Strawberry Tiramisu

21.01.2026

StrawberryTiramisu

Ingredients for strawberry cream

125 g —strawberry purée Dirafrost
65 g — sugar (1)
4 g — pectinCookit
75 g —32% cream Debic
235 g —cream cheese Debic
5 g — gelatinCookit
25 g — water for gelatin

Ingredients for coffee syrup

150 g — brewed coffee
150 g — sugar (2)
100 g — savoiardi biscuits

Ingredients for decoration

Strawberry halvesDirafrost
Chocolate dark (powder) Barry Callebaut
Chocolate dark couverture № 811 Callebaut

Cream preparation
Mix sugar (1) with pectin. Heat the strawberry purée to 40°C, then add the sugar-pectin mixture. Cook briefly and cool. Soak gelatin in water for 10–15 minutes, then melt until fully dissolved. Whip cream with cream cheese until smooth and homogeneous, then gently fold in the cooled strawberry mixture. Finally, add the melted gelatin and mix thoroughly.

Dessert assembly
Spread a layer of strawberry cream on the bottom of the mold. Soak savoiardi biscuits in coffee syrup and place them on top of the cream. Alternate layers of cream and soaked biscuits, finishing with a layer of cream. Sprinkle grated chocolate on top, decorate with strawberry halves, and drizzle with melted chocolate.

Stabilization
Refrigerate the dessert for 2–3 hours to allow soaking and proper structure stabilization.