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5.0 from 21 votes

Strawberry Tiramisu with White Chocolate

Light, creamy and delicious Strawberry Tiramisu made with juicy strawberries, Cointreau liqueur, and shavings of white chocolate. It's a fresh and summery spin on the classic Italian dessert that's just as delicious and easy to make.

Prep Time
20 mins
chilling time
4 hrs
Total Time
20 mins
Servings: 8 servings
Calories: 586 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 4 cups (400g) fresh strawberries finely sliced
  • 2 1/4 cups (500g) mascarpone cheese at room temperature
  • 3 large egg white
  • 4 large egg yolks
  • 6 tbsp light brown sugar
  • 10.5 oz (200g) ladyfingers or Savoiardi biscuits
  • 4 tbsp Cointreau liqueur
  • 3 heaped tbsp strawberry jam
  • 1 cup (250ml) water
  • 2-3 quare white chocolate for grating

Instructions

    Cup of Yum
  1. Add 3 large egg whites to a bowl and start whisking. Once frothy gradually add 3 tablespoons of sugar and whisk to stiff peaks.
  2. In a separate bowl whisk together 4 egg yolks and the remaining 3 tablespoons sugar until light, creamy and doubled in size.
  3. Top Tip: DO NOT let any egg yolk touch the egg whites as the fat will stop the whites from whipping and can cause them to collapse. It's ok if there is a little egg white in with the yolks though.
  4. Add the mascarpone in with the beaten egg yolks and whisk until incorporated with no lumps. Add 2 tablespoons Cointreau or liqueur of choice and stir to combine.
  5. Fold in the egg whites using a spatula or wooden spoon being careful not to knock too much air out. Fold gently until completely incorporated.
  6. Add strawberry jam and water to a saucepan and bring to a boil. Pour into a shallow bowl and let cool Once cooled add 2 tablespoons Cointreau and stir.
  7. Dunk the biscuits/cookies into the cooled liquid and line the bottom of a baking dish, you might need to break a few biscuits or change direction to fit your dish.
  8. Once you have one layer top with the mascarpone mixture, use just under half because you want the top layer to have slightly more. Spread it all over evenly then top with sliced strawberries and grated white chocolate.
  9. Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate.
  10. Cover with cling film (plastic wrap) and place in the fridge for at least 4 hours or 8 if possible. The longer you leave it the better because the biscuits get a chance to soak up all the extra flavour.

Notes

  • I used a 7x11 inch baking dish for this recipe
  • You can use any berry or fruit for this dessert, try raspberries or even blood oranges
  • Adjust the liqueur to your liking
  • Make sure to soak the lady's fingers for around 3 seconds each side otherwise they won't soften so easily. If using an Italian brand this will be much less around 1 second each side as they are much more absorbent.
  • Snap or cut the biscuits to fit your dish also try arranging them in different directions as I have in photo 10.
  • Make sure the mascarpone is at room temperature before whisking into the egg yolks to avoid lumps.

Nutrition Information

Calories 586kcal (29%) Carbohydrates 48g (16%) Protein 12g (24%) Fat 36g (55%) Saturated Fat 21g (105%) Cholesterol 238mg (79%) Sodium 126mg (5%) Potassium 285mg (8%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 1220IU (24%) Vitamin C 69.5mg (77%) Calcium 157mg (16%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 586

% Daily Value*

Calories 586kcal 29%
Carbohydrates 48g 16%
Protein 12g 24%
Fat 36g 55%
Saturated Fat 21g 105%
Cholesterol 238mg 79%
Sodium 126mg 5%
Potassium 285mg 6%
Fiber 2g 8%
Sugar 21g 42%
Vitamin A 1220IU 24%
Vitamin C 69.5mg 77%
Calcium 157mg 16%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.