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Strawberry Tiramisu In a Glass

Strawberry tiramisu in a glass on a small saucer with a spoon.
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5 from 1 review

A light and fruity twist on classic tiramisu, layered with mascarpone cream, fresh strawberries, and coffee-soaked ladyfingers.

Ingredients

Scale
  • 8 ladyfingers (80 g)
  • 1 1/2 tablespoons (20 g) granulated sugar
  • 1 medium egg yolk (pasteurized)
  • 1/2 vanilla bean (seeds scraped)
  • 3.5 oz. (100 g) fresh strawberries (plus more for garnish)
  • 1/3 cup (80 g) heavy whipped cream (35%)
  • 2/3 cup (150 g) mascarpone cheese
  • 1/3 cup (80 g) cold, freshly brewed espresso
  • 2 tablespoons (30 g) rum or cognac
  • unsweetened cocoa powder (for dusting)

Instructions

  1. Wash the strawberries, pat them dry, and slice them into rings. Set aside a few whole berries for decoration.
  2. To make the mascarpone cream, split half of a vanilla bean and scrape out the seeds. In a bowl, whisk together the egg yolk, granulated sugar, and scraped vanilla seeds until the mixture is pale and fluffy. In another bowl, loosen the cold mascarpone (right from the fridge) with a fork, and whip until creamy. Using a rubber spatula, add mascarpone to the egg yolk mixture and gently mix until smooth. In a separate bowl, whip the cold heavy cream to medium-firm peaks with an electric mixer. With a spatula, fold the whipped cream into the mascarpone mixture until well combined and airy.
  3. To prepare the coffee soak, combine the cooled espresso with rum (or cognac).
  4. To assemble the tiramisu, trim the ladyfingers as needed to fit your glasses or dessert cups. Quickly dip each piece into the coffee mixture (just enough to moisten without soaking). Place a layer of dipped ladyfingers at the bottom of each glass. Add a layer of sliced strawberries, then pipe or spoon in a layer of mascarpone cream. Repeat the layers if space allows.
  5. Refrigerate for at least 3 hours (or overnight) to let the flavors meld and the cream set.
  6. Right before serving, dust the tops with cocoa powder and garnish with fresh strawberries.

Notes

  1. Use chilled ingredients. Cold mascarpone and cream whip up better and hold their structure longer.
  2. Don’t oversoak the ladyfingers. Use a quick dip since they should be soft but not soggy.
  3. Smooth each layer evenly for that signature tiramisu look when you dig a spoon into it.
  4. Chill overnight. Like most tiramisus, it gets better as it rests.
  5. Garnish right before serving. Add fresh strawberry slices or a dusting of cocoa powder just before serving for the prettiest finish.

Nutrition

Find it online: https://www.bakinglikeachef.com/strawberry-tiramisu-in-a-glass/