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    Home » Recipes » Italian Desserts

    Strawberry Tiramisu with White Chocolate

    Published: Jan 16, 2019, Last updated: Jan 18, 2019 by Emily This post may contain affiliate links.

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    Light, creamy and delicious 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 just as delicious and easy to make.

    An overhead shot of strawberry tiramisu in a rectangle dish

    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 super light but rich and decadent. The strawberries are fresh and sweet and there's just enough booze in there to balance everything out. SO delicious!

    Soaking the Biscuits (ladyfingers/Savoiardi)

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

    I've noticed a huge difference between the ladyfingers/Savoiardi biscuits in Italy and the UK. In Italy they are wider and very absorbent, I 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 I recommend you use them over ones branded lady's fingers or sponge fingers because they are different.

    How to Make Strawberry Tiramisu - Step By Step

    Add 3 large egg whites to a bowl with sugar and whisk to stiff peaks. In a separate bowl whisk together 4 egg yolks and sugar until light, creamy and doubled in size (photos 1-4).

    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).

    Step by step photos for making strawberry tiramisu

    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 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 (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.

    Step by step photos for layering a strawberry tiramisu

    Different Liqueurs You Can Use

    Although I love the orange liqueur in this you can swap it for something else; here are my recommendations:

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

    Top Tips For Making Strawberry Tiramisu

    • You can use any berry or fruit for this dessert, try raspberries or even blood oranges
    • Adjust the liqueur to your liking
    • Make sure to 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 I have in photo 10.
    • Make sure the mascarpone is at room temperature before whisking into the egg yolks to avoid lumps.

    A slice of strawberry tiramisu on a white plate with flowers scattered around

    I absolutely love traditional tiramisu it's one of my all-time favourite Italian desserts so it makes sense to try out different flavours and experiment a bit. This twist is just as decadent and delicious and I love the fresh strawberries. It's super pretty and looks so impressive, perfect for parties, Valentine's Day or date night. I hope you love it just as much!

    More Delicious Desserts You Might Like:

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

    If you’ve tried this Strawberry Tiramisu or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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    5 from 7 votes

    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.
    Course Dessert
    Cuisine Modern Italian
    Prep Time 20 minutes
    chilling time 4 hours
    Total Time 20 minutes
    Servings 8 servings
    Calories 586kcal
    Author Emily Kemp

    Ingredients

    • 4 cups (400g) fresh strawberries finely sliced
    • 2 ¼ cups (500g) mascarpone cheese at room temperature
    • 3 large egg white
    • 4 large egg yolks
    • 6 tablespoon light brown sugar
    • 10.5 oz (200g) ladyfingers or Savoiardi biscuits
    • 4 tablespoon Cointreau liqueur
    • 3 heaped tbsp strawberry jam
    • 1 cup (250ml) water
    • 2-3 square white chocolate for grating

    Instructions

    • Add 3 large egg whites to a bowl with 3 tablespoon sugar and whisk to stiff peaks. In a separate bowl whisk together 4 egg yolks and 2 tablespoon 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 tablespoon 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 tablespoon 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.

    Notes

    Top Tips for Making Strawberry Tiramisu

    • I 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
    • Make sure to 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 I have in photo 10.
    • Make sure the mascarpone is at room temperature before whisking into the egg yolks to avoid lumps.

    Nutrition

    Calories: 586kcal | Carbohydrates: 48g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 238mg | Sodium: 126mg | Potassium: 285mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1220IU | Vitamin C: 69.5mg | Calcium: 157mg | Iron: 2.1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Desserts

    • Italian Nutella Cookies (Nutellotti)
    • Cuccidati (Italian Fig Cookies)
    • Soft Amaretti Cookies (Amaretti Morbidi)
    • Irresistible Chocolate Tiramisu

    Reader Interactions

    Comments

    1. Angela

      February 03, 2019 at 12:45 am

      How decadent and delicious does this look! What a great twist in traditional tirimasu! Can't wait to try this!5 stars

      Reply
      • Inside the rustic kitchen

        February 03, 2019 at 5:46 pm

        Thanks so much, Angela!

        Reply
        • Sian Clarke

          January 29, 2022 at 10:04 pm

          I don't like mascarpone or cream cheese etc. Can I use ordinary cream instead like a double or whipping cream?

        • Emily

          January 31, 2022 at 9:02 am

          Hey, yes you can use double cream (heavy cream).

    2. Melanie

      February 02, 2019 at 7:01 pm

      So the egg stays raw in this?

      Reply
      • Inside the rustic kitchen

        February 02, 2019 at 8:22 pm

        Hi Melanie, yes the egg is raw in this dessert. All traditional tiramisu are made this way but if you prefer you can whisk the egg yolks and sugar over a bain marie to cook the egg yolks but the whipped egg whites will still be raw.

        Reply
    3. Raz

      January 22, 2019 at 10:56 pm

      Looks super delicious but do you have to use liquor ?5 stars

      Reply
      • Inside the rustic kitchen

        January 23, 2019 at 11:36 pm

        Thanks so much, no you can omit it altogether. I'd add a squeeze of fresh orange juice instead!

        Reply
    4. Catherine

      January 18, 2019 at 3:58 pm

      I absolutely LOVE the way this looks! Perfect spring dessert or a special Mother's Day treat. This is very well organized too... nice job!5 stars

      Reply
      • Inside the rustic kitchen

        January 20, 2019 at 10:52 pm

        Thanks so much Catherine, this would be perfect for Mother's Day!

        Reply
    5. Kelly Anthony

      January 18, 2019 at 4:15 pm

      YUM! This strawberry tiramisu looks like the perfect dessert to serve for our February supper club. I can't wait to give it a try.5 stars

      Reply
      • Inside the rustic kitchen

        January 20, 2019 at 10:53 pm

        Oh wow, you have a supper club....wish I didn't live so far away ha! Thanks Kelly!

        Reply
    6. Heidy

      January 18, 2019 at 3:55 pm

      I was reading the section about the HUGE difference between Italy's Ladyfingers and the UK, if you think yours are hard you should see the American ones. Hideous compared. Your recipe looks wonderful and I bet our American-Italian family would love your spin on traditional Tiramisu. Yum'd for later.5 stars

      Reply
      • Inside the rustic kitchen

        January 20, 2019 at 10:51 pm

        Oh wow, really? I never knew that. It makes such a difference to the recipe, the Italian ones have much better flavour too. Thanks so much Heidy!

        Reply
    7. Tayler

      January 18, 2019 at 3:47 pm

      You had me at strawberry! ....and tiramisu 😉 this looks so delicious and I can't wait to try it!5 stars

      Reply
      • Inside the rustic kitchen

        January 18, 2019 at 3:51 pm

        Thanks so much Tayler, hope you enjoy it!

        Reply
    8. Neli Howard

      January 18, 2019 at 3:37 pm

      This dessert was amazing. My family also liked it without the chocolate on top.5 stars

      Reply
      • Inside the rustic kitchen

        January 18, 2019 at 3:52 pm

        Hi Neli, so happy you enjoyed it! Thank you for stopping by!

        Reply

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