Description of this Recipe
This Strawberry Tiramisu Roll is a delightful twist on the classic Italian dessert. Instead of the traditional coffee-soaked ladyfingers and cocoa powder, this recipe features a vibrant strawberry syrup, fresh strawberries, and a creamy mascarpone filling. It’s a visually stunning and refreshingly delicious dessert perfect for spring and summer gatherings. The combination of textures and flavors, from the soft ladyfingers to the creamy filling and juicy strawberries, creates a truly unforgettable treat.
Why You Will Love This Recipe
You’ll love this Strawberry Tiramisu Roll because it’s:
- Easy to Make: While it looks impressive, this recipe is surprisingly simple to put together. The steps are straightforward, and there’s no baking required!
- Bursting with Flavor: The fresh strawberries and homemade strawberry syrup provide a bright, fruity flavor that perfectly complements the creamy mascarpone filling.
- Perfect for Any Occasion: Whether you’re hosting a brunch, a dinner party, or simply want a special dessert for your family, this tiramisu roll is sure to impress.
- Make-Ahead Friendly: You can assemble the roll a day in advance, allowing the flavors to meld together and making it even more delicious.
- Visually Stunning: The vibrant colors and elegant presentation make this dessert a showstopper.
Ingredients:
- 1 1/4 pounds fresh strawberries, divided
- 1/3 cup water
- 1/4 cup white sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 24 ladyfingers
Preparation:
Step 1: Prepare the Strawberry Syrup
In a medium saucepan, combine 1 pound (approximately 3 cups) of the fresh strawberries (reserve the remaining strawberries for garnish and filling) and 1/3 cup of water. Place the saucepan over medium-high heat. Using a potato masher or a fork, gently crush the berries to release their juices. This step is crucial for extracting the maximum strawberry flavor for the syrup.
Step 2: Simmer and Strain the Syrup
Bring the strawberry mixture to a boil, then reduce the heat to low and simmer for about 5 minutes, stirring occasionally. This allows the flavors to meld together. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a bowl. Use a spoon or spatula to press the solids against the sieve to extract as much juice as possible. Discard the remaining solids. The goal is to have a clear, flavorful strawberry syrup without any seeds or pulp.
Step 3: Thicken the Syrup
Return the strained strawberry juice to the saucepan. Add the 1/4 cup of white sugar and 1 tablespoon of lemon juice. The sugar adds sweetness, while the lemon juice enhances the strawberry flavor and acts as a natural preservative. Bring the mixture to a boil again, then reduce the heat and simmer until the syrup slightly thickens, about 10–15 minutes. Stir occasionally to prevent sticking. The syrup should coat the back of a spoon. Let the syrup cool completely, about 1 hour. Cooling is essential because it will allow the syrup to thicken further and prevent it from melting the mascarpone filling later.
Step 4: Prepare the Mascarpone Cream
In a large bowl, whip the 1 cup of heavy whipping cream until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. In a separate bowl, beat the 8 ounces of mascarpone cheese, 1/2 cup of confectioners’ sugar, 1/4 cup of the cooled strawberry syrup, and 1 teaspoon of vanilla extract until smooth and creamy. Ensure the mascarpone is at room temperature to prevent lumps. The confectioners’ sugar sweetens the filling and helps stabilize it, while the vanilla extract adds a subtle warmth.
Step 5: Combine and Add Strawberries
Gently fold the whipped cream into the mascarpone mixture until well combined. Be careful not to deflate the whipped cream, as this will make the filling dense. Reserve 1 cup of this mascarpone cream for topping the finished roll. Cover the reserved cream and chill it in the refrigerator. Dice enough of the remaining fresh strawberries to yield 3/4 cup. Gently fold the diced strawberries into the remaining mascarpone cream. The strawberries add a burst of fresh flavor and texture to the filling.
Step 6: Assemble the Tiramisu Roll
Line a 15×10-inch baking pan with plastic wrap, allowing the plastic wrap to overhang on all sides. This will make it easier to lift the roll out of the pan later. Dip 12 of the ladyfingers into the cooled strawberry syrup for just a few seconds on each side. Be careful not to soak them for too long, or they will become soggy. Arrange the dipped ladyfingers side by side across one long side of the prepared baking pan. Repeat with the remaining 12 ladyfingers on the other half of the pan, forming a rectangular base.
Step 7: Add the Filling
Spread the strawberry mascarpone mixture evenly over the ladyfingers, covering the entire surface.
Step 8: Roll and Refrigerate
Using the overhanging plastic wrap, carefully roll the dessert into a log, starting from one long side. Wrap the roll tightly in the plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the ladyfingers to soften and the flavors to meld together.
Step 9: Finish and Serve
Unwrap the chilled tiramisu roll and place it on a serving plate. Coat the roll with the reserved mascarpone cream. Garnish with the remaining sliced fresh strawberries. Slice the Strawberry Tiramisu Roll into individual servings and drizzle with any remaining strawberry syrup before serving.
COOKING Rating:
Easy
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- Drizzle with extra strawberry syrup.
- Garnish with fresh mint leaves.
- Pair with a glass of sparkling wine or prosecco.
- Serve alongside a scoop of vanilla ice cream for an extra-indulgent treat.
Tips:
- Use high-quality mascarpone cheese for the best flavor and texture.
- Don’t oversoak the ladyfingers, or they will become soggy.
- Make sure the strawberry syrup is completely cooled before using it in the mascarpone filling.
- Refrigerate the roll for at least 4 hours to allow the flavors to meld together.
- If you don’t have fresh strawberries, you can use frozen strawberries, but be sure to thaw them completely and drain off any excess liquid before using them.
- For a boozy twist, add a tablespoon of strawberry liqueur or rum to the strawberry syrup.
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
At least 4 hours 50 minutes (includes chilling time)
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.
- Calories: Approximately 350 per serving
- Protein: 8g per serving
- Sodium: 100mg per serving
Conclusion
This Strawberry Tiramisu Roll is a delightful and refreshing dessert that’s perfect for any occasion. The combination of fresh strawberries, creamy mascarpone, and soft ladyfingers creates a truly unforgettable treat. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and sure to impress your friends and family. So, gather your ingredients, put on your apron, and get ready to enjoy a slice of strawberry heaven!
Questions and Answers About This Recipe
Q1: Can I make this tiramisu roll ahead of time?
A: Absolutely! In fact, it’s recommended to make it a day in advance. This allows the flavors to meld together and the ladyfingers to soften, resulting in a more delicious and cohesive dessert. Just make sure to wrap it tightly in plastic wrap and store it in the refrigerator.
Q2: Can I use a different type of fruit in this recipe?
A: Yes, you can definitely experiment with other fruits! Raspberries, blueberries, or even sliced peaches would be delicious alternatives to strawberries. Just adjust the syrup recipe accordingly, using the fruit of your choice instead of strawberries.
Q3: I can’t find mascarpone cheese. Is there a substitute I can use?
A: While mascarpone cheese is ideal for this recipe due to its creamy texture and slightly sweet flavor, you can substitute it with cream cheese. However, cream cheese is tangier than mascarpone, so you may want to add a little extra confectioners’ sugar to balance the flavor.
Q4: How do I prevent the ladyfingers from becoming too soggy?
A: The key is to dip the ladyfingers in the strawberry syrup for just a few seconds on each side. Don’t soak them for too long, or they will absorb too much liquid and become mushy.
Q5: Can I freeze this Strawberry Tiramisu Roll?
A: While you can freeze this dessert, it’s not recommended, as the texture of the mascarpone filling may change upon thawing. The ladyfingers may also become soggy. It’s best to enjoy it fresh or within a few days of making it.
