Valentines Day Strawberry Tiramisu (Printer Friendly)

Fluffy mascarpone cream and fresh strawberries layered with coffee-soaked ladyfingers create an elegant dessert.

# What You Need:

→ Strawberry Layer

01 - Fresh strawberries, hulled and sliced - 2 cups
02 - Granulated sugar - 2 tablespoons
03 - Lemon juice - 1 tablespoon

→ Mascarpone Cream

04 - Mascarpone cheese, room temperature - 1 cup
05 - Heavy cream, cold - 1/2 cup
06 - Powdered sugar - 1/4 cup
07 - Vanilla extract - 1 teaspoon

→ Assembly

08 - Ladyfinger biscuits (savoiardi) - 12 count
09 - Brewed coffee, cooled - 1/2 cup
10 - Coffee liqueur, optional - 1 tablespoon
11 - Fresh strawberries for garnish - as needed
12 - Fresh mint leaves for garnish - as needed
13 - Unsweetened cocoa powder for dusting - as needed

# Directions:

01 - In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Mix well and let sit for 10 minutes to release juices and develop flavor.
02 - In a large bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into mascarpone mixture until fully combined.
03 - In a shallow dish, combine cooled brewed coffee with coffee liqueur if desired.
04 - Break ladyfingers in half if needed to fit serving glasses. Dip each ladyfinger briefly into coffee mixture, avoiding excessive soaking.
05 - In each serving glass, layer 2-3 coffee-soaked ladyfingers on the bottom, followed by a layer of mascarpone cream, then a layer of macerated strawberries. Repeat layering sequence, finishing with mascarpone cream on top.
06 - Cover and refrigerate for at least 2 hours, or up to overnight, allowing flavors to meld and texture to set properly.
07 - Before serving, top each cup with fresh strawberries, mint leaves, and a light dusting of cocoa powder.

# Pro Advice:

01 -
  • You get restaurant-quality plating without needing to actually plate anything, since these gorgeous cups do the work for you.
  • There's zero baking involved, so you can make this while dinner is still cooking and have it ready to chill.
  • The strawberry-mascarpone combo feels lighter than traditional tiramisu but tastes just as indulgent and special.
02 -
  • The biggest mistake I made the first time was soaking the ladyfingers too long—they dissolved into sad mush instead of staying textured, so that brief dip is absolutely non-negotiable.
  • Mascarpone at room temperature changes everything; if it's cold, it fights the whipping process and you end up with grainy cream that doesn't fold smoothly.
  • These cups taste exponentially better after they've chilled overnight, so don't taste-test thinking you're missing something—trust the process.
03 -
  • If you're nervous about the ladyfingers falling apart, break them into smaller pieces and let them be rustic—nobody expects perfect structure in something this delicious.
  • Save a few of the most beautiful strawberry slices for the very top; they're doing the heavy lifting visually, so make them count.
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