Strawberry Tiramisu and White Chocolate

Light, creamy and good Strawberry Tiramisu made with juicy strawberries, Cointreau liqueur, and shavings of white chocolate. It's a fresh and fruity spin on the classic Italian dessert that's as good and easy to make.

If you love traditional Italian tiramisu then you'll love this pretty, fruity twist. There's no coffee or dark chocolate involved with this one, instead, it's full of juicy strawberries, orange liqueur, and shavings of white chocolate.

It's still made with light and creamy mascarpone cheese that's folded together with whipped egg whites for a texture that's light but rich and decadent. The strawberries are fresh and sweet and there's enough booze in there to balance everything out. SO good!

Soaking the Biscuits (ladyfingers/Savoiardi)

The biscuits are soaked in a mixture of strawberry jam, water, and Cointreau. It's the solid way to add an extra sweet, strawberry flavour to the dessert.

We've noticed a huge difference between the ladyfingers/Savoiardi biscuits in Italy and the UK. In Italy they are wider and absorbent, we mean you only need to dunk the biscuits in the liquid for a second whereas the ones in the UK are narrower and need more soaking (around 3 seconds each side).

If you can get your hands on an Italian brand like this one then we recommend you use them over ones branded lady's fingers or sponge fingers because they are different.

Visual walk-through of the recipe

Add 3 large egg whites to a bowl and start whisking, one frothy gradually add in 3 tablespoons of sugar. Keep whisking until stiff peaks form (photos 1 and 2).

In a separate bowl whisk together 4 egg yolks and the remaining sugar until light, creamy and doubled in size (photos 3 and 4).

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 totally 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 the Cointreau or liqueur of choice and stir to combine (photos 5 & 6).

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 (photos 7 & 8).

Add strawberry jam, water, and sugar to a saucepan and bring to a boil. Pour into a shallow bowl and let cool. 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 (photos 9 & 10).

Once you have one layer top with the mascarpone mixture, use 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 (photos 11 & 12).

Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate (photos 13-15).

Cover the strawberry tiramisu 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.

Different Liqueurs You Can Use

Although we love the orange liqueur in this you can swap it for something else here are our recommendations:

• Chambord (blackberry liqueur)
• Marsala
• Brandy
• Vin Santo
• Amaretto
• Nut liqueur (hazelnut would be nice)

Note: You can easily adjust the liqueur to your liking. You might want to cut it in half or omit it altogether if you're serving it to children. If you omit it then replace it with a squeeze of orange juice (freshly squeezed).

We love traditional tiramisu it's one of our all-time favourite Italian desserts so it makes sense to try out different flavours and experiment a bit. This twist is as decadent and good and we love the fresh strawberries. It's pretty and looks so impressive, suited to parties, Valentine's Day or date night. We hope you love it as much!

More good Desserts You Might Like

• Tiramisu Ice Cream
• Chocolate Panna Cotta
• Italian Affogato – Ice Cream and Coffee
• Apple Olive Oil Cake

Ingredients

Makes 8 servings

• 4 cups (400g) fresh strawberries (finely sliced)
• 2 1/4 cups (500g) mascarpone cheese (at room temperature)
• 3 large egg white
• 4 large egg yolks
• 6 tbsp light brown sugar
• 10.5 oz (200g) ladyfingers or Savoiardi biscuits
• 4 tbsp Cointreau liqueur
• 3 heaped tbsp strawberry jam
• 1 cup (250ml) water
• 2-3 square white chocolate (for grating)

Method

1. Add 3 large egg whites to a bowl and start whisking. Once frothy gradually add 3 tablespoons of sugar and whisk to stiff peaks.

2. In a separate bowl whisk together 4 egg yolks and the remaining 3 tablespoons sugar until light, creamy and doubled in size.

3. 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.

4. Add the mascarpone in with the beaten egg yolks and whisk until incorporated with no lumps. Add 2 tablespoons Cointreau or liqueur of choice and stir to combine.

5. 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.

6. 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 tablespoons Cointreau and stir.

7. Dunk the biscuits/cookies 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.

8. 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.

9. Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate.

10. 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.

Kitchen notes

Top Tips for Making Strawberry Tiramisu

• We used a 7x11 inch baking dish for this recipe
• You can use any berry or fruit for this dessert, try raspberries or even blood oranges
• Adjust the liqueur to your liking
• Soak the lady's fingers for around 3 seconds each side otherwise they won't soften so easily. If using an Italian brand this will be much less around 1 second each side as they are much more absorbent.
• Snap or cut the biscuits to fit your dish also try arranging them in different directions as we have in photo 10.
• Make sure the mascarpone is at room temperature before whisking into the egg yolks to avoid lumps.