Strawberry Tiramisu with Pink Biscuits from Reims

The sweet aroma of strawberries and the delicate richness of mascarpone fill the air as you prepare this delightful dessert. This Strawberry Tiramisu with Pink Biscuits from Reims promises a lovely blend of flavors and textures, taking only about 30 minutes to prepare and requiring a chilling time of at least four hours. The light, airy texture of the cream contrasts beautifully with the tender soaked biscuits and juicy strawberries, making it an irresistible treat.

This recipe is perfect for gatherings, special occasions, or simply to indulge in a delicious dessert at home. Make it ahead of time to allow the flavors to meld beautifully, ensuring a sweet surprise awaits whenever you’re ready to serve it.

Why You’ll Love This Recipe

• The pink biscuits add a unique visual appeal and flavor.
• Rich mascarpone creates a creamy, luxurious texture.
• Juicy strawberries provide a fresh, fruity contrast.
• It’s easy to assemble with no baking involved.

What You’ll Need

Gather these ingredients for a delightful dessert experience.

For the Strawberries

• 250 g strawberries, diced

For the Cream

• 250 g mascarpone
• 2 eggs, separated
• 50 g sugar
• 1 sachet vanilla sugar

For the Biscuits

• 200 g pink biscuits from Reims
• 10 cl milk (for dipping)

Use non-dairy milk for a vegan option.

Substitutions & Swaps

• Mascarpone: cream cheese
• Pink biscuits: ladyfingers
• Vanilla sugar: regular sugar + vanilla extract
• Milk: almond milk

How to Make It

Start by preparing your ingredients for a smooth assembly.

1. Prepare strawberries

Cut the strawberries into small pieces and set aside. This will ensure a fresh and fruity layer in your tiramisu.

2. Mix egg yolks

Whisk the egg yolks with the sugar and vanilla sugar until the mixture is creamy and pale. This step is crucial for achieving a light texture.

3. Add mascarpone

Incorporate the mascarpone into the egg yolk mixture and blend until smooth. This creates the rich base for your dessert.

4. Whip egg whites

Beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture. This will lighten the cream, giving it an airy texture.

5. Soak biscuits

Quickly dip the pink biscuits in milk one by one to avoid sogginess. This allows the biscuits to absorb just enough moisture without falling apart.

6. Layer the dessert

Alternate layers of soaked biscuits, diced strawberries, and the mascarpone cream in a serving dish. Aim for at least three layers.

7. Chill and serve

Finish with a layer of cream on top, and refrigerate for at least four hours before serving. This chilling time lets the flavors meld beautifully.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture will suffer.
Reheat: not necessary; serve cold.

Tips for Best Results

• Use ripe strawberries for the best flavor.
• Ensure egg whites are free from yolk for proper whipping.
• Chill overnight for deep flavor development.
• Serve with a dusting of cocoa powder for added elegance.

Serving Suggestions

• Pair with a glass of sparkling wine for a festive touch.
• Serve alongside a fresh fruit platter for contrast.
• Ideal for holiday gatherings or special family dinners.