Buongiorno! It’s near the end of the workday and you’re exhausted! If only you had a little pick-me-up to get you through. Well, grazie agli italiani, our droopy-eyed afternoons are over. Tiramisu just might be the pick-me-up you need! Consider this… strawberry soaked, light, and airy sweet cookies covered with a Mascarpone egg custard and topped with strawberries and chocolate. Delizioso! The traditional coffee and cocoa are great, but why not try strawberries and chocolate with the same traditional cookies and cream? Try this family friendly Italian Tiramisu with a twist… Strawberry Tiramisu without raw eggs.
Italian Tiramisu Origins: A Quick Look Back in Time
As usual with food inventions, no one really knows exactly where the Italian Tiramisu originated. However, in 2017, the Italian government actually picked a tale. Can you guess which? In my opinion, pick the tale you want to believe. The following are 3 common tales. I hope you find them as interesting as I do. They each carry a different weight of likelihood truth.
Tale #1: The Original Viagra
Yes, I wrote that correctly! Italian Tiramisu was known as the Viagra of the 1800s in Treviso, Italy located in the far northeast. That’s right! It was created to invigorate brothel customers. But hey! We won’t go into that! For a family friendly dessert, let’s keep it ALL family friendly.
Tale #2: The Pick-Me-Up for those who TRULY needed it!
To all moms with young babes, this one is for you! An Italian restaurant (also located in Treviso, Italy) may have invented it in 1969- 1970. The restaurant, “Le Beccherie”, is thought to have been inspired by a pick-me-up beverage given to pregnant and nursing mothers to give them strength. Hmm… the magic elixir!
Tale #3: Yet another group who TRULY needed it!
This one is more my speed! This version goes out to all of us who have spent lots of time on our feet in the outdoors. In the next region over in the Alpine mountains of Friuli, we can thank hotel owner, Norma Pielli. It was her recipe and idea to welcome hungry hikers with her “Mascarpone slice”.
Which Tale is it?
The Italian government most recently (2017) acknowledged… Tale #3 as the origin. How can we not love Norma Pielli?! Although, both Italian regions are now at “food war” over the claim. Maybe they should just duke it out in a good ol’ American fair competition of a Tiramisu “pie” fight.
They ALL Agree on This…
Regardless of its origins, Tiramisu is a dessert loved by many. Of course, no one can deny that Tiramisu means “pick-me-up”, however you want to read into that. How can we not get a little “strength” from the caffeine-enriched ingredients of coffee and cocoa powder? Today, Tiramisu is considered one the world’s most favorite desserts.
What is a TRUE Italian Tiramisu?
An authentic basic Tiramisu has 6 simple ingredients. They all contain eggs (yolks for sure, sometimes whites), Mascarpone cheese, Savoiardi (ladyfinger) cookies (click on link for my homemade recipe) or Gluten-Free Savoiardi (ladyfinger) cookies, sugar, coffee, and cocoa powder. Now, many recipes will include other ingredients like grated chocolate and a small amount of coffee liqueur or other small amount of alcohol like brandy or rum, for example.
Italian Tiramisu is NOT a bake! Why did I choose this dish?
Well, surprise! It sort of is a bake. This post doesn’t actually highlight any baking. However, I turned this dish into a bake with my homemade Savoiardi (ladyfinger) cookies. Ah, ha! In addition, I created a Gluten-Free Savoiardi (ladyfinger) version, too!! Both of these bakes will be presented separately in the next post(s). Honestly, if you just want to make a quick Tiramisu dessert, just buy your ladyfingers or order them online… or click on these links to get my yummy homemade Savoiardi (ladyfinger) recipe / Gluten-Free Savoiardi (ladyfinger) version!!
What is SO Special About MY Version of an Italian Tiramisu?
This post (and recipe), while not a bake, includes the following UNIQUE elements (Tiramisu with a Twist), if you will.
- I use homemade Savoiardi (ladyfinger) cookies OR Gluten-Free Savoiardi (ladyfinger) cookies. I have made both gluten flour and gluten-free flour versions. Both recipes are are linked to their titles.
- The cream layer is a Mascarpone Egg Custard made with cooked egg yolks and a sweetened whipped heavy cream to avoid consuming RAW eggs in accordance with the FDA/USDA guidelines.
- Instead of the traditional strong (espresso) coffee dipping liquid, I’m using a strawberry milk made from milk and strawberry syrup. It makes an FANTASTIC strawberry milk beverage your kiddos will LOVE.
- Instead of dusting on bitter cocoa powder, I’m adding diced strawberries and mini chocolate chips to make it more family friendly. However, you could certainly keep the dusting of cocoa powder on each layer… makes it that much more chocolate-y!
What about a Traditional Italian Tiramisu Recipe?
I’ve got you covered! I decided to make this recipe family friendly and safer to eat for us “special” people. By “special” I mean, young children, pregnant women, and immunocompromised individuals. You can certainly make an authentic version with the basic 6 ingredients with the optional “fun” additions.
In my recipe below, I provide ALL of the little changes needed to make this recipe AUTHENTIC! Consider dividing the recipe in half to make 2 small pans. Make one with strawberries and chocolate and the other with coffee and cocoa. All bases covered!
FDA & USDA Guidelines on Consuming RAW Eggs
Check out the above websites for details and information on egg food safety. Rest assured, I’ll make it easy on you. Here’s the rundown of what each says. In general, it is not recommended to eat raw eggs. However, if you have access to PASTEURIZED eggs (whether a product or shell eggs), you can consume those eggs raw.
EXCEPTIONS: consuming raw eggs (EVEN if pasteurized) is not recommended for young children, pregnant women, or those who are immunocompromised.
How do you know if eggs are pasteurized?
The USDA says that all egg PRODUCTS (not shell eggs) are pasteurized in the United States. However, shell eggs are labeled with the word “pasteurized” on the carton AND the letter “P” is stamped on the eggs themselves. If you do NOT see the word or stamp, the shell eggs will not be pasteurized.
I was not able to locate pasteurized shell eggs in my local grocery stores. So I had to improvise by altering a traditional Mascarpone Egg Cream layer into a Mascarpone Egg Custard layer. I cooked my yolks and subbed whipped heavy cream for whipped raw egg whites.
Strawberry Tiramisu, My Italian Tiramisu…
This Strawberry Tiramisu recipe includes the following ingredients.
Ingredient NOTES: I highly recommend using superfine/ultrafine granulated sugar due to its quick and easy absorption into the egg yolks and cream. If you can find Masacarpone cheese, I recommend using that instead of a substitute as it provides an unequal richness and creaminess to the custard. I like the grated and curled chocolate on top for aesthetic purposes, but you could always just use chocolate chips.
TIPS: NO superfine sugar? If you can’t find superfine granulated sugar, you can whiz your regular granulated sugar in a food processor or blender until its close to powdered sugar (not quite powder, though!). NO Mascarpone cheese? You can substitute regular American cream cheese.
Prep the Strawberries & Strawberry Dipping Liquid
Prepare the strawberries by washing them and dicing them into small chunks. I ended up using almost 2 lbs for this whole dish. Set aside the prettiest ones and slice them to go on top as the final decorative layer. You could also just use all chopped/diced strawberries for both layers.
For the strawberry dipping liquid, pour 300 ml (1¼ cups) of milk into a medium-sized bowl. I like to use one that has a flat bottom to make it easy and quick to dunk the cookies. Then, pour in 50 ml (3½ tbsp) of strawberry syrup. Whisk them well and set them in the fridge until ready to use during the assembly time.
Traditional Coffee Method: Use the same amount of a strong coffee (like espresso) or whatever coffee you like to drink in place of the milk. For a stronger, more pronounced flavor, you could also add coffee liqueur, brandy, or rum in place of the strawberry syrup, though not necessary. The coffee alone would be enough.
enough diced for 1 layer weighing out the milk & syrup whisking the strawberry milk
Make the Mascarpone Egg Custard
Traditional Italian Tiramisu uses raw eggs for the entire Mascarpone Egg Cream layer. But for reasons described above, I’m cooking my egg yolks over simmering water on the stove and using whipped heavy whipping cream in place of whipped raw egg whites. You could, of course, not cook your egg yolks and use whipped egg whites following the same recipe.
Separate the egg yolks from the egg whites and reserve the egg whites for another recipe unless you intend on whipping them in place of the whipped heavy cream in this recipe. Ideally, you’ll allow your egg yolks to come to room temperature (hanging out on the counter for ~30 minutes) before you cook them over the stove. The yolks should not go through extreme temperature changes.
Cooking the Egg Yolks
In a double boiler or saucepan, add enough water to keep from evaporating. However, not so much that the water touches the bowl sitting over the saucepan. Heat the water on medium heat over the stove until just before boiling. Then, turn down the heat and allow the water to simmer. The water should move but not boil.
4 egg yolks in a bowl to simmer over a saucepan water heating up to simmer
While the water heats up, whisk the egg yolks with 1/2 cup of sugar and 1 tsp of vanilla extract. Leave the top bowl OFF the heat while whisking. You can skip the heating step if you are generally healthy and use PASTEURIZED eggs.
Once the water is simmering, place the bowl of egg mixture or double boiler top over the simmering water. Ensure the water is NOT touching the bottom of the bowl. If so, pour out some of the water.
Whisk the egg mixture continuously for 5 minutes (set a timer). You’ll notice the egg mixture will thicken and turn pale like the color of the yellow cream in deviled eggs.
Whisk in sugar Add in vanilla Whisk 5 minutes over hot water 5 minutes DONE… notice the color difference. Very light yellow!
Remove the egg mixture from the heat and whisk for about 1 minute or so until the mixture cools slightly. Then, stir in 1 lb of Mascarpone cheese. The heat from the egg mixture will help smooth out the Mascarpone cheese. Set the mixture aside on the counter while you whip the cream.
TIP: Mascarpone cheese is an Italian cheese that has a similar texture to an American cream cheese, though much more expensive. The primary difference is that Mascarpone cheese is smoother due to a higher fat content. It also has a richer taste. If in a pinch, you could substitute cream cheese for Mascarpone. However, personally, I would use Mascarpone in an Italian dish that calls for it.
1-minute whisking making you dizzy? Stir/whisk in cheese Mascarpone all mixed in
Time to Whip the Heavy Whipping Cream (or Egg Whites, if Going Raw)!
In a large bowl or stand mixer bowl with a whisk attachment, pour in 1 ¼ cups heavy whipping cream and add ½ cup sugar. Whisk until the heavy whipping cream reaches stiff peaks. Begin on low speed and increase the speed gradually. Careful not to overwhip or you’ll end up with a thick, butter consistency. Gently fold the whipped cream into the Mascarpone egg mixture until well combined and set aside.
If you choose to use raw egg whites instead of heavy cream, follow the same directions. Whip the 4 egg whites that were separated from the yolks used to make the egg custard. Whip the egg whites until soft peaks. Slowly add in the sugar and whip until stiff peaks. Same recipe, just use egg whites instead of heavy cream AND add the sugar AFTER soft peaks have formed.
TIP: Before beginning the Mascarpone Egg Custard prep, I placed my stand mixer bowl and whisk attachment in the freezer (~30 minutes). The point was to have the utensils super cold to help decrease the whisking time in developing air in the whipping cream and to keep the cream light a little longer.
Pour in heavy cream (OR egg whites, if using) Add sugar w/ milk (or after soft peaks w/egg whites) Stiff peaks! Add whipped mixture to Mascarpone egg mixture Fold until all mixed in (careful not to deflate)
Strawberry Tiramisu Assembly Time!
Dip the Savoiardi (ladyfinger) cookies OR Gluten-Free Savoiardi (ladyfinger) cookies in the milk and strawberry syrup mixture on each side (or coffee liquid). Do not allow the cookies to sit in the liquid, only dip. If the cookies absorb the liquid, then the Tiramisu will be soggy.
Line the cookies in a single layer (cutting them to fit the pan) in an 11×8-inch glass baking dish. You could also use a 9×9-inch baking dish. Spread half of the Mascarpone Egg Custard over the cookies spreading the mixture from side to side and end to end to visibly see defined layers through the glass. Add a layer of chopped strawberries and chocolate chips.
Traditional Cocoa Method: Dust unsweetened cocoa powder in place of the strawberries and still had chocolate chips or grated chocolate.
TIP: Why not dust cocoa powder ANYWAY before adding the strawberries. You’ll get a little more chocolate punch!
Quick dip in the pool! Cut to fit the pan Spread on the cream Top w/ strawberries end-to-end Sprinkle on mini chocolate chips
Repeat the layers by adding the dipped Savoiardi cookies or Gluten-Free Savoiardi cookies, cream, strawberries, and chocolate. However, for the final strawberry layer, top with SLICES of strawberries and chocolate curls or chocolate shavings. You can also just simply use chopped strawberries and chocolate chips instead of sliced strawberries and chocolate curls. Consider a dusting of cocoa powder. The final decorative layer of strawberries and chocolate is primarily for aesthetic purposes.
Add 2nd layer Other half of cream Sliced strawberries (or diced) Grated/curled chocolate (or chocolate chips) Final garnish with whole strawberries!
FINAL PRODUCT!
DONE! Allow your Tiramisu to sit for at least 3 hours in the fridge before serving. Tiramisu is best left overnight in the fridge to allow the mixture to meld, the cream to firm up, and the cookies to soften.
Strawberry Tiramisu CLOSE UP
Check this out! Can you pick out the individual layers? Notice the 2 layers of Savoiardi cookies, 2 layers of thick Mascarpone Egg Custard (traditional egg cream without egg whites will be much thinner), 2 layers of strawberries and chocolate.
Final Thoughts
This dessert is certainly elegant and rich but very light. Even with strawberry and chocolate, I would still call it an Italian Tiramisu. The sugar and chocolate will certainly give you the pick-me-up you may need.
Baker’s Perspective
This recipe is not difficult, but it does have steps that need a little attention. The egg custard could be easier if you use pasteurized eggs and choose not to cook the yolks. For an even quicker prep, forego the whipped heavy whipping cream (or whipped egg whites) and just use the Mascarpone Egg Cream (without the fluffy addition).
Interestingly enough, if you take the above described little shortcuts, you’ll have more of a traditional Italian Tiramisu. Nevertheless, the dish itself is not difficult. If you, your friends, or loved ones have health issues or fall in one of those egg food safety categories, consider the cooked egg yolk version.
If using homemade ladyfingers (both regular & gluten-free recipes), make them weeks ahead and store them in the freezer. Then, they’ll be ready to go whenever you get the urge for Tiramisu. On the day you want to eat the Tiramisu, make it that morning and set it in the fridge until the afternoon or evening. With this, you can “have your cake and eat it to”, so to speak… all in one day. There’s no overnight waiting.
For you gluten-free eaters out there, I have my gluten-free Savoiardi (ladyfingers) cookies linked so you can enjoy this dish as much as anyone else. Gluten-free ladyfingers (according to Scott) taste the same as the regular flour versions.
This is a great dessert for guests. Make it the day before and serve your guests in style with no effort on the day!
Taster’s Perspective
While the coffee and chocolate are traditional, everyone, especially your kids, will love you for the strawberry substitution. You can’t go wrong with strawberries and chocolate… unless you’re allergic. And don’t forget the strawberry milk left over from the ladyfinger dipping. MIAM!!!! This dessert reminded us of an American strawberry shortcake as you get the same elements of cookie (shortcake), strawberries, and lots of sweetened cream!
Since I used regular ladyfingers in this version, I was not able to eat it (not gluten free). Although, I did taste all the other elements. Scott certainly had enough to say to describe this dish.
Scott’s favorite Tiramisu element was the Mascarpone Egg Custard. He actually preferred the egg custard over a general sweetened whipped cream topping typically found in other desserts. The Mascarpone was rich and creamy thus providing a nice thickness. The eggs added color and enhanced the flavor and richness. The heavy whipping cream made the layer very light and fluffy (though not necessary). From my own perspective tasting this element, the egg custard made quite an impression in this dish… very rich!
As for the homemade ladyfingers, they were very light and airy. They balanced out the sweetness of the cream and chocolate. While I used a homemade version, regular store-bought ladyfingers would have a similar texture.
Scott actually preferred the ladyfingers a little crunchy as opposed to them softening in the fridge after the dish sat assembled for a few hours. He would’ve been perfectly happy just using the Mascarpone Egg Custard as a dip with the ladyfingers… like a deconstructed Tiramisu. 😉 We think, though, most people would probably prefer the dish as it is. However, if you find that the ladyfingers are a little too soft for your liking… consider his method!
Check out my YouTube Video on all the steps and commentary in making the Strawberry Tiramisu. “Italian Tiramisu with a Twist: Strawberry Tiramisu that is Family Friendly with NO Raw Eggs!“
Italian Strawberry Tiramisu with Traditional Tiramisu Substitutions
Ingredients
Strawberry Dipping Liquid OR Traditional Coffee Dipping Liquid
- 1¼ cups (300 ml) of milk OR strong coffee (like espresso or your favorite coffee)
- 3½ tbsp (50 ml) strawberry syrup (Monin, Torani, or DeVinci) OR coffee liqueur, brandy, or rum (optional)
Mascarpone Egg Custard Mixture
- 4 large egg yolks room temperature
- ½ cup superfine granulated sugar
- 1 tsp vanilla extract
- 1 lb Mascarpone cheese
- 1¼ cups heavy whipping cream OR the 4 egg whites from the yolks used above (you could also eliminate the cream/egg whites entirely… mixture will be thinner)
- ½ cup superfine granulated sugar
Assembly Elements
- 1 pkg/recipe Savoiardi Ladyfingers store-bought, homemade, or gluten free
- 1-2 lbs strawberries &/OR cocoa powder to dust over the cream
- 1-2 cups semi-sweet or dark chocolate chips and/or a good dark chocolate bar to grate or shave for elegance on the top
Instructions
- Prepare the strawberries by washing them and dicing them into small chunks. Set aside the prettiest 7-8 and slice them to go on top as the final decorative layer.
Strawberry Dipping Liquid Directions
- Prepare the syrup to dip the ladyfingers. Pour the strawberry syrup into the milk. Stir well and set aside in the fridge until ready to use it.
Mascarpone Egg Custard Mixture Directions
- In a double boiler or saucepan, add enough water to not evaporate while heating. Heat on medium over the stove until just before boiling. Then, turn down the heat and allow the water to simmer. It should move in the saucepan, but not boil.
- In the top of the double boiler or in a separate glass or metal bowl (one that fits into the saucepan), whisk together the egg yolks, sugar, and vanilla. Leave the top bowl OFF the heat while whisking.
- Once the water is simmering, place the bowl of egg mixture or double boiler top over the simmering water. Ensure the water is not touching the bottom of the bowl. If so, pour out some of the water.
- Whisk the egg mixture continuously for 5 minutes. You’ll notice the egg mixture will thicken and turn pale like the color of the yellow cream in deviled eggs.
- Remove the egg mixture from the heat and whisk for about 1 minute or so until the mixture cools slightly.
- Then, stir in the Mascarpone cheese. The heat from the egg mixture will help smooth out the Mascarpone cheese. Set the mixture aside on the counter while you whip the cream.
- Place the cream and sugar in a stand mixer bowl with a whisk attachment and whip them together to stiff peaks. Begin on low speed and increase the speed gradually. Careful not to over whip or you’ll end up with a thick, butter consistency.
- Gently fold the whipped cream into the Mascarpone egg mixture until well combined. Set aside.
Assembly Directions
- Dip the Savoiardi cookies in the milk and strawberry syrup mixture on each side. Do not allow the cookies to sit in the liquid, only dip. If the cookies absorb the liquid, then the Tiramisu will be soggy. Then, line them in a single layer (cutting them to fit the pan) an 11×8-inch glass baking dish (or 9×9-inch pan). You’ll create 2 layers.
- Spread ½ of Mascarpone Egg Custard over the cookies. Spread the cream from side-to-side and end-to-end. Add a layer of chopped strawberries and chocolate chips.
- For the final layer set, add the Savoiardi cookies, last of the Mascarpone Egg Custard, and top with SLICES of strawberries and chocolate curls (chocolate shavings). You can also just simply use chopped strawberries and chocolate chips instead of sliced strawberries and chocolate curls. The final layer of strawberries and chocolate is for aesthetic purposes.
- Allow your Tiramisu to sit for at least 3 hours in the fridge before serving. Tiramisu is best left overnight in the fridge to allow the mixture to meld, the cream to firm up, and the cookies to soften.
Video
Notes
Interested in some other sweet treats? Check out these awesome recipes!
Italian Savoiardi Ladyfinger Cookies (Fantastic for this Tiramisu)
Gluten-Free Italian Savoiardi Ladyfinger Cookies (Fantastic for this Tiramisu)
New Zealand Kiwi Quick Bread (Regular, Vegan, & Gluten Free)
Australian & New Zealand Pavlova (Naturally Gluten Free)
French Macarons 3 Ways (Naturally Gluten Free)
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