A simple, refreshing dessert that always pleases: strawberry tiramisu has everything to delight! If you like tiramisu, an emblematic Italian dessert, you’ll love this strawberry version. A fruity dessert that’s easy to prepare, perfect for a light end to a meal.
Based on ladyfingers “savoiardi” delicately soaked in homemade strawberry coulis, covered with small pieces of fresh strawberries which, combined with the lightness of the mascarpone cream, make this dessert a fresh and tasty choice. Like all tiramisu, it tastes even better the day after you make it. An ideal dessert to prepare in advance when entertaining.
Table of Contents
What you’ll love about strawberry tiramisu
- Freshness of ripe, juicy strawberries.
- The creamy, airy texture of the mascarpone cream.
- Soft ladyfingers soaked in strawberry coulis.
- Elegant presentation with alternating layers of soaked cookies, mascarpone cream and fresh strawberries.
- Easy to prepare, the result is delicious and refreshing.
- Even better the next day.
Details on ingredients
Eggs, they should be at room temperature to whip properly. The egg yolks are beaten with the sugar until pale and the egg whites are whipped until stiff peaks form.
Sugar: I use a mixture of white sugar and brown sugar. The brown sugar adds a wonderful flavour to the tiramisu. You can use either one or the other.
Mascarpone is the essential ingredient for authentic traditional tiramisu. Smooth it out with a spoon before adding it to the sabayon (egg yolks + sugar). This will prevent the cream from becoming grainy.
Strawberries: Use fresh, beautiful strawberries for decorating the glass rims, creating a french strawberry cake-like decoration, and for garnishing with a brunoise. They can also be used to make a coulis to soak boudoirs or ladyfingers.
Flavoring, vanilla extract if you want to give your tiramisu even more flavor.
Cookie, preferably use homemade or store-bought ladyfingers, which are much better than boudoirs, which soften too much.
Ingredients :
| NB: You can find the printable recipe card at the end of the article. |
- 2 large eggs
- 80 g (2.8 oz )of sugar, half white sugar and half brown sugar. You can use only white sugar, but it tastes much better with brown sugar (fine brown sugar).
- 250 g (8.8 oz )of mascarpone
- 1/2 teaspoon of vanilla extract
For the coulis
- 350 g (12.3 oz )of strawberries, washed and hulled
- 2 tablespoons of sugar more or less according to taste
- 2 teaspoons of lemon juice
For the garnish
- 400 g (14.1 oz) of strawberries, more or less for decoration and diced garnish
- About ten ladyfingers or if unavailable, boudoir biscuits.
Preparation steps
Prepare the strawberry coulis
Wash and hull the strawberries, then cut into pieces.
Blend to a smooth purée. Mix the purée with the sugar and lemon juice in a small saucepan, then heat gently on low heat.
Cook for 3 min from boiling. Allow to cool before use.
Preparing the tiramisu cream
Separate the egg whites from the yolks.
In a mixing bowl, beat the egg yolks with the sugar until the mixture whitens and becomes creamy.
Loosen the mascarpone with a spoon to smooth it out.
Add to the sabayon (egg yolks + sugar) and whisk until smooth and creamy.
In a separate bowl, whisk the egg whites until stiff peaks form.
Gently fold 2/3 of the beaten egg whites into the mascarpone cream in 2 batches, working from bottom to top with a rubber spatula or hand whisk to avoid deflating the meringue.
Pour a little of this mixture over the remaining beaten egg whites, mixing gently, then combine the both preparations. 
Pour a little strawberry coulis into each glass, then arrange a few pieces of ladyfinger biscuits on top.
Interlace slices of strawberries along the inner edge of the glass and between the pieces of biscuit for a decorative effect reminiscent of a french strawberry cake, with the strawberries visible through the glass.
Cut each strawberry lengthwise into 3 thin strips.
Spoon half the mascarpone cream into each glass.
Next, add a bit of diced strawberries and a drizzle of coulis, ensuring that the coulis touches the sides of the glass to create a visible layer on the outside.
Pour the remaining mascarpone cream over the top and refrigerate, preferably for a few hours, before covering with a layer of strawberry coulis.
You can pour immediately and refrigerate for at least 6 h. The tiramisu tastes much better after 24 hours. It improves with time, becoming firmer and frothier.
Other recipes with strawberries
Red fruit tiramisu by Cyril Lignac
Tiramisu Verrines
Strawberry Charlotte Cake Recipe
Light and easy strawberry tiramisu
EQUIPEMENTS
INGREDIENTS
- 2 large eggs
- 80 g (2.8 oz )of sugar, half white sugar and half brown sugar. You can use only white sugar, but it tastes much better with brown sugar (fine brown sugar).
- 250 g (8.8 oz )of mascarpone
- 1/2 teaspoon of vanilla extract
For the coulis:
- 350 g (12.3 oz )of strawberries, washed and hulled
- 2 tablespoons of sugar more or less according to taste
- 2 teaspoons of lemon juice
For the garnish:
- 400 g (14.1 oz) of strawberries, more or less for decoration and diced garnish
- About ten ladyfingers or if unavailable, boudoir biscuits.
PREPARATION
Prepare the strawberry coulis
- Don't forget to read the article to see the steps in images.
- Wash and hull the strawberries, then cut into pieces.
- Blend to a smooth purée. Mix the purée with the sugar and lemon juice in a small saucepan, then heat gently on low heat.
- Cook for 3 min from boiling. Allow to cool before use.
Preparing the tiramisu cream
- Separate the egg whites from the yolks.
- In a mixing bowl, beat the egg yolks with the sugar until the mixture whitens and becomes creamy.
- Loosen the mascarpone with a spoon to smooth it out.
- Add to the sabayon (egg yolks + sugar) and whisk until smooth and creamy.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold 2/3 of the beaten egg whites into the mascarpone cream in 2 batches, working from bottom to top with a rubber spatula or hand whisk to avoid deflating the meringue.
- Pour a little of this mixture over the remaining beaten egg whites, mixing gently, then combine the both preparations.
- Pour a little strawberry coulis into each glass, then arrange a few pieces of ladyfinger biscuits on top.
- Interlace slices of strawberries along the inner edge of the glass and between the pieces of biscuit for a decorative effect reminiscent of a french strawberry cake, with the strawberries visible through the glass.
- Cut each strawberry lengthwise into 3 thin strips.
- Spoon half the mascarpone cream into each glass.
- Next, add a bit of diced strawberries and a drizzle of coulis, ensuring that the coulis touches the sides of the glass to create a visible layer on the outside.
- Pour the remaining mascarpone cream over the top and refrigerate, preferably for a few hours, before covering with a layer of strawberry coulis.
- You can pour immediately and refrigerate for at least 6 h. The tiramisu tastes much better after 24 hours. It improves with time, becoming firmer and frothier.
Thank you for your visit to my pastry blog and your comments.
You can also follow me on my youtube channel