Strawberry Tiramisu Recipe

When Albo Stefanucci, the owner of Ristorante 13 Gobbi, presents guests with his fresh strawberry tiramisù, everyone perks up. The combination of strawberries and the traditional layers of creamy mascarpone and Italian ladyfingers is a refreshing spin on the coffee and cocoa classic. Serve it in summer when fresh strawberries are at their peak. Instead of the traditional coffee, this recipe uses Alchermes, a vibrant crimson Italian liqueur. Crafted by the renowned Santa Maria Novella pharmacy in Florence since 1743, Alchermes is infused with a blend of spices and features an unusual ingredient—dried insects—that gives it its vivid scarlet hue. For those who prefer to omit the Alchermes, the recipe remains authentically delicious. You can substitute with Fragoli wild strawberry liqueur or Chambord for a unique flavor profile that complements the strawberries beautifully.The recipe also calls for Pavesini ladyfingers which may be difficult to find in stores. However, they are readily available online from Eataly. Other brands may be substituted.

Ingredients:

For the cream: 

• 5 egg yolks
• ¾ cup granulated sugar
• 1 pound (500 grams) mascarpone cheese, room temperature
• 2½ cups heavy cream
• 1 box dry ladyfingers (Pavesini brand preferred)

 For the strawberries: 

• 2½ cups strawberries, chopped
• ⅓ cup Alchermes liqueur, Fragoli wild strawberry liqueur or Chambord
• 1 tbsp sugar
• 2-3 tbsp rum
• 1 cup orange juice
• 1 box dry ladyfingers (Pavesini brand preferred)

Directions:

1. Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside.
2. With a hand mixer or a stand mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy.
3. In a small bowl, strain the strawberries and keep the juice in a separate bowl. 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.
4. Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture.
5. Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. Tiramisù can stay chilled for up to 2 days.

Recipe and photo reprinted with permission of Tuscan Women Cook/www.TuscanWomenCook.com