Strawberry Champagne Tiramisu Recipe

Introduction

Strawberry Champagne Tiramisu is a delightful twist on the classic Italian dessert, combining fresh strawberries and bubbly champagne for a light, elegant treat. This layered dessert offers creamy mascarpone filling, soaked ladyfingers, and a beautiful presentation perfect for special occasions.

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 1/3 cup sugar to a small saucepan and cook over medium-low heat until the sugar is dissolved. Remove from heat and stir in the water. Transfer to a bowl and chill in the fridge until at least room temperature.
2. Step 2: Combine the diced strawberries with 3 tablespoons sugar. Gently toss to coat and set aside.
3. Step 3: In the top of a double boiler or a metal bowl over simmering water, whisk together the egg yolks and 1 cup sugar. Continue whisking vigorously as the mixture heats; it will thicken, increase in volume, and turn pale yellow after about 5 minutes.
4. Step 4: Remove the egg mixture from heat and let it cool to slightly warmer than room temperature.
5. Step 5: Meanwhile, whip 1 3/4 cups of cold heavy cream in a large bowl until stiff peaks form.
6. Step 6: When the egg mixture is cooled, gently fold in the mascarpone cheese until smooth and combined.
7. Step 7: Fold the whipped cream into the mascarpone and egg mixture in two parts, being careful not to deflate the cream.
8. Step 8: To assemble, quickly dip each ladyfinger into the champagne mixture for about 3 seconds, then layer them in a 9×13 inch pan—aim for three rows to cover the bottom.
9. Step 9: Spread half of the sugared diced strawberries evenly over the ladyfingers.
10. Step 10: Spread half of the mascarpone filling over the strawberries, allowing the berries to slightly blend into the cream.
11. Step 11: Repeat the ladyfinger soaking and layering process, then add the remaining strawberries and top with the remaining mascarpone filling.
12. Step 12: For decoration, whip 1 1/4 cups cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use the whipped cream to decorate the top of the tiramisu with piping or simply spread evenly. Garnish with fresh strawberries as desired.

Tips & Variations

• For a non-alcoholic version, substitute champagne with sparkling white grape juice or club soda mixed with a little lemon juice.
• Use ripe, sweet strawberries for the best flavor and texture throughout the dessert.
• If fresh strawberries are not in season, frozen berries can be thawed and used but may be a bit juicier.
• To reduce sugar, adjust the amounts in the strawberry mixture and mascarpone filling according to taste.

Storage

Store the tiramisu covered in the refrigerator for up to 2 days to keep it fresh and prevent the ladyfingers from becoming too soggy. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of alcohol?

Yes, you can substitute champagne with prosecco, a dry white wine, or even a flavored liqueur like Grand Marnier for a different flavor profile.

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

This recipe involves gently cooking the egg yolks over simmering water, which reduces the risk by partially pasteurizing them. However, if you have concerns, you can use pasteurized eggs or an egg substitute designed for no-cook recipes.

Strawberry Champagne Tiramisu Recipe

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★★★★★

4.5 from 103 reviews

This Strawberry Champagne Tiramisu is a refreshing twist on the classic Italian dessert, combining the bubbly elegance of champagne with fresh strawberries and a rich mascarpone cream. Layers of ladyfingers soaked in a sweet champagne syrup alternate with sweetened diced strawberries and a luscious mascarpone and whipped cream filling, culminating in a beautifully decorated, light, and airy dessert perfect for celebrations or special occasions.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes plus 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

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

Additional Layers and Decoration

• 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. Prepare champagne syrup: In a small saucepan over medium-low heat, combine champagne and sugar. Stir until sugar dissolves fully. Remove from heat, stir in water, then transfer to a bowl and refrigerate until cooled to at least room temperature.
2. Macereate strawberries: Toss diced strawberries gently with 3 tablespoons sugar to coat evenly; set aside to allow the flavors to meld.
3. Begin mascarpone filling – egg yolks: Place egg yolks and 1 cup sugar in the top of a double boiler or metal mixing bowl over simmering water. Whisk continuously; the mixture will initially appear chunky but will smooth as it heats.
4. Thicken egg mixture: Continue whisking vigorously for about 5 minutes until the mixture thickens, becomes pale yellow, and increases in volume. Slight graininess is acceptable and will smooth later.
5. Cool egg mixture: Remove the egg mixture from heat and set aside to cool slightly, warmer than room temperature.
6. Whip cream for mascarpone filling: Using a stand or hand mixer, whip 1 3/4 cups cold heavy cream on high speed until stiff peaks form.
7. Combine mascarpone with egg mixture: Once eggs have cooled, fold mascarpone cheese gently into the egg yolk mixture until fully combined.
8. Fold whipped cream: Gently fold the whipped cream into the mascarpone mixture in two parts, preserving the airy texture. Set the filling aside.
9. Saturate ladyfingers: Dip ladyfingers one at a time into the chilled champagne syrup for 3 seconds each to avoid oversaturation. Layer them closely in the bottom of a 9×13 inch pan, fitting approximately three rows per layer.
10. Add strawberry layer: Spread half the diced strawberries evenly over the soaked ladyfingers.
11. Layer mascarpone filling: Evenly spread half of the mascarpone cream over the strawberry layer, allowing berries to incorporate into the filling.
12. Repeat layering: Repeat the ladyfinger soaking and layering process, then top with the remaining strawberries followed by the remaining mascarpone filling. Set aside to rest.
13. Prepare decoration whipped cream: Whip 1 1/4 cups cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
14. Decorate tiramisu: Either spread the whipped cream over the assembled tiramisu or pipe decorative rosettes using a piping tip if desired. Garnish the top with fresh strawberries and optional sprinkles for a festive finish.

Notes

• For safety and texture, ensure egg yolk mixture is heated and whisked thoroughly to become pale and thick, but not scrambled.
• Keep whipping cream and mascarpone cold before mixing for best results in achieving a light, fluffy texture.
• Dip ladyfingers quickly into champagne to prevent sogginess; adjust timing slightly based on ladyfinger type.
• This dessert is best served chilled and can be refrigerated for several hours or overnight to allow flavors to meld.
• Use fresh, ripe strawberries for maximum sweetness and flavor contrast.

Keywords: strawberry tiramisu, champagne dessert, mascarpone dessert, no bake tiramisu, strawberry dessert, Italian dessert, party dessert