Strawberry Tiramisu

4.1

(14)

14 Reviews

In this sunny take on tiramisu, coffee and chocolate are swapped out for bright, zesty orange and ripe strawberries.

Anna Theoktisto

Updated on April 18, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

30 mins

Refrigerate Time:

8 hrs

Total Time:

8 hrs 45 mins

Yield:

8 to 12 servings

A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the flavor of the berries without overpowering it, while orange zest enlivens the layers of mascarpone cream.

Frequently asked questions

Should ladyfingers be soft or crunchy?

For ease of preparation, this strawberry tiramisu calls for store-bought ladyfingers. While some grocery stores do sell a soft version, here we use crunchy, cookie-like ladyfingers that soften as the dessert sets up in the fridge. Depending on their size, you may need to trim them to get nice, even layers in the pan with minimal gaps.

Is it OK to eat raw eggs in tiramisu?

Traditional Italian tiramisu typically contains raw eggs; this recipe includes whipped yolks, which impart volume to the smooth, creamy cheese. Though the risk of salmonella from consuming uncooked eggs is very low, it's not advisable to serve them to pregnant women, young children, the elderly, or people with compromised immune systems. Pasteurized in-shell eggs are available at some grocery stores and can be used to eliminate this risk. Alternatively, you can pasteurize your yolks at home by combining them with the half cup of sugar in a small saucepan and stirring constantly over very low heat until the mixture reaches 160°F.

Note from the Food & Wine Test Kitchen

The inclusion of fresh strawberries in this tiramisu makes for a delightful twist on the original, but it also means the dessert will not have quite as much staying power. After you've assembled the layers, plan on refrigerating your tiramisu for between eight and 12 hours so that it can firm up, then top with strawberry slices and serve promptly.

Ingredients

2 tablespoons orange liqueur (such as Cointreau)
2 teaspoons balsamic vinegar
⅛ teaspoon kosher salt
1 ½ pounds fresh strawberries, hulled and sliced (4 cups), divided
½ cup plus 3 tablespoons granulated sugar, divided
¼ cup strawberry jam
4 large egg yolks
1 ¼ cups heaving whipping cream
1 (8-ounce) container mascarpone cheese
1 teaspoon grated orange zest (from 1 small orange)
1 (7-ounce) package ladyfingers (about 24 ladyfingers)

Directions

Stir together liqueur, vinegar, salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 15 minutes. Transfer half of the mixture to a blender; add strawberry jam and process until smooth, about 1 minute. Stir pureed mixture back into remaining strawberry mixture in bowl; set aside.
Using an electric mixer, beat egg yolks and remaining 1/2 cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer mixture to a large bowl.
In another large bowl using the electric mixer, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add mascarpone and orange zest; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture.
Spread about 2/3 cup strawberry mixture evenly in bottom of an 8-inch square baking dish. Top with a single layer of ladyfingers (about 8 ladyfingers), gently turning ladyfingers in strawberry mixture until completely coated. Spread ladyfingers with 1 heaping cup mascarpone mixture. Repeat layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with mascarpone mixture. Cover and refrigerate until firm, at least 8 hours or up to 12 hours. Decorate top of tiramisu with remaining 1 cup sliced strawberries in alternating shingled rows. Serve immediately.