to overnight.
Sift cocoa powder and espresso powder onto Strawberry Tiramisu just before serving.