Strawberry Champagne Tiramisu Recipe

Introduction

This Strawberry Champagne Tiramisu is a delightful twist on the classic Italian dessert, combining fresh strawberries with a bubbly champagne soak. It’s a light, creamy treat perfect for special occasions or a refreshing summer indulgence.

Ingredients

• 1 3/4 cups (420ml) champagne
• 1/3 cup (69g) sugar
• 1/2 cup water
• 2 lbs fresh strawberries, washed, hulled and diced
• 3 tbsp (24g) sugar
• 6 large egg yolks
• 1 cup (207g) sugar
• 1 1/4 cups (10oz) mascarpone cheese*
• 1 3/4 cups (420ml) heavy whipping cream, cold
• 1 (17.5 ounce) package ladyfingers
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries, for decorating

Instructions

1. Step 1: To make the champagne mixture, combine the champagne and 1/3 cup sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Remove from heat, add water, then transfer to a bowl and refrigerate until cooled to at least room temperature.
2. Step 2: Toss the diced strawberries with 3 tablespoons sugar gently until coated. Set aside to macerate.
3. Step 3: For the mascarpone filling, whisk the egg yolks and 1 cup sugar in a double boiler or metal bowl set over simmering water. Whisk continuously; the mixture will thin at first, then thicken and pale after about 5 minutes.
4. Step 4: Remove the egg mixture from heat and let it cool until slightly warmer than room temperature.
5. Step 5: Meanwhile, whip 1 3/4 cups cold heavy cream in a large bowl until stiff peaks form.
6. Step 6: Gently fold mascarpone cheese into the cooled egg mixture until combined.
7. Step 7: Carefully fold the whipped cream into the mascarpone and egg mixture in two parts. Set this filling aside.
8. Step 8: Dip each ladyfinger into the champagne mixture for about 3 seconds, then layer them in a 9×13-inch pan in three rows.
9. Step 9: Evenly spread half of the sugared strawberries over the ladyfingers.
10. Step 10: Spread half of the mascarpone filling over the strawberries.
11. Step 11: Repeat the process with another layer of dipped ladyfingers, the remaining strawberries, and then top with the remaining mascarpone filling.
12. Step 12: To decorate, whip 1 1/4 cups cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this whipped cream over the tiramisu, then garnish with additional strawberries and sprinkles if desired.
13. Step 13: Refrigerate the tiramisu for 3-4 hours or overnight before serving to allow flavors to meld.

Tips & Variations

• Use cold heavy cream for better volume when whipping.
• Adjust the dipping time of ladyfingers to control how strong the champagne flavor is in each bite.
• For a non-alcoholic version, substitute the champagne with sparkling white grape juice.
• Make sure the egg mixture cools properly before folding in mascarpone to avoid curdling.
• Fresh strawberries can be replaced with raspberries or mixed berries for a different twist.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best eaten within this time for optimal freshness and texture. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer texture. Do not freeze as the texture of mascarpone and whipped cream may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs instead of raw eggs in this recipe?

Yes, using pasteurized eggs is a safer option since this recipe does not cook the eggs thoroughly. They provide the same texture and flavor without the risk of consuming raw eggs.

What if I don’t have a double boiler to cook the egg yolks?

If you don’t have a double boiler, you can carefully whisk the egg yolk and sugar mixture in a heatproof bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water. This gentle heat prevents scrambling while thickening the mixture.

Strawberry Champagne Tiramisu Recipe

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★★★★★

4.4 from 108 reviews

A luxurious and refreshing twist on classic tiramisu featuring fresh strawberries and bubbly champagne. Layers of ladyfingers soaked in a sweet champagne mixture are combined with a creamy mascarpone and whipped cream filling, paired with juicy sugared strawberries. Finished with piped whipped cream rosettes and fresh strawberry garnish, this dessert perfectly balances fruity, creamy, and sparkling flavors for an elegant treat.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 40 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Champagne Mixture

• 1 3/4 cups (420ml) champagne
• 1/3 cup (69g) sugar
• 1/2 cup water

Sugared Strawberries

• 2 lbs fresh strawberries, washed, hulled and diced
• 3 tbsp (24g) sugar

Mascarpone Filling

• 6 large egg yolks
• 1 cup (207g) sugar
• 1 1/4 cups (10oz) mascarpone cheese
• 1 3/4 cups (420ml) heavy whipping cream, cold

Ladyfingers Layer

• 1 (17.5 ounce) package ladyfingers

Whipped Cream Decoration

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Strawberries, for decorating

Instructions

1. Make Champagne Mixture: In a small saucepan over medium-low heat, combine champagne and sugar. Cook while stirring until sugar dissolves completely. Remove from heat and stir in water. Transfer to a bowl and chill in fridge until at least room temperature.
2. Prepare Sugared Strawberries: Toss diced strawberries with sugar gently until evenly coated. Set aside to macerate.
3. Cook Egg-Yolk Mixture: In the top of a double boiler or metal bowl over simmering water, whisk together egg yolks and sugar. Stir continuously for about 5 minutes until mixture thickens, grows in volume, and turns pale yellow. It may look grainy but will smooth out later.
4. Cool Egg Mixture: Remove from heat and allow egg mixture to cool to just above room temperature before proceeding.
5. Whip Cream: In a large bowl, whip 1 3/4 cups heavy cream on high speed until stiff peaks form.
6. Combine Mascarpone and Egg Mixture: Gently fold mascarpone cheese into the cooled egg yolk mixture until smooth and well combined.
7. Fold in Whipped Cream: Carefully fold the whipped cream into the mascarpone-egg mixture in two additions until smooth and fluffy. Set aside.
8. Assemble First Layer: Quickly dip each ladyfinger into the chilled champagne mixture for about 3 seconds each, then layer them in three rows in the bottom of a 9×13-inch pan.
9. Add First Strawberry Layer: Evenly spread half of the sugared strawberries over the ladyfingers.
10. Add First Mascarpone Layer: Spread half of the mascarpone filling evenly over the strawberries, gently mixing the layers.
11. Repeat Layering: Dip remaining ladyfingers in champagne mixture and add a second layer over the mascarpone. Then add the remaining strawberries followed by the rest of the mascarpone filling evenly.
12. Prepare Whipped Cream Topping: In a large bowl, whip 1 1/4 cups heavy cream with powdered sugar and vanilla extract until stiff peaks form.
13. Decorate Tiramisu: Use the whipped cream to pipe rosettes or spread evenly on top. Garnish with fresh strawberries and optional sprinkles as desired.
14. Chill and Serve: Refrigerate the tiramisu for 3-4 hours or overnight to allow flavors to meld. Serve chilled.

Notes

• Ensure the egg yolks are cooked gently in a double boiler to avoid scrambling and achieve a smooth custard texture.
• Do not over-soak ladyfingers to prevent sogginess; 3 seconds dipping in champagne mixture is ideal.
• The dessert benefits from chilling overnight for best flavor and texture.
• You can substitute prosecco or sparkling wine instead of champagne for variation.
• Use fresh, ripe strawberries for the best flavor impact.

Keywords: strawberry tiramisu, champagne dessert, mascarpone dessert, no-bake tiramisu, holiday dessert, layered dessert