Light and refreshing, this Strawberry Tiramisu' is one of the best alternatives to the classic Italian dessert.
The original Tiramisu' (which means literally "Cheer me up" ) was invented in the 1960s. Can you believe the most famous Italian dessert has been around for 50 years only?
While a great debate is still going on about Tiramisu' exact origin, Le Biccherie, a restaurant in Treviso, Italy, is widely recognized as the birthplace.
There are many legends around this dessert, one of those is that the owner's daughter-in-law of Le Biccherie created the Tiramisu' to give herself energy after having just given birth to her son.
Since today is Mother's day, there is no better dessert you can make to a mum!
Light in texture and not overly filling, this Strawberry Tiramisu' is one of the best alternative to the classic Italian dessert.
Strawberries and white chocolate are an all-time-favorite combo, we all know that. The addition of Amaretto liqueur and Mascarpone cheese just make things even better and utterly delicious!
You can substitute Amaretto liqueur with an orange liqueur, or skip the addition of spirits altogether for a kids friendly non-alcoholic dessert.
If you are not a Tiramisu' fan ( is that even possible? ), check more dessert recipes that will make any mum of the world happy!
This year Mother's day will definitely have a sweet note with piece of this delicious dessert!
- 300 g ladyfingers (also called savoiardi)
- 250 g mascarpone cheese
- 2 egg yolks
- 5 tablespoon sugar
- 1 cup whipping cream
- 100 g melted white chocolate
- 250 ml fresh orange juice
- 1 tablespoon Amaretto liqueur, optional
- 500 g fresh strawberries, cut into small chunks
- 3 tablespoon confectioner's sugar
- 3 tablespoon finely crumbled pistachios
- Place the strawberries in a large bowl. Add 2 tablespoon of sugar, orange juice and amaretto liqueur.
- Refrigerate for 1 hour. When ready, drain the strawberries and transfer the juice into a bowl.
- Place a heatproof bowl over a pot of slightly simmering water. Beat the egg yolks with 3 tablespoon of sugar, until pale, about 5 minutes. Remove from the pot and allow to cool.
- Gently incorporate the mascarpone and white chocolate into the eggs mixture and mix until creamy.
- Whip the cream until soft peaks form. Gently add the whipped cream into the mascarpone mixture.
- Spread a thin layer of mascarpone cream on the bottom of a 8x9-inch baking dish.
- Dip the ladyfingers into the strawberry juice for a few seconds each.
- Arrange a layer of dipped ladyfingers onto the mascarpone one.
- Spread ½ of the remanining mascarpone cream on top of the ladyfingers.
- Top with ½ of the chopped strawberries.
- Place another layer of dipped ladyfingers, then spread the remaining mascarpone cream over the top.
- Top with the remaining strawberries and refrigerate for about 1 hour or until ready to serve.
- Sprinkle with confectioner's sugar and pistachios before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The Petite Cook says
thank you mimi!! Hope you try it soon 🙂
chef mimi says