Strawberry Champagne Tiramisu Recipe

Introduction

This Strawberry Champagne Tiramisu is a refreshing twist on the classic Italian dessert, combining bubbly champagne with sweet strawberries and creamy mascarpone. It’s perfect for celebrations or a special treat to impress your guests.

Ingredients

• 1 3/4 cups (420ml) champagne
• 1/3 cup (69g) sugar
• 1/2 cup water
• 2 lbs fresh strawberries, washed, hulled and diced
• 3 tbsp (24g) sugar
• 6 large egg yolks
• 1 cup (207g) sugar
• 1 1/4 cups (10oz) mascarpone cheese*
• 1 3/4 cups (420ml) heavy whipping cream, cold
• 1 (17.5 ounce) package ladyfingers
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries, for decorating

Instructions

1. Step 1: To make the champagne mixture, add the champagne and sugar to a small saucepan and cook over medium-low heat until the sugar dissolves. Remove from heat, add the water, then pour into a bowl and refrigerate until cool to at least room temperature.
2. Step 2: Combine the diced strawberries and 3 tablespoons of sugar, gently tossing to coat. Set aside.
3. Step 3: In a double boiler or metal bowl over simmering water, whisk together the egg yolks and 1 cup sugar. Continue whisking for about 5 minutes until the mixture thickens, grows in volume, and becomes pale yellow. It may still feel slightly grainy, but this will smooth out.
4. Step 4: Remove from heat and let the egg mixture cool to just above room temperature.
5. Step 5: While the egg mixture cools, whip 1 3/4 cups of cold heavy cream to stiff peaks in a large bowl.
6. Step 6: Gently fold the mascarpone cheese into the cooled egg mixture until just combined.
7. Step 7: Fold the whipped cream into the mascarpone and egg mixture in two parts until smooth. Set this filling aside.
8. Step 8: Quickly dip each ladyfinger into the champagne mixture for about 3 seconds and lay them in three rows to cover the bottom of a 9×13-inch pan.
9. Step 9: Spread half of the sugared strawberries evenly over the ladyfingers.
10. Step 10: Spread half of the mascarpone filling evenly over the strawberries.
11. Step 11: Repeat the process with another layer of dipped ladyfingers, the remaining strawberries, and the remaining mascarpone filling.
12. Step 12: To decorate, whip 1 1/4 cups cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the tiramisu and top with fresh strawberries and sprinkles as desired.
13. Step 13: Refrigerate the tiramisu for 3-4 hours or overnight before serving to allow flavors to meld.

Tips & Variations

• Use a good quality champagne or sparkling wine for the best flavor. Non-alcoholic sparkling grape juice can be substituted if desired.
• For a more intense strawberry flavor, macerate the diced strawberries in a little limoncello or orange liqueur instead of part of the sugar.
• Make sure the egg mixture cools before combining with mascarpone and whipped cream to keep the filling smooth and light.
• If fresh strawberries aren’t in season, frozen strawberries can be used after thawing and draining excess juice.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days. It’s best enjoyed within this time for freshness. When ready to serve, you can add fresh strawberry slices on top. If needed, let it sit at room temperature for 10-15 minutes before serving for a creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, this dessert actually benefits from resting in the fridge for several hours or overnight, which allows the flavors to meld and the ladyfingers to soften perfectly.

Is it safe to use raw egg yolks in this recipe?

This recipe uses a cooked egg yolk mixture heated in a double boiler, which reduces the risk of bacteria. However, if you are concerned, you can use pasteurized eggs or an egg substitute designed for desserts.

Strawberry Champagne Tiramisu Recipe

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★★★★★

5 from 237 reviews

• Author: Elara
• Total Time: 4 hours 40 minutes
• Yield: 12 servings 1x

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Description

Strawberry Champagne Tiramisu is a light and elegant twist on the classic Italian dessert, combining luscious layers of champagne-soaked ladyfingers, fresh macerated strawberries, and a rich mascarpone cream filling. This no-bake dessert is perfect for celebrations and special occasions, delivering a delicate balance of fruity freshness and creamy indulgence with a sparkling champagne finish.

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Ingredients

Scale 1x2x3x

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 Layer

• 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

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Instructions

1. Prepare the champagne mixture: In a small saucepan, combine the champagne and sugar over medium-low heat, stirring until the sugar dissolves completely. Remove from heat, stir in the water, then transfer the mixture to a bowl and chill it in the refrigerator until it reaches room temperature or cooler.
2. Macerate the strawberries: Toss the diced strawberries with 3 tablespoons of sugar in a bowl until evenly coated. Set aside to allow the strawberries to release their juices and become slightly sweetened.
3. Cook the egg yolks and sugar: Using a double boiler setup (or a metal bowl over a pot of simmering water), whisk together egg yolks and sugar. As it heats, whisk vigorously until the mixture thickens, increases in volume, and turns pale yellow, approximately 5 minutes. Some graininess is permissible at this point.
4. Cool the egg mixture: Remove from heat and set aside to cool until just warmer than room temperature to prevent melting the mascarpone or deflating whipped cream later.
5. Whip the heavy cream: In a chilled large mixing bowl, whip the 1 3/4 cups of cold heavy whipping cream on high speed until stiff peaks form.
6. Combine mascarpone with egg mixture: Gently fold the mascarpone cheese into the cooled egg yolk mixture until just combined and smooth.
7. Incorporate whipped cream: Fold half of the whipped cream into the mascarpone mixture gently, then fold in the remaining whipped cream to create a light, creamy filling. Set aside.
8. Dip ladyfingers: One by one, dip each ladyfinger into the chilled champagne mixture for about 3 seconds to prevent sogginess, then layer them tightly in three rows in the bottom of a 9×13-inch pan to form the first layer.
9. Add strawberry layer: Spread half of the macerated strawberries evenly over the ladyfingers.
10. Spread mascarpone filling: Evenly spread half of the mascarpone cream mixture over the strawberry layer, allowing strawberries to blend into the cream.
11. Repeat layers: Add another layer of champagne-dipped ladyfingers, followed by the remaining strawberries and then top with the remaining mascarpone filling.
12. Prepare whipped cream topping: In a clean mixing bowl, whip together 1 1/4 cups cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
13. Decorate tiramisu: Either spread the whipped cream evenly over the top or pipe decorative rosettes using a piping tip. Garnish with fresh strawberries and sprinkles as desired.
14. Chill: Refrigerate the assembled tiramisu for 3-4 hours or overnight to set and allow flavors to meld before serving.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• Ensure the egg yolk mixture is cool enough before adding mascarpone to prevent curdling.
• Dip ladyfingers briefly to avoid overly soggy texture.
• For added safety, consider using pasteurized eggs or egg substitute in the mascarpone filling.
• Decorate creatively with piping techniques or fresh fruit to enhance presentation.
• Allow enough chilling time to fully set the tiramisu for best slicing and serving.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Keywords: strawberry tiramisu, champagne tiramisu, italian dessert, no bake dessert, mascarpone dessert, layered dessert