Step aside, strawberry shortcake—this strawberries & cream tiramisu is taking over. In family-sized 13″ x 9″ tiramisu fashion, this easy dessert is perfect to make for all your summer potlucks. Instead of coffee-dipped ladyfingers, I’m using heavy cream and our Food Team secret ingredient: triple sec. The citrus-soaked ladyfingers are then layered with decadent mascarpone and strawberry jam for a gorgeous layered dessert that is just as stunning to look at as it is delicious to eat. Here’s everything you need to know:
The components:
In this sweet summer version of the classic dessert, ladyfingers get soaked in heavy cream mixed with triple sec. If you’re hesitant about the triple sec, hear me out. Typically, tiramisu includes a bit of booze like rum or marsala wine, but I’m using citrusy triple sec here to bring the bright summer vibes. If you prefer a booze-free dessert, you can swap in orange juice for triple sec instead.
Because the triple sec and strawberry jam are sweet already, a couple tablespoons of confectioners’ sugar is all you need for the cream mixture. And if you feel a 15-oz. jar of strawberry jam or preserves isn’t enough for the center, then double up! I prefer Bonne Maman because it contains very minimal ingredients aside from strawberries, but use your favorite brand.
The topping:
Unlike the gorgeous bubbly topping on my limoncello tiramisu, this one is as flat as icing a cake. If you want some wavy texture, you can use the back of your spatula to achieve this; otherwise, the vibrant freeze-dried strawberry powder will look gorgeous on top. The freeze-dried strawberry dust will dissolve over time, so make sure to add right before serving.
Storage & make ahead:
A key factor in tiramisu making is storing for at least 2 to 3 hours, up to overnight. This gives ladyfingers enough time to soak up the moisture and the cream layer to set and chill. You’ll want that perfect layered slice when cutting into it!
Leftover tiramisu can be stored up to 3 days in the refrigerator wrapped in plastic or placed in an airtight container.
Tried this tiramisu? Let me know how it went in the comments below!
