Strawberry Tiramisu

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Strawberry Tiramisu

Recipe type: Yield: 8 Prep time: Cook time: Total time:

Dazzling, decadent, and delicious. This Strawberry Tiramisù is filled with fresh strawberries and Alchermes, bringing Italy home to you.


For the Cream: 

500    G   Mascarpone cheese – room temperature

500    ML Heavy cream 

5              Egg yolk 

3/4    C    Granulated sugar 

For the Strawberries: 

2 1/2 C    Strawberries – chopped

1/3    C     Alchermes liqueur * Fragfoli wild strawberry liqueur or Chambord

1        T      Sugar 

2-3     T      Rum 

1        C      Orange juice 

1 Box  Dry Ladyfingers (Pavesini brand preferred**)


  1. Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl.
  2. Set aside.
  3. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy. 
  4. In a small bowl, strain the strawberries and keep the juice in a separate bowl.
  5. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish. 
  6. Cover with half the cream mixture.
  7. Cover with the chopped strawberries.
  8. Repeat cookies for another layer, and cover with remaining cream mixture. 
  9. Decorate it topped with strawberries just before serving and dust with powdered sugar.
  10. Chill for 2-3 hours before serving. (It can stay chilled for up to 2 days.)
  12. * Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.
  13. ** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.

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