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Strawberry Tiramisu

Apple Custard TartIngredients:
  • 4-5 cups fresh strawberries - cleaned and cut into quarters or smaller depending on size of berries
  • 3/4 cup Sweet Leslie dessert wine or Marsala wine
  • 1 T fresh lemon juice
  • 1/4 cup sugar
  • 2 cups heavy cream
  • 2 - 8 ounce tubs mascarpone - left on counter for 30 minutes before using
  • 1/3-1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1-2 packages lady fingers
  • garnish - fresh mint and right before serving a drizzle of extra dipping sauce, if you have some.

In a large bowl - toss cleaned and cut strawberries with sugar, lemon juice, dessert wine or marsala and a pinch of salt. Set aside to macerate for 1/2 hour.

In another large bowl, whip the cream to soft peaks, just before soft peaks form add 1/3-1/2 cup powdered sugar and vanilla - taste and adjust to your desired sweetness. Fold in mascarpone until smooth and well incorporated.

You can make individual tiramisu in glasses (8-10 depending on glass size), or a large one in a trifle dish or 9 x 13 inch baking dish.

Pour liquid off of strawberries into a shallow dish, this will be your dipping liquid for your lady fingers. You are ready to assemble: dip each lady finger and layer in the dish. Next comes a layer of the mascarpone mixture followed by the strawberries - repeat to desired height or ingredients are gone. Save any extra dipping juice you have. Cover and place in refrigerator for 3-4 hours or overnight.

Just before serving, drizzle with extra juice and garnish with fresh mint. 

Serve with:

Kunde Family Winery Sweet Leslie 

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