Savoiardi, a creamy blend of mascarpone/egg yolk/whipped cream, with fresh strawberries macerated in lemon, sugar, limoncello, and mint. Take advantage of sweet summer fruit, with this delectable, easy-to-make, no-bake twist on an old time favorite.
Song of the day: "Comin' Home", by City and Color, a great Canadian band we had the pleasure to see in concert.
Happy Canada Day to our Canadian friends! What better way to celebrate than a red and white dessert? And if this dessert is a Strawberry Tiramisu, it's a no-brainer! Strawberry and mascarpone, red and white, the Canadian flag. But I added mint, and so, it became also red, white, and green, the Italian flag. Isn't it an awesome coincidence? Moreover, I love when I incorporate an Italian recipe in a Canadian celebration: it reflects our life together, Loreto and mine, our beautiful blend of two cultures.
A twist on a classic
Tiramisu is typical Italian stereotype, like pasta, or pizza. They are a serious business. You can't just mess them up. Tradition has to be respected, but it can also be adapted to season. That's why, over the years, a new version of everybody's favorite, the classic Tiramisu, has made its way in pastry shops, coffee shops, and on our tables. This new, delectable version, is so popular in spring and summer to almost overshadow the classic Tiramisu.
Strawberry Tiramisu. You're going to be amazed!
The strawberries are left macerating in lemon juice, sugar and mint, to bring out a sweet, fresh, and slightly tangy flavor. We added limoncello to thin the juice, you can use fruit juice for a kid-friendly version of it. While the mascarpone/egg mixture is enhanced by the whipped cream which will make it velvety smooth.
The preparation
It is not difficult to make, it just requires a few steps in the preparation. And to rest in the fridge for at least a couple of hours. I know, it will seem like an eternity, especially because all you would want to do is dig in and bring a spoonful to your mouth.
It is also a no-bake dessert, so perfect for this time of the year when the last thing you want to do, is to turn on the oven, and heat up the house.
The flavors and textures of this Strawberry Tiramisu are amazing. The strawberries beautifully macerated, juicy, sweet but not too sweet. We have the cream, mascarpone, eggs, velvety, creamy, giving the fruit a nice soft bed to lay in. The savoiardi drizzled with the juices of the strawberries wonderfully infused and a cake-like texture in your mouth, diverse yet harmonized with the other layers. Each spoonful is fresh vibrant colorful and cheerful as the summer season is to us.
Hope you enjoy it as much as we did making it and eating it!
PrintStrawberry Tiramisu
Strawberry Tiramisu. A creamy blend of mascarpone/egg yolk/whipping cream meets fresh strawberries macerated with lemon, sugar, and mint. Take advantage of sweet summer fruit, with this delectable, easy-to-make, no-bake, twist on an old time favorite.
- Total Time: 2 hours 42 minutes
- Yield: 6-8 servings 1x
Ingredients
- 500 g strawberries
- 300-350 g Savoiardi
- 200 ml whipping cream
- 250 ml mascarpone
- 2 egg yolks
- 70 g (scant ⅓ cup) + 3 tablespoon fine granulated sugar for the strawberries
- 1 lemon, the juice
- 2 Tbsp limoncello (or any fruit juice of your choice)
- 5 mint leaves, chopped
Instructions
- Cut the strawberries into small pieces, leaving aside some whole to use for decoration. Put them in a medium bowl, add the lemon juice, mint leaves chopped, and three tablespoons of sugar. Stir to blend, cover with plastic and set aside to rest.
- In a bowl over a bain-marie (water bath) over low heat, place the egg yolks and the sugar. Whisk continuosly for 3-5 minutes, or until frothy and lighter in color. You could check the mixture with a thermometer, when done it should read 160°F. Remove the bowl from the stove and set aside to cool.
- In the meantime, with a handheld mixer, or with a stand mixer fitted with the whisk attachment, whip up the cream to stiff peaks.
- Using a handheld mixer add the mascarpone to the egg/sugar mixture a spoon at a time and mix until blended. Lastly, with a spatula, fold in the whipped cream gently with bottom to top movements.
- Strain the chopped strawberries over a shallow wide dish, then add limoncello and/or fruit juice. This is your strawberry juice, where you are going to dip the savoiardi.
- Puree half of the chopped strawberries, leaving others chopped for some depth of flavor. Mix the two together, this is your strawberry puree.
Assemble:
- In a trifle bowl spread a layer of strawberry puree.
- Soak your savoiardi in the strawberry juice. Place the soaked savoiardi over the strawberry puree.
- Pour the mascarpone mixture over the savoiardi, then the strawberry puree. Repeat with savoiardi soaked in juice, mascarpone mixture, and strawberry puree. End with a layer of savoiardi and mascarpone, for a total of three layers.
- Cut in half or in slices the strawberries you have left whole and decorate your tiramisu top as you most like.
- Cover with foil and place in the refrigerator to sit for at least a couple of hours or better, overnight.
- Remove from the fridge about half an hour before serving.
Notes
For the assembly dish, you can use a trifle bowl, or a square, round, or rectangle baking dish.
You can omit the eggs and instead up the amount of whipping cream to a total of 250-300 g. You can whip the cream with the sugar and fold it into the mascarpone.
Tiramisu lasts about three days, covered, in the fridge.
- Prep Time: 40 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Keywords: tiramisu, strawberries, dessert, italian, spring, delicious, mascarpone, whipped cream, eggs
{This post is sponsored by Italian Center Shop! We’ve been compensated but all opinions are our own!}
If you like Tiramisu, you're going to love:
our traditional, Italian Classic Tiramisu
and our Vegan Tiramisu (reinterpreted)
I love baking and kneading dough because it takes me to a happy place in my soul.
Charlotte says
So pretty AND perfect for Canada Day!
Thanks Charlotte, yes with those color it's perfect dessert for today 🙂 !
MDIVADOMESTICA says
You managed to combine 2 of my favourite things - Strawberries & Tiramisu! What a perfect summer dessert!
Thanks! I might have to say it is even better than the classic tiramisu!
Vicky Chin says
Looks scrumptious ! Tiramisu can be quite heavy, using strawberries makes it really refreshing and yours is looking really beautiful!
Thank you Vicky, it is good looking but even better eaten in spoonfuls! 😉
Trish says
So pretty. I'm a real sucker for anything in a trifle bowl. Love. Love. Love. So prefect for a crowd.
Thank you Trish, I thought of making it more Canadian in a trifle bowl, and we all loved it! It can certainly feed a crowd 😉 .
Sean says
You know what I love about your food? I looked at this, and I KNEW you two would be doing it right. I love love love love tiramisu, and while I tend to fall back on the coffee-and-cocoa original, the sunny summery strawberry versions is more than welcome right now. Without even looking at the ingredients, I knew that this would be rich but light, well-thought-out, and without any of the lazy shortcuts that plague many so-called tiramisu recipes. Thank you so much for posting this.
Sean, your comments are wonderful! Thanks so much for the kind words. We work hard for the blog and it's nice to know that it's appreciated.
Marisa says
A wonderful twist Nicoletta on a classic dessert! I love the striking red colours of the strawberries peeking through the creamy layers of the mascarpone mixture! Happy Canada Day ????
Thanks so much Marisa! Aren't those colors just beautiful together? And the flavor, oh my...! Happy belated Canada Day! 🙂
Mardi (eat. live. travel. write.) says
Such a fab idea - I can see it working with all sorts of summer fruits too!
Yes, it would work with other kinds of fruit, especially in the summer! Thanks for stopping by!
Sasha @ Eat Love Eat says
Love this! Tiramisu is quite possibly my favourite dessert ever (it's so hard to choose just one though!) and I love the summery twist you've given it here 🙂
Thank you Sasha! This tiramisu is perfect for summer, and I know, it's hard to chose just one favorite dessert 😉 .
karrie @ Tasty Ever After says
Love that you did a strawberry version of tiramisu. So brilliant. my friend! Can't wait to make it 🙂
Karrie, thanks so much! It is extremely good, hope you get the chance to make it! 🙂
Demeter | Beaming Baker says
First of all, how gorgeous are these photos?? Let me classily answer my own question here: INCREDIBLY!! I love how fresh and bright the strawberries look against that pool of cream. Also, Happy belated Canada Day! I hope you two had a relaxing time. 🙂 Meanwhile, I'll be dreaming about this simply divine strawberry tiramisu. Pinning!
Thanks so much Demeter for your always kind words! We had a nice Canada Day, we cooked up a storm 😉 . I cannot say enough times how good, fresh, creamy and yummy this tiramisu is! 🙂