We recently hosted friends for dinner and fired up the pizza oven, making four different pizzas — two of each. After appetizers and eight shared pizzas, I wanted to offer a light dessert rather than something heavy.
One of my favorite light desserts is panna cotta — creamy and silky — but I felt like trying something different. With strawberry season in full swing here in Florida, I chose to make a Strawberry Tiramisu.
This tiramisu is light in texture and not overly filling, though it isn’t calorie-free. The creamy layer combines melted white chocolate, mascarpone and whipped cream, gently flavored with sweet Marsala wine. Ladyfingers (savoiardi) get a quick dip in orange juice spiked with more Marsala, and a layer of fresh strawberries sits in the middle for bright, juicy contrast.
I was very pleased with the result and will make this again while strawberries are ripe and sweet. Next time I’ll chop the strawberries for the center layer and add a few more. If you prefer not to use Marsala, substitute a strawberry or orange liqueur, or omit alcohol entirely for a nonalcoholic dessert.
This dessert is perfect for occasions like Valentine’s Day, Easter or Mother’s Day when strawberries are at their best.
Buon Appetito!
Deborah Mele
Strawberry Tiramisu
Serves 12
25 minutes
Ingredients
Strawberries:
- 5 cups sliced or chopped strawberries
- 2 tablespoons sugar
- 3 tablespoons sweet Marsala wine
Cream Filling:
- 2 cups heavy whipping cream
- 2 (8 ounce) tubs mascarpone cheese
- 1/3 cup sweet Marsala wine
- 10 ounces white chocolate, melted
- 1/2 cup powdered sugar (confectioner’s sugar)
Savoiardi (Ladyfingers):
- 2 packages ladyfinger cookies
- 2/3 cup orange juice
- 1/4 cup sweet Marsala wine
Garnish:
- Sliced strawberries
- Melted dark chocolate for drizzling
Instructions
- Combine the strawberries with the sugar and Marsala in a bowl and stir to mix. Let sit at least 30 minutes so the berries release their juices.
- Whip the heavy cream in a chilled bowl until soft peaks form, then add the powdered sugar and continue to whip briefly.
- In a separate bowl, beat the mascarpone with 1/3 cup Marsala until light and smooth, about 3–4 minutes.
- Stir the melted white chocolate into the mascarpone mixture until fully incorporated, then gently fold in the whipped cream to create a smooth, airy filling.
- Combine the orange juice and 1/4 cup Marsala in a shallow bowl. Quickly dip each ladyfinger into the mixture—just enough to lightly moisten them without making them soggy.
- Arrange the dipped ladyfingers in a 13 x 9-inch glass dish, breaking cookies as needed to fill corners. Spread half of the mascarpone filling over the cookies.
- Distribute the macerated strawberries evenly over the filling (chopping them first will make a more even layer if desired).
- Add another layer of soaked ladyfingers, then spread the remaining mascarpone filling on top and smooth with a knife.
- Refrigerate the tiramisu for at least 5 hours to set and allow flavors to meld.
- Cut into squares to serve. Garnish each portion with sliced strawberries and a drizzle of melted dark chocolate. Serve immediately.
Did you make this recipe?
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