One of the best things about Spring (aside from the profusion of flowers and warm weather) is the arrival of strawberries. Not those horrid red blobs with white interiors you find in supermarkets masquerading as strawberries. But the kind in the picture below, that you pick yourself or buy at local farmers’ markets. They’re an entirely different fruit – red throughout, and bursting with flavor and juice in every bite. I’ve eaten my share of them straight out of the box (washed first of course) but when I needed a dessert to bring to the annual picnic of “le matte” earlier this week, I knew it had to be something using strawberries. I also wanted to play around with the recipe for lemon tiramisu I’ve made in the past, but adapt it to strawberries. It was also a good excuse to use some “Fragolino,” a strawberry liqueur I brought back from Italy many years ago, when you could still take bottles into carry-on luggage. I think this liqueur is also available in the states now. This bottle must be at least 10 years old, and look how little we’ve used. Time to remedy that situation. I started out with the same basic mixture of ricotta and mascarpone as I used in the lemon tiramisu. But since I was adding some strained strawberries and some alcohol, I was concerned that the extra liquid might cause it to fall like a pink blob on the plate, rather than hold its shape when sliced. So I added a little gelatin for insurance. It did the trick and allowed me to slice small wedges that held their shape nicely on the plate. Strawberry Tiramisu 2 quarts strawberries juice of 1 lemon 1/2 cup water 1/2 cup sugar 1/2 cup Fragolino or other liqueur Trim 1 quart of the strawberries, cut into chunks and put in a saucepan. (Use the remaining quart of strawberries to slice for the middle and for the top.) Add the water, sugar and lemon juice and cook over medium heat, stirring when the mixture comes to a boil and mashing down the strawberries. Continue stirring and cooking for about five minutes. Remove from heat and put through a strainer, squeezing with a wooden spoon. If you don’t mind strawberry seeds, you can omit this step, but I prefer it without the seeds. Let it cool, then add the liqueur. 15 oz. container ricotta cheese (drain overnight in cheesecloth, if possible) 8 oz. mascarpone cheese 1/4 cup sugar juice of 1/2 lemon 1 package of Knox gelatin 1 package of savoiardi biscuits (firm, sugar-coated ladyfingers – not the soft kind) Mix the ricotta cheese, mascarpone, sugar and lemon in a bowl. Set aside. Mix a package of gelatin with 1/2 cup lukewarm water. Take out 2 T. of the gelatin mixture and add to the mascarpone mixture. Mix well. Add about 1/2 cup of the cooled strawberry/liqueur mixture and mix well. Cut the savoiardi to fit the height of an 8 1/2 inch springform pan that has been lined with wax paper or parchment paper. This may not be a necessary step, but I wanted to avoid any possibility of the savoiardi sticking to the pan. Dip each savoiardi into the remaining strawberry mixture, coating lightly only on one side. Place the side that has been moistened with this mixture on the inside of the pan, leaving the sugar-coated, plain side facing outwards. Layer the bottom with the trimmings from what you cut, adding savoiardi if necessary, cutting them to fit the bottom layer of the pan. Spread a bit of the strawberry/liqueur mixture on the bottom layer. Slice some strawberries and place over the savoiardi. Pour half of the prepared mascarpone/ricotta mixture on top. Add a second layer of savoiardi, spread with the remaining strawberry/liqueur mixture, then add more sliced strawberries and the rest of the mascarpone/ricotta mixture. Top it with freshly cut strawberries. Glaze it with some currant or apricot jelly that has been slightly heated and cooled. Caveat: Don’t do what I did and put the glaze on the night before serving or it will soften and/or discolor the berries. (There was a last minute run to the store for more strawberries.) Wait until shortly before serving to add the glaze.
Gorgeous photos Linda!
The berries are popping off the screen!
Beautiful! I'll bet it was a big hit.
Wow! What a beautiful cake? Good Job!
This is a beautiful job, the photos are right on!! And on top of that looks delish !! Yummm
OMG, Linda, That first photo could be on the cover of a magazine! This must taste magnificent! I may attempt this very soon!
Now THAT's a gorgeous tiramisu! This is a must make!
FYI… I stumbled upon you courtesy of Stacey, and a few others. Can't believe I missed out for so long- your place is awesome!
Hi just called in from Bell'Avventura..so pleased you gave her the Honest Scrap award:-)
I love her blog..and she passed the award onto me!! Wow you have some amazing photos here..how do you get them to overlap like that??
So much Italian blood in your family, amazing, I would be living out there..I love Italy.!!
What a wonderful stawberry dessert! I don't think I've ever had fragolino -it sounds delicious.Your photos are so outstanding.
I'd love to meet for lunch one day soon, but it will have to be sometime after June. We have many family celebrations coming up the rest of the month. My son, daughter-in-law and grandson will be visiting us this week! I'm so excited 🙂
you dont need me to tell you how beautiful this looks – but you do need me to taste it for quality control!
Gorgeous treat Linda. So scrumptious!
I agree, there's nothing like strawberries at their peak. You have definitely done them justice with this tiramisu!
How creative! I like how you structured the sides of the cake.
Great Photos !! I Really Love Strawberry And The One You Have Applied On Blog Are So Luscious.I Will Try It For Sure..
That looks amazing! I really like the sound of a strawberry tiramisu.
Wow, that looks delicious! Gorgeous strawberries.
love love love love♥♥ your photo. I love strawberries and that cake just made my mouth water
Hi, I'm just found your blog — what a stunning photo! I hope you don't mind that I linked to your blog — I think I'll be checking back to make this dessert . . . .
Mmmm, I recently made strawberry tiramisu and it was so good and fresh, but yours is so much prettier! I must try your lemon tiramisu next! These are such perfect summer desserts.
Amazing cake and beautiful pictures! Well done!
Fully drool worthy recipe…love the awesome pics of the recipes….
That is absolutely gorgeous and looks so delicious!
This looks delicious, what a creative idea!
What can I say that hasn't been said except this is so impressive and I bet its even tastier! Thanks so much for sharing. 🙂
Gimme a sec while I wipe up the slobbering over my keyboard…my goodness, what an image to drool over. How you managed to put this together without devouring at least a quarter of it before Le Matte is beyond me!
A treat for the senses!
Looks so pretty, I bet it had wonderful strawberry aromas and the taste must have been heavenly.
Hmmm, strawberries and tiramisu, my two favorite ingredients. This looks divine.
This sounds amazing, love your pictures! What a great way to showcase strawberries.
This is beautiful. I bet it was also delicious.
Great recipe Linda!!!
I'm with you, the giant strwaberries sometimes taste like wood… make that all the time!
Last time I went strawberry picking at a farm, I nearly OD on them! so tiny and sweet!
This is a great variation of tiramisu for summertime 🙂
Strawberries, marscapone, and ricotta…what's not to love. Well done!
Lookin' good, Linda 😉
This is a gorgeous tiramisu! Perfect for summer. I love your photos as well.
Beautiful! What a inventive way to the Srawberry! Delicious
Thanks for sharing your recipe!
Welcome~~Summit your recipes.Stop by say hello!
gorgeous berries, and stunning tiramisu. this one's much better than the traditional version. 🙂
This looks fantastic!! Such a great take on tiramisu.
It's wonderful how Tiramisu is taking making twists & turns…I've seen the classic, lemon, mixed berries and now strawberry. I would like ONE BIG spoonful.
Ooh! Yum! Looks great, and I'll bet it tasted wonderful!
This looks professional. Just stunning!
love your take on tiramisu and great pictures! I want to dive in!
humm, love these fresh and fruity desserts. great take on the tiramisu for the summmer! 🙂
How do you get the ricotta/mascarpone mixture not to curdle (because of the lemon juice)?
This is extraordinary for tiramisu…..how did I possibly miss this? Thank goodness it was on your sidebar to be found!
Holy yum! 🙂 I LOVE this lighter version of a tiramus; making this this summer for sure 🙂
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