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Strawberry tiramisu cake

Creamy strawberry tiramisu cake with bold vanilla and orange sparkle.
Layered with espresso-kissed sweetness, it’s light, lush, and dreamy.
Takes one bite to feel like dessert perfection.

dessert ⏱ 55 min 440 kcal / portion 76.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Strawberry tiramisu cake
v4 · rb0e705f985 20260727Z1751 850 g strawberry 135 g caster sugar 1½ tsp vanilla bean paste 1 tbsp orange zest 80 g mascarpone 150 ml double cream 140 g savoiardi biscuit 🔥 preheat oven to 200°C hull and quarter the strawberries 🔥 ⏱ 30 min roast strawberries with sugar, vanilla bean paste and orange zest, stirring once halfway, then cool ⏳ ⏱ 4-5 min whisk egg yolks with sauternes and caster sugar until thick and foamy, then cool 🌀 mix mascarpone into the cooled sabayon 🌀 mix Grand Marnier with espresso 🔪 whip double cream with remaining orange zest and remaining vanilla paste to soft peaks – about a minute blitz remaining strawberries with remaining sugar for 30 seconds ⏳ assemble the cake: pour roasted strawberries and their syrup into lined tin, add first biscuit layer and soak one side, then drizzle half the Grand Marnier mix 🍽 spread sabayon then whipped cream over the cake base 🍽 pour blitzed fresh strawberries over the cream, add second biscuit layer, then drizzle remaining Grand Marnier evenly over the biscuits ⏳ ⏱ 5 h push biscuits into blitzed strawberries, wrap tightly in clingfilm, and refrigerate or overnight 🔪 unwrap and flip to invert the cake, peel clingfilm, and serve at once Strawberry Tiramisu Cake 🎉 2 pieces egg yolk 50 ml sauternes dessert wine 80 ml grand marnier espresso to taste 425 g 45 g ¾ tsp ½ tbsp egg yolk, sauternes dessert wine 45 g ¾ tsp ½ tbsp grand marnier, espresso half 425 g remaining · 45 g 70 g 70 g savoiardi biscuit remaining
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Preparation steps

  1. preheat oven to 200°C
  2. hull and quarter the strawberries
  3. roast strawberries with sugar, vanilla bean paste and orange zest for 30 min, stirring once halfway, then cool
  4. whisk egg yolks with sauternes and caster sugar until thick and foamy for 4-5 min, then cool
  5. mix mascarpone into the cooled sabayon
  6. mix Grand Marnier with espresso
  7. whip double cream with remaining orange zest and remaining vanilla paste to soft peaks – about a minute
  8. blitz remaining strawberries with remaining sugar for 30 seconds
  9. assemble the cake: pour roasted strawberries and their syrup into lined tin, add first biscuit layer and soak one side, then drizzle half the Grand Marnier mix
  10. spread sabayon then whipped cream over the cake base
  11. pour blitzed fresh strawberries over the cream, add second biscuit layer, then drizzle remaining Grand Marnier evenly over the biscuits
  12. push biscuits into blitzed strawberries, wrap tightly in clingfilm, and refrigerate for at least 5 hours or overnight
  13. unwrap and flip to invert the cake, peel clingfilm, and serve at once

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