Easy Strawberry Tiramisu With Lemon Jam and Summer Vibes
One of the easiest and most delicious strawberry tiramisu recipes out there
- 3 eggs
- 60 g sugar
- 1 tsp vinegar
- 1 tsp vanilla essence
- 100g all-purpose flour
- 2 lemons
- 60 g sugar
- 250 g mascarpone cheese
- 200g double cream
- 1 tsp vanilla essence
- 100 g sugar
- 500g strawberries
- 1 pack of your favorite jelly
- Baking tray
- Mixer bowl
- Casserole with lid
Go ahead and judge as much as you want, but I don't like classic tiramisu. As a matter of fact, I don't like any desserts made with coffee. And since I am at the confession point of the day, I will tell you that up until recent years, I had no idea that there is more than one way to make this dessert. I had to order a strawberry tiramisu in a glass on one of our trips to Italy to realize what I was missing out on.
Anyway, ever since that moment, I have prepared this easy strawberry tiramisu recipe each year when strawberries are in season. Why? Well, because, in my opinion, it is truly the perfect summer dessert, creamy, refreshing, and most importantly, super easy to prepare. Without further ado, this is how to make tiramisu with strawberries and lemons.
- The first secret of this delicious recipe is the dough. Of course, if you want to make a strawberry tiramisu with ladyfingers from your local supermarket, you can do it and skip this step. But let's face it. Store-bought ones are kind of crap. So, don't be lazy and go that extra mile.
- Start by dividing the eggs. Place the egg whites in a mixer bowl. Add the sugar, vinegar, and vanilla essence.
- Start whisking at high speed until you get nice and firm peaks.
- Turn the speed to low and add the egg yolks, one at a time. Finally, bring the flour to the bowl. Be careful how you transfer it so you won't make a mess.
- Line a baking tray with parchment paper. Using a crayon, draw the form of the casserole you will use to store the tiramisu. Now, if you are more talented with a piping bag than me (which is not hard since I am a mess), use one to nicely transfer the dough to the prepared tray. However, if by using a piping bag, you end up having your composition all over yourself and not on the tray, just use a spoon and spread the dough/cream as evenly as possible.
- As you can see, I had a small and a bigger rectangle. That's because this is the form of the casserole I use for this recipe, as it has a lid.
- With the dough on the tray, it's baking time. Bake it in the preheated oven at 190 degrees Celsius (370 F) for 15 minutes. When ready, take the tray out of the oven, powder it with powder sugar and let it cool down completely. Only then can you remove the parchment paper.
- Now, let's make some jam. Peel off the peels of your lemon. Make sure you remove all the white parts as they are bitter. Place the peeled lemons in a blender and turn them into a smoothie-like texture.
- Transfer the lemons into a saucepan, add the sugar, and place it on medium heat. Let the mixture turn into jam, stirring from time to time.
- This should not take more than 10 minutes. If you work with a thermometer, you should expect the temperature to be somewhere around 100 degrees Celsius (210 F) when you take the saucepan off the heat.
- The final step in making this easy strawberry tiramisu recipe is preparing the cream. Place the mascarpone along with the double cream, vanilla essence, and sugar in a mixing bowl.
- Using a mixer, smooth everything for a couple of minutes until you get a nice and fluffy cream.
- And that's it. It's time to assemble everything.
- Take the casserole you will use to store your dessert. I have a glass one with a lid for this purpose, and it's perfect for the task as it will have to stay in the fridge.
- Anyhow, take one of your 'ladyfinger' layers and place it at the bottom of your dish. Spread the lemon jam, making sure you have enough left for the next layer. This will ensure that the dough will take the moisture from the jam as well as that sweet and sour aroma that goes really well with the strawberries.
- Divide the cream into 3 equal parts and top your already prepared dough layer.
- Slice your strawberries and arrange them on the cream. Do it in any way you want.
- Add another cream part, top it with the dough and repeat the whole process.
- When you finish adding the last fruit layer, it is time to prepare the jelly. I know that many strawberry tiramisu recipes don't use jelly, but I find it very useful since the fruits will get mushy if they are left raw for a couple of days in the fridge. In other words, I use the jelly to preserve them for a longer period of time.
- You can use any kind of jelly you want. Just prepare it as instructed on the package. When ready, pour it over the fruits carefully not to ruin your arrangement. Place the lid on your dish and let it sit in the fridge overnight. I know it's hard, but you have to do it.
That's it. As always, let's look at some very quick facts about this recipe. First of all, is tiramisu Italian? Yes, it is. Its origins are linked to the Veneto region of Italy and go all the way back to the 80s.
What you've read here is a summer interpretation of this famous dessert. The original version contains coffee, egg yolks, and cocoa powder that are mixed with mascarpone cheese. It is a heavier dessert but an emblematic one nevertheless.
The final question some ladies might have about this recipe is regarding the strawberry tiramisu calories. After all, it is a summer dish. Well, all the nutritious information is listed below.
* Want to make a full summer Italian dinner? Check out our delicious Ricotta and Spinach Ravioli recipe
** If you make this dessert, don't forget to tag us on Instagram so we can check it out.
Nutrition Facts / Serving
- Calories 256
- Total Fat 15 g
- Cholesterol 56 mg
- Sodium 27 mg
- Potassium 156 mg
- Total Carbohydrate 29 g
- Sugars 19 g
- Protein 3 g