Strawberry Tiramisu

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Author: Delphine Fortin
Prep Time: 45 mins
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Desserts

This strawberry tiramisu is made with fresh strawberries, soaked ladyfingers and a creamy mascarpone filling that doesn’t contain raw eggs. A great variation to the original tiramisu recipe made with coffee and cocoa.

Ingredients

Scale

6 large egg yolks
⅔ cup (130g) granulated sugar
16 ounces (450g) mascarpone
1 teaspoon vanilla extract
6 Tablespoons (90 ml) limoncello, divided*
1 ½ cup (36 cl) heavy whipping cream
3 Tablespoons sugar + 1 cup (240 ml) water, for the syrup
1.4 pound (650g) strawberries, cut into pieces + extra for topping
½ vanilla pod, seeds only
40 ladyfingers, or more as needed**

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Instructions

Make the zabaglione (cooked egg custard). Add the egg yolks and ⅔ cup (130g) sugar to a double boiler or glass bowl. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk constantly over heat for about 5-7 minutes, or until sugar has dissolved and the mixture is light yellow in color and thickened (it should nearly triple in volume). Remove from heat and set aside until ready to use.
Whisk the mascarpone mixture. Combine the mascarpone with 3 Tablespoons limoncello and vanilla extract in a large mixing bowl. Using a stand mixer, (or a hand mixer), beat the mixture on medium speed for 1 minute or until smooth. In a separate bowl, whip the heavy cream using 1 stand mixer (or a hand mixer) on medium-high speed until stiff peaks form. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Set aside.
Make the strawberry coulis. Place about 0.5 lb (200g) to a food processor and mix until smooth and combined. Add the seeds of a vanilla pod and stir.
Prepare the limoncello syrup. Combine 3 Tablespoons sugar with 1 cup of water in a saucepan place over medium heat, until the mixture becomes syrupy. Remove from heat and transfer to a bowl. Let cool a few minutes, then add 2 Tablespoons of the strawberry coulis and the 3 remaining Tablespoons of limoncello*. Set aside.
Assemble the tiramisu. One at a time, dip the ladyfingers very quickly into the limoncello syrup* so that both sides are coated, then arrange the lady fingers in an even layer covering the bottom of a 9×13-inch (23×33 cm) baking dish. Once the layer is complete, spread half of the mascarpone filling in an even layer, using an offset spatula. Cover with a layer of fresh strawberries, sliced or cut into pieces, and pour about ⅔ of the strawberry coulis over the biscuits. Repeat with a second layer of the limoncello-dipped ladyfingers, followed by a second layer of the mascarpone filling.
Chill. Cover and refrigerate the tiramisu for at least 4 to 6 hours, or until chilled. Decorate with additional strawberries and spoon the remaining strawberry coulis to make it look even more delicious. Add fresh mint if desired, and enjoy!

Notes

* For an alcohol-free version. Replace the alcohol with the syrup exclusively, consisting of about 3 Tablespoons sugar and 1 cup water heated up in a saucepan until syrupy. Add 2 Tablespoon of the strawberry coulis to the syrup and dip the biscuits into this syrup.

** Number of ladyfingers: The exact number of ladyfingers that you need will depend on the size and shape of your pan. Basically, just try to fit as many as you can into a single layer. It’s ok if there are some small gaps, but you can also break some of the ladyfingers in half if needed to fill in any big gaps.