Strawberry Tiramisu with Pink Reims Cookies

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Description
This strawberry tiramisu is a refreshing twist on the traditional version, with layers of pink Reims cookies soaked in a strawberry-infused syrup and a creamy mascarpone filling. It’s light, creamy, and packed with fresh strawberry flavor, offering a beautiful balance of sweetness and tang. The pink Reims cookies give it a lovely light texture and a subtle vanilla flavor, perfect for a summer dessert or any special occasion.

Origin
Tiramisu originated in Italy, traditionally made with espresso, mascarpone, and ladyfingers. This version is a playful twist, replacing the traditional coffee flavor with fresh strawberries and pink Reims cookies, commonly enjoyed with coffee or tea in French pastry traditions.

Ingredients Quantity (serves 6-8)

For the filling:
1 ½ cups (350g) mascarpone cheese, room temperature
1 cup (240ml) heavy cream
⅓ cup (40g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional for added brightness)

For the strawberry syrup:
1 cup fresh strawberries, hulled and chopped
¼ cup (50g) granulated sugar
¼ cup (60ml) water
1 teaspoon lemon juice (optional)

For assembling:
2 packs (about 12-15 cookies) pink Reims cookies (or any light, airy biscuit)
2 cups fresh strawberries, sliced
Mint leaves (optional for garnish)

Ingredients Optional
A splash of strawberry liqueur or fruit syrup for soaking the cookies
A drizzle of chocolate syrup or fresh whipped cream on top
Crushed pistachios or almonds for added crunch
Balsamic vinegar or strawberry balsamic glaze for a sophisticated flavor twist

Instruction
Prepare the strawberry syrup:
In a small saucepan, combine the chopped strawberries, granulated sugar, water, and lemon juice. Simmer over medium heat for about 5-7 minutes, stirring occasionally until the strawberries break down and the syrup thickens. Remove from heat and let cool completely.

Make the filling:
In a large mixing bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until well combined.

Assemble the tiramisu:
Dip the pink Reims cookies briefly into the strawberry syrup — be careful not to soak them too long, as they can become soggy. Arrange a layer of soaked cookies at the bottom of a 9×9-inch dish or a similar-sized trifle dish.

Spread a layer of the mascarpone cream mixture over the cookies, smoothing it into an even layer. Top with a layer of sliced fresh strawberries.

Repeat the layers, starting with the soaked cookies, followed by the mascarpone filling and strawberries. Finish with a generous layer of mascarpone filling on top.

Chill the tiramisu:
Cover the tiramisu and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together.

Garnish and Serve:
Before serving, garnish with fresh mint leaves and extra sliced strawberries on top. Optionally, drizzle with chocolate or strawberry syrup for extra sweetness.

Tips for Success
Be gentle when soaking the cookies to avoid them falling apart.
Let the tiramisu sit for a few hours before serving to allow the flavors to develop.
If you don’t have pink Reims cookies, you can substitute ladyfingers or another type of soft, airy cookie.
For a richer flavor, add a tablespoon of strawberry liqueur or brandy to the syrup.

Recommendation
Serve chilled as a showstopper dessert for summer gatherings, picnics, or holiday meals. It’s perfect paired with a glass of sparkling wine or a light dessert wine.

Nutrition (Per serving, approx. 8 servings)
Calories: 350–400 kcal
Fat: 25–30g
Carbohydrates: 30–35g
Protein: 4–5g
Sugar: 20–25g
Cholesterol: 90–110mg
Sodium: 50–70mg

Want a chocolate version or a vegan twist? Or perhaps you want to try it with mixed berries instead of just strawberries? Let me know!

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