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Strawberry Tiramisu in a Glass Recipe

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3.8 from 12 reviews

This Strawberry Tiramisu In a Glass offers a fresh and fruity twist on the classic Italian dessert. Layered with delicate ladyfingers soaked in espresso and rum, fresh strawberries, and a rich mascarpone cream infused with vanilla, this no-bake treat is perfect for an elegant yet easy dessert. Ready in just 30 minutes plus chilling time, it’s a delightful indulgence for two that combines creamy textures with bright berry flavors.

Ingredients

Ladyfingers and Soak

  • 8 ladyfingers (80 g)
  • 1/3 cup (80 g) cold, freshly brewed espresso
  • 2 tablespoons (30 g) rum or cognac

Mascarpone Cream

  • 1 medium egg yolk (pasteurized)
  • 1 1/2 tablespoons (20 g) granulated sugar
  • 1/2 vanilla bean (seeds scraped)
  • 2/3 cup (150 g) mascarpone cheese
  • 1/3 cup (80 g) heavy whipped cream (35%)

Fruit and Garnish

  • 3.5 oz. (100 g) fresh strawberries (plus more for garnish)
  • Unsweetened cocoa powder (for dusting)

Instructions

  1. Prepare the Strawberries: Wash the strawberries thoroughly, pat them dry using paper towels, and slice into thin rings. Reserve a few whole strawberries for garnish later.
  2. Make the Mascarpone Cream: Split half of a vanilla bean lengthwise, scraping out the seeds with the back of a knife. In a mixing bowl, whisk together the pasteurized egg yolk, granulated sugar, and vanilla seeds vigorously until the mixture becomes pale and fluffy. In a separate bowl, gently loosen the cold mascarpone with a fork and whip it to a creamy consistency. Fold the mascarpone gently into the egg yolk mixture using a rubber spatula until smooth. In another bowl, whip the cold heavy cream with an electric mixer to medium-firm peaks. Carefully fold the whipped cream into the mascarpone mixture with a spatula until fully combined and airy.
  3. Prepare the Coffee Soak: Mix the cooled freshly brewed espresso with the rum or cognac thoroughly. This will be used to moisten the ladyfingers and infuse flavor.
  4. Assemble the Tiramisu: Trim the ladyfingers as needed to fit the size of your serving glasses or dessert cups. Quickly dip each ladyfinger into the coffee mixture just long enough to moisten without soaking through. Arrange a layer of dipped ladyfingers at the bottom of each glass. Add a layer of sliced strawberries over the ladyfingers, then spoon or pipe a generous layer of mascarpone cream on top. Repeat the layering if your glasses have room, finishing with a mascarpone cream layer on top.
  5. Chill: Cover the glasses and refrigerate the tiramisu for at least 3 hours or preferably overnight to allow the flavors to meld and the cream to set properly.
  6. Serve: Just before serving, lightly dust the top with unsweetened cocoa powder. Garnish with the reserved fresh whole strawberries for an attractive finish.

Notes

  • Use pasteurized egg yolk for safety since the cream is uncooked.
  • Do not soak the ladyfingers too long in the coffee mixture to avoid soggy dessert.
  • The dessert benefits from chilling overnight for best flavor and texture.
  • Substitute alcohol with additional espresso or a coffee-flavored syrup for a non-alcoholic version.
  • Use fresh, ripe strawberries for optimal sweetness and juiciness.

Find it online: https://marthatasty.com/strawberry-tiramisu-in-a-glass-recipe/