Strawberry Tiramisù

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strawberry tiramisù 2

It is strawberry season and I keep on buying the 2 kg boxes of strawberries. I love them especially just plain. But my husband had been mentioning tiramisù lately, so I decided to make the spring version of the very first “cake” I ever “baked” when I was 9 years old.

Just like the original version, tiramisù is usually made with raw eggs, but, if you worry about contracting salmonella, you can pasteurise the eggs.

For this process, boil 35 g of water with 100g of sugar, mix it fast and well until it caramelises and add them to the egg mixture (don’t worry, I’ll tell you when).

So without further adue, let’s get started!


600 g strawberries

60 g sugar

1/2 lemon, juice

4 egg yolks

120 g sugar (if you pasteurise the eggs, split into 100g and 20 g)

250 g Mascarpone

250 ml whipping cream

1 bar of white chocolate, grated

250 g Savoiardi biscuits

1 pckg vanilla sugar

Start by washing the strawberries and slicing them. Take approximately 5 spoonful of strawberries and place them in a bowl. Add the lemon juice and the sugar to the remaining strawberries. Blend the strawberries in the bowl with a blender and add the juice that formed from the remaining strawberries. You should have a nice sauce.

In another bowl, mix the yolks and the sugar (use 20 g if you pasteurise the eggs). Mix until it turns creamy and light yellow-white. (Add the hot water and sugar mixture, if you pasteurise the eggs).

Whip the cream with the Mascarpone in a third bowl. The mixture should turn stiff. Add it to the eggs and add the vanilla sugar. Mix until the cream gets thick. Now put it into the refrigerator for an hour to get it even thicker. (You might skip this part, if you are in a hurry).

It is time to assemble the tiramisù. Take an oven dish and dip the Savoiardi into the sauce one at the time. Place the Savoiardi in a layer into the oven dish. Pour a coat of the Mascarpone cream on top of the biscuits, followed by a layer of strawberry slices and grated white chocolate.

Repeat the procedure until either you’re out of ingredients or your oven dish is full. Sprinkle with a last layer of chocolate and refrigerate for approximately 4 hours.

Serve chilled and don’t keep for more than 2 days, unless you want to get salmonella.

Have you ever tried a fruity version of this iconic Italian dessert? Let me know in the comments below.



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