Strawberry Tiramisu Log
Strawberry Tiramisu Log
Ingredients
For the Tiramisu Log
- 24 ladyfingers
- 1 1/2 cups whole milk
- 1 cup shredded coconut
- 8 ounces mascarpone cheese, softened
- 1 1/2 cups heavy cream, cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, halved, plus more for garnish
For Garnish
- 1/4 cup chopped pistachios
- 4 fresh mint sprigs
Instructions
- 1
Prepare the creamy filling: In a large bowl, combine the softened mascarpone cheese, cold heavy cream, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
⏱️ 5 min
- 2
Lay a large sheet of plastic wrap (approximately 20x24 inches) on a clean, flat surface. Ensure it is long enough to easily roll the log.
⏱️ 1 min
- 3
Pour the milk into a shallow dish. Place the shredded coconut in another shallow dish. Briefly dip each ladyfinger into the milk, ensuring it is moistened but not soggy. Immediately roll the dipped ladyfinger in shredded coconut until fully coated.
⏱️ 10 min
- 4
Arrange the coated ladyfingers side-by-side on the plastic wrap, forming a rectangular base. A common arrangement is three rows of eight ladyfingers each, creating a rectangle approximately 8 inches by 12 inches.
⏱️ 5 min
- 5
Spoon about 2/3 of the creamy filling onto the center of the arranged ladyfingers. Use a spatula or knife to spread the creamy filling evenly over the entire surface of the ladyfingers, leaving a small border (about 1/2 inch) around the edges.
⏱️ 3 min
- 6
Place the halved fresh strawberries in rows on top of the creamy filling. Arrange them neatly so they are distributed evenly across the surface.
⏱️ 3 min
- 7
Carefully lift the longer edges of the plastic wrap to roll the ladyfinger base, cream, and strawberries into a tight log shape. Use the plastic wrap to help compress and shape the log. Twist the ends of the plastic wrap to seal the log.
⏱️ 3 min
- 8
Transfer the rolled log, still wrapped in plastic, to a serving platter or baking sheet. Refrigerate for at least 1 hour to allow it to firm up.
⏱️ 60 min
- 9
Once chilled, unwrap the log and transfer it to your final serving platter. Fill a piping bag fitted with a star nozzle with the remaining creamy filling. Pipe decorative dollops of the creamy filling along the top of the log.
⏱️ 3 min
- 10
Garnish the piped cream with additional halved fresh strawberries. Sprinkle chopped pistachios generously over the top of the dessert.
⏱️ 1 min
- 11
Add small fresh mint sprigs for a final decorative touch. Slice the strawberry tiramisu log into individual portions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Tiramisu Log
For the Tiramisu Log
- 24 ladyfingers
- 1 1/2 cups whole milk
- 1 cup shredded coconut
- 8 ounces mascarpone cheese, softened
- 1 1/2 cups heavy cream, cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, halved, plus more for garnish
For Garnish
- 1/4 cup chopped pistachios
- 4 fresh mint sprigs
Instructions
- 1
Prepare the creamy filling: In a large bowl, combine the softened mascarpone cheese, cold heavy cream, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.
⏱️ 5 min - 2
Lay a large sheet of plastic wrap (approximately 20x24 inches) on a clean, flat surface. Ensure it is long enough to easily roll the log.
⏱️ 1 min - 3
Pour the milk into a shallow dish. Place the shredded coconut in another shallow dish. Briefly dip each ladyfinger into the milk, ensuring it is moistened but not soggy. Immediately roll the dipped ladyfinger in shredded coconut until fully coated.
⏱️ 10 min - 4
Arrange the coated ladyfingers side-by-side on the plastic wrap, forming a rectangular base. A common arrangement is three rows of eight ladyfingers each, creating a rectangle approximately 8 inches by 12 inches.
⏱️ 5 min - 5
Spoon about 2/3 of the creamy filling onto the center of the arranged ladyfingers. Use a spatula or knife to spread the creamy filling evenly over the entire surface of the ladyfingers, leaving a small border (about 1/2 inch) around the edges.
⏱️ 3 min - 6
Place the halved fresh strawberries in rows on top of the creamy filling. Arrange them neatly so they are distributed evenly across the surface.
⏱️ 3 min - 7
Carefully lift the longer edges of the plastic wrap to roll the ladyfinger base, cream, and strawberries into a tight log shape. Use the plastic wrap to help compress and shape the log. Twist the ends of the plastic wrap to seal the log.
⏱️ 3 min - 8
Transfer the rolled log, still wrapped in plastic, to a serving platter or baking sheet. Refrigerate for at least 1 hour to allow it to firm up.
⏱️ 60 min - 9
Once chilled, unwrap the log and transfer it to your final serving platter. Fill a piping bag fitted with a star nozzle with the remaining creamy filling. Pipe decorative dollops of the creamy filling along the top of the log.
⏱️ 3 min - 10
Garnish the piped cream with additional halved fresh strawberries. Sprinkle chopped pistachios generously over the top of the dessert.
⏱️ 1 min - 11
Add small fresh mint sprigs for a final decorative touch. Slice the strawberry tiramisu log into individual portions before serving.
⏱️ 1 min