This is a variation of the classic tiramisu’, made with whipped cream, juicy strawberries and spongy ladyfingers soaked in strawberry juice. Perfect for strawberry season!
I’m very protective of traditional recipes like tiramisù, as Italians do. And I’m also a strong believer that cream does not belong in tiramisù. HOWEVER, if you don’t want to consume raw eggs and don’t want to pasteurize them at home, you’re forgiven. The importance thing is that you’re aware that classic tiramisù does NOT have cream in it. Plus, when making fruit tiramisù, I think cream is actually a better choice.
Don’t worry though, I’m working on a classic tiramisù recipe too (no raw eggs)!!
HOW DO YOU MAKE STRAWBERRY TIRAMISU?
It may come as a surprise, but this is actually quite a popular recipe in Italy. I don’t know why, it amazes me too. As I said, cream in tiramisu is considered to be a deadly sin, but in this case it’s allowed. Ah, the contradictions!
In my opinion, because cream tastes more ‘fatty’, there’s a nice balance if you use strawberries or tangy/sour fruit. That’s also why I add lemon juice.
There are only a few important rules you should follow:
- Use the best and freshest strawberries you can find: red, juicy, sweet strawberries that are perfectly in season.
- Don’t over whip the cream: when you over whip cream, it ‘splits’ and gives a greasy mouthfeel that’s not very pleasant. Plus, we need the cream to be soft and creamy, so whip until you reach very soft peaks.
THE BEST BAKING DISH + HOW TO MAKE INDIVIDUAL PORTIONS
I usually use a 34x22x6cm baking dish (13x8x2inch) and get two layers, but you can also use a baking dish that’s smaller but deeper, or bigger but shallower. The only difference is the number of layers you’ll get.
If you want to make individual portions, you can use cups, drinking glasses or small jars. I get about 12 portions depending on size. I used small wine glasses and they were adorable!
Strawberries and Cream Tiramisu'
This is a variation of the classic tiramisù, made with whipped cream, juicy strawberries and spongy ladyfingers, soaked in strawberry juice.
Ingredients
- 600g of strawberries (1lb)
- 2 tbsps of sugar
- juice of half a lemon
- 3/4 cup of water
- 500g of mascarpone
- 500ml of heavy cream
- 1 tsp of vanilla paste, or extract, or 1 vanilla bean
- 90g of powdered sugar
Instructions
- Wash and cut your strawberries into small cubes. Put them in a mixing bowl with the sugar, water and lemon juice. Set aside for 20 minutes.
- To make the cream, put the mascarpone in a mixing bowl and gently whip it with an electric mixer, just to loosen it up a bit. Once it's creamy, add the cream, vanilla and sugar and whip on medium speed until it reaches very soft peaks. Don't overwhip it, otherwise it will be too sturdy and will have a greasy mouthfeel.
- When the strawberries have rested, drain them in another mixing bowl and save the liquid.
- In a baking dish or in individual cups/glasses, put just a little bit of cream, then dip the lady fingers in the strawberry liquid and layer them in the dish. Add a layer of strawberries above the ladyfingers, then a layer of cream. Repeat until you have finished the ingredients. If you want to, garnish with some more strawberry slices.
- Rest in the fridge until you're ready to eat!
Notes
I usually use a 34x22x6cm baking dish (13x8x2inch) and get 2 layers, but you can also use a baking dish that's smaller but deeper, or bigger but shallower. The only difference is the number of layers you'll get.
If you want to make individual portions, you can use cups, drinking glasses or small jars. I get about 12 portions depending on size.
