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Strawberry Tiramisu Recipe

Recipe by Pedro M. A. Neves

This strawberry tiramisu reimagines the classic Italian dessert with fresh berries replacing the traditional cocoa, creating a lighter, fruit-forward version of the beloved layered cake. Layers of espresso-soaked ladyfingers alternate with creamy mascarpone custard and juicy strawberries for a refreshing take on tiramisu that maintains authentic Italian technique while celebrating seasonal fruit.

Ingredients

• 300ml strong espresso coffee, cooled to room temperature
• 60ml coffee liqueur (such as Kahlúa)
• 4 large egg yolks
• 100g granulated sugar
• 500g mascarpone cheese, room temperature
• 240ml heavy cream, chilled
• 400g fresh strawberries, hulled and halved
• 24 Italian ladyfinger biscuits (savoiardi)
• 15g fresh mint leaves, chopped
• 15g freeze-dried strawberries, crushed (optional garnish)
• Pinch of salt

Instructions

1. Combine cooled espresso and coffee liqueur in a shallow dish. Set aside.

2. Whisk egg yolks and sugar together in a heatproof bowl set over simmering water (double boiler method) until the mixture reaches 65°C (149°F) internal temperature, approximately 8-10 minutes, whisking constantly. Remove from heat and let cool for 2 minutes.

3. In a separate bowl, whisk cold heavy cream to stiff peaks using an electric mixer. Transfer to a clean bowl and set aside.

4. Add room-temperature mascarpone to the cooled egg mixture and fold gently until smooth and fully incorporated. Fold in the whipped cream in two additions until no white streaks remain.

5. Quickly dip each ladyfinger into the espresso-liqueur mixture (1-2 seconds per side) and arrange in a single layer across the bottom of a 9x13-inch (23x33cm) baking dish.

6. Spread half of the mascarpone cream mixture over the ladyfinger layer using an offset spatula.

7. Scatter half of the fresh strawberry halves evenly over the cream layer.

8. Repeat with a second layer: dipped ladyfingers, remaining mascarpone cream, and remaining strawberries.

9. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the structure to set.

10. Just before serving, garnish with chopped mint and crushed freeze-dried strawberries if desired. Serve cold.

Substitutions

• Egg yolks: pasteurized liquid eggs (use 120ml) if avoiding raw eggs due to food safety concerns
• Coffee liqueur: omit entirely and increase espresso to 330ml for an alcohol-free version
• Mascarpone: equal weight of cream cheese blended with 2 tablespoons heavy cream for a lighter, more tangy custard
• Strawberries: raspberries, blueberries, or blackberries for different fruit-forward profiles

Tips

• The double boiler egg tempering is crucial for food safety and creates the proper custard texture; do not skip this step or use raw eggs
• Dip ladyfingers quickly to prevent them from becoming soggy and falling apart during assembly
• Make this tiramisu 1-2 days ahead; it actually improves as the flavors marry and the texture becomes more cohesive

Tiramisu originated in the Veneto region of northeastern Italy in the 1950s and has become the country's unofficial national dessert. This strawberry variation honors Italian traditions of adapting recipes to showcase seasonal produce while maintaining the essential technique of layering and the quality ingredients that define authentic Italian desserts.

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