This Tiramisu recipe and photos are from food writer and blogger Amy Tong. Amy has generously shared a lot of recipes with us. One of our favorites from her is the Mocha Coconut Macaroons.
Now, for this recipe. Tiramisu is an Italian dessert; the word “tiramisu” means “pick me up” the texture is so light and fluffy; hence, “pick me up.” The best time to make this no-bake dessert is during the Summer when the strawberries are nice and ripe, especially if you live where it’s scorching and you want to avoid using the oven. You will only need a couple of teaspoons of our Pure Vanilla Extract and a bit of Vanilla Bean Paste for the vanilla flavor, so it’s the perfect chance to experiment with paste if you have yet to do so.
There are plenty of recipes out there for tiramisu. Amy has one for a Matcha Tiramisu. However, if you have kids, they may not like the slightly bitter flavor. This fresh strawberry tiramisu recipe is perfect for kids. As Amy said, it was “Love at first bite” for her children.
Whether you are looking for desserts that don’t require an oven in the heat of summer or just a tasty treat to satisfy your sweet tooth, we think you’ll love this one! Enjoy!
Equipment
9″x5″ Loaf Pan
Mixer
Measuring Cups
Measuring Spoons
Mixing bowl(s)
Ingredients
3 cups diced strawberries
Juice of 1.5 lemons
3 tbsps sugar
2 cups whipping cream
1 tsp vanilla bean paste
1 tsp vanilla extract
½ cup powdered suagr
8 ouces mascarpone cheese
14 Lady fingers
Instructions
First, line a 9-by-5 loaf pan with plastic wrap. Make sure you have 5 to 6 inches of excess wrap hanging on each side.
Place the strawberries, lemon juice, and sugar in a large bowl, gently toss together to coat. Let the strawberries macerate (a fancy word for marinating fruit) while you work on the cream.
In the bowl of the stand mixer fitted with the wire attachment, whisk the cream, vanilla bean paste, vanilla extract, and powdered sugar together until soft peak forms.
Add the mascarpone cheese and whip until creamy and thick.
To assemble, spread 1/3 of the mascarpone cream mixture on the bottom of the prepared pan.
Place 7 lady fingers over the cream in a single layer.
Then, spoon 1/2 of the strawberries on the top of the lady fingers in an even layer, including some of the juice.
Spread another 1/3 of the mascarpone cream mixture on top of the strawberries, smooth the top with the back of the spoon.
Line another 7 lady fingers over the cream in a single layer.
Repeat with the remaining strawberries and mascarpone cream mixture.
Last, fold the hanging plastic over the top to cover the cream. Refrigerate overnight before serving.
Yes, the hardest part of this recipe is waiting! But your patience comes with a tasty reward!
