Strawberry tiramisu

Strawberry tiramisu

Strawberry tiramisu: you like tiramisu but you don't look like a sweet cool enough and springy? Try the tiramisu with fresh strawberries and a wet made with strawberry puree. Is’ easy to prepare and will please everyone, big and small. The tiramisu is a sweet beloved spoon, but in hot weather is a bit’ too heavy: the one with strawberries is much more fresh and delicate.

In fact, among all DESSERT SPOON Tiramisu is one of the most versatile and easily customizable. I prepare it in so many ways, mostly unconventional, from that LEMON to that OF RICOTTA WITHOUT EGGS. And you find them all among my Recipes TIRAMISU’.

I garnished with a strawberry jelly, but you can simplify everything using only fresh strawberries sliced. Is’ a variation very easy to prepare the Classic Tiramisu, because the cream is the same, except for the Marsala, that I did not use, preferring vanilla. You want to try it? Do it quickly because spring gives way to summer in the blink of an eye and strawberries end quickly. And then, have a look at all my RECIPES WITH STRAWBERRIES, from tarts to Sicilian frost. Have a good day!


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  • 600 grams mascarpone
  • 150 grams of egg yolks
  • 240 grams of egg whites
  • 300 grams caster sugar
  • organic vanilla, to taste
  • 250 grams of fresh strawberries
  • 4 grams of gelatin (2 sheets)
  • 30-50 grams of sugar depending on the sweetness of strawberries
  • 50 ml mineral water
  • 50 grams of sugar
  • 200 grams of fresh strawberries
  • 30 milliliters of Alkermes
  • Sponge fingers, to taste
  • fresh strawberries for garnish


For the cream tiramisu: work in a bowl with an electric mixer the reds with 280 grams of sugar until the mixture triples in volume and becomes foamy and whitish. Add the mascarpone, always working with an electric mixer or in a food processor to obtain a homogeneous mixture, then stir in the vanilla and refrigerate. Whip until stiff egg whites and remaining sugar and incorporate them gradually to the egg mixture and mascarpone cheese with a spatula, doing a movement from top to bottom. Cover the cream with plastic wrap and refrigerate until ready to use it.

For the syrup to strawberries: blend fresh strawberries. Pour the water and sugar in a saucepan and bring to a boil. Cook until the liquid is reduced by half, then add the Alkermes and join the liquid candy. Allow to cool.

For strawberry jelly: put the gelatine in cold water for 15 minutes, blend the strawberries and pass the mixture through a sieve to remove the seeds. Heat a part of puree and add gelatin well squeezed, then embed the strawberries with the jelly to the rest of the compound. Allow to cool.

Slicing fresh strawberries.

Composition of strawberry tiramisu: moisten well the biscuits with Strawberry Syrup and arrange first layer in a baking dish (I recommend a clear Pyrex dish, so that the layers see well), pour some’ Tiramisu cream over ladyfingers. Then cover with fresh strawberries and another little’ of cream. Make another layer of ladyfingers, cake soaked with strawberries, and continue until all the ingredients are. Arrived on the top layer of cream, pour over Strawberry jelly, now just lukewarm, and put everything in the refrigerator for at least six hours. If you didn't take the jelly but only to garnish with fresh strawberries, keep the tiramisu in the refrigerator and garnish with strawberries cut into pieces just before serving. Bon appétit!

Strawberry tiramisu

Strawberry tiramisu

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Marta 15 July 2019 at 19:14

Hi Ada,
how many eggs you are needed more or less to get the dose of the recipe? I want to try this heresy that inspires me a lot!


Ada Parisi 15 July 2019 at 19:38

Ciao Marta, are about seven medium egg yolks. But it is very much, you may also halve. It's a fairly old recipe and you should prepare it in pan in layers like an ordinary tiramisu, It is much easier. Let me know, ADA.

Simona June 15, 2015 at 14:24

Dear Ada, allow me to yell at you: no liquor is allowed in tiramisu, but only few and essential ingredients: eggs, sugar, Mascarpone, biscuits and coffee.
Extraordinary mixture of arrogance that brings me back to my childhood, divided between Veneto and Piedmont.
The Marsala no and no!! 🙁
The strawberries…Oh well by…you step.
Ma giusto perché siamo in stagione 🙂

a hug

Ada Parisi June 16, 2015 at 00:12

Hello Simona! Then, I take the scolding but I confess (don't kill me) that not only am I always tiramisu made with Marsala wine, but my whole family does so and I had many, also in the restaurant, throughout Italy, made with Marsala. To tell you the truth even recipes of several known, most pastry chefs and chefs bring him back among the ingredients. It is true that there has long been a dispute about the original recipe, or rather on the presence or absence in tiramisu liquor. Before you answer that I documented extensively in network and in my book of pastry and I'm coming to Cape… Sometimes there is sometimes no, always in tiny quantities. That being said, will that I'm used so, will that Marsala is Sicilians like the lagoon in Venice, but I like it so much… Thanks for the interest subsidy on strawberries, It's just a little variation. After all I am going to publish a recipe where I even the Sicilian cannoli… 🙂 Ti abbraccio anche io.

Simona June 16, 2015 at 10:18

Ha ha ha!!
I can't wait to read it!
Then I'll tell you something in your ear.
While we're in the mood for gastronomic heresies…(in a good way), try using pavesini for tiramisu, and instead of coffee uses a good Moscato Asti retainer… over the last layer of cream to amaretti crumble (If you have those of Mombaruzzo respect you forever).
And tell me if not great.
Hello from Piedmont dear Ada! 🙂

Ada Parisi June 16, 2015 at 14:45

So sometimes you give yourself to the tiramisu heretic!! I will try your version, I promise. Moscato Asti catch I, for the macaroons I tool. I embrace you, ADA


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