A finger-licking dessert and definitely a keeper!
Tiramisu is a classic, No-Bake Italian dessert layering the espresso-dipped ladyfingers (biscotti savoiardi) with a creamy lightly sweetened mascarpone cream.ย I love Italian tiramisu and it is one of my all-time favorite desserts so I decided to make a fusion of it. I love strawberries and these look so fresh and cheerful to the eyes. Tiramisu with strawberries, I made this dessert for my daughters and trust me it turned out delicious.
This recipe has the same concept of tiramisu, layering the soaked ladyfingers (biscotti savoiardi) covered in the layer of whipped mascarpone cheese, except the recipe features no coffee.
How to Make Strawberry Tiramisu Video:
Tiramisu is the dessert made with ladyfingers (biscotti savoiardi), this is one of the base ingredients. What if you don’t have ladyfingers around, not a big deal, these are very easy to make and trust me homebaked are more delicious than a store-bought.
Savoiardi (LadyFingers):
Savoiardi, also known as Ladyfingers, are Italian biscuits made with a sponge cake batter. Theย egg whitesย andย egg yolksย mixed with sugar are beaten separately and folded together with the flour. The batter is piped with a piping bag and dusted twice with icing sugar before baking. The recipeย that I used is from one of Italyโs most renowned pastry chefs, Salvatore de Riso.
Savoiardi is used in desserts like tiramisu, trifles, and charlottes. They are also great served with ice cream or with a cup of tea and coffee. These are delicate, light and airy with a sweet crispy crust.
Separate the eggs white and eggs yolk very carefully in separate bowls. Whisk the eggs whites with an electric mixer at medium speed until it becomes frothy and starts holding volume. Add in sugar and continue to whisk until stiff peaks are formed. As theyย contain no baking powder, you need to beat the eggs well in order to get lots of air inside the mixture.
When the eggs white is stiff, add three eggs yolk, one at a time and continue to whisk at slow speed until eggs yolk well combined in the eggs white.
Sift the cake flour in the egg mixture and fold with the spatula very gently until smooth and well combined.
Prepare a pastry bag set with a round 1.5 cm nozzle. Transfer the batter to the prepared piping bag. Pipe the batter into two baking trays in the lines about 10cm or 4 inches long, keeping distance between them, Tap the baking trays to remove the excess air and sprinkle the biscotti with icing sugar.
Place the baking sheet in a preheated oven at 180C. Bake for 15 minutes or until golden. Let the ladyfingers cool completely then release from parchment paper.
How to Make Strawberry Tiramisu:
Instead of espresso coffee, I used fresh strawberries puree. Take some fresh strawberries, washed these and cut into a blender. Add in sugar, salt, and squeezed lemon juice. Blend it to make a puree and sieve it to make it smooth. Set aside.
Mascarpone Cheese Filling:
For the filling, take chilled heavy cream in a bowl and whip it until the cream is 50% whipped. Add in mascarpone cheese and continue to whip until smooth and evenly combined.
Take eggs yolk in a bowl and add some sugar in it and whisk with a hand whisk until the eggs yolk are broke down. In a saucepan take some water and brings to boil. When the water starts boiling, lower the flame, place your eggs yolk bowl and tamper the eggs until sugar is dissolved and slightly thickened. Remove from the heat and pour on the mascarpone cream mixture. Mix the cream with a hand whisk until smooth.
The last part is optional, but it gives the taste and texture to tiramisu. Take eggs white in another bowl, whisk the eggs whites with an electric mixer at medium speed until it becomes frothy and starts holding volume. Add in sugar and continue to whisk until stiff peaks are formed. Add these whipped eggs white in the cream mixture and mix it until well combined.
Prepare a 9×7 inches deep casserole dish. Layer the savoiardi (ladyfingers) first, then pour over the strawberry puree. Sprinkled some handful of strawberries chunk over the base of the ladyfingers. Spread the mascarpone cheese mixture over the strawberries chunk and smooth the cream with the spatula.
Distribute the strawberry halves evenly around the edges of your dessert dish. Refrigerate the strawberry tiramisu for a minimum of 6 hours or overnight. Enjoy!!
I have added some red food color in icing sugar and sprinkle on the top of dessert to make it more attractive ๐ I am sure you will love this tiramisu. Please share your reviews with us ๐
Ingredients
Biscotti Savoiardi ~ Ladyfingers
Yield: 30 Cookies
- 3 Eggs white at room temperature
- 90 Grams Sugar
- 3 Eggs yolk at room temperature
- 90 Grams Cake Flour
- Powdered sugar for sprinkleย
Mascarpone Filling:
For Strawberry Pure:
- Fresh strawberries 150 Grams
- Sugar 45 Grams
- Lemon Juice 1 tablespoonย
- Salt 1/2 teaspoon
For Filling:
- 2 Eggs Yolk
- 30 Grams Sugar
- 225 Grams Mascarpone Cheese
- 150ml Heavy Cream
- 2 Eggs White
- 30 Grams Sugar
Fresh strawberries for garnishing
Instructions
For Biscotti Savoiardi:
- Separate the eggs white and eggs yolk very carefully in separate bowls.
- Whisk the eggs whites with an electric mixer at medium speed until it becomes frothy and starts holding volume.
- Add in sugar and continue to whisk until stiff peaks are formed.ย
- Preheat the oven at 180C. Prepare two baking trays and set aside.
- When the eggs white is stiff, add three eggs yolk, one at a time and continue to whisk at slow speed until eggs yolk well combined in the eggs white.
- Sift the cake flour in the egg mixture and fold with the spatula very gently until smooth and well combined.
- Prepare a pastry bag set with a round 1.5 cm nozzle.
- Transfer the batter to the prepared piping bag. Pipe the batter into two baking trays in the lines about 10cm or 4 inches long, keeping distance between them.
- Tap the baking trays to remove the excess air and sprinkle the biscotti with icing sugar.
- Place the baking sheet in a preheated oven at 180C. Bake for 15 minutes or until golden.
- Let the ladyfingers cool completely then release from parchment paper.
For Mascarpone Filling:
- Take chilled heavy cream in a bowl and whip it until the cream is 50% whipped. Add in mascarpone cheese and continue to whip until smooth and evenly combined.
- Take eggs yolk in a bowl and add some sugar in it and whisk with a hand whisk until the eggs yolk are broke down.
- In a saucepan take some water and brings to boil. When the water starts boiling, lower the flame, place your eggs yolk bowl and tamper the eggs until sugar is dissolved and slightly thickened.
- Remove from the heat and pour on the mascarpone cream mixture. Mix the cream with a hand whisk until smooth.
- Take eggs white in another bowl, whisk the eggs whites with an electric mixer at medium speed until it becomes frothy and starts holding volume.
- Add in sugar and continue to whisk until stiff peaks are formed. Add these whipped eggs white in the cream mixture and mix it until well combined.
- Prepare a 9x7 inches deep casserole dish.
- Layer the savoiardi (ladyfingers) first, then pour over the strawberry puree.
- Sprinkled some handful of strawberries chunk over the base of the ladyfingers.
- Spread the mascarpone cheese mixture over the strawberries chunk and smooth the cream with the spatula.
- Distribute the strawberry halves evenly around the edges of your dessert dish.
- Refrigerate the strawberry tiramisu for a minimum of 6 hours or overnight. Enjoy!!
