Strawberry tiramisu

I declare spring recipe season officially open! I bought my first strawberries and frankly for once, I found them excellent. I hope the next ones will be just as good as these.
In the meantime, I ate it all week, as an accompaniment to a delicious country cottage cheese and honey, with mint and lemon and to finish in tiramisu. It was delicious.

There are many ways to prepare tiramisu. Everyone has their recipe and what is good is that all are a treat. Often I prepare the most classic, with mascarpone and whipped egg whites. Some do not put whites mounted, preferring a richer version. Others choose a creamier version and replace them with whipped cream. This is the version I chose to do.
There are also different ways to use the yolks. I chose this time to cook them with a sugar syrup. It is much better for conservation.
And then there is the cookie. Lady fingers, speculoos or ladyfingers, the choice is vast. I have a clear preference for spoon biscuits, which I choose very soft. I also like to use a sponge cake. And that’s what I did here. In fact, I had some left over from another concoction, and I took the opportunity. The sponge cake is cooked directly in the serving dish. It’s really very practical.

Strawberry tiramisu:


2 eggs
40g sugar

10g vanilla sugar
60g flour
1/2 tsp baking powder

Preheat the oven to 180°C.

Mix the flour and yeast.
Separate the whites from the yolks.

In a bowl, whip the whites.
When they begin to become frothy, slightly increase the speed and add the sugar very gradually, spoon by spoon.
This way you will get a very nice meringue.

Add the yolks and whisk briefly.
Immediately add the flour mixture. Whisk for a few more seconds, just long enough to mix everything together.

Grease a small dish (16 x 21) which you will then use for the tiramisu.

Pour the batter into it.

Bake for 15/20 minutes.

Leave the sponge cake to cool completely.

It is possible to do it the day before.


1 sponge cake (or finger biscuits)
3 yolks eggs
75g sugar
30g water
200g mascarpone
150 g full cream
200 g strawberries (well flavored)
strawberry syrup

Put the water and sugar in a saucepan and heat to 110°C.
Put the yolks in a salad bowl.
Pour the syrup in a small stream over the yolks while whisking.
Continue whisking for a few minutes.

Let cool completely.

Meanwhile, whip the very cold whipping cream.
Cut the strawberries into slices.

Add the mascarpone to the egg yolks eggs. Mix vigorously.
Add the whipped cream, gently with a spatula.

Dilute the strawberry syrup with a little water. He must remain quite focused.
Cut the sponge cake in 2.

Place the first half of the sponge cake back in the dish (or a first layer of biscuits soaked quickly in the syrup)
soak with syrup.
Cover with strawberries, then half the cream.
Add the second part of the sponge cake, the strawberries and the remaining cream.
Refrigerate for 2 hours.

To finish: the fruits are to be varied according to your desires. With raspberries, it’s super good!

Rather than a strawberry syrup, it is possible to make a syrup (100 ml of water, 60 g of sugar brought to a boil) to which we add a strawberry liqueur.

For a large dish, do not hesitate to double the quantities.

Leave a Comment