Preparation time: 25 minutes
Serves: 6
This light and fruity twist on the classic tiramisu swaps coffee for strawberries and cocoa for delicate pink Reims biscuits. It’s fresh, elegant, and perfect for warmer weather or special gatherings.
Ingredients
For the tiramisu:
- 250g fresh strawberries (plus a few extra for decorating)
- 250g mascarpone cheese
- 200ml very cold single cream
- 3 eggs (separated into yolks and whites)
- 100g caster sugar
- 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
- 12 Pink Reims biscuits
- 100ml strawberry juice (or diluted strawberry syrup)
- 1 tablespoon lemon juice
For decoration:
- 1 tablespoon icing sugar
Step-by-Step Instructions
1. Prepare the Strawberries
Start by washing, hulling, and finely chopping the strawberries. Place them in a bowl, drizzle with the lemon juice, and sprinkle with one tablespoon of sugar. Let them sit for about 10 minutes. They’ll release a natural juice that you’ll use to soak the biscuits later.
Save a few strawberries for decorating the top of the tiramisu.
2. Make the Mascarpone Cream
In one bowl, whisk the egg whites with a pinch of salt until they form stiff peaks.
In a separate bowl, mix the egg yolks with the caster sugar and vanilla sugar until the mixture becomes pale and fluffy. Add the mascarpone and beat until smooth.
Gently fold the whipped egg whites into the mascarpone mixture using a spatula. Do this slowly to maintain the airy texture.
3. Whip the Cream
In a cold bowl, whip the single cream until it forms firm peaks. Carefully fold the whipped cream into the mascarpone mixture. The final texture should be smooth, fluffy, and light.
4. Soak the Biscuits
Pour the strawberry juice (or diluted syrup) into a shallow dish. Quickly dip each biscuit into the liquid. Be careful not to leave them in too long—they should be slightly softened, not soggy.
5. Assemble the Tiramisu
Choose a square or rectangular glass dish for presentation. Begin with a layer of soaked biscuits at the bottom. Add a layer of mascarpone cream, then a layer of chopped strawberries.
Repeat the process: another layer of biscuits, another layer of cream. Smooth the top with a spatula for a clean finish.
6. Add the Finishing Touch
Slice the reserved strawberries and arrange them on top in an attractive pattern. Finish by sifting icing sugar over the top just before serving.
Helpful Tips
- Make it ahead: For best results, prepare the tiramisu the day before and let it chill overnight. This gives the flavors time to blend and helps the dessert firm up.
- Add more flavor: Blend some of the strawberries into a purée and mix it into the cream for extra intensity.
- Brighten it up: Add a bit of lemon zest to the mascarpone cream for a fresh, citrusy twist.
Storage Instructions
- Refrigeration: Store your tiramisu in the fridge at a temperature between 2°C and 4°C.
- Shelf life: Best enjoyed within 48 hours. Keep it covered to prevent drying out or absorbing other odors from the fridge.
Ready to Try It?
This strawberry tiramisu offers the perfect balance of creamy, fruity, and just a touch of sweetness. It’s a refreshing dessert that feels both nostalgic and modern. Whether you’re making it for a dinner party or a casual family treat, it’s sure to impress.
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