Strawberry Tiramisu

Ingredients

• 1 large punnet strawberries
• 3 units eggs
• 100 g additional strawberries
• 250 g mascarpone
• 1 glass milk (with a little vanilla extract)
• 20-25 units ladyfingers (boudoirs)

Instructions

1. Separate the egg whites from the yolks into two separate bowls.
2. Whisk the yolks with the sugar until the mixture turns pale and fluffy.
3. Add the mascarpone and mix until you have a smooth and consistent cream.
4. Beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture using a spatula.
5. In a shallow dish, mix the milk with a little vanilla extract to flavor it.
6. Quickly dip the ladyfingers into the milk, making sure not to soak them until soggy.
7. Cut half of the strawberries into small pieces.
8. In a serving dish or individual verrines, arrange a layer of the soaked ladyfingers.
9. Add a layer of mascarpone cream, followed by some strawberry pieces.
10. Repeat the layers until all ingredients are used, finishing with a layer of cream.
11. Let it rest in the refrigerator for at least 4 hours, ideally overnight.
12. Decorate with the remaining fresh strawberries, halved, just before serving.

Tips

• Use fresh strawberries for decoration as frozen ones lose their shape and texture.
• Avoid using coffee for soaking; stick to vanilla milk or fruit juice to preserve the delicate strawberry flavor.
• Only dip the biscuits very briefly to prevent them from falling apart.
• Strawberry tiramisu does not freeze well because the fruit releases water when thawing.

Substitutions

• mascarpone → Philadelphia-style cream cheese + heavy cream: Provides a firmer but less traditional result.

Frequently asked questions

Can I sweeten the strawberries?

Yes, especially if the strawberries are a bit tart. A tablespoon of sugar is usually enough. You can also let them macerate for a few minutes before adding them to the recipe.

What is the best way to serve it?

Take it out of the refrigerator 5 to 10 minutes before serving. Serve it chilled, but not ice-cold. You can add a touch of fresh mint or a drizzle of strawberry coulis to enhance the presentation.

Can the mascarpone be replaced?

Mascarpone gives the tiramisu its creamy texture and signature taste. If necessary, you can replace it with a mixture of cream cheese (like Philadelphia) and heavy cream, though the result will be slightly different.

How far in advance can I prepare the tiramisu?

Tiramisu is best after resting in the fridge for 6 to 12 hours. It can be prepared the day before, or even 24 hours in advance. This allows the flavors to develop and the cream to set properly.