Strawberry Tiramisu: A Fruity, Elegant Twist on a Classic Italian Dessert

Tiramisu, a classic Italian dessert, is beloved for its creamy mascarpone filling, coffee-soaked ladyfingers, and dusting of cocoa powder. This recipe takes that beloved classic and gives it a vibrant, fruity twist by replacing the coffee with layers of fresh strawberries, strawberry gelatin, and a strawberry puree for soaking the ladyfingers. The result is a lighter, brighter, and incredibly refreshing dessert that’s perfect for spring and summer gatherings, or any time you want a taste of la dolce vita with a berry twist. This guide provides a complete breakdown of every step, ensuring a beautiful and delicious outcome.

A Berry Good Italian Innovation (Optional Anecdote)

While traditional tiramisu is undeniably delicious, I always felt it could be even more exciting with a fresh, fruity element. Inspired by the abundance of strawberries during the summer months, I decided to experiment. Replacing the coffee with layers of strawberries transformed the dessert into something entirely new, yet still retained the elegant simplicity of the original. This Strawberry Tiramisu has become a family favorite, and I’m thrilled to share it with you.

Ingredient Descriptions: Building Layers of Flavor

This tiramisu achieves its unique flavor profile through a careful combination of classic and updated ingredients:

For the Strawberry Gelatin Layer:

• Strawberries (Fresh or Frozen, Defrosted): The star of this layer! Fresh strawberries offer the best flavor, but frozen (and defrosted) strawberries can be used in a pinch.
• Granulated Sugar: Sweetens the strawberry puree and balances the tartness of the berries. Adjust the amount to your preference, depending on the sweetness of the strawberries.
• Cold Water: Used to “bloom” the gelatin, allowing it to soften and hydrate before being dissolved.
• Unflavored Gelatin: Provides the structure for this layer, creating a wobbly, jelly-like consistency. Powdered gelatin is recommended.

For the Strawberry Sauce:

• Strawberries (Fresh or Frozen, Defrosted): Provides the intense strawberry flavor for soaking the ladyfingers. Again, fresh is best, but frozen (and defrosted) works too.
• Sugar: Sweetens the strawberry puree.
• Cold Water: Thins the puree to the right consistency for soaking the ladyfingers.

For the Tiramisu Cream:

• Ladyfingers (Savoiardi): The essential structural component of tiramisu. Use only the crisp, Italian ladyfingers called savoiardi. Soft ladyfingers will become soggy and ruin the texture.
• Egg Yolks: Create a rich, custard-like base for the mascarpone cream. Use fresh, high-quality eggs.
• Granulated Sugar (Divided): Sweetens both the egg yolk mixture and the whipped cream.
• Half-and-Half (or Equal Parts Whole Milk and Heavy Cream): Adds richness and creaminess to the egg yolk mixture.
• Mascarpone Cheese (Room Temperature): The heart of tiramisu! Mascarpone is a rich, creamy Italian cheese that provides the signature texture and flavor. Room temperature mascarpone is easier to incorporate smoothly.
• Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best taste.
• Heavy Whipping Cream: Adds lightness and airiness to the mascarpone cream when whipped.

For the Garnish:

• Fresh Strawberries (Sliced): A beautiful and delicious topping that reinforces the strawberry flavor.

Equipment/Tools: Essential Gear for Tiramisu Success

• 13×9-inch Baking Pan: The ideal size for this tiramisu.
• Food Processor or Blender: For pureeing the strawberries.
• Saucepan: For heating the strawberry puree for the gelatin layer.
• Whisk: For dissolving the gelatin, whisking the egg yolks, and whipping the cream.
• Heatproof Bowl: For cooking the egg yolk mixture over a water bath (bain-marie).
• Small Saucepan: To create the water bath.
• Electric Mixer (Handheld or Stand Mixer): For whipping the cream and (optionally) mixing the mascarpone.
• Rubber Spatula: For folding the ingredients together gently.
• Shallow Dish: For soaking the ladyfingers in the strawberry puree.
• Measuring Cups and Spoons: For accurate ingredient measurements.

Complete Recipe: Strawberry Tiramisu

Ingredients with Measurements:

For the Strawberry Gelatin Layer:

• 1 lb strawberries (fresh or frozen, defrosted)
• 1/3 – 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup cold water
• 3/4 tablespoon unflavored gelatin

For the Strawberry Sauce:

• 1 lb fresh or frozen strawberries (defrosted)
• 1/4 cup sugar
• 1/2 cup cold water

For the Tiramisu Cream:

• 14 oz ladyfingers (savoiardi)
• 6 egg yolks
• 3/4 cup granulated sugar, divided
• 1/2 cup half-and-half (or 1/4 cup whole milk + 1/4 cup heavy cream)
• 1 1/2 lbs (24 oz) mascarpone cheese, room temperature
• 1-2 teaspoons vanilla extract
• 1 cup heavy whipping cream

For the Garnish:

• 1 lb fresh strawberries, sliced

Step-by-Step Instructions:

1. Make the Strawberry Gelatin Layer:

1. Bloom the Gelatin: Pour the cold water into a large bowl. Sprinkle the unflavored gelatin evenly over the water. Let it sit for 5-10 minutes to soften and bloom.
2. Puree the Strawberries: In a food processor or blender, combine the strawberries and sugar (1/3 to 1/2 cup, depending on the sweetness of the berries). Process until smooth.
3. Heat the Puree: Pour the strawberry puree into a saucepan. Heat over medium heat until it just begins to simmer and bubbles start to break at the surface (about 5 minutes). Do not boil.
4. Dissolve the Gelatin: Remove the strawberry puree from the heat and pour it over the bloomed gelatin. Whisk vigorously until the gelatin is completely dissolved and evenly distributed.
5. Set the Gelatin Layer: Pour the strawberry-gelatin mixture into the bottom of a 13×9-inch baking pan. Refrigerate for at least 1 hour, or until completely set and firm.

2. Make the Strawberry Sauce:

1. While the gelatin layer is setting, prepare the strawberry sauce for soaking the ladyfingers.
2. In the same food processor or blender (no need to wash it), combine the strawberries, sugar, and water. Puree until smooth.
3. Pour the strawberry sauce into a shallow dish. Set aside.

3. Make the Custard Base:

1. Whisk Egg Yolks and Sugar: In a large heatproof bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until pale and slightly thickened.
2. Add Half-and-Half: Whisk in the half-and-half until combined.
3. Cook Over a Water Bath (Bain-Marie): Fill a small saucepan with 1-2 inches of water. Bring the water to a boil, then reduce the heat to a gentle simmer. Place the heatproof bowl with the egg yolk mixture over the simmering water, making sure the bottom of the bowl does not touch the water.
4. Cook and Whisk: Cook the egg yolk mixture, whisking constantly, for about 10 minutes, or until it thickens enough to coat the back of a spoon. The mixture should reach a temperature of 160°F (71°C) to ensure the eggs are cooked.
5. Cool: Remove the bowl from the heat and let the custard base cool completely to room temperature.

4. Whip the Cream:

1. In a separate bowl, using a stand mixer or hand mixer with the whisk attachment, whip the heavy cream with 2-4 tablespoons of the remaining sugar until soft peaks form. Do not overwhip.

5. Combine Mascarpone and Remaining Sugar:

1. In another bowl, combine the room-temperature mascarpone cheese, the remaining portion of the 1/2 cup of sugar, and the vanilla extract. Use a rubber spatula to mix until smooth and well combined. You can use a mixer, but be careful not to overmix, as mascarpone can become grainy if overmixed.

6. Combine Custard, Mascarpone, and Whipped Cream:

1. Gently fold the cooled custard base into the mascarpone mixture until combined.
2. Gently fold in the whipped cream until just combined. Do not overmix.

7. Assemble the Tiramisu:

1. Check the Gelatin Layer: Make sure the strawberry gelatin layer is completely set before assembling the tiramisu.
2. Dip the Ladyfingers: Briefly dip each ladyfinger into the strawberry sauce, for about 2-3 seconds per side. Do not soak them for too long, or they will become soggy. You want them to be moistened but still retain some of their crispness.
3. First Layer: Arrange a layer of dipped ladyfingers over the set strawberry gelatin layer in the baking pan. You can arrange them in any direction, as long as they fit snugly.
4. Spread Cream: Spread half of the mascarpone cream evenly over the layer of ladyfingers.
5. Second Layer: Repeat with another layer of dipped ladyfingers.
6. Final Cream Layer: Spread the remaining mascarpone cream evenly over the second layer of ladyfingers. Smooth the top with a spatula.
7. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.

8. Garnish and Serve:

1. Just before serving, arrange the sliced fresh strawberries decoratively on top of the tiramisu.
2. Slice and serve chilled.

Troubleshooting Common Problems:

• Gelatin Layer Didn’t Set: Make sure you used enough gelatin and that the strawberry puree was hot enough to dissolve it completely. Also, ensure you chilled it for long enough.
• Ladyfingers are Soggy: Don’t oversoak the ladyfingers in the strawberry puree. A quick dip (2-3 seconds per side) is all they need.
• Mascarpone Cream is Grainy: This usually happens if the mascarpone is overmixed. Mix it gently with a rubber spatula until just combined with the other ingredients. Also, ensure it’s at room temperature.
• Tiramisu is Watery: This can happen if the strawberries released too much liquid, or if the gelatin layer wasn’t fully set. Make sure to defrost frozen strawberries completely and drain any excess liquid before pureeing them.
• Custard is Runny Make sure to cook the egg yolks to 160F, and allow to cool before adding to the recipe.

Tips and Variations:

• Other Berries: Substitute raspberries, blueberries, or blackberries for the strawberries.
• Liqueur: Add a tablespoon or two of strawberry liqueur, raspberry liqueur (Chambord), or Grand Marnier to the strawberry puree for soaking the ladyfingers.
• Chocolate Shavings: Garnish with chocolate shavings in addition to, or instead of, the fresh strawberries.
• Individual Servings: Make individual tiramisus in glasses or ramekins for an elegant presentation.
• No-Cook Custard: For a quicker version, you can skip the egg yolk cooking step. However, the cooked custard provides a richer flavor and texture. If skipping the cooking step, use pasteurized egg yolks for safety.

Serving Suggestions:

• Serve chilled, straight from the refrigerator.
• Dust with cocoa powder (optional, for a more traditional tiramisu look).
• Garnish with extra fresh strawberries.
• Serve with a dollop of whipped cream.

Pairing Recommendations:

• Drinks: Coffee (espresso, cappuccino, latte), dessert wine (Moscato d’Asti, Prosecco), or a glass of milk. A strawberry or raspberry liqueur would also be a nice complement.
• Side Dishes: This tiramisu is rich and satisfying on its own, but a light fruit salad or a small scoop of vanilla ice cream could complement it nicely.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 12 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 450-550
• Fat: 30-40g
• Saturated Fat: 18-22g
• Cholesterol: 150-200mg
• Sodium: 100-150mg
• Carbohydrates: 40-50g
• Fiber: 2-3g
• Sugar: 30-40g
• Protein: 8-10g

Note: This is an indulgent dessert, best enjoyed in moderation.

Print

Comprehensive FAQ:

Q: Can I make this ahead of time?

A: Yes, this tiramisu is excellent for making ahead. It needs to chill for at least 6 hours, but overnight is even better. The flavors meld and the ladyfingers soften beautifully.

Q: How long does it last in the refrigerator?

A: Stored properly in an airtight container, this tiramisu will last for up to 3-4 days in the refrigerator. The fresh strawberries on top may start to soften after a day or two.

Q: Can I freeze this tiramisu?

A: It’s best to freeze tiramisu before adding the fresh strawberry topping. Wrap the assembled tiramisu (without the fresh strawberries) tightly in plastic wrap and then aluminum foil. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before adding the fresh strawberries and serving. The texture may change slightly after freezing, but it will still be delicious.

Q: Do I really need to use savoiardi ladyfingers?

A: Yes, savoiardi ladyfingers are essential for the proper texture. They are crisp and absorb the liquid without becoming completely soggy, unlike soft ladyfingers.

Q: My mascarpone is cold. Can I still use it?

A: Room-temperature mascarpone is much easier to work with and will combine more smoothly with the other ingredients. If it’s cold, it may be difficult to mix and could result in a grainy texture. Let it sit at room temperature for 30-60 minutes before using.

Q: Can I use a different kind of fruit?

A: Absolutely! This recipe is very versatile. Try raspberries, blueberries, blackberries, or even peaches. Adjust the sugar accordingly, depending on the sweetness of the fruit.

Q: I don’t have a 13×9-inch pan. Can I use a different size? A: You can use a different size pan, but you may need to adjust the number of ladyfingers and the layering. A slightly smaller pan will result in a taller tiramisu, while a slightly larger pan will result in a thinner one.

Q: Is it safe to eat raw eggs? A: This recipe cooks the egg yolks, which eliminates any risk. If you choose to skip that step, it’s best to use pasteurized eggs. Q: Can I make this gluten-free? A: Yes, you would need to find gluten-free ladyfingers.