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.
- 500 g strawberries
- 300-350 g Savoiardi
- 200 ml whipping cream
- 250 ml mascarpone
- 2 egg yolks
- 70 g (scant 1/3 cup) + 3 Tbsp fine granulated sugar for the strawberries
- 1 lemon, the juice
- 2 Tbsp limoncello (or any fruit juice of your choice)
- 5 mint leaves, chopped
- 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.
- 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.
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.
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Keywords: tiramisu, strawberries, dessert, italian, spring, delicious, mascarpone, whipped cream, eggs