Strawberry Tiramisu Cups
Strawberry Cream Layer
- 3/4 cup heavy cream
- 3/4 cup mascarpone cheese
- ¼ cup strawberry purée (made from blended fresh or thawed frozen strawberries)
- ¼ cup milk
- 3 tbsp sugar
- 1 tsp vanilla extract
Cookie Layer
- 8-12 ladyfinger cookies, cut to fit each glass if needed (about 4 for each serving)
- 1/3 cup strawberry purée
- 1 tbsp sugar
- 1 tsp lemon juice
Topping
- Freeze-dried strawberry powder, for dusting
In a bowl, whip the heavy cream until soft peaks form. Set aside.
In another bowl, whisk together mascarpone, strawberry purée, milk, sugar, and vanilla until smooth. Gently fold in the whipped cream until fluffy and combined.
For the cookie layer, mix the strawberry purée, sugar and lemon juice until thoroughly combined. Quickly dip each ladyfinger in the mixture (don’t soak, just a quick dip).
In 3-4 small glass cups or jars, layer some of the strawberry cream on the bottom, then dipped ladyfingers on top, followed by another layer of strawberry cream. Repeat with more layers of cookies and cream until the cups are filled.
Chill for at least 2–3 hours (or overnight) to let the flavors meld, then just before serving, dust the tops with freeze-dried strawberry powder and enjoy!
Strawberry Tiramisu Cups
Strawberry Cream Layer
- 3/4 cup heavy cream
- 3/4 cup mascarpone cheese
- ¼ cup strawberry purée (made from blended fresh or thawed frozen strawberries)
- ¼ cup milk
- 3 tbsp sugar
- 1 tsp vanilla extract
Cookie Layer
- 8-12 ladyfinger cookies, cut to fit each glass if needed (about 4 for each serving)
- 1/3 cup strawberry purée
- 1 tbsp sugar
- 1 tsp lemon juice
Topping
- Freeze-dried strawberry powder, for dusting
In a bowl, whip the heavy cream until soft peaks form. Set aside.
In another bowl, whisk together mascarpone, strawberry purée, milk, sugar, and vanilla until smooth. Gently fold in the whipped cream until fluffy and combined.
For the cookie layer, mix the strawberry purée, sugar and lemon juice until thoroughly combined. Quickly dip each ladyfinger in the mixture (don’t soak, just a quick dip).
In 3-4 small glass cups or jars, layer some of the strawberry cream on the bottom, then dipped ladyfingers on top, followed by another layer of strawberry cream. Repeat with more layers of cookies and cream until the cups are filled.
Chill for at least 2–3 hours (or overnight) to let the flavors meld, then just before serving, dust the tops with freeze-dried strawberry powder and enjoy!