Strawberry Tiramisu Recipe

Strawberry Tiramisu Recipe

• Prep Time: 30 Min
• Rest Time (in the refrigerator): 3 Hr
• Servings: 8

Ingredients

• 300 g (about 30-40 cookies) Savoiardi Ladyfingers. We recommend VICENZOVO SAVOIARDI LADYFINGERS by Matilde Vicenzi, or make homemade ladyfingers with our recipe, which are great!
• 500 g (1,1 lb) of mascarpone cheese. You can make mascarpone cheese at home with our recipe
• 4 medium eggs (about 220 g – 7,7 oz without shells)
• 100 g (1/2 cup) of granulated sugar
• 300 ml (1 1/3 cup) of milk
• 350 g (about 30-40) of strawberries
• 50 ml (1/4 cup) of strawberry syrup.
• 100 g (10 tablespoons) of dark chocolate chips.

Strawberry Tiramisu Recipe: Kitchen Tools and Equipment

For this recipe we opted for:

• a ceramic baking pan of 30 x 19 cm (12 x 8 inch). If you want something more elegant look it here.
• An electric stand mixer that really is a great help for making a perfect tiramisu. We opted for the KitchenAid but there are other really great brands (which you can find them here).
• You can also make tiramisu recipe with an electric hand mixer (some here) or with a whisk and lots of muscles (why sweating? We are not sure..however you can find it here ).

Step 1) – First prepare the strawberries. So wash them carefully then cut them into very small pieces. Set aside 6 or 8 strawberries and cut them into thin slices. The latter serve as decoration.

Step 2) – Then prepare the syrup to soak the ladyfingers. Pour the strawberry syrup into the milk and mix well. If you prefer a stronger taste, you can use a liqueur instead of syrup. For example Alchermes or Limoncello.

Step 3) – Now separate the egg whites from the yolks and remember that to whip the whites firm enough there must be no trace of yolk. Take a bowl and whip the egg whites until stiff: you will get at it when the egg whites will not move if you turn the bowl over. When ready, set aside. Now in another bowl (or the clean same one) whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.

Step 4) – When ready add mascarpone cheese. Whisk the cream slowly with the electric mixer.

Step 5) – Now add stiffen egg whites. Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy. Mascarpone cream for tiramisu is ready.

Step 6) – Now quickly dip Savoiardi in the milk with the strawberry syrup. IMPORTANT! The biscuits should not take too much liquid, otherwise the tiramisu will be too soggy. Then put them in a ceramic or glass pan.

Step 7) – Spread 4/5 tablespoons of mascarpone cream on the biscuits surface. Add chopped strawberries and some chocolate chips. 

Step 8) – Add another layer of Savoiardi and then cover with more mascarpone cream, strawberries and chocolate chips and so on until the container is full.

Step 9) – Finally decorate your Strawberry Tiramisu with strawberries cut into thin slices and if you want with other chocolate chips. For decoration step, let your imagination run wild! Let it rest for 3 hours in the fridge before serving (even better if you make the tiramisu the day before, letting it rest overnight in the fridge).

Step 1) – First, place 50 g (1,80 oz) of sugar with 25 ml of water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, always stirring. The syrup will be ready when it reaches the temperature of 121 ° C (250 F). It’s very important that the syrup does not exceed 121 ° C (250 F), temperature after which the sugar starts to caramelize (you’ll know it because it starts to darken). So measure the temperature with a kitchen thermometer; if you don’t have a thermometer, the syrup will be ready when small and white bubbles will form on the surface.

Step 2) – Meanwhile, start to whip up the egg yolks with a stand mixer at maximum speed. When the syrup is hot and ready, pour it over the egg yolks and keep whisking. Work the cream until completely cooled (about 10 minutes). You’ll feel that the cream is cold by placing your hands to the bowl. When the bowl is cold the cream is ready. This is the famous pate à bombe, a fluid and clear cream, made with eggs, sugar and water, that is the basis of many pastry preparations.

Step 3) – As for the egg yolks, make a syrup with 50 g (1,80 oz) of sugar and 25 ml of water. In the meantime, start whipping the egg whites with the stand mixer at maximum speed. When you see that they are whipping pretty good, add the hot syrup slowly. Continue to beat the egg whites until stiff for another 10 minutes.