Tiramisù alle Fragole (Strawberry Tiramisù)
Preparation time: 20 mins assembly plus 1 hour to 24 hours refrigeration
Serves 10
- 500 grams mascarpone at room temperature
- 1/2 cup sugar, divided
- 4 eggs at room temperature, separated
- 1 tsp vanilla extract
- 1 pint (2 cups) chilled heavy whipping cream, divided
- 2 baskets ripe strawberries, rinsed and hulled, at room temperature
- 1 500-gram (17.6 oz) package savoiardi (Italian ladyfinger cookies)
- 2 cups desired dipping liquid (milk or a mixture of water, juice and/or liqueur)
Have ready:
- Whisk
- Hand mixer
- Wide, flat pan or dish for dipping the savoiardi (such as a pie pan)
- Large glass trifle bowl, 10X15 glass baking dish or other large glass recipient for chilling, showing off and serving tiramisù (may use two or more smaller dishes)
Cream mascarpone with 4 tablespoons of sugar. Add yolks one at a time, beating well to incorporate, then add vanilla extract. Whip egg whites to stiff peaks and gently fold into the mascarpone/egg mixture. Whip cream with 2 tablespoons sugar until stiff and fold in as well.
Crush strawberries, reserving some for garnish. Sweeten crushed strawberries with remaining 2 tablespoons of sugar.
Take a moment to decide how you plan on layering the savoiardi in the dish. Don’t be afraid to break the cookies in pieces to make a prettier design. Figure out how many savoiardi will cover the bottom of the serving dish, and how many layers will fit into the dish including filling and whipping cream garnish, and then divide the cookies into that many piles. Pour dipping liquid into a wide, flat dish. Dip savoiardi quickly into dipping liquid and cover the bottom of the serving dish. Spoon a layer of crushed strawberries over the top and follow by a thick layer of cream mixture. Continue layering savoiardi, strawberries and cream until the dish is almost full.
Cover tightly with plastic wrap and place in the refrigerator for 1 to 24 hours.
Before serving, whip remaining cup of cream and spread over the top of the tiramisù. Garnish with sliced or whole strawberries. Serve chilled or cool.
Variations and Substitutions:
For a drier tiramisù: Omit the dipping liquid and the dipping step. Thin the crushed strawberries with water or liqueur. Refrigerate no less than 12 hours to give the moisture time to soften the savoiardi.
For a wetter tiramisù: Dip the savoiardi a second longer in the dipping liquid, or add liquid to the strawberries.
For a denser tiramisù: Substitute sugar cookies, shortbread cookies or vanilla wafers for a layer or two of savoiardi when assembling the dish. Dip them as usual. Refrigerate no less than 12 hours to allow the cookies to soften.
If you are worried about raw eggs:
Option 1. Make zabaglione cream mixture as follows: Whisk 4 egg yolks, 4 tablespoons of sugar, 1 tsp vanilla and 4 tablespoons water, wine or liqueur in a double boiler over simmering water until foamy and thick (10-20 minutes). Cream mascarpone until soft and add to zabaglione. Omit egg whites. Whip 1-1/2 cups heavy cream with 2 tablespoons sugar and fold into zabaglione/mascarpone mixture. Use in place of the raw-egg/mascarpone mixture when assembling the tiramisù.
Option 2. Cream mascarpone with sugar as usual, then beat in 1 cup pastry cream. Omit eggs. Whip 1-1/2 cups heavy cream with 2 tablespoons sugar and fold into mascarpone/pastry cream mixture. Use instead of the raw-egg/mascarpone mixture when assembling the tiramisù.
If you can’t find savoiardi: Use angel food cake, sponge cake or pound cake, cut into slices and then into strips. Proceed as in the “drier tiramisù” variation above.
Garnish ideas: Try dipping the garnish strawberries in white, milk or dark chocolate, or drizzling melted chocolate or Nutella over the top before serving.
Other substitutions: Try using raspberries, blackberries or blueberries instead of strawberries. Or use a mixture of berries.
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