Description
Strawberry Tiramisu Cups
Servings: 6
Prep Time: 15 minutes
Chill Time: 2–4 hours (overnight is best)
Total Time: 2–4 hours
Ingredients
For the Strawberry Layer
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1 cup strawberry juice or puréed strawberries
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1½ cups chopped fresh strawberries
For the Mascarpone Cream
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1 cup mascarpone cheese, room temperature
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1 cup whipped cream (or whipped topping)
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¼ cup powdered sugar, sifted
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1 tsp vanilla extract
For Assembly
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12 ladyfingers (savoiardi)
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Optional toppings: fresh strawberry slices, lemon zest, mint leaves, cocoa powder, or chocolate drizzle
Instructions
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Make the Mascarpone Cream:
In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until fluffy. Set aside. -
Dip the Ladyfingers:
Pour strawberry juice into a shallow dish. Quickly dip each ladyfinger 1–2 seconds per side—moist but not soggy. -
Layer the Cups:
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Spoon a thin layer of strawberry purée or juice at the bottom of each cup.
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Add dipped ladyfingers.
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Spoon or pipe a layer of mascarpone cream.
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Scatter chopped strawberries.
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Repeat for a second layer if desired.
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Chill:
Cover and refrigerate for at least 2 hours or overnight. -
Garnish & Serve:
Add fresh strawberry slices, mint, lemon zest, or a drizzle of chocolate before serving. Enjoy straight from the cup!
Notes
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Let mascarpone sit at room temperature for smooth cream.
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Fold whipped cream gently to keep it airy.
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Dip ladyfingers quickly to avoid sogginess.
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Assemble up to 24 hours ahead; add fresh berries just before serving.