Strawberry Tiramisu’

First of September and it’s the start of the Scottish Food and Drink Fortnight (, to celebrate it I decided to use the last of the Scottish strawberries to create this light and fresh tiramisu’.

The Scottish berries and soft fruit are the best I ever tasted, my favourite is raspberries, sweet and perfumed when is the season I feast on it as much as I can! Out of season, I don’t buy fresh berries but I tend to use frozen one instead.

For the next 2 weeks, I will post more recipes that use the amazing Scottish products. We are very lucky to have amazing ingredients to use and every time I use local and in season products everyone can taste the difference. This is something Italian do all the time, we use the higher quality ingredients possible, prepared in a simple way to ensure the flavour is enhanced, not covered. 



Strawberry Tiramisu'



Strawberry Tiramisu'


  • 250 g strawberries
  • 500 g mascarpone cheese
  • 200g sugar
  • 4 eggs
  • 1 lemon
  • 200 g sponge fingers or 'savoiardi’ biscuits


  • Blend half of the strawberries with half of the sugar and a little of liqueur or water if you prefer.
  • Separate the eggs yolks and the eggs whites in two bowls.
  • Whisk the egg yolks with the rest of the sugar.
  • When well done, fold in the mascarpone cheese with a wooden spoon until the mixture becomes a smooth and soft cream.
  • Whisk the eggs whites until you have a firm texture, add it to the mascarpone mixture with gently movements, and add ½ grated lemon peels.
  • Slice the rest of the strawberries.
  • Soak quickly half of the sponge fingers in the strawberries juice and lay them together inside a baking tray or a bowl.
  • Pour half of the cheese mixture over the biscuits; add half of the sliced strawberries.
  • Repeat with another layer of sponge fingers soaked in strawberries juice and cover with all the cheese mixture.
  • Decorate with the other sliced strawberries.
  • Place the dessert in the fridge for least 2 hours before serving.
  • If you want, you can decorate with other kinds of berries or grated white chocolate.
  • If you don’t want to do the mascarpone cream with raw eggs you can prepare some custard and add in it some firmly whipped cream.

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