Strawberry season is here—and with it, a new contender for the crown of summer’s most crave-worthy dessert: strawberry tiramisu with pink cookies, courtesy of TV personality and culinary enthusiast Laurent Mariotte. Slip on your apron and get ready to make everyone swoon (or at least come back for seconds) at your next gathering.
Why Strawberry Tiramisu Is the Star of Summer
As strawberries burst onto market stalls, sweet and vibrant, the return of this seasonal treat awakens tastebuds everywhere. What could be more comforting, more joyously celebratory, than transforming these beauties into a luscious tiramisu? Inspired by Laurent Mariotte, the famed host of “Petits plats en équilibre” on TF1—who has been serving up simple, seasonal recipes since 2008, armed with genuine culinary chops from Ferrandi school—this strawberry tiramisu with pink biscuits is equal parts nostalgic delight and Instagram-worthy showstopper.
The Step-by-Step Recipe
- Wash and hull your strawberries. Set aside 100 g for a coulis: blend, then strain through a fine sieve. If you’re feeling rustic, you can even skip the filtering.
- Separate egg whites and yolks. Into a large bowl, mix the yolks with lemon zest and mascarpone for a creamy, dreamy base.
- Whip egg whites until stiff, then stabilize them with powdered sugar—because even egg whites need a little support now and then.
- Gently fold the whites into the mascarpone mixture. The goal is lightness and mousse-like fluffiness—think clouds, not concrete.
- Soak Reims pink biscuits (or substitute ladyfingers/Boudoirs, or the iconic Pavesini—no panic if pink biscuits aren’t in your pantry) in the strawberry coulis. Line the base of a rectangular dish (around 16 x 22 cm) with them.
- Halve the remaining 400 g of strawberries. Stand the biggest pieces up along the edge, cut-side-out, for a visual that says, “Yes, I am fancy.”
- Layer half the mascarpone cream on top, spread evenly, then add the rest of the strawberries. Finish with the remaining mascarpone mix, expertly leveled with a spatula.
- Chill for at least 12 hours—overnight is best. Patience, dear pastry chef.
- Just before serving, dust with powdered sugar and prepare for applause.
Simple, striking, and oh-so-worth the (minimal) effort.
Chilling: The Unsung Hero of Tiramisu Perfection
Let’s talk timing. The key to this dessert’s glorious transformation is all in the chill. In the first hours, the mascarpone cream quietly firms up while the biscuits gently soak up strawberry flavor, softening deliciously. For those who truly seek dessert perfection, extend chilling up to 24 hours. This longer rest allows the aromas and juices to blend harmoniously—the result? A delightfully smooth, easy-to-slice texture, and flavors that spark joy with each bite.
- Prepare it the night before for premium cloud-like consistency—never runny, always dreamy.
- Biscuit layers absorb moisture, becoming divinely spongy and marrying perfectly with the mascarpone’s silkiness.
- Laurent’s golden rule: minimum 12 hours’ rest, but 24 makes it swoon-worthy.
Impatience may be a virtue, but for tiramisu, restraint is the real secret ingredient.
Seasonal Tips, Variations, and Practical Advice
The strawberry’s golden window is April to June—a brief but magical time when fruit is naturally sweet and loaded with flavor. While the famous pink biscuits of Reims steal the show, you’re not out of luck if your cupboard is bare. Boudoirs (ladyfingers) are welcome substitutes, or you can opt for the ever-reliable Pavesini. Want to go the extra mile? Homemade spoon biscuits are easier than they sound.
Classicists will reach for mascarpone, but don’t hesitate to try alternatives like fromage blanc, crème fraîche, fresh cheese, or even a ricotta-whipped cream blend for a close-to-original yet subtly different result.
A word from Laurent (and kitchen safety): dishes with raw eggs should be enjoyed within 48 hours. Freezing? Not recommended—strawberries fare poorly, and the mascarpone cream can turn lumpy. Keep your masterpiece in the fridge, and trust us: it’ll disappear before you need to worry about leftovers anyway.
Conclusion: Summer’s New Dessert Champion
Savoring this strawberry tiramisu with pink biscuits is more than satisfying a sweet craving—it’s a celebration of the season’s best, a nod to French culinary ingenuity, and a sure way to dazzle your guests (or just yourself). Make it ahead, linger over the process, and don’t be afraid to let the fruit’s natural magic shine. As Laurent Mariotte proves, a handful of well-chosen ingredients, a little patience, and respect for the season can elevate even the simplest recipe into summer dessert legend.
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.
