Description
This Irresistible Strawberry Champagne Tiramisu is a luxurious twist on the classic Italian dessert, perfect for special celebrations. Layers of ladyfingers soaked in sweet champagne combine with luscious mascarpone cream and fresh, juicy strawberries to create a delicate, refreshing treat that slices beautifully for elegant serving.
Ingredients
Scale
Champagne Soak
- 1.75 cups Champagne (choose a sweet champagne for a delightful flavor boost)
- 1/3 cup Sugar (to balance the acidity of the champagne)
- 1/2 cup Water (used to dilute the champagne mixture for a perfect soak)
Strawberries
- 2 lbs Fresh strawberries (washed, hulled, and diced)
- 3 tbsp Sugar (to draw out strawberry juices)
- Extra strawberries for decorating
Mascarpone Filling
- 6 large egg yolks (for a rich, creamy texture)
- 1 cup Sugar (to sweeten the filling)
- 1.25 cups Mascarpone cheese (the star player for creaminess)
- 1.75 cups Heavy whipping cream (cold, whipped to stiff peaks)
Topping
- 1.25 cups Heavy whipping cream (cold, for topping)
- 1/2 cup Powdered sugar (to sweeten and stabilize whipped cream)
- 3/4 tsp Vanilla extract (elevates overall flavor)
Other
- 1 package Ladyfingers (17.5 ounce; soak in champagne mixture)
Instructions
- Prepare the Champagne Soak: In a bowl, combine the champagne, 1/3 cup sugar, and water. Stir until the sugar dissolves completely. Set aside.
- Macreate the Strawberries: Toss the diced strawberries with 3 tablespoons of sugar in a separate bowl. Let them sit for at least 15 minutes to draw out their natural juices, creating a sweet syrup.
- Make the Mascarpone Cream: In a heatproof bowl, whisk the egg yolks and 1 cup of sugar together until well combined. Place over a simmering water bath and whisk continuously until the mixture thickens to a custard consistency, about 8-10 minutes. Remove from heat and let cool slightly. Fold in the mascarpone cheese until smooth and combined.
- Whip the Cream: In a large chilled bowl, whip 1.75 cups of heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture to create a light, airy filling.
- Soak the Ladyfingers: Briefly dip each ladyfinger into the champagne soak—do not soak too long to avoid sogginess. Layer the soaked ladyfingers in a serving dish or trifle bowl to form the first base layer.
- Assemble the Layers: Spread half of the mascarpone cream over the ladyfingers. Spoon a layer of macerated strawberries and their juices on top. Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone cream.
- Prepare the Topping: Whip the remaining 1.25 cups of cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream over the top layer of mascarpone cream evenly.
- Garnish and Chill: Decorate the tiramisu with extra fresh strawberries on top. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set properly.
- Serve: Slice carefully into 8 to 8 servings and enjoy this elegant, fruity dessert with the effervescent notes of champagne.
Notes
- Use a sweet champagne or sparkling wine to complement the dessert’s sweetness.
- Do not oversoak the ladyfingers to prevent a mushy texture.
- For food safety, consider using pasteurized eggs or egg substitute in the custard.
- The dessert improves in flavor when chilled overnight.
- Adjust sugar amounts based on the sweetness of your champagne and strawberries.
