Let’s take off on a summer romance with strawberry tiramisu! This delectable summer dessert, featuring fresh strawberries and decadent mascarpone cream, is sure to capture your heart.
A Summery Sweet Treat
Strawberry tiramisu is a little different from the classic version, but that’s exactly what I like about it. Instead of coffee and cocoa, you get sweet strawberries, mascarpone and soft ladyfingers. The strawberries add a fresh, slightly tangy flavour that works really well with the creamy mascarpone.
As the tiramisu sits, the ladyfingers soak up the strawberry juices and everything softens together. It’s creamy and satisfying without feeling as heavy as a traditional tiramisu. I made this one for a pool party we were invited to, and it felt like the perfect dessert to bring. It was easy to put together, easy to serve and didn’t need to be fussed over once it was in the fridge. It ended up being one of those desserts people kept asking about after trying it.
It’s a little different from the usual summer desserts, but sometimes that’s exactly what you want. Sweet strawberries, creamy mascarpone and soft ladyfingers, pretty simple, but really good. This dessert turned out really light and creamy, and the kids loved it, they kept going back for more. The strawberries add a little sweetness and colour, which makes it look pretty on the table too. I actually made two versions. One was without coffee or alcohol, and for the other, I soaked the ladyfingers in amaretto. Both were really good. It just depends on what you’re in the mood for and who you’re serving.
A lot of tiramisu recipes use raw eggs, but I went with the double-boiler method for the egg mixture. I prefer heating the mixture this way rather than using the eggs completely raw. It takes a little extra time, but you still end up with that smooth, creamy texture.
One little trick I really like is adding a splash of lemon juice or a bit of balsamic vinegar to the strawberries. It brings out their flavour and helps them release their juices, which turns into a light syrup. That syrup is perfect for soaking into the ladyfingers, and the bit of acidity helps balance the richness of the mascarpone.
I usually make mine in my Staub baking dish. It’s sturdy, looks nice on the table and makes it easy to serve. If you want to show off the layers a little more, a glass dish or individual glasses work too. You get to see all those strawberry, mascarpone and ladyfinger layers without having to do anything extra. For me, that’s what makes this such a good dessert. It’s different enough from traditional tiramisu to be interesting, but it’s still really simple to put together.
Ingredients:
🍓 3 cups fresh strawberries/about 500-600g (can use frozen if not in season) Keep a cup on the side to slice up and add in between layers.
🍓 20g of powdered sugar
🍓 1 tsp lemon juice or balsamic vinegar
🍓 1/2 tsp salt
🍓 1/2 cup sugar
🍓 4 egg yolks (you can use pasteurized eggs found at grocery stores)
🍓 4 egg whites
🍓 475-500g mascarpone cream (a tub)
🍓 A pack of ladyfingers (how many you need will depend on size of dish)
🍓 2 tsp vanilla
🍓 1 cup Whipping cream (optional) if you don’t want to use raw eggs
🍓 Amaretto (optional)
Instructions:
- Prepare the Strawberries:
- Wash and hull the strawberries.
- Slice a cup of strawberries into thin rounds and set them aside for layering.
- Strawberry Puree:
- Place the remaining strawberries in a blender, sprinkle them with powdered sugar, and drizzle with lemon juice or balsamic vinegar and blend until smooth.
- Egg Yolk Mixture (Option 1 – Using Raw Eggs):
- Separate eggs and in a glass bowl and whisk together the egg yolks and sugar until the mixture is pale and creamy.
- Transfer the egg mixture into a stand up mixer and add vanilla and whisk until it’s fluffy and pale.
- In the Thermomix, set to speed 4 for about 4-5 minutes.
- Egg Yolk Mixture (Option 2 – Double Boiler):
- Separate eggs and in a glass bowl or double boiler. Over a pot of simmering water, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- Set the temperature to low while whisking the mixture until it reaches 160°F.
- Transfer the egg mixture into a stand up mixer and add vanilla and whisk until it’s fluffy and pale.
- In the Thermomix, set to speed 4 for about 4-5 minutes.
- Mix egg yolk mixture with mascarpone cream:
- Mix in the mascarpone cream with the egg yolk mixture until full incorporated.
- Whipped Egg Whites:
- In another bowl, beat the egg whites until stiff peaks form.
- If you don’t want to use raw eggs, use pasteurized eggs or whipped cream instead.
- In the Thermomix, insert the whisk and whip for 3 minutes at speed 4.
- Fold Egg Whites into Mascarpone:
- Gently fold the whipped egg whites (pasteurized eggs or whipped cream) into the mascarpone mixture until well combined.
- Assemble Tiramisu:
- Dip the ladyfingers briefly (about 1-2 seconds) into the strawberry puree. Arrange a layer of dipped ladyfingers at the bottom of your serving dish.
- Spread a layer of the mascarpone mixture over the ladyfingers.
- Add a layer of sliced strawberries.
- Repeat the layers until your dish is filled, finishing with a layer of mascarpone mixture on top layered with more sliced strawberries.
- Should you find yourself with any remaining strawberry puree, it makes a lovely addition as a decorative topping for the final layer of mascarpone cream.
- Refrigerate:
- Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld and the dessert to set.
- Serve and Enjoy:
- Serve chilled and enjoy your homemade Strawberry Tiramisu!