Name: Best Strawberry Tiramisu recipe
Prep time: 360 min
Cook time: 10 min
Total time: 370 min
Yield: 4
Ingredients: 250 g fresh strawberries; 125 g sugar; 4 tbs strawberry liqueur; 300 ml thickened cream; 4 tbs icing sugar; 1/2 tsp ground cinnamon; 250 g mascarpone; 100 g Savoiardi sponge finger biscuits; 1 pinch cinnamon sugar *to decorate

by Merrid Last updated on 08/27/2019

An easy strawberry version of the classic. - Merrid

Ingredients

250 g fresh strawberries
125 g sugar
4 tbs strawberry liqueur
300 ml thickened cream
4 tbs icing sugar
1/2 tsp ground cinnamon
250 g mascarpone
100 g Savoiardi sponge finger biscuits
1 pinch cinnamon sugar *to decorate

Method

Step 1

Reserve a few strawberries for garnish.
Step 2

Slice the remaining strawberries into small pieces and add to a saucepan with the sugar.
Step 3

Stir over low heat until sugar has dissolved. Allow to simmer.
Step 4

Meanwhile, whip the thickened cream with the icing sugar and ground cinnamon to a soft peak stage. Then add the mascarpone and half the liqueur, and continue beating for a minute until the mascarpone is blended with the cream.
Step 5

Remove strawberry mixture from heat and puree slightly with a stick blender.
Step 6

Stir the remaining liqueur into the strawberry sauce. Strain the sauce, reserving both liquid and fruit pulp separately.
Step 7

To assemble, dip each savoiardi biscuit quickly into the warm strawberry sauce and arrange in a single layer on the base of a casserole dish. Spread the reserved fruit pulp over the first layer of biscuits.
Step 8

Cover with half the mascarpone cream and spread evenly.
Step 9

Dip the remaining biscuits into the sauce and arrange over the cream. Spread the rest of the mascarpone cream over the second layer.
Step 10

Dust with cinnamon sugar and decorate with reserved berries. Drizzle some of the remaining strawberry syrup over the top.
Step 11

Refrigerate for at least 4 hours, or preferably overnight.

Recipe Notes

from Australia’s Best Recipes team

If you don't want to use liqueur, cool 2 tablespoons of the strawberry sauce and add that instead.

If you don't have cinnamon sugar on hand, just mix ½ teaspoon cinnamon with ¼ cup caster sugar for dusting, or just sprinkle with plain ground cinnamon.

Any remaining strawberry syrup can be kept in the fridge for up to a week and served with icecream, pancakes, etc.

If you find this too sweet, you can either cut the sugar by no more than a third, or add a squeeze of lemon juice to the syrup.