Strawberry Tiramisu

clock 30 minutes bowl Serves 4


  • 3 eggs, separated
  • 1/2 cup caster sugar
  • 200 g mascarpone
  • 1 cup strong black coffee, cooled
  • 150 g sponge fingers
  • 250 g fresh strawberries, hulled and sliced into pieces
  • 2 Tbsp grated chocolate, for garnishing
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  • 1. Place egg yolks and sugar into the bowl of an electric beater. Whisk until light and creamy in colour. Add mascarpone and whip until thick and smooth.

  • 2. Beat egg whites separately until thick and frothy. Fold into the mascarpone mixture.

  • 3. Place a spoon of mascarpone into four glasses. Dip the sponge finger into the coffee and layer on top, do a layer of strawberries, repeat the layers finishing with mascarpone. Cover and refrigerate until needed.

  • 4. When ready to serve remove from the fridge and sprinkle with grated chocolate.

  • Tip: As an alternative for sponge fingers, slice cake sponge into thin strips approximately 7cm long and 2cm wide.

By Angela Casley

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