Description
This strawberry tiramisu recipe is the perfect spring dessert. Fresh strawberries are layered with lady fingers soaked in orange juice and St. Germain (elderflower liqueur) with a whipped mascarpone-yogurt cream. Light and refreshing, this one is a crowd pleaser.
Ingredients
- 1 pound strawberries, sliced or quartered
- 1 tablespoon sugar
- 2 teaspoons orange zest
- 1 tablespoon mint leaves, torn
- 8 ounces mascarpone cheese, at room temp.
- 1–2 tablespoons sugar
- 1 cup plain, full-fat Greek yogurt
-
1/2 cup fresh orange juice
-
1/4 cup Elderflower liqueur (Like St. Germain)
-
2 tablespoons honey
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 12 ladyfinger cookies
- Optional Garnishes- toasted coconut, mint, or elderflower syrup.
Instructions
- Prep strawberries. Slice strawberries and toss with sugar (more or less depending on how ripe and sweet they are) and orange zest. Stir and let them sit, allowing the juices to release (this is called maceration).
- Make the mascarpone cream mixture. Add mascarpone cheese to a stand mixer and beat with sugar. Gently fold in the yogurt. (You can also use an electric mixer.)
- Make the dipping liquid. In a medium bowl, squeeze the orange juice, then whisk in the elderflower liqueur, water, vanilla, and honey.
- Assemble. Ready six glasses and assemble the tiramisu. Place a dollop (2 tablespoons) of mascarpone cream in the bottom of each glass. One at a time, dip a ladyfinger in the orange juice-elderflower mixture, letting it soak up just a little (5 seconds). Break it apart into 3 pieces and place in a glass over the cream. Repeat to fill all the glasses. They should not be soggy. Spoon in half of the sliced strawberries into the glasses. Repeat this process, layering with mascarpone cream, soaked ladyfingers, and then sliced strawberries, until all is used up. Top with any extra marcapone cream, or let the strawberries be the top layer.
- Refrigerate until serving, the marscope will firm up in the fridge.
- Garnish with toasted coconut, mint, or a drizzle of elderflower syrup.
Notes
This can be made up to 8 hours in advance, covered and stored in the refrigerator. Leftovers will keep up to 3 days.
Serving sizes. This makes six portions that are about 1 cup each. You can also make this in an 8 x 8 baking dish (in two layers). You can make mini desserts in tall shot glasses, served with a mini fork ( like we would in catering) and get 16-20 portions depending on the size of the cup.
Substitutions. Feel free to use or add blackberries or blueberries. Peaches would also be delicious. Cream cheese can be used instead of mascarpone in a pinch- adjust the sweetness to taste. Honey can make the mascarpone curdle- sugar works best. Sub whipped cream for the yogurt if you prefer.
Nutrition
- Serving Size: 1 cup
- Calories: 384
- Sugar: 19.5 g
- Sodium: 72 mg
- Fat: 22 g
- Saturated Fat: 11.2 g
- Carbohydrates: 36 g
- Fiber: 1.9 g
- Protein: 10 g
- Cholesterol: 102.8 mg