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Strawberry & elderflower tiramisu

One strawberry & elderflower tiramisu

Strawberry & elderflower tiramisu

Name: Strawberry & elderflower tiramisu
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 1kg strawberries (or use 800g if making individual tiramisus); 1 vanilla pod split lengthways and seeds scraped out; ½ lemon juiced; 180g golden caster sugar; 4 eggs; 400g mascarpone; 1 green teabag; 125ml St Germain elderflower liqueur or use 75ml elderflower cordial diluted with 50ml water; 36 sponge fingers; 2 tbsp freeze-dried strawberries crushed to a fine powder (optional)

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 25 mins

Cook: 30 mins

plus at least 6 hrs chilling

A star rating of 5 out of 5.4 ratingsRate

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Need a prep-ahead dessert for an outdoor gathering? Green tea replaces coffee in this alternative take on tiramisu, with strawberries and elderflower too

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

1kg strawberries

(or use 800g if making individual tiramisus)
1 vanilla pod

split lengthways and seeds scraped out
½ lemon

juiced
180g golden caster sugar
4 eggs
400g mascarpone
1 green teabag
125ml St Germain elderflower liqueur

or use 75ml elderflower cordial diluted with 50ml water
36 sponge fingers
2 tbsp freeze-dried strawberries

crushed to a fine powder (optional)

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Nutrition: Per serving (8)

kcal747
fat29g
saturates16g
carbs99g
sugars75g
fibre5g
protein14g
salt0.92g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Cut 600g of the strawberries into bite-sized pieces (no need to remove the stalks) and scatter over a roasting tray with the vanilla pod and seeds, the lemon juice and 50g sugar. Roast for 20-25 mins, or until very soft. Remove from the oven and discard the vanilla pod, then transfer the berries to a food processor and blitz until smooth. Pass through a fine sieve, then tip the purée into a wide pan. Slice 200g of the remaining strawberries (this will be all of the remaining strawberries if making individual tiramisus) and stir these into the purée. Bring to a simmer over a high heat and cook for 4-5 mins until reduced and thickened. Remove from the heat and cool fully. Will keep chilled for three days.
step 2

Separate the egg yolks and whites between two bowls, then tip the remaining sugar into the egg yolks. Beat using an electric whisk until thick, pale and fluffy, about 5 mins. Beat in the mascarpone, a little at a time, until smooth. Set aside.
step 3

Clean the beaters well, then whisk the egg white to stiff peaks, about 5 mins. Add a large spoonful of the whipped egg whites to the egg yolk mixture and stir to combine, then gently fold in the remaining egg whites using a large metal spoon.
step 4

Put the teabag in a shallow heatproof dish and pour over 150ml hot water (about 60C). (Boiling water will affect the delicate flavour of the tea.) Steep for 1-2 mins, then remove the bag and discard. Stir in the elderflower liqueur or cordial. Turn the sponge fingers in this for a few seconds on each side until soaked but not too wet or soft. Arrange in a 30 x 20cm baking dish in one layer. Spoon over half the strawberry purée mixture, then half the mascarpone mixture. Repeat with a second layer of the sponge fingers and the remaining mixtures. (Or, layer the fingers and mixtures in dessert glasses – you may need to roughly break up the fingers to fit.) Chill for at least 6 hrs, or overnight. Will keep chilled for up to two days.
step 5

Dust with the crushed freeze-dried strawberries, if using. Slice any remaining fresh strawberries, dot over the top and serve.

Recipe from Good Food magazine, June 2025

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A star rating of 5 out of 5.4 ratings

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