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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/strawberry-champagne-tiramisu-recipe/