Strawberries are back in town, and what better way to celebrate their glorious return than with a dessert that’s pure comfort and freshness on a plate? Get your aprons ready: Laurent Mariotte, the beloved and ever-adventurous host of “Petits plats en équilibre” on TF1, shares the strawberry tiramisu twist everyone’s talking about. Spoiler alert: it’s easier than you think—and twice as likely to disappear in record time!
Why Strawberry Tiramisu Is the Dessert of the Season
Strawberry season hits its stride between April and June, painting local markets with vibrant reds and that unmistakable sweet aroma. This is the perfect time to make use of naturally sweet strawberries that burst with flavor, ideal for desserts such as this original take on Italian tiramisu brought to you by Laurent Mariotte.
A light, fruity twist on a classic, this recipe swaps traditional coffee and cocoa for a bright strawberry coulis and fresh fruit. It promises sparkle for your taste buds with every spoonful.
Step-By-Step: Laurent Mariotte’s Strawberry Tiramisu
Ready for the easiest gourmet treat of the spring? Follow these steps for guaranteed strawberry bliss:
- Wash and hull the strawberries. Set aside 100g and purée them to a coulis, either filtering through a fine sieve or leaving unfiltered for extra texture—it’s your call.
- Separate the egg whites from the yolks.
- In a mixing bowl, combine the egg yolks with lemon zest. Add the mascarpone and blend until smooth and relaxed.
- Meanwhile, whisk the egg whites until stiff peaks form, then tighten them with powdered sugar.
- Gently fold the egg whites into the mascarpone-yolk mixture until light and airy.
- Dip “biscuits roses de Reims” (pink ladyfingers) into the strawberry coulis and lay them at the bottom of a rectangular baking dish (about 16 by 22 cm).
- Slice the remaining 400g of strawberries in half. Stand the largest halves vertically around the edge of the dish, cut side against the wall, for a stunning visual effect.
- Spoon on half of the mascarpone mixture and smooth with a spatula. Cover with the rest of the strawberries, then finish with the remaining mascarpone and even out the top.
- Chill overnight (at least 12 hours in the fridge) to allow magic to happen.
- Just before serving, dust with icing sugar. Dig in—and prepare for applause!
The Key to Perfection: Don’t Rush the Chill
Here’s the scoop: the time your tiramisu spends chilling is crucial. In those first chilly hours, the mascarpone cream firms up and the biscuits gradually soak in the strawberry juices. For true greatness (and the “wow” factor when serving), let your dessert refrigerate for at least 12 hours—though up to 24 hours is even better. This extra patience allows the flavors to meld beautifully and the texture to become lusciously creamy, making plating a breeze and every mouthful smoother than a love song.
Ideally, assemble your tiramisu the night before. The rest allows the cream to set into an almost cloud-like consistency—not runny, just delightfully spongy thanks to the moisture absorbed by the biscuits. Minimum fridge time: 12 hours. Maximum? It’s only tastier after a day.
Swaps, Notes, and Pro Tips from the French Tiramisu Whisperer
No pink Venetian biscuits at home? Don’t panic! You can easily use “boudoirs” (ladyfingers), which you can even whip up yourself on a confident baking day. Or for classic fans, Pavesini biscuits work a treat for all tiramisu types.
Mascarpone keeps things proudly Italian, but if you’re out, feel free to reach for fromage blanc, crème fraîche, cream cheese, or even a mix of ricotta and whipped cream for similar results.
A quick PSA: Desserts with raw eggs should never be kept longer than 48 hours, and freezing isn’t a good call. Strawberries don’t like the cold, and your mascarpone might get lumpy—no one wants that.
And for the story lovers: Since 2008, Laurent Mariotte has been sharing accessible recipes with seasonal products on “Petits plats en équilibre.” Fun fact: he even trained at Ferrandi, so you’re truly in good culinary hands.
The verdict? This strawberry tiramisu is the ultimate way to honor strawberry season, blending lightness, flavor, and irresistible looks in every bite. So, next time strawberries call your name at the market, say yes—and let Laurent Mariotte’s easy recipe do the rest. Bon appétit!
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
