You can think to Strawberry Tiramisu recipe as the spring version of the traditional Tiramisu.
Among the many variations of this famous dessert, the most popular and widespread is certainly the Strawberry Tiramisu.
There are different interpretations of the Strawberry Tiramisu: many use whipped cream instead of mascarpone cream and sponge cake instead of ladyfingers.
In this recipe the coffee is replaced by milk with the addition of strawberry syrup; the traditional mascarpone cream is enriched with small pieces of strawberries and dark chocolate chips; the biscuits are ladyfingers, in accordance with tradition.
The result is a creamy dessert with a fresh flavor, perfect for the whole family and ideal to serve at parties and birthdays. Beautiful to look at thanks to the strawberries, this spoon dessert is also simple to prepare and will color your spring tables.
Strawberry Tiramisu Recipe
- 100 g (3,5 oz) of sugar
- 300 ml of milk
- 350 g (12,3 oz) of strawberry
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).
How to Pasteurize Eggs For Strawberry Tiramisu
Tiramisu in Italy has always been made with fresh eggs and it’s well known that it would be a good idea to pasteurize the eggs before using them to make this dessert. Here then we will explain how to pasteurize egg yolks and whites using a hot syrup made with sugar and water.
How to pasteurize the yolks
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 #ad 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.
So following Tiramisu recipe, now it’s time to add the mascarpone cheese. But first look at how to pasteurize the egg whites, which in the recipe are whipped until stiff.
How to Pasteurize the Egg Whites
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.
Now the pasteurized egg whites are ready. Add them to the mascarpone cream and keep following the tiramisu recipe.
You can keep Strawberry Tiramisu for 3 days (maximum) well covered in the refrigerator. Unlike traditional Tiramisu, freezing is not recommended for Strawberry Tiramisu, as strawberries may be watery once thawed.
Strawberry Tiramisu: Variants
If there are no children you can add liqueur to the milk to make the flavor of this delicious strawberry tiramisu more lively.
Rum is very suitable for a stronger taste. For a strong flavor and also to have a beautiful color, Alchermes is perfect. Finally, the famous Limoncello also goes well with the strawberrie flavor.
If you prefer a version of strawberry tiramisu without eggs, follow this procedure: blend the strawberries with 1/2 glass of lemon juice and sugar, cook the mixture in a saucepan for ten minutes until it becomes thick. Let it cool and, in the meantime, work the mascarpone with a whisk and then gently incorporate the cooked strawberry juice with a spatula.
If after preparing your Strawberry Tiramisu you have some cream left over, distribute it in single-serving cups with strawberries or other chopped fruit.