Strawberry Tiramisu with Pink Biscuits

If you’re looking for a delightful dessert that perfectly blends flavors and textures, look no further than the Strawberry Tiramisu with Pink Biscuits! This stunning twist on the classic tiramisu offers a refreshing fruity taste that’s perfect for spring and summer gatherings. With layers of luscious mascarpone cream, juicy strawberries, and delicate pink biscuits, it’s a showstopper that’s sure to impress your guests.

Why Make This Recipe

This Strawberry Tiramisu is not just about aesthetics; it’s incredibly delicious and surprisingly simple to make! Each layer brings together the sweetness of the strawberries, the creaminess of the mascarpone, and the light, airy texture of the whipped cream. The pink biscuits add a fun touch that makes this dessert even more enjoyable. Plus, it’s a no-bake dessert, which means you can whip it up without worrying about turning on the oven during those hot summer days. Perfect for picnics, potlucks, or family dinners, this recipe will quickly become a favorite!

How to Make Strawberry Tiramisu with Pink Biscuits

Ingredients:

• 250 g fresh strawberries
• 250 g mascarpone cheese
• 20 cl very cold heavy cream
• 3 large eggs (separated)
• 100 g granulated sugar
• 1 packet of vanilla sugar
• 12 pink biscuits (biscuits roses de Reims)
• 100 ml strawberry juice or diluted strawberry syrup
• 1 tablespoon lemon juice
• 1 tablespoon powdered sugar

Directions:

1. Prepare the Strawberries: Start by washing, hulling, and dicing the strawberries into small pieces. Drizzle them with lemon juice and sprinkle with sugar. Let them sit for about 10 minutes to draw out the juices.

2. Whip the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. This will help give your tiramisu a light and fluffy texture.

3. Make the Mascarpone Mixture: In another bowl, whisk the egg yolks together with the granulated sugar and vanilla sugar until the mixture is creamy. Gradually add the mascarpone cheese and mix until smooth.

4. Combine the Mixtures: Gently fold the whipped egg whites into the mascarpone mixture, ensuring it remains airy. Then, add the previously whipped heavy cream (chantilly) and carefully fold until well combined.

5. Assemble the Tiramisu: Quickly dip the pink biscuits in the strawberry juice and place a layer at the bottom of your serving dish. Follow with a layer of the mascarpone mixture, then a layer of diced strawberries. Repeat the layers until all the ingredients are used up.

6. Finish and Chill: Top your final layer with fresh strawberries and a dusting of powdered sugar for a lovely finish. Refrigerate the tiramisu for at least 4 hours, ideally overnight, to let the flavors meld together beautifully.

How to Serve Strawberry Tiramisu with Pink Biscuits

Serve your Strawberry Tiramisu chilled straight from the refrigerator. It can be plated elegantly in individual cups or served straight from the dish for a more casual presentation. Garnish each serving with additional strawberry slices or a sprig of mint for that added touch of elegance.

How to Store Strawberry Tiramisu with Pink Biscuits

This tiramisu can be stored in the refrigerator for up to 3 days. Ensure it’s covered with plastic wrap or in an airtight container to maintain its freshness and prevent it from absorbing other refrigerator odors.

Tips to Make Strawberry Tiramisu with Pink Biscuits

• For the best flavor, choose ripe, sweet strawberries.
• If you want a bit of a kick, consider adding a splash of liqueur, such as amaretto or sweet wine, to the strawberry juice when soaking the biscuits.
• Use a variety of berries if you want to mix it up; raspberries or blueberries can add an extra layer of flavor.

Variation

Feeling adventurous? You can swap the strawberries for other berries like blueberries or raspberries, or even make a tropical version using mango or pineapple. Just adjust the juices accordingly to complement the new flavors!

FAQs

1. Can I make this dessert ahead of time?
Yes! In fact, it’s better when made a day ahead as the flavors have more time to meld together.

2. Is there a non-dairy version of this tiramisu?
Absolutely! You can use non-dairy whipped cream and a plant-based mascarpone alternative.

3. Can I freeze Strawberry Tiramisu?
While it’s best enjoyed fresh, you can freeze it for up to a month. Just be aware that the texture may change slightly upon thawing.

A refreshing twist on classic tiramisu

Cooking Method:No-Bake Cuisine:Italian Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: Rest time:4 hours Total time:4 hours 30 minutesServings:8 servingsCalories:350 kcal Best Season:Summer

Description

Strawberry Tiramisu with Pink Biscuits is a no-bake dessert that combines the sweetness of strawberries, creamy mascarpone, and airy whipped cream, creating a delightful treat perfect for warm gatherings.

Ingredients

• 250 g fresh strawberries
• 250 g mascarpone cheese
• 20 cl very cold heavy cream
• 3 large eggs (separated)
• 100 g granulated sugar
• 1 packet vanilla sugar
• 12 pieces pink biscuits (biscuits roses de Reims)
• 100 ml strawberry juice (or diluted strawberry syrup)
• 1 tablespoon lemon juice
• 1 tablespoon powdered sugar (for garnish)

Instructions

1. Wash, hull, and dice strawberries. Drizzle with lemon juice and sprinkle with sugar, then let sit for 10 minutes.
2. Beat egg whites with a pinch of salt until stiff peaks form.
3. Whisk egg yolks with granulated and vanilla sugar until creamy, then mix in mascarpone until smooth.
4. Fold whipped egg whites and then whipped cream into the mascarpone mixture until well combined.
5. Dip pink biscuits in strawberry juice and layer in serving dish with mascarpone mixture and strawberries.
6. Top with fresh strawberries and powdered sugar, then refrigerate for at least 4 hours, preferably overnight.

Notes

This tiramisu is best made one day ahead for optimal flavor. Adjust berries for variations.

Keywords:strawberry, tiramisu, no-bake dessert, pink biscuits, summer dessert