Strawberry tiramisu with the Thermomix® works without raw eggs because we combine Mascarpone and low-fat quark. 250 g of each gives the right balance: Mascarpone provides fat and creaminess, while quark firms up the structure. Using only one of the two makes the cream either too slack or too lean.
We have been making this dessert for family gatherings for years because it always works and children love it too. The strawberry sauce replaces the espresso from the classic recipe, and the sponge fingers absorb it perfectly, becoming moist without falling apart. The chilling time is key: at least 3 hours, so the layers hold together and the flavours come together.
Strawberry Tiramisu with the Thermomix®
Ingredients 0 / 10 ✓
- 80 g sugar
- 600 g strawberries
- 20 g Amaretto
- 2 tsp vanilla extract
- 200 g double cream
- 250 g low-fat quark
- 250 g Mascarpone
- 10 g lemon juice
- 250 g sponge fingers (ladyfingers)
- 2 sprigs mint or edible flowers optional
Instructions 0 / 8
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1
Pulverise.
Place the sugar in the mixing bowl and grind for 10 sec / speed 10, then set aside.
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2
Strawberries.
Hull the strawberries, place 300 g in the mixing bowl, and cut the rest into small pieces.
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3
Strawberry sauce.
Add 40 g icing sugar, Amaretto and vanilla extract, blend for 10 sec / speed 6 and set aside. Rinse the mixing bowl.
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4
Cream.
Insert the butterfly whisk, place the cream in the mixing bowl and whip to stiff peaks at speed 3.5, watching closely, then set aside. Remove the butterfly whisk.
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5
Cream layer.
Place 40 g icing sugar, quark, Mascarpone and lemon juice in the mixing bowl and mix for 10 sec / speed 4. Fold in the whipped cream using the spatula.
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6
Layering.
Place half the sponge fingers in the baking dish and spread 1/3 of the strawberry sauce over them. Spread half the Mascarpone cream on top and cover with half the strawberry pieces.
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7
Second layer.
Place the remaining sponge fingers on top, spread 1/3 of the strawberry sauce over them, spread the second half of the Mascarpone cream on top, scatter the remaining strawberry pieces over it and drizzle with the remaining strawberry sauce.
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8
Chill.
Leave the strawberry tiramisu to set in the fridge for at least 3 hours, then serve garnished with mint leaves or edible flowers.
Tip: If children are eating, simply leave out the Amaretto from the strawberry sauce.
Video
Nutrition per serving
Why Mascarpone AND quark
Classic tiramisu is bound with raw egg yolks. We replace them with the combination of Mascarpone and low-fat quark. Mascarpone alone (60 to 80% fat) would be too soft and would run at room temperature. Quark alone (under 1% fat) would be too firm and would taste sour. The 1:1 ratio produces a cream that holds its shape while still melting smoothly on the tongue.
The whipped cream (200 g) lightens the mixture. We whip it with the butterfly whisk at speed 3.5, watching closely until stiff. That takes 20 to 30 seconds. No longer, or it turns grainy. We then fold it into the Mascarpone and quark mixture by hand using the spatula. The Thermomix® would beat the air back out.
Strawberry sauce: blended smooth, not chunky
Of the 600 g strawberries, we blend 300 g with 40 g icing sugar, 20 g Amaretto and 2 tsp vanilla extract into a smooth sauce (10 seconds, speed 6). The remaining 300 g we cut into small pieces and distribute between the layers. The blended sauce soaks into the sponge fingers and makes them moist. Chunky strawberries would not release enough liquid and the fingers would stay dry.
The Amaretto (optional) lifts the strawberry flavour. Anyone making this dessert for children can leave it out. The vanilla extract stays in, as it rounds out the fruit without being overpowering. Ready-made vanilla sugar does not work here as it contains too little real vanilla.
Layering: how much sauce the sponge finger can take
We layer twice: first place half the sponge fingers in the dish, then spread one third of the strawberry sauce over them. No more, otherwise the fingers become soggy and fall apart when serving. After the sauce comes half the Mascarpone cream and half the strawberry pieces. Then the second layer of fingers, another third of the sauce, the remaining cream, the remaining strawberry pieces, and finally the last third of the sauce as a finish.
The top layer of sauce seeps downward during chilling and ensures that the second layer of sponge fingers also gets moisture. Adding too much sauce at once risks making the bottom layer soggy while the top stays dry.
3 hours minimum: why chilling time is non-negotiable
The tiramisu needs at least 3 hours in the fridge, overnight is even better. During this time three things happen: the sponge fingers fully absorb the strawberry sauce and become soft. The Mascarpone and quark cream firms up from the cold. And the flavours of strawberry, vanilla and Amaretto come together into a well-rounded taste.
After just one hour the cream is still too soft to cut and the sponge fingers have not fully absorbed the sauce. Preparing the dessert the evening before means less stress the next day and a better result.
Frozen strawberries: when they work
Frozen strawberries work for the sauce if they are thawed and drained first. The defrost water would dilute the sauce. For the strawberry pieces between the layers we use only fresh berries, as frozen ones become too soft after thawing and release too much liquid, making the cream watery.
Fresh strawberries are in season in May and June. Outside that time we use frozen ones for the sauce and skip the strawberry pieces between the layers. The dessert tastes slightly less fruity that way, but it still works.
Soaking the sponge fingers without overdoing it
Sponge fingers absorb liquid quickly but keep their structure. We do not dip them individually in the sauce; instead, we lay them dry in the dish and spoon the sauce evenly over them. This way every finger becomes evenly moist without any individual ones getting too wet and falling apart.
Regular biscuits or butter biscuits do not work as they become soggy too quickly. Cantuccini are too hard and absorb too little liquid. Sponge fingers are made specifically for tiramisu: they contain enough egg and air to hold liquid without losing their shape.
Slicing and serving
We cut the tiramisu with a long, sharp knife. Before each cut, rinse the knife under hot water and wipe it dry, then the cut will be clean and the cream will not stick to the blade. Anyone who layers in individual serving glasses avoids the cutting altogether and has ready-to-serve portions straight away.
Fresh mint leaves or edible flowers work well as decoration. We place them on just before serving, otherwise they wilt in the fridge. Cocoa powder as used in classic tiramisu does not suit this version as it masks the colour of the strawberries and tastes too bitter against the fruit.
Leftovers the next day
The finished tiramisu keeps covered in the fridge for 2 days. No longer, as the strawberries lose colour and flavour and the sponge fingers turn spongy. Freezing does not work as the cream separates on thawing and turns grainy.
More strawberry recipes for the Thermomix®:
Goes well with: Vanilla ice cream.
- Strawberry layer dessert
- Strawberry jam
- Strawberry Mascarpone dessert
- Strawberry ice cream
