Dive into the decadence of our Strawberry Tiramisu Cake, featuring a rich chocolate dough base followed by layers of creamy mascarpone and vibrant strawberry puree. This dessert harmoniously blends the robust flavors of cocoa with the fresh zest of strawberries, all under a silky mascarpone envelope, making every bite a perfect balance of texture and taste.
Why You’ll Love This: This cake promises an extraordinary dessert experience with its lush chocolate base that perfectly complements the light and airy mascarpone cheese mixed with fresh strawberries. It’s a fusion of classic tiramisu components with a berry twist, making it not only a feast for the palate but also a visually stunning centerpiece.
Perfect Occasion: Ideal for any special occasion, this cake shines at gatherings like birthdays, anniversaries, or any festive celebration. It’s especially fitting for spring and summer events, where the fresh flavors of strawberries can be fully appreciated.
Decoration Tips: Garnish the top with fresh strawberry slices and a sprinkle of powdered sugar for an elegant finish. Adding a few whole strawberries and mint leaves can enhance its visual appeal, making it not only delicious but also photogenic.
Ingredients:
- For the Chocolate Dough:
- 2 eggs, size M-L
- 80 g sugar
- 90 ml milk
- 75 ml sunflower oil
- 30 g baking cocoa
- 1/2 pack baking powder
- 125 g flour
- Strawberry Preparation:
- 300 g strawberries, diced
- 250 g strawberries, pureed
- 50 g icing sugar (25 g for dicing, 25 g for pureeing)
- 1 tsp lemon juice
- Cream Filling:
- 200 ml liquid cream
- 1 pack cream stiffener
- 2 tsp icing sugar or homemade vanilla sugar
- 500 g mascarpone
- 80 g icing sugar
- 2 tsp vanilla sugar
- 4 sheets of gelatine (plus 2 additional sheets for the topping)
- For the Gelatine Topping:
- 2 sheets of gelatine
- 2 tbsp of the strawberry puree
- Prepare the Oven and Pan:
- Preheat your oven to 180 degrees Celsius. Butter a 26 cm springform pan.
- Make the Chocolate Dough:
- Beat 2 eggs with 80 g of sugar until light and creamy.
- Mix in 90 ml milk, 75 ml sunflower oil, 30 g baking cocoa, half a packet of baking powder, and 125 g of flour until smooth.
- Pour into the pan and bake for 20-25 minutes. Allow to cool completely.
- Prepare the Strawberries:
- Dice 300 g of strawberries and mix with 25 g of icing sugar.
- Puree 250 g of strawberries with 25 g icing sugar and 1 tsp lemon juice.
- Create the Cream Filling:
- Beat 200 ml of liquid cream with cream stiffener and 2 tsp of icing sugar until stiff.
- In another bowl, beat 500 g of mascarpone with 80 g icing sugar and 2 tsp vanilla sugar.
- Soften 4 sheets of gelatine in cold water, dissolve them, and then mix a small amount into the mascarpone before fully combining.
- Fold in the diced strawberries, 3 tbsp of the strawberry puree, and the whipped cream.
- Assemble the Cake:
- Spread the cream filling over the cooled chocolate base. Refrigerate for 2 hours.
- Soften and dissolve 2 additional sheets of gelatine, mix with 2 tbsp of the strawberry puree, and spread over the mascarpone cream layer.
- Final Touches:
- Chill the cake overnight. The next day, remove from the mold and decorate with chopped pistachios and fresh strawberries.
Enjoy this sophisticated and delightful dessert that’s sure to be a hit at any gathering!
