Strawberry Champagne Tiramisu Recipe

Introduction

Strawberry Champagne Tiramisu is a fresh and elegant twist on a classic Italian dessert. Combining the light fizz of champagne with sweet strawberries and creamy mascarpone, it’s perfect for special occasions or a delightful treat any time.

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 (for filling)
• 1 (17.5 ounce) package ladyfingers
• 1 1/4 cups (300ml) heavy whipping cream, cold (for decoration)
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries, for decorating

Instructions

1. Step 1: To make the champagne mixture, combine the champagne and 1/3 cup sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves, then remove from heat and add the water. Transfer to a bowl and chill in the fridge until at least room temperature.
2. Step 2: Toss the diced strawberries with 3 tablespoons sugar gently to coat. Set aside.
3. Step 3: In the top of a double boiler or a metal bowl set over simmering water, whisk together the egg yolks and 1 cup sugar. Whisk continuously for about 5 minutes until the mixture thickens, grows in volume, and becomes pale yellow.
4. Step 4: Remove from heat and let the egg mixture cool to just warmer than room temperature.
5. Step 5: Meanwhile, whip 1 3/4 cups cold heavy cream in a large bowl until stiff peaks form.
6. Step 6: Fold the mascarpone cheese gently into the cooled egg mixture until combined, then carefully fold in the whipped cream in two additions until smooth.
7. Step 7: Quickly dip each ladyfinger into the chilled champagne mixture for about 3 seconds. Arrange a layer of ladyfingers in the bottom of a 9×13-inch pan (about three rows).
8. Step 8: Spread half the sugared strawberries evenly over the ladyfingers.
9. Step 9: Spread half of the mascarpone filling over the strawberries, allowing the fruit to blend slightly into the cream.
10. Step 10: Repeat with another layer of dipped ladyfingers, remaining strawberries, and top with the remaining mascarpone filling.
11. Step 11: For decoration, whip the remaining 1 1/4 cups cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the tiramisu and garnish with fresh strawberries and sprinkles as desired.

Tips & Variations

• Use a brut or extra dry champagne to keep the dessert from becoming too sweet.
• If raw eggs are a concern, look for pasteurized eggs or substitute with cooked custard.
• To add more texture, sprinkle finely chopped toasted almonds between layers.
• For an alcohol-free version, substitute champagne with sparkling white grape juice.

Storage

Cover and refrigerate the tiramisu for up to 2 days. The flavors meld beautifully overnight. When ready to serve, allow it to sit at room temperature for 10-15 minutes for best texture. Avoid freezing, as the cream and delicate layers may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tiramisu in advance?

Yes, making it a day ahead enhances the flavors and texture. Just keep it tightly covered in the fridge until serving.

What can I use instead of ladyfingers?

You can use sponge cake or pound cake slices as alternatives, dipping them briefly in the champagne mixture to soak up the flavor.

Strawberry Champagne Tiramisu Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

A luxurious and refreshing twist on the classic Italian dessert, this Strawberry Champagne Tiramisu layers delicate ladyfingers soaked in a sweet champagne mixture with fresh strawberries and a creamy mascarpone filling. Finished with piped whipped cream rosettes and fresh strawberry decorations, this elegant tiramisu is perfect for celebrations and special occasions.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 40 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

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

Whipped Cream Topping

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract

Assembly

• 1 (17.5 ounce) package ladyfingers

Instructions

1. Make Champagne Mixture: In a small saucepan, combine the champagne and sugar. Cook over medium-low heat until the sugar dissolves completely. Remove from heat and stir in water. Transfer the mixture to a bowl and refrigerate until it cools to at least room temperature.
2. Prepare Strawberries: Toss the diced strawberries with sugar gently to evenly coat. Set aside to macerate slightly.
3. Cook Egg Yolk Mixture: In the top of a double boiler or a metal bowl placed over simmering water, whisk together egg yolks and sugar. Continue whisking vigorously for about 5 minutes until the mixture thickens, increases in volume, and turns pale yellow, though a slight graininess is acceptable at this stage.
4. Cool Egg Mixture: Remove from heat and set aside to cool until just warmer than room temperature.
5. Whip Cream for Filling: Using a mixer, whip the heavy cream (420ml) on high speed until stiff peaks form.
6. Combine Mascarpone and Egg Mixture: Gently fold mascarpone cheese into the cooled egg yolk mixture until smooth.
7. Fold in Whipped Cream: Fold the whipped cream into the mascarpone-egg mixture in two portions, mixing gently to maintain the light texture. Set aside this mascarpone filling.
8. Assemble First Layer: Quickly dip each ladyfinger, one at a time, into the chilled champagne mixture for about 3 seconds to soak. Arrange a single layer of soaked ladyfingers in the bottom of a 9×13-inch pan, fitting approximately three rows.
9. Add Strawberry Layer: Evenly spread half of the macerated diced strawberries over the soaked ladyfingers.
10. Add Mascarpone Layer: Spread half of the mascarpone filling over the strawberries, gently integrating them.
11. Repeat Layers: Dip ladyfingers again in the champagne mixture and create a second layer in the pan. Top with the remaining strawberries and then spread the remaining mascarpone filling over them.
12. Prepare Whipped Cream Topping: In a large mixing bowl, whip the remaining heavy cream (300ml) with powdered sugar and vanilla extract at high speed until stiff peaks form.
13. Decorate Tiramisu: Use the whipped cream to garnish the top of the tiramisu by spreading evenly or piping decorative rosettes with a piping tip. Finish by adding fresh strawberries and sprinkles as desired.

Notes

• Ensure the egg yolk mixture is cooled properly before combining with mascarpone and whipped cream to prevent curdling or deflating the cream.
• Do not soak ladyfingers too long in the champagne mixture to avoid sogginess; 3 seconds per ladyfinger is ideal.
• This dessert requires refrigeration; chill for several hours or overnight before serving for best flavor and texture.
• Use cold heavy cream for easier whipping and better volume.
• For a non-alcoholic version, substitute champagne with sparkling white grape juice.

Keywords: Strawberry Tiramisu, Champagne Tiramisu, Mascarpone Dessert, Italian Dessert, Layered Dessert, No-Bake Tiramisu, Party Dessert