Strawberry season is here and this delicious Strawberry Tiramisu is a great way to celebrate it.

I don’t really have a sweet tooth, I am more into savory dishes but I have never been able to resist a good tiramisu or strawberries and cream.

You know how smells and flavors take us places? Strawberries and cream reminds me of a place outside Caracas (Venezuela, where I am from) called La Colonia Tovar.

It is a beautiful place founded by German immigrants in 1843, located 2,200 m above the sea and surrounded by mountains. Their temperature is usually chilly, around 62 ° Fahrenheit (about 16° Celsius) and they have the sweetest, chubby strawberries you can ever taste!

This strawberry Tiramisu is super easy to make and takes about 25 minutes to prepare. However, it needs at least 4 hours (preferably overnight) to rest in the refrigerator.  Resting tiramisu in the refrigerator allows the ladyfingers time to soak in the strawberry syrup, the cream and change their consistency.

I made a very easy strawberry syrup to infuse the ladyfingers with flavor and I also added a couple of teaspoons of strawberry jam just to enhance it.

I like to use some kind of booze in Tiramisu:) I used RumChata (not sponsored) just to give it a try and it was fantastic! I Also added Marcona almonds (like I did with my mocha tiramisu) for flavor and for texture. One layer of ladyfingers, one layer of cream, sprinkle some crushed almonds and so on. I made this tiramisu with 2 layers of each since I wanted it to have thick layers of cream. This tiramisu was definitely a crowd pleaser.

I finished with the remaining fresh strawberries, sliced on top.

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Strawberry Tiramisu with Almonds

Yield: 8 servings

Prep Time: 25 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

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Ingredients

• 24 ladyfingers (I used Flora Savoiardi)
• 1/4 cup of almonds, chopped
• 16 oz of fresh strawberries, divided
• For the cream layer:
• 1 1/2 cups of heavy cream
• 12 oz of mascarpone cheese
• 1/2 cup of Truvia or sugar
• 1 tsp of vanilla extract
• 1/4 cup of RumChata
• For the strawberry syrup:
• 1/2 cup of strawberry jam
• juice of half a lemon
• 2 tsp of sugar
• 1/4 cup of water

Instructions

Strawberry Syrup:

1. Place half of the strawberries (about 8 oz) chopped in a small pan. Add half of 1/4 cup of water, 2 tsp of sugar, 1/2 tsp of vanilla and lemon and cook uncovered at medium temperature for 8-10 minutes stirring occasionally until it bubbles and starts to thicken. Add the remaining water as necessary depending on the consistency and flavor intensity you prefer (try not to make it too thick). Set aside, place in a shallow bowl and let it cool down.

Tiramisu:

1. Place heavy cream, half and half, vanilla extract, mascarpone cheese and Truvia or sugar in the bowl of an electric mixer and whisk on low speed until they combine. Slowly rise the speed until the mixture forms firm peaks.
2. Soak ladyfingers lightly (make sure not to make them soggy), one at a time, in the strawberry syrup and place them in the bottom of the pan you will use, forming one flat layer. You will need to break some ladyfingers and arrange them in order to cover the bottom of the pan (I added a few tablespoons of strawberry jam as well). Add about 1/2 of the cream mixture (approximately 1 cup) and spread cream evenly flat on top of the ladyfingers. Sprinkle 1/2 of the almonds on top of the cream.
3. Repeat with another layer of strawberry syrup soaked ladyfingers and then another layer of cream and almonds until you have placed 2 layers of each in the pan. Finish with more cream on top and sprinkle chopped on top of the last layer of cream.
4. Refrigerate for at least 4 hours or preferably overnight.
5. Slice the rest of the fresh strawberries and arrange them on top of the Tiramisu before serving.

Did you make this recipe?

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