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Strawberry Tiramisu Recipe (Italian Style with Eggs, No Coffee)
Strawberry tiramisu is a fresh and elegant twist on the classic Italian dessert. In this version, coffee is replaced with milk flavored with strawberry syrup, for a lighter and more delicate taste that’s perfect for spring and summer.This is an Italian-style strawberry tiramisu made with mascarpone and eggs, just like the traditional recipe. The eggs are pasteurized with hot sugar syrup, creating a smooth and safe cream. While many versions use whipped cream, here you’ll find the authentic method enriched with fresh strawberries.
Ingredients
- 300 g ladyfingers (Savoiardi) - about 30 to 40
- 500 g mascarpone cheese - 1.1 pound
- 4 eggs - 220 g/8 oz, without shells
- 100 g granulated sugar - ½ cup
- 50 g water - 3 ⅓ tablespoons
- 300 ml milk - 1 ¼ cups
- 350 g fresh strawberries - 12 oz
- 50 ml strawberry syrup - 3 tablespoons
- 100 g chocolate chips - 3.5 oz
Instructions
- Wash the strawberries carefully then cut them into very small pieces. Set aside 6 or 8 strawberries and cut them into thin slices. These will be used for decoration.
- 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.
- Place 50 g (¼ cup) of sugar with 25 g (1 ¾ tablespoons) 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). Measure the temperature with a candy thermometer. If you don't have a thermometer, no problem. Just pay attention: the syrup will be ready when small and white bubbles will form on the surface.
- Separate the egg whites from the yolks. 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. Then set aside.
- In the stand mixer, whip up the egg yolks at maximum speed. Again make a hot syrup with 50 g (¼ cup) of sugar and 25 g (1 ¾ tablespoons) of water. 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).
- When ready add mascarpone cheese. Whisk the cream slowly with the electric mixer and combine.
- Add the stiffen egg whites.
- Mix with a wooden spoon, from bottom to top. Mix slowly until it's smooth and creamy. The mascarpone cream for tiramisu is ready.
- Quickly dip the ladyfingers in the milk with the strawberry syrup. IMPORTANT! The cookies must not soak up too much liquid or the tiramisu will be too soggy. Dip for only a second on each side. Then place them in a ceramic or glass dish.
- Spread 4 or 5 tablespoons of mascarpone cream on the ladyfingers. Next add the chopped strawberries and some chocolate chips.
- Add another layer of ladyfingers, then more mascarpone cream, strawberries and chocolate chips, and so on until the dish is full and you run out of ingredients.
- Decorate with thinly sliced strawberries and chocolate chips. Use your imagination for the decoration step!
- Allow to cool in the refrigerator for at least 3 hours before serving. It is even better if you make it the day before and let it cool overnight in the refrigerator! It will be even more flavorful!
Nutrition
Serving: 100gCalories: 597kcalCarbohydrates: 49gProtein: 13gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 232mgSodium: 136mgPotassium: 234mgFiber: 1gSugar: 24gVitamin A: 1270IUVitamin C: 26mgCalcium: 181mgIron: 2mg
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