Strawberry Tiramisu
Prep time
Cook time
Total time
Because it is strawberry season, I thought a refreshing Tiramisu would fit perfectly as a dessert! This time I did it with custard cream made on steam bath, I wanted to see the difference from the one with raw eggs. My conclusion is that it was just as delicious as the other, just the cream was a little soft, so I added a little gelatin to harden. So, for those who do not like raw eggs in cream you can use this version.
Serves: 12
  • a large package of lady fingers (48 pieces)
  • 300 ml strong coffee (300 ml water and 5 tablespoons coffee )
  • 50 ml amaretto liqueur (or rum)
  • 500 gr mascarpone
  • 5 egg yolks
  • 5 tablespoons sugar
  • 50 ml milk
  • 10 gr gelatin
  • a vanilla bean
  • 500 ml whipping cream
  • 400 grams fresh strawberries
  • Garnish:
  • 150 gr chocolate (for strawberries)
  • 100g dark chocolate (for ganache)
  • 100 ml cream (for ganache)
  1. Make the coffee and let it cool. When cooled add the Amaretto liqueur. If you do not have this liqueur or rum, do not add another alcoholic drink , because will change the taste. The original recipe uses liqueur Amaretto at Tiramisu.
  2. Cream:
  3. Hydrate gelatin in warm water, enough to cover it with 2 fingers. After about 10 minutes it will increase in volume and just before incorporation into the cream dissolve it on steam bath or put 25 seconds in the microwave.
  4. Mix the yolks with sugar until blanched and then add 50 ml milk, stir it well and boil the cream on steam bath stirring constantly with a wooden spoon. When he sugar should dissolve and cream cover the spoon, then it is ready.
  5. Allow the cream to cool and when it is lookwarm add gelatin dissolved and stir it well. The cream should be completely cooled (but not in the refrigerator, because it will harden because of gelatin) when you incorporate it with the mascarpone cheese.
  6. In a bowl (where you mix cream) mix mascarpone cheese until homogenized. Over mascarpone cream add the custard, seeds from vanilla bean and whipped cream at the end.
  7. If you want, you can cut in smaller pieces the strawberries and you can incorporate them in the cream (only half of the amount, the rest, keep it for garnish) and cut them into thin slices and place them over the cream, when assembling.
  8. Assembling the cake:
  9. The best thing would be to have a square pan with removable ring (35cm / 35cm) to assemble the cake, or a tray. In this way the cream will not leak around the edges and will have time to harden nicely.
  10. Put coffee in a bowl and soak in every lady finger for a second.
  11. Place a row of ladyfingers, then put a third of the cream then another layer of lady fingers, then cream on the top. You can make 2-layer cake with 2 layer of cream or a 3 layer cake, depending on the size or the shape of your pan. The last layer should be cream. The first layer of ladyfingers place it in a sense, the second layer the other sense (perpendicular).
  12. Garnish with chocolate and strawberry dipped in chocolate. For the strips I made a ganache from dark100 gr chocolate 100 ml heavy cream. Ganache is very easy, warming whipped cream then add the broken chocolate pieces and blend until becomes creamy and glossy. Allow to cool until it has a smooth consistency for garnish.
  13. Allow to cool at least 4 hours in the fridge and serve.
  14. It is deliciously refreshing!
  15. Enjoy!
Recipe by gabriela cuisine at