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Strawberry Champagne Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 32 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This elegant Strawberry Champagne Tiramisu combines fresh strawberries, champagne-soaked ladyfingers, and a luscious mascarpone cream for a decadent and refreshing dessert perfect for special occasions.

Ingredients

Units Scale

Champagne Mixture

  • 1 3/4 cups (420ml) champagne
  • 1/3 cup (69g) sugar
  • 1/2 cup water

Strawberries

  • 2 lbs fresh strawberries, washed, hulled and diced
  • 3 tbsp (24g) sugar
  • Strawberries, for decorating

Mascarpone Filling

  • 6 large egg yolks
  • 1 cup (207g) sugar
  • 1 1/4 cups (10oz) mascarpone cheese*
  • 1 3/4 cups (420ml) heavy whipping cream, cold

Ladyfingers

  • 1 (17.5 ounce) package ladyfingers

Whipped Cream Topping

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract

Instructions

  1. Make champagne mixture: To make the champagne mixture, add the champagne and sugar to a small saucepan and cook over medium-low until the sugar is dissolved. Remove from heat and add the water. Pour into another bowl and set in the fridge to cool to at least room temperature.
  2. Prepare strawberries: Combine the diced strawberries and sugar. Gently toss them together so that the strawberries are coated in the sugar. Set aside.
  3. Make mascarpone filling base: To make the mascarpone filling, combine the egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
  4. Cook egg mixture: Continue cooking and whisking vigorously for about 5 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
  5. Cool egg mixture: Set the egg mixture aside to cool to a little warmer than room temperature.
  6. Whip cream: While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
  7. Combine mascarpone and egg mixture: When the egg mixture has cooled (you don’t want to melt the cheese or deflate the whipped cream), add the mascarpone cheese and gently fold together until combined.
  8. Fold whipped cream: Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside.
  9. Assemble first ladyfinger layer: To assemble, dip the ladyfingers, one at a time, into the champagne mixture for about 3-5 seconds. I recommend 3 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of a 9×13 pan. You should be able to get three rows of ladyfingers in a layer.
  10. Add first strawberry layer: Spread half of the strawberries evenly over the lady fingers.
  11. Spread mascarpone filling: Spread half of the mascarpone filling evenly over the strawberries. The strawberries will kind of incorporate into the filling.
  12. Repeat layers: Repeat another champagne and ladyfinger layer. Then use the remaining strawberries for another layer of strawberries and top with remaining the mascarpone filling. Set aside.
  13. Decorate: To decorate, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form. Use the whipped cream to decorate on top as desired, or simply spread it over the top. I used Ateco tip 844 to pipe rosettes around the sides of the tiramisu. Then I finished it off with some sprinkles and strawberries.
  14. Chill: Refrigerate for 3-4 hours, or overnight, then serve.

Notes

  • Dip the ladyfingers for about 3 seconds to control flavor strength.
  • The egg yolk mixture might be grainy but will smooth out during preparation.
  • Use cold heavy whipping cream for best whipping results.
  • Chill tiramisu for at least 3-4 hours or overnight for best texture.
  • Optional piping of whipped cream rosettes with Ateco tip 844 adds a decorative touch.

Find it online: https://yumrecipesfood.com/strawberry-champagne-tiramisu-recipe/