Strawberry Tiramisu

Ingredients

• 4 units Eggs (2 yolks and 2 whites separated)
• 90 g Granulated sugar (30 g for the yolks, 60 g for the whites)
• 250 g Mascarpone (Take out of the refrigerator 15 min before use)
• 750 g Fresh strawberries (Divided: one part for the purée, the rest in pieces and for decoration)
• 200 g Ladyfingers (or boudoirs) (About 12‑14 biscuits)
• 30 ml Water (Just enough to thin the strawberry purée)
• 5 units Fresh mint leaves (For decoration)

Instructions

1. Separate the whites from the yolks

   Crack the eggs and separate the whites from the yolks using two clean bowls. Keep the whites chilled.

   Time: PT5M

2. Whisk the yolks with sugar

   In the bowl containing the yolks, add 30 g of granulated sugar and whisk by hand until the mixture becomes pale and creamy.

   Time: PT5M

3. Incorporate the mascarpone

   Add the softened mascarpone to the sweetened yolks and mix gently until you obtain a smooth cream.

   Time: PT3M

4. Whisk the whites to stiff peaks

   Using an electric mixer, whisk the whites, gradually adding the 60 g of sugar until very firm peaks form.

   Time: PT5M

5. Fold the whites into the cream

   With a rubber spatula, gently fold the whipped whites into the mascarpone cream, lifting the mixture to avoid breaking them.

   Time: PT2M

6. Prepare the strawberry purée

   Wash, hull and chop a portion of the strawberries (about 250 g). Add a splash of water (30 ml) and blend until smooth.

   Time: PT10M

7. Set aside the purée

   Pour the purée into a shallow bowl to facilitate dipping the biscuits.

   Time: PT1M

8. Cut the remaining strawberries

   Wash and hull the remaining strawberries (≈ 500 g) then dice them for the filling.

   Time: PT5M

9. First layer of cream

   In the baking dish, spread an even first layer of mascarpone cream on the bottom.

   Time: PT2M

10. Soak the biscuits and arrange them

    Quickly dip each ladyfinger in the strawberry purée, then lay them over the cream covering the entire surface.

    Time: PT5M

11. Add strawberry pieces

    Distribute the diced strawberries over the soaked biscuits.

    Time: PT2M

12. Second layer of cream

    Pour another layer of mascarpone cream over the strawberries and smooth with a spatula.

    Time: PT3M

13. Repeat the layers

    Repeat the process (soaked biscuits, strawberries, cream) until the dish is filled to your liking.

    Time: PT5M

14. Finishing and decoration

    Spread the final layer of cream, garnish with the remaining strawberries and a few mint leaves.

    Time: PT3M

15. Chill

    Cover the dish and place it in the refrigerator for at least 4 hours before serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Pasteurized eggs
• Instead of Granulated sugar: Powdered sugar
• Instead of Mascarpone: Cream cheese + butter (2% fat)
• Instead of Fresh strawberries: Raspberries, blackberries
• Instead of Ladyfingers (or boudoirs): Ladyfingers
• Instead of Water: Lemon juice (for more acidity)
• Instead of Fresh mint leaves: Basil

Equipment Needed

• Two large bowls
• Hand whisk
• Electric mixer or stand mixer
• Silicone spatula (rubber spatula)
• Immersion blender or blender
• Chef's knife
• Cutting board
• Gratin dish or rectangular dish
• Bowl or deep plate for the purée
• Spoon or ladle
• Kitchen scale or measuring cup
• Refrigerator

Critical Steps — Do Not Skip

• Separate the whites from the yolks
• Whisk the egg whites to very stiff peaks
• Soak the biscuits without making them soggy
• Refrigerate for at least 4 hours before serving

Chef Tips from the Video

• Use seasonal strawberries for optimal flavor
• For a tangier taste, add a teaspoon of lemon juice to the strawberry purée
• Lightly dust with powdered sugar just before serving for a decorative touch

Troubleshooting

Storage

Refrigerator: Keep covered in the refrigerator for up to 2 days.

Freezer: Not recommended, the mascarpone texture degrades.

Room temperature: Consume quickly, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mascarpone cream and strawberry purée the day before and store them separately in the refrigerator
• The tiramisu can be assembled the day before and kept chilled overnight