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A&E >  Food

Dorothy Dean presents: Sweet-tart take on tiramisu perfect for summer

Lemon curd and strawberries make a tiramisu fit for summer. (Audrey Alfaro)
Lemon curd and strawberries make a tiramisu fit for summer. (Audrey Alfaro)
By Audrey Alfaro For The Spokesman-Review

There’s no shortage of summertime desserts. I find myself more inclined to make them if there’s no baking involved. It’s hot enough outside and I know when I have my oven on, it makes my house feel 20 degrees hotter.

So a dessert that just needs assembling is my cup of tea. Cold tea. Not hot.

This Strawberry Lemonade Tiramisu is just that. It’s a simple, fresh and delicious dessert that requires no baking. There’s some slicing. Dipping. Mixing. And layering. But no baking.

This easy spin on the traditional coffee tiramisu marries mascarpone cheese, lemon curd and freshly whipped cream, with layers of lemonade dipped ladyfingers and freshly sliced strawberries.

Any berries in season can be used. And for the ladyfingers, I used the fresh-baked ones found in the Safeway bakery section. They are soft and cake-like. But the packaged hard cookie ones work just as well, too.

It’s a vibrant and sweet-tart dessert that can made up to a day in advance and also as a whole or individually. This makes it perfect for any summer celebration, from potlucks and picnics, to tea parties and brunch.

Strawberry-Lemonade Tiramisu

Adapted from

1 cup whipping cream, cold

8 ounces mascarpone cheese, at room temperature

1/3 cup lemon curd

1 cup lemonade

1 box ladyfinger cookies

2 cups fresh strawberries, cleaned and sliced

Fanned strawberries for garnish, optional

Pour cream in the bowl of a mixer fitted with a whisk attachment and beat until soft peaks form. Add the mascarpone and lemon curd and beat until just combined.

Add the lemonade into a shallow bowl and quickly dip the ladyfingers in the lemonade. Arrange the soaked cookies into an 8-inch square baking dish or individual serving bowls or glasses. Cut ladyfingers to fit the dish if needed. Slather on 1/2 inch of the lemon mascarpone cream over the ladyfingers. Then arrange the sliced strawberries on the cream. Continue layering soaked ladyfingers, cream and strawberries. Depending on the size of your dish, the number of layers will vary. Garnish with fanned strawberries, if desired.

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