Best 11 Strawberry Tiramisu Recipes

WHITE CHOCOLATE-STRAWBERRY TIRAMISU

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
• Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
• Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

STRAWBERRY-WHITE CHOCOLATE TIRAMISU

Steps:

• Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely.
• In a large mixer bowl, beat cream cheese until fluffy.
• Stir in melted white morsels mixture.
• In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
• Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
• Arrange half of remaining lady fingers on bottom of pan.
• In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
• Cover with half the cream cheese filling.
• Cover with 1/2 of the sliced strawberries.
• Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
• Top with the remaining strawberries; arranged attractively on top.
• Cover; refrigerate until set, 4 hours or overnight.
• Remove side of pan before serving.

STRAWBERRY TIRAMISU FOR TWO

Steps:

• Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
• In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
• In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
• Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
• Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
• In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
• Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

STRAWBERRY WHITE CHOCOLATE TIRAMISU

Steps:

• 1. Melt the white chocolate and 1/4 cup of heavy cream over hot (not boiling) water, stirring until smooth; cool completely. 2. In a large mixer bowl, beat cream cheese until fluffy.Stir in melted white morsels mixture. 3. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream until stiff peaks form; fold into cream cheese mixture. 4. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in. Arrange half of remaining lady fingers on bottom of pan. 5. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan. 6. Cover with half the cream cheese filling and with 1/2 of the sliced strawberries. 7. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture. 8. Top with the remaining strawberries; arranged attractively on top. 9. Cover; refrigerate until set, 4 hours or overnight. 10. Remove side of pan before serving.

STRAWBERRY TIRAMISU CAKE

Steps:

• For Double Strawberry Sauce:.
• Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
• Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
• In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
• mixture.
• With a serrated knife, cut cake in thirds horizontally.
• Drizzle each layer with 1 T. of the remaining liqueur.
• Spread bottom layer with one third of the cheese filling.
• Cover with one third of the sliced strawberries.
• Top with middle cake layer.
• Spread with half of the remaining filling and sliced strawberries.
• Add remaining cake layer.
• Top with remaining filling, and sliced.
• berries.
• Frost cake with remaining whipped cream.
• Refrigerate at least 2 hours, or up to 24 hours before serving.
• Cut cake with a serrated knife.
• Serve each slice with sauce.

STRAWBERRY CHOCOLATE TIRAMISU

Steps:

• In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much.
• Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover).
• Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush.
• Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture.
• Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.

STRAWBERRY TIRAMISU

Steps:

• Mix the kirsch or framboise with the water. Set aside.
• Combine the egg yolks and three tablespoons sugar in a stainless-steel bowl that will fit partway into a heavy saucepan. Using a whisk or a hand-held mixer, beat the egg yolks and sugar until they are thick and light.
• Add water to the saucepan, enough to bring to a simmer without quite touching the bottom of the bowl. Place the saucepan with the bowl in it over medium heat and continue beating. Gradually beat in one-third cup of the diluted liquor. Continue beating until the mixture is thick, light and nearly hot. Do not allow it to become too hot or the eggs will curdle.
• Remove the bowl from the saucepan and place it in a bowl of ice and water. Continue beating until the mixture is cold, then refrigerate it. Whip the cream until stiff and fold it into the egg-yolk mixture. Refrigerate again.
• Hull the strawberries and slice them. Sweeten if necessary. Refrigerate.
• Mix the preserves with the mascarpone and refrigerate.
• Up to an hour before serving, arrange half the biscuits on a square or round platter or in a shallow serving bowl about nine inches in diameter. Sprinkle them with half the remaining diluted liquor. Top with half the sliced strawberries. Spread with the mascarpone and preserves mixture. Top with the remaining biscuits. Sprinkle with the remaining diluted liquor. Top with the remaining strawberries. Spread the whipped-cream-and-egg-yolk mixture over the strawberries. Dust lightly with sifted cocoa and refrigerate until ready to serve.

STRAWBERRY TIRAMISU

Steps:

• Rinse, hull and half strawberries into a bowl(leave a few whole for decoration).
• Fold in brown sugar and make sure strawberries are well coated.
• Set aside.
• Place lady finger in bottom of each desert bowl or line the bottom of an casserole dish (8x8).
• In a small bowl mix the Orange liquior and the orange juice and drizzle over the ladyfingers.
• In a separate medium bowl add mascarpone with fresh egg yolks, vanilla extract and sugar.
• Mix well.
• Fold in the strawberries.
• Spoon on top of the lady fingers.
• In a food processor coarsely chop pistachio nuts.
• Sprinkle on top of Masdcarpone cream and strawberries.
• Top with a whole strawberry.
• Refrigerate at least 1 hrs to let the flavours meld.
• The longer the better the flavor.
• Enjoy.

STRAWBERRY TIRAMISU CONES

Steps:

• In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.
• Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.
• Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.
• To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.