Strawberry Basil Tiramisù

Did you know that in Finland it’s possible to forage strawberries? You can directly go to the strawberry fields with your own bucket and pick up as many as you want for a reduced price. I love this tradition and I try to go every year to pick at least one bucket.

Strawberries don’t stay good for long, so the majority of the strawberries will either be frozen on the same day or turn into a jam. But of course the best way is to eat them fresh. My favorite way to enjoy strawberries is either with whipped cream or dipped in melted chocolate.

The following dessert is an easy summer take on the classical tiramisù, so it is made of layers of savoiardi biscuits alternating layers of mascarpone cream. Instead of dipping the biscuits into coffee, though, in this recipe we’ll dip them into a strawberry basil juice. The result is a fresh summer dessert, with a hint of basil flavor, perfect both for monoportions and for a big baking tray.

Print Recipe Rate Recipe Pin this Recipe!

Strawberry Basil Tiramisù

A fresh summer take on the tiramisù strawberries and a hint of basil.

Prep Time30 mins

Assembly Time20 mins

Course: Dessert

Cuisine: Italian, Nordic

Keyword: basil, strawberry, tiramisù

Serves: 6 people

Author: Thais FK

Ingredients

For the macerated strawberries

• 250 g strawberries
• 50 g sugar
• 20 ml lemon juice (half a lemon)
• 6 big basil leaves
• 80 ml almond milk or another milk of your choice

For the mascarpone cream

• 2 eggs
• 80 g sugar
• 250 g mascarpone cheese
• Few drops of vanilla extract
• 200 g savoiardi biscuits (ladyfingers)

For decoration

• Strawberries
• Basil leaves

Instructions

For the macerated strawberries

• Cut the strawberries in small cubes or lengthwise in thin segments. Break with your hands the basil leaves into tiny pieces.
• Place the strawberries in a bowl with the rest of the ingredients, mix well, seal and let the macerated strawberries rest for at least an hour, but I recommend leaving them overnight.

For the mascarpone cream

• Separate the yolks from the whites and place them into two different bowls.
• Add a pinch of salt to the egg whites and start whipping them until they will form soft peaks.
• Add the sugar and vanilla extract to the egg yolks and whip until the egg cream will have an airy texture and will have turned almost white.
• Mix the mascarpone cheese into the egg cream until fully incorporated.
• Gently fold the egg whites into the mascarpone cream.

Assembly

• Sieve the macerated strawberries to separate the juice. Add the almond milk to the juice. This strawberry juice will be used to wet the savoiardi.
• Layer up into your desired container the mascarpone cream, the wet savoiardi biscuits* and the macerated strawberries. Finish up the layering with the mascarpone cream.
• Decorate with fresh strawberries and basil leaves.
• Store in the refrigerator and eat it within a couple of days.

Notes

*Since the strawberry juice is cold, you will have to soak the ladyfingers a little longer than with the coffee mixture. Anyway, be careful not to get the biscuits soggy, it will ruin the dessert.

Did you enjoy this recipe? Pin it for later! Tried this recipe? Mention @adagioblog or tag #adagiorecipes!