Strawberries are in season in summer and can be found everywhere – in every supermarket, at every farmer’s market, and in my kitchen, of course! I prefer the ones from local farms in the area (we have quite a lot of strawberry farmers in the area) – they are always very fresh and delicious! If you got some of them at home yourself, plus some ladyfingers, mascarpone, and heavy cream you could theoretically make this delicious Summer Strawberry Tiramisu right away ;) It’s an absolute favorite here at home and really easy to prepare. And it looks good I think. That’s important too, right? ;P
The look of this Tiramisu is a bit different from other versions of this dessert. Normally you get this classic Italian dessert served in a large casserole dish and then cut into squares. A good example of that is my (not so) Classic Tiramisu. There you cut out a piece (or spoon it onto your plate) – here you can cut off a slice ;P
If you make a classic Tiramisu the cream is often a bit thinner when you prepare the dessert. Over time, the ladyfingers »soak up« some of the moisture, the Tiramisu becomes a bit more compact and the cream firms up a bit. With the right proportions you get a Tiramisu you can cut into squares, and they will keep their shape ;) Well… at least that’s the case with the ones I normally make. Other bakers might prefer a more soupy consistency. Here you definitely have to create a mascarpone cream that is spreadable, or you will create a big mess. By plating the Tiramisu on a plate like I did the cream has to be somewhat thicker, so you can build up all the layers ;P
When preparing this Tiramisu I recommend using very fresh strawberries. The stacked layers of ladyfingers, cream, and strawberries have to sit for quite a while in the fridge in order for everyone to get to know each other well. If you use strawberries that are on the »riper« spectrum of strawberries you might get strawberry layers that look a bit »meh« due to the fact that the cut strawberries will not look better over time ;P You know what I am trying to explain? In German this would be much easier ;P Anyway. Use fresh strawberries! Use older ones for a compote. That’s also the reason why you should finish the dessert only right before serving (the strawberries on top).
Well. If you are planning to serve the Tiramisu to small people you might want to leave out the espresso and orange liquor. You can use cocoa milk instead of the espresso and maybe a few drops of orange oil if you like – that should give you a nice result as well that is much better suitable for small children. I would love to tell you that you could use decaffeinated coffee, but even that has still some caffeine and is not good for small kids.
The assembly of the Tiramisu should take place on the plate or in the (shallow) bowl you have chosen to serve it on/inside. Repositioning the Tiramisu is not possible as soon as the first layer of ladyfingers has been soaked with the espresso ;P
When choosing the size of the plate/shallow bowl, also make sure that it fits into the fridge together with the Tiramisu. Not everyone has an American-style double-door fridge at home that can fit several wedding cakes ;P Our fridge is tiny, for example, and the little space we got has to be shared with all the veggies and the stuff that normally need cooling. Choosing something that fits here is very important ;P
Over time, I published quite a few Tiramisu recipes here on the blog – bigger ones to share, as well as smaller ones, served in individual glasses. All of them are very delicious! Take a look here…
INGREDIENTS / ZUTATEN
(5-6 servings)
about 1/4 cup (60ml) freshly brewed espresso
1-2 tbsp. orange liquor (e.g. Cointreau*)
9 oz. (250g) mascarpone
14 oz. (400g) heavy cream
1.8 oz. (50g) confectioners’ sugar
1 tsp. vanilla extract
18 ladyfingers
18 oz. (500g) fresh strawberries
(5-6 Portionen)
etwa 60ml frisch gebrühter Espresso
1-2 EL Orangenlikör (z.B. Cointreau*)
250g Mascarpone
400g Schlagsahne
50g Puderzucker
1 TL Vanille Extrakt
18 Löffelbiskuits
500g frische Erdbeeren
DIRECTIONS / ZUBEREITUNG
1. Wash and dry the strawberries. Remove the green parts of 2/3 of the strawberries and cut them into slices. Place the remaining ones in the fridge.
2. Brew the espresso (about two espresso glasses) and mix in the orange liquor. Set aside and let cool down a bit.
3. Add the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract to a large bowl and mix until well combined and stiff peaks form – you can do that with a handheld mixer or by hand with a whisk.
4. Place the first six ladyfingers on a serving plate and drizzle with about 1/3 of the espresso mixture. Spoon a good amount of the mascarpone cream on the ladyfingers and top with a layer of sliced strawberries. Repeat the process with another layer of ladyfingers, espresso drizzle, mascarpone cream, and more strawberries. Finish with a last layer of ladyfingers, espresso mixture, and mascarpone cream. Cover the Tiramisu loosely and place it in the fridge – you want it to cool down for at least 4-5 hours (or overnight).
5. When ready to serve, top the tiramisu with more sliced strawberries. Cut some strawberries that still have the green leaves on top in half and decorate the tiramisu with them. Serve immediately.
1. Die Erdbeeren waschen und trocknen. Etwa 2/3 davon vom Grün befreien und in Schreiben schneiden. Die restlichen Erdbeeren in den Kühlschrank legen.
2. Den Espresso frisch aufbrühen (etwa zwei Espressogläser) und den Orangenlikör einrühren. Zur Seite stellen und etwas abkühlen lassen.
3. Mascarpone, Sahne, Puderzucker und Vanille Extrakt in einer großen Schüssel verrühren und luftig aufschlagen – die Masse sollte etwas Stand haben. Man kann hier mit einem Handmixer arbeiten oder mit einem einfachen Schneebesen und etwas Schmackes in den Armen.
4. Die ersten sechs Löffelbiskuits auf eine Servierplatte legen und mit etwa 1/3 des Espressos beträufeln. Eine gute Portion der Creme auf den Löffelbiskuits verteilen und dann eine Lage Erdbeeren auflegen. Das Ganze wiederholen – Löffelbiskuits, Espresso, Creme und Erdbeerscheiben. Mit einer Schicht Löffelbiskuit, Espresso und Creme abschließen. Das Tiramisu locker mit Klarsichtfolie (o.ä.) abdecken und für mindestens 4-5 Stunden (oder über Nacht) in den Kühlschrank stellen, damit es gut durchkühlen kann.
5. Wenn serviert werden soll, eine weitere Schicht Erdbeerscheiben auf der Mascarpone-Creme verteilen. Einige Erdbeeren mit grünen Blättern halbieren und das Tiramisu damit dekorieren und möglichst zeitnah servieren.
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Here is a version of the recipe you can print easily.
Print
Easy Summer Strawberry Tiramisu
- Prep Time: 00:20
- Cook Time: 00:00
- Total Time: 05:00
- Yield: 1 1x
- Category: Dessert
- Cuisine: Italy
- Diet: Vegetarian
Description
A simple and easy-to-prepare dessert for a hot summer day: Strawberry Tiramisu. The summer version of the classic Italian dessert everybody loves!
Ingredients
about 1/4 cup (60ml) freshly brewed espresso
1-2 tbsp. orange liquor (e.g. Cointreau*)
9 oz. (250g) mascarpone
14 oz. (400g) heavy cream
1.8 oz. (50g) confectioners’ sugar
1 tsp. vanilla extract
18 ladyfingers
18 oz. (500g) fresh strawberries
Instructions
1. Wash and dry the strawberries. Remove the green parts of 2/3 of the strawberries and cut them into slices. Place the remaining ones in the fridge.
2. Brew the espresso (about two espresso glasses) and mix in the orange liquor. Set aside and let cool down a bit.
3. Add the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract to a large bowl and mix until well combined and stiff peaks form – you can do that with a handheld mixer or by hand with a whisk.
4. Place the first six ladyfingers on a serving plate and drizzle with about 1/3 of the espresso mixture. Spoon a good amount of the mascarpone cream on the ladyfingers and top with a layer of sliced strawberries. Repeat the process with another layer of ladyfingers, espresso drizzle, mascarpone cream, and more strawberries. Finish with a last layer of ladyfingers, espresso mixture, and mascarpone cream. Cover the Tiramisu loosely and place it in the fridge – you want it to cool down for at least 4-5 hours (or overnight).
5. When ready to serve, top the tiramisu with more sliced strawberries. Cut some strawberries that still have the green leaves on top in half and decorate the tiramisu with them. Serve immediately.
Notes
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