Strawberry tiramisu is a fresh, creamy dessert that is easy to prepare ahead of time.
This version is made without alcohol and uses strawberries for a light fruity layer.
It is best after chilling, when the biscuits soften and the cream becomes smooth.
Wash and dry the strawberries. Slice 350 g of them and mix with lemon juice and 1 tablespoon sugar. Keep the remaining strawberries for decorating.
Whip the cold cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold in the whipped cream gently.
Dip the ladyfinger biscuits quickly in milk. Arrange a layer in a dish, spread half the mascarpone cream on top, then add sliced strawberries.
Repeat with another layer of dipped biscuits and cream. Cover and chill for at least 4 hours, or overnight for a softer texture.
Decorate with the reserved strawberries just before serving.
Strawberry tiramisu is simple, fresh, and ideal for preparing ahead. Use quick-dipped biscuits, light mascarpone cream, and enough chilling time for the best texture.