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A summery, festive twist on classic tiramisu. Roasted strawberries are layered with creamy mascarpone and sparkling wine-dipped ladyfinger biscuits.  Choose a dryer style of sparkling wine for the ideal flavour balance. Make this dessert 24 hours before serving for best results.

Bubbles and Berries Tiramisu

A photograph of the Bubbles and Berries Tiramisu in a large white serving dish, with a small square cut out of the bottom right hand corner. Glasses of champage and fresh strawberries feature in the background.

Prep time: 45 minutes | Chill time: 4-24 hours | Serves: 8 | Recipe by Kelly Gibney @kellygibney_wholehearted

Roasted Strawberries

  • 1 kg strawberries, hulled and halved

  • ½ cup caster sugar

  • 1 tablespoon balsamic vinegar

Mascarpone Cream

  • 4 Otaika Valley Free Range Egg yolks

  • ⅓ cup caster sugar

  • 1 ½ teaspoons vanilla extract

  • ¼ teaspoon ground nutmeg

  • 500g mascarpone

  • 300ml cream

To Assemble

  • 1 pack Savoiardi ladyfinger biscuits (24 biscuits)

  • 350ml sparkling wine, chilled

  • Freeze-dried raspberry powder, to garnish

INGREDIENTS

  1. Preheat oven to 180°C. Toss the strawberries in a large bowl with the sugar and balsamic vinegar.

  2. Spread on an oven-proof tray and roast for 20-25 minutes (depending on the size of the strawberries) until soft and syrupy.

  3. Place a heatproof bowl over a pot of simmering water. Just a small amount of water will do. The water shouldn’t touch the bowl. Add the egg yolks and sugar. Whisk continuously for approximately 5 minutes until pale and thickened. Leave to cool for 10 minutes before stirring in the vanilla, nutmeg and mascarpone.

  4. Whip the cream to soft peaks and gently fold it into the mascarpone mixture.

  5. Pour some of the sparkling wine into a tall narrow glass. This makes the dipping easier. Dip each ladyfinger biscuit into the chilled sparking wine for just 1 second (no longer or the dessert will be soggy). Gently shake off excess drips and layer snugly in an 18cm x 26cm dish.

  6. Cover the biscuit layer with half of the mascarpone cream. Followed by half of the roasted strawberries with a drizzle of the strawberry syrup.

  7. Repeat another layer of dipped ladyfinger biscuits. Then the remaining strawberries and the final layer of mascarpone. Use a spatula or back of a spoon to spread out the creamy topping until smooth.

  8. Place in the fridge for at least 4 hours or overnight for best results. Dust generously with freeze-dried raspberry powder just before serving.

DIRECTIONS

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