Description
This strawberry tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in a fresh strawberry milk mixture combined with silky mascarpone cream and fresh strawberries. Light, creamy, and bursting with berry flavor, this no-bake dessert is chilled overnight to achieve the perfect balance of textures and refreshing sweetness, finished with a dusting of unsweetened cocoa powder and vibrant strawberry decoration.
Ingredients
Strawberry Milk Mixture
- 1 cup fresh strawberries, washed and sliced
- 1 1/4 cups full-fat milk
- 2 tablespoons icing sugar (powdered sugar)
Mascarpone Cream
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 250g mascarpone cheese (about 1 cup)
- 1 teaspoon vanilla extract
- 1 cup cold double cream (heavy cream)
- 1/4 teaspoon white vinegar
Assembly
- 1 package (200g) ladyfingers
- 1 cup fresh strawberries, sliced (plus extra for decoration)
- Unsweetened cocoa powder, for dusting
Instructions
- Blend the Strawberry Milk Mixture: Wash and slice fresh strawberries, then blend them with full-fat milk and icing sugar until smooth and silky. Pour this bright pink strawberry milk mixture into a shallow dish and set aside to soak ladyfingers later.
- Prepare the Egg Yolks for the Mascarpone Cream: Separate the eggs into yolks and whites. Add half of the granulated sugar to the yolks, then beat with a mixer or whisk until the mixture becomes pale yellow and fluffy, forming a rich base for the mascarpone cream.
- Mix in Mascarpone, Vanilla, and Cream: To the whipped yolks, add mascarpone cheese, vanilla extract, and cold double cream. Beat everything together until thickened, smooth, and glossy, creating a luscious mascarpone filling.
- Whip the Egg Whites: Sprinkle the remaining granulated sugar and white vinegar into the egg whites. Whip on medium-high speed until they form stiff, glossy peaks, providing airy volume to the cream.
- Fold Everything Together: Gently fold the whipped egg whites into the mascarpone mixture in small increments. Use a spatula to carefully lift and fold the mixture, maintaining its fluffy, light texture.
- Assemble the Layers: Quickly dip ladyfingers into the strawberry milk mixture for 2-3 seconds each to soak but not crumble. Arrange a single layer of soaked ladyfingers in your serving dish, trimming some if necessary to fill any gaps.
- Build the Creamy Layers: Spread half of the mascarpone cream evenly over the ladyfingers, then arrange a layer of sliced fresh strawberries over the cream. Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone cream, smoothing it to the edges.
- Chill Overnight: Cover and refrigerate the tiramisu for at least 6 hours, preferably overnight. This resting period allows flavors to meld and the ladyfingers to fully absorb the strawberry milk, resulting in a soft, moist dessert.
- Add the Final Touches and Serve: Before serving, dust the top with a fine layer of unsweetened cocoa powder using a small sieve. Decorate generously with halved fresh strawberries for a vibrant, elegant finish. Slice and enjoy your refreshing strawberry tiramisu.
Notes
- Use ripe, fresh strawberries for the best flavor and color in the dessert.
- Dip ladyfingers quickly in the strawberry milk to avoid sogginess.
- Chilling overnight improves the texture and enhances the melding of flavors.
- White vinegar stabilizes the whipped egg whites, ensuring a light mascarpone cream.
- Ensure eggs are fresh and properly separated for safety and optimal texture.
- Use full-fat milk and heavy cream for the richest, creamiest results.
- For those concerned about raw eggs, consider using pasteurized eggs.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
