Say goodbye to the winter blues and bring a burst of sunshine to your table! If you think tiramisu is all about coffee and cocoa, prepare to have your spring dessert game transformed. Culinary columnist Laurent Mariotte, from the TV show Petits Plats en Équilibre, has reimagined this Italian classic into a strawberry tiramisu that’s as spectacularly simple as it is delicious. When strawberry season rolls in, this is the trick you’ll want to keep up your sleeve.
A Sweet Italian Icon with a Fresh Twist
Tiramisu hardly needs an introduction; it’s the superstar of the Italian dessert scene. Traditionally, it brings together eggs, sugar, mascarpone, coffee, unsweetened cocoa, and those famoust ladyfingers, and has conquered countless menus far beyond its homeland. But this is no ordinary tiramisu—this is a celebration of spring’s first blush! While pistachio, chocolate, or caramel versions hold their charm, Laurent Mariotte’s strawberry creation steals the show for sunny days and seasonal cravings. And don’t worry, if the pink biscuits of Reims (biscuits roses de Reims) are hard to come by, regular ladyfingers are perfect substitutes.
Ingredients for 6 Joyful Guests
Get your gratin dish ready and assemble:
- 750g mascarpone
- 4 eggs
- 120g icing sugar
- 50cl strawberry juice
- 800g fresh strawberries
- Grated zest of one lime
- 2 packs pink biscuits of Reims (about ten in total, though no one will judge if you sneak a taste)
- Extra icing sugar for dusting
Equipment you’ll need:
- One rectangular transparent gratin dish—don’t worry, there are no industrial kitchen vibes here!
Spring in Every Layer: The Preparation
- First, split your strawberries: blend half, halve the rest. Pass the purée through a fine sieve and set aside—that’s your coulis.
- Now, the eggs! Separate whites from yolks like a true kitchen maestro. Mix the mascarpone, yolks, and that lively lime zest.
- In another bowl, whip the egg whites with icing sugar until you get those glorious, fluffy peaks. Gently fold them into your mascarpone mixture—yes, you want to keep things airy.
- Next, let your biscuits soak up the strawberry coulis. A little bath never hurt anyone—especially not a biscuit.
- Time to layer! Set your saucy biscuits in that gratin dish, top with half your mascarpone blend, line up your cut strawberries, cover with the rest of the mascarpone goodness, and, bravely, give it all a gentle press. The anticipation builds as you refrigerate it overnight.
- Just before serving, flutter a snow of icing sugar over the top. Voila! Dessert is served, applause is encouraged.
From Classic to Crowd-Pleaser: Why Strawberry Tiramisu Shines
This version of tiramisu doesn’t just pay homage to Italian tradition; it joyfully ushers in the best of the season. The sweet, slightly tart strawberries mingle with creamy mascarpone, while a hint of lime cuts through for brightness. Those pink biscuits—delicate yet absorbent—bring everything together in each luscious bite. Whether you stick to biscuits roses de Reims or opt for the ever-popular ladyfingers, the result is irresistibly fresh.
Let’s be honest: dishes like this make spring gatherings memorable. And if you find yourself wanting to explore further, there’s a whole world of seasonal tiramisu variations out there—think lemon tiramisu or a medley of summer fruits for when the heat hits. But for now, as nature bursts back to life, this strawberry tiramisu is the trick that’ll keep spirits bright and spoons scraping the bottom of the dish.
So when you spot those first strawberries at the market, don’t hesitate. Invite friends, grab your best dish, and watch how a simple twist transforms an old favorite into a new spring ritual.
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.
