Delight Your Guests With This Delicious Strawberry Tiramisu

A delicious strawberry tiramisu recipe, which is not what you would call a classic Italian version of the famous dessert, but what does it matter as long as it delights the pallet!

Serves 8

Now although I do believe to have the best tiramisu recipe there is going and wouldn’t change the original recipe for nothing, every now and again this variation is an excellent option.

When I make this tiramisu recipe I like to prepare it in individual serving glasses for special occasions. The natural red color of the strawberries with the cream and sponge soaked with alchermes is lovely to see and is perfect to be served as a Christmas Dessert.

To make this strawberry tiramisu you will need

250gr Fresh Strawberries

75gr Fresh Whipping Cream For Garnishing

250gr – 300gr of basic sponge cake

Tiramisù Cream Recipe

500gr Mascarpone Cheese

6 Egg Yolks

6 Egg Whites

6 Tablespoons of Granulated Sugar

75gr Fresh Whipping Cream

Sponge Cake

The choice is yours here;

Tiramisu Cream

Tiramisu cream made with 250gr of Mascarpone cheese

The difference with the tiramisu cream for this recipe is before folding in the whisked egg whites

• I take about 6-8 strawberries, crush them with a fork and add them to the cream together with the mascarpone cheese both for color and flavor.

• Add the 75gr of Whipped fresh cream

Liqueur

100gr Water 60gr Alchermes(These measurements are based on my taste, I don’t like the liqueur to be too strong so please do mix to your liking)

For this tiramisu recipe I prefer to use Alchermes which is a red liqueur, the only place I found online that sells this liqueur it this one. Otherwise rum does blend in perfectly too and you can add a few drops of red food coloring for a similar look.

Once you have made up the tiramisu cream you're ready to assemble the strawberry dessert.

If you are using a sponge cake then slice into strip of about 1.5cm and line the bottom of your serving bowl.

If on the hand you are using the single biscuits break them up if they don't fit perfectly in the bowl you are using, it doesn't really matter if the biscuits overlap, just make sure it is lined well.

With a baking brush or a spoon wet the sponge with the liqueur

Cover the layer of sponge with a nice thick layer of tiramisu cream., placing a few slices of strawberries. As you can see in the photo I also placed some strawberries slices down the side of the bowl as this does make it more decorative.

Add another layer of sponge, wetting it with the liqueur and another thick layer of tiramisu cream.

Decorate the strawberry tiramisu with whipping and finish off with an arrangement of strawberries.

Like all Italian desserts, they taste so much better when made the night before. You could make it up the night before and leave the decorating to the last minute so that the strawberries will look nice and fresh and give the dessert that extra appeal.

Do you love Tiramisu? then why not try this extra luxurious version of the classic recipe for a super authentic taste of Italy.

A delicious strawberry tiramisu recipe, which is not what you would call a classic Italian version of the famous dessert, but what does it matter as long as it delights the pallet!

Serves 8

Now although I do believe to have the best tiramisu recipe there is going and wouldn’t change the original recipe for nothing, every now and again this variation is an excellent option.

When I make this tiramisu recipe I like to prepare it in individual serving glasses for special occasions. The natural red color of the strawberries with the cream and sponge soaked with alchermes is lovely to see and is perfect to be served as a Christmas Dessert.

To make this strawberry tiramisu you will need

250gr Fresh Strawberries

75gr Fresh Whipping Cream For Garnishing

250gr – 300gr of basic sponge cake

Tiramisù Cream Recipe (Print off Version Here)

250gr Mascarpone Cheese

6 Egg Yolks

6 Egg Whites

6 Tablespoons of Granulated Sugar

75gr Fresh Whipping Cream

Sponge Cake

The choice is yours here;

Tiramisu Cream

Tiramisu cream made with 250 grammes of Mascarpone cheese

The difference with the tiramisu cream for this Strawberry recipe is before folding in the whisked egg whites

• I take about 6-8 strawberries, crush them with a fork and add them to the mascarpone cheese both for color and flavor.

• Add the 75 grammes of Whipped fresh cream

Liqueur

100gr Water 60 grammes of Alchermes(These measurements are based on my taste, I don’t like the liqueur to be too strong so please do mix to your liking)

For this tiramisu recipe I prefer to use Alchermes which is a red liqueur, the only place I found online that sells this liqueur it this one. Otherwise rum does blend in perfectly too and you can add a few drops of red food coloring for a similar look.

Once you have made up the tiramisu cream you're ready to assemble the strawberry dessert.

If you are using a sponge cake then slice into strip of about 1.5cm and line the bottom of your serving bowl.

If on the hand you are using the single biscuits break them up if they don't fit perfectly in the bowl you are using, it doesn't really matter if the biscuits overlap, just make sure it is lined well.

With a baking brush or a spoon wet the sponge with the liqueur

Cover the layer of sponge with a nice thick layer of tiramisu cream., placing a few slices of strawberries. As you can see in the photo I also placed some strawberries slices down the side of the bowl as this does make it more decorative.

Add another layer of sponge, wetting it with the liqueur and another thick layer of tiramisu cream.

Decorate the strawberry tiramisu with whipping and finish off with an arrangement of strawberries.

Like all Italian desserts, they taste so much better when made the night before. You could make it up the night before and leave the decorating to the last minute so that the strawberries will look nice and fresh and give the dessert that extra appeal.

Do you love Tiramisu? then why not try this extra luxurious version of the classic recipe for a super authentic taste of Italy.