This is not your traditional tiramisu. There’s no coffee or chocolate in this recipe, but you’re going to love this berries and cream variation.
Berries and cream go so well together. Add in some lady fingers for texture and it’s a winning combination. The best part about this dessert is that it’s SO easy to make.
There are three main components: the strawberry sauce, the mascarpone cream and the lady fingers.
Start by making the strawberry sauce. Then make the mascarpone cream. Finally, arrange the lady fingers and assemble the cake.
Before arranging the lady fingers around the springform pan, cover the bottom of the pan with parchment paper. Then cut the bottoms of the cookies so that they are flat on the bottom.
Then cover the bottom of the pan with lady finger pieces. I crumbled some of the cookies to fill in the empty spaces. It’s not necessary, but it will make the cake more stable.
Cover the bottom layer of lady fingers with some strawberry sauce.
Add a layer of mascarpone cream.
Add another layer of lady fingers. Add more strawberry sauce and mascarpone cream.
Top with fresh berries. Refrigerate for a few hours before serving or serve the next day.
- 2 cups sliced strawberries
- 1/4 cup granulated sugar
- 1/2 lemon (juice)
- 2 tbsp strawberry jam
- 2 tbsp orange liqueur
- 1 cup whipping cream
- 1 cup mascarpone cheese (250 grams)
- 5 tbsp icing sugar
- 1 tbsp Gran Marnier or orange liqueur
- 1/2 tsp vanilla (optional)
- 39 large lady fingers (for an 8" pan)
- 1 cup fresh strawberries (for decorating)
To make the strawberry sauce, put all of the ingredients (except for the liqueur) in a saucepan.
Simmer on low heat for about 5 minutes (until the strawberries have released some of their juices and are still mostly intact).
Allow the sauce to cool.
Add the liqueur. Stir. Refrigerate until you are ready to assemble the cake.
Whip whipping cream for a minute on low speed. Add 3 tbsp of icing sugar. Whip for another minute. Pour the whipped cream into another bowl. Set aside.
Add the mascarpone to the bowl. Add the Gran Marnier, vanilla and icing sugar. Whip for a couple of minutes or until the mascarpone is soft.
Fold the whipping cream into the whipped mascarpone until combined. Put mixture in the refrigerator until you're ready to assemble the cake.
Put parchment paper on the bottom of the springform pan. Cut in the shape of a circle.
Cut the bottoms of the lady fingers so that they have a flat bottom and will stand up straight against the sides of the springform pan.
Arrange the lady fingers around the spring form pan.
Cover the bottom of the spring form pan with lady finger pieces.
Cover the lady finger pieces with a little strawberry sauce. Try to keep the sauce away from the edges for this layer so that it doesn't seep out of the bottom of the pan.
Add a mascarpone cream layer.
Add another layer of the lady finger pieces.
Add a generous layer of strawberry sauce.
Add more mascarpone cream.
Add fresh strawberries to decorate the top of the cake.
The quantities in this recipe will vary depending on the size of your springform pan and the size of your lady finger cookies.