May 1, 2014 3 Comments

I have seen so many lovely photos of strawberry tiramisu, but I haven’t tried any of them. Mainly because I thought for a long time that coffee and strawberry pair is not my cup of tea. But I have never checked out that in most  recipes there are no coffee at all. Ok, in this case it sounds better and is worth to give it a try. Specially that my boys really like tiramisu but they often say: Mummy it would be even better if I couldn’t taste this something bitter, probably coffee…”.

As this recipe is specially designed for kids and I’m very often on the safe side, I didn’t use raw egg whites at all. If You have full confidence where your eggs come from or You buy salmonella-free eggs just whisk the whites until firm and add to the eggy yolk and cream mixture at the end.
And if strawberry season is over just swap it with raspberries. It works pretty well, too!

Serves 8
cc 25 lady fingers
2 tbsp orange liquor (Grand Manier or Cointreau) (if you make it for kids just leave it)
50 ml elderflower cordial
250 gr light mascarpone
200 ml single cream
250 gr fresh strawberry
2 egg yolks
1 teaspoon vanilla paste

  1. Mix the orange liquor and cordial in a small bowl.
  2. Put the egg yolks and 2 tbsp sugar in a metal bowl and place over a pan with simmering water. Keep an eye not to reach the bottom of the bowl water, otherwise it gets curdled. Cook for a few minutes until gets pale and thick. Remove from the top of the pan and leave to cool completely.
  3. Meanwhile pour the cream into the bowl of a stand mixer with the rest of sugar and whip medium until it forms soft peaks.
  4. Add the egg yolks to mascarpone. Mix with a wire whisk until smooth and silky. Add the whipped cream carefully.
  5. Wash strawberries and slice thinly.
  6. Take the glasses and soak the lady fingers -each by each- for a second in the liquor and cordial mixture. Place some on the bottom of glasses, then spoon over some cream. Place some strawberry slices over the cream then cover with soaked lady fingers. Repeat the process until the cream and lady fingers run out.
  7. Garnish the top with strawberry slices. Chill in the fridge for at one hour or better for a night.

Please also check my Strawberry Ricotta Swiss Roll recipe that has been featured on NoKoncept website recently. This a real spring treat, no fuss dessert ready under 30 minutes. Enjoy your meal!



  1. Reply

    Bizzy Lizzy's Good Things

    May 3, 2014

    Did the comment I just posted make it through to you?

  2. Reply


    May 3, 2014

    Hello Lizzy, I'm afraid it didn't come through…. Would You try again, please? Thanks!

  3. Reply

    Kochen mit Diana

    May 3, 2014

    I love the antique scale!