Strawberry Tiramisu Recipe
caramelized white chocolate sabayon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Strawberry Mixture
Mascarpone Mixture
Layering
Method
Prepare the Strawberry Mixture
In a medium bowl, toss the fresh strawberries with granulated sugar and lemon juice. Let them macerate for about 15 minutes until they release their juices.
Prepare the Mascarpone Mixture
In a heatproof bowl, whisk together the egg yolks and powdered sugar. Place the bowl over a pot of simmering water to create a double boiler. Stir continuously until the mixture is pale and thickened, about 5 minutes. Remove from heat.
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the egg yolk mixture.
Fold in the mascarpone cheese, vanilla extract, and the caramelized white chocolate until smooth and well combined.
Assemble the Tiramisu
Quickly dip each ladyfinger into the cooled coffee or espresso, then layer them in the bottom of a serving dish.
Spread half of the mascarpone mixture over the ladyfingers, followed by half of the macerated strawberries and their juices. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and strawberries.
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Serve chilled, garnished with additional strawberries if desired.