I love the idea of Tiramisu – the lady fingers, the mascarpone – I just don’t want to include the coffee or the alcohol. Then I came across this fabulous Strawberry Tiramisu recipe from Cream Puffs in Venice. Instead of using chocolate and coffee for flavoring, this recipe relies on Strawberries and jam. Included are a dash of lemon and orange flavorings as well. While this recipe calls for using Grand Marnier, I have substituted fruit juice instead. You must refrigerate this dessert for at least 24 hours before serving. If you don’t want such a big batch (it is served in a 9×13 pan), try halfing the recipe and serve in a 8×8 pan.
This recipe was a bit hit at our Easter dinner! The Strawberry Tiramisu does need to be refrigerated, so keep that in mind when bringing to a gathering.
- 1 cup strawberry jam (I used Polaner's)
- ½ cup warm water
- ⅓ cup orange juice
- ¼ cup juice from a can of light syrup orange or tangerine slices, plus one tablespoon extra
- 1-1/4 pounds mascarpone, at room temperature
- 1-1/3 cups whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 package of lady fingers (you will need about 50-60)
- 1-1/2 to 2 pounds strawberries, washed, dried and sliced
- 2 tablespoons (or more if you like) lemon zest
- In a small bowl, mix together the jam, water, orange juice and ⅛ cup of the orange/tangerine juice.
- In a second bowl, mix together the mascarpone and the ⅛ cup of the orange/tangerine juice.
- In a third bowl, add the whipping cream, sugar and vanilla and 1 tablespoon of the orange/tangerine juice. Beat with an electric mixer until stiff peaks form.
- Add ½ cup of the whipping cream mixture to the mascarpone and stir well. Then, gently fold in the remaining whipping cream mixture into the mascarpone.
- Take the jam mixture and spread ½ of the mixture into the bottom of a 13 x 9-inch baking dish.
- Sprinkle 1 tablespoon of the lemon zest over the jam mixture. I actually zested the lemon right over the jam mixture.
- Take your ladyfingers and place them flat and close together in the dish. Make sure to fill every spot by breaking them if necessary.
- Spread one half of the mascarpone mixture over the ladyfingers. Make sure to cover the ladyfingers completely.
- Layer half of the sliced strawberries over the mascarpone mixture.
- Spread the remaining jam mixture over the strawberries and add the lemon zest as before.
- Again, layer the ladyfingers on top of the jam and fill every space.
- Spread the remaining mascarpone over the ladyfingers covering completely.
- Add the remaining strawberries on top of the mascarpone layer.
- Cover with plastic wrap and refrigerate for a minimum of 24 hours.
Cecile, who loves to create, learn and explore, blogs at The Shopping Duck.
