Strawberry Tiramisu (Creamy, Light and Fresh)
This Strawberry Tiramisu tastes just as good as it looks! It's light and fresh with layers of creamy mascarpone, lady fingers and strawberries for the perfect make ahead no bake dessert. It's a bright twist on the classic tiramisu that's always a crowd favorite
Servings: 12
Calories: 365kcal
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Ingredients
Assemble
- 1lb / 500g fresh strawberries
- 30 savoiardi biscuits
Strawberry Syrup
- 7oz / 200g fresh strawberries
- 3 tablespoons sugar
- ⅓ cup milk of choice
Cream Mixture
- 17.5oz / 500g mascarpone cheese (preferably at room temperature)
- 4 large organic eggs *if you prefer not to use raw eggs, see notes below
- ⅓ cup sugar
- 1 teaspoon vanilla extract
Instructions
Strawberry Syrup and Prep
- Add 7oz / 200g of the strawberries into a blender with the sugar and milk (I like to use the softer or bruised strawberries and keep the firm ones for the layering)Blend until smooth and pour the strawberry syrup into a deep wide bowl
- Slice half of the remaining strawberries (8oz / 250g) for the middle layer. Don't slice too thin as they can get soggy
Cream Mixture
- Separate the egg whites from the egg yolks into two large bowls
- Add the sugar to the egg yolks and whip using the electric mixer. Then add the vanilla and mascarpone cheese. Whip again until you've reached a nice creamy mixture (don't over whip)
- Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form (don't over beat!)
- Pour the whipped egg whites into the cream bowl and using a rubber spatula gently fold into the cream (do this slowly and fold through gently, from the bottom of the bowl upwards)
Assemble
- Using a large pyrex dish (13 x 9 inches / 30 x 22 cm) in size, one at a time quickly dip a savoiardi biscuit into the syrup for a maximum of 2 seconds - don't over soak. Place it into the pyrex dish on the edge of one side
- Keep repeating the above step and place the dipped biscuits next to each other in single layer. The biscuits should be covering the whole bottom of the dish. If needed, break some biscuits in half to fit them in depending on your dish - refer to photos above in post)
- Pour half of the cream mixture straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream
- Place the sliced strawberries on top of the cream in one even layer, going all the way to the edges of the dish
- Dip the remaining biscuits one at a time into the syrup and layer them next to each other in a single layer on top of the strawberries
- Pour the remaining cream on top and gently smooth it out again to an even layer so all biscuits are covered. Cover with plastic wrap and place in the fridge for at least 8 hours or even better overnight
- When ready to serve, remove from the fridge. Slice the remaining strawberries and place them on top as garnish. Slice and enjoy your delicious Strawberry Tiramisu!
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Notes
- Raw eggs - this recipe uses raw eggs, which are not recommended for pregnant women, young children and elderly individuals.
- Authentic tiramisu is made with organic raw eggs but if you prefer not to use raw eggs, or you cannot eat them, you can substitute the eggs with 2 cups of heavy cream. Simply whip up the heavy cream in a large bowl, then fold the whipped cream with the remaining mascarpone cream mixture as per the recipe
- Strawberries - when slicing strawberries for the middle layer, don't slice too thin as they can get soggy. For the garnish layer on top, only add the strawberries right before serving for the best look and taste
- Mascarpone cream - let the cream be brought to room temperature, it will provide a smooth and creamy blend
- Egg whites - whip just until stiff peaks form, don’t overdo it. Then gently fold them into the cream to keep it airy
- Dipping - avoid over soaking the ladyfingers in the strawberry syrup, a quick dip for 2 seconds maximum keeps them from getting soggy
Nutrition
Calories: 365kcal | Carbohydrates: 30g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 94mg | Potassium: 144mg | Fiber: 1g | Sugar: 12g | Vitamin A: 833IU | Vitamin C: 34mg | Calcium: 96mg | Iron: 2mg
