Strawberry Tiramisu with White Chocolate
Light, creamy and delicious Strawberry Tiramisu made with juicy strawberries, Cointreau liqueur, and shavings of white chocolate. It's a fresh and summery spin on the classic Italian dessert that's just as delicious and easy to make.
Light, creamy and delicious Strawberry Tiramisu made with juicy strawberries, Cointreau liqueur, and shavings of white chocolate. It's a fresh and summery spin on the classic Italian dessert that's just as delicious and easy to make.
- 4 large egg yolks
- 4 cups (400g) fresh strawberries (finely sliced)
- 2 1/4 cups (500g) mascarpone cheese (at room temperature)
- 3 large egg white
- 6 tbsp light brown sugar
- 10.5 oz (200g) lady's fingers or savoiardi
- 4 tbsp cointreau liqueur
- 3 tbsp strawberry jam
- 1 cup (250ml) water
- 2-3 square white chocolate (for grating)
- Carbohydrate 21.3285375 g
- Cholesterol 2517.36 mg
- Fat 54.1663125 g
- Fiber 0.0577500012516975 g
- Protein 33.7353 g
- Saturated Fat 19.484565 g
- Serving Size 1 1 serving (276g)
- Sodium 123.152 mg
- Sugar 21.2707874987483 g
- Trans Fat 2.1580725 g
- Calories 723 calories
Step-by-step
- Add 3 large egg whites to a bowl with 3 tbsp sugar and whisk to stiff peaks.
- In a separate bowl whisk together 4 egg yolks and 2 tbsp sugar until light, creamy and doubled in size.
- Top Tip: DO NOT let any egg yolk touch the egg whites as the fat will stop the whites from whipping and can cause them to collapse. It's ok if there is a little egg white in with the yolks though.
- Add the mascarpone in with the beaten egg yolks and whisk until incorporated with no lumps.
- Add 2 tbsp Cointreau or liqueur of choice and stir to combine.
- Fold in the egg whites using a spatula or wooden spoon being careful not to knock too much air out.
- Fold gently until completely incorporated.
- Add strawberry jam and water to a saucepan and bring to a boil.
- Pour into a shallow bowl and let cool Once cooled add 2 tbsp Cointreau and stir.
- Dunk the biscuits into the cooled liquid and line the bottom of a baking dish, you might need to break a few biscuits or change direction to fit your dish.
- Once you have one layer top with the mascarpone mixture, use just under half because you want the top layer to have slightly more.
- Spread it all over evenly then top with sliced strawberries and grated white chocolate.
- Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate.
- Cover with cling film (plastic wrap) and place in the fridge for at least 4 hours or 8 if possible.
- The longer you leave it the better because the biscuits get a chance to soak up all the extra flavour.
Replacing the traditional espresso and marsala soak with a fruit reduction shifts this dessert from a coffee-forward winter staple into a bright, fruit-driven composition that relies entirely on peak-season berries.
Origins and Evolution
Italian trifle desserts trace their roots centuries back to the Veneto region, where regional bakers layered leftover sponge cakes with zabaglione and local liqueurs. Traditional preparations strictly avoid fruit, favoring instead the deep bitterness of dark roast coffee balanced by rich egg yolks and cocoa powder. Modern interpretations routinely break these rigid historical boundaries by introducing fresh fruit purees, citrus liqueurs, and alternative chocolates.Balancing the Components
Mascarpone cheese requires careful handling because excessive mechanical mixing causes the emulsion to break, turning the delicate cream grainy and watery. Whipped egg whites must be folded gently using a wide spatula rather than a whisk to preserve the trapped air cells that provide lift. Room-temperature mascarpone blends smoothly with the whipped yolks without requiring aggressive force that ruins the aeration.Resting and Setting
Chilling the assembled layers for at least four hours allows the dry savoiardi biscuits to absorb moisture evenly from the surrounding cream and fruit. Extending the refrigeration window to eight hours ensures the interior of each biscuit softens completely without dissolving into a mushy paste. Plastic wrap pressed directly against the final layer prevents condensation from forming on the surface during the prolonged cold rest.
