How to Make Strawberry Tiramisu
Traditional tiramisu is the most beloved desserts worldwide (it’s a fact!). In Italy, many variations have been created to ensure it can be enjoyed even more often based around seasonality. This version is a delicious strawberry tiramisu which brings a light, fruity flavor to this popular Italian sweet. Think layers of Savoiardi biscuits dipped in homemade strawberry cream and covered in decadent lashings of mascarpone, sweet but light strawberry coulis, and white chocolate curls. Sound irresistible?
The result is a cake that is so moist and creamy; it dissolves in your mouth. You don’t even have to wait for a special occasion for this delicious treat but if you’re feeling festive, make it the centerpiece of your celebration!
Vincenzo’s Top Tips To Make Strawberry Tiramisu
Smaller to cook faster
Cut smaller pieces of strawberries to help the coulis and cream cook faster.
Keep the right temperature
Make sure to keep the eggs under 60C/140F, so they don’t turn into scrambled eggs.
Keep water beside you
Keep a small bowl of water on the side to refill your juice if you get low while dipping the ladyfingers.
You can adjust it
Don’t be afraid to add 5 more tablespoons of water into the juice if it gets thick, then mix.
Get creative and use your favorite chocolate – milk, dark, white or maybe even dark with almond!
- Paring knife
- Large metal bowls
- Medium pot
- wooden spoon
- Immersion or Stick blender
- Plastic wrap
- Electric Mixer
- Pyrex pan or Rectangle baking dish
- Grating tool
- Metal spatula for serving
- 1250 grams Fresh strawberries 44oz.1 kilo for cake, the rest for decoration
- 1 packet Savoiardi biscuits
- 500 grams Mascarpone cheese 17.6oz
- 5 Free-range eggs
- 10 tbsp White sugar
- 25 tbsp Water
- 1 block White chocolate
- bunch Fresh mint
- The first step in this decadent strawberry tiramisu recipe is to remove the stems from all strawberries before slicing them into quarters.
- Cook the sliced strawberries in a pot on medium-high heat. After stirring with your wooden spoon, add half of the white sugar and 5 tablespoons of water to the pot before stirring again.
- Once the strawberries come to a low boil, add in 5 more tbs of water. Repeat until you have added another 20 tbsp of water (in total) until the juicy strawberries are "swimming" and covered in liquid.
- Check that the strawberries are nice and soft by pressing on them. Then, place your strainer in a deep bowl so you can pour the strawberries in and easily separate the juice.
- Add the soft strawberries back into the pot and blend them with an immersion blender until you have a smooth coulis.
- Move the strawberry coulis into a pitcher, cover with cling wrap, and add it to the fridge with the strawberry liquid. You’ll be using these in between layers of your strawberry tiramisu.
- Put a tall pot on the stove with a small amount of water on high heat.
- Grab two large bowls (one for egg yolks and one for egg whites) and separate all five eggs.
- Take your boiling water off the stove and place the bowl of yolks on top with the remaining sugar.
- Mix with an electric mixer for about one minute, then remove from heat.
- Blend at room temperature until you reach a thick, cream consistency making sure to scrape the edges of the bowl.
- It’s important to do the egg whites last so you can mix them immediately. Place the bowl on top of the hot pot and beat for one minute, then remove from heat and mix until you get a fluffy, foamy consistency.
- Add the mascarpone (aka Italian cream cheese) into the egg yolk mixture. Don't forget to taste the extra bite of mascarpone on the spoon!
- Mix the yolks and mascarpone on low first, then switch to a faster speed until you have a thick, smooth cream. Scrape in the egg whites gently and fold using a spatula.
- To Assemble the Strawberry Tiramisu
- Add another 5 tablespoons of water into the strawberry juice and mix. Have your Savoiardi ready to dunk in the juice; dip them for about 2-3 seconds on each side.
- Place each biscuit sugar side down into the pyrex pan until the bottom is covered. Press down on each biscuit; it's okay if they slightly break.
- Add a layer of the mascarpone mixture, spreading it into each corner with a spatula. Then, spoon lines of strawberry mixture on top so each piece gets a generous amount, finishing with grated white chocolate.
- Repeat steps 2-3 for a second layer then cover with plastic wrap and leave the strawberry tiramisu in the fridge overnight (I know it’s hard!).
- The strawberry tiramisu is now set and ready to decorate. Remove the green section from the remaining strawberries and slice them thinly.
- Try to line the strawberries up with the lines of coulis, though you can be as creative as you want with this part.
- The final touch is adding mint leaves to the top before slicing along the strawberry lines.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Strawberry Tiramisu
Add a piece of the strawberry tiramisu to your plate (or two, we won’t tell!). This mouthwatering, moist, delicate cake has beautiful visible layers that you can see after you plate your slices. You may even want to add a light sprinkle of powdered sugar or extra chocolate shavings on top.
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