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Strawberry Champagne Tiramisu Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/strawberry-champagne-tiramisu-recipe-2/