Strawberry Champagne Tiramisu

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Strawberry Champagne Tiramisu is such a fun and tasty twist on classic tiramisu. Ladyfingers are dipped in a lightly-sweet champagne mixture and layered with chopped strawberries and delicious mascarpone filling.

Why You’ll Love Strawberry Champagne Tiramisu

This dessert is as festive as they get! Strawberry Champagne Tiramisu mirrors traditional tiramisu in that it uses the same mascarpone filling and ladyfingers. However, in place of the classic espresso and Kahlua mixture, this recipe uses champagne and a sprinkling of chopped sweet strawberries! It is so good, you’ll want to throw a party just so you have a reason to make this.

• Make ahead. One of the things I love best about tiramisu is that it is a perfect make ahead recipe. It needs several hours to chill before enjoying, so you can easily make it the night before you serve it. The longer it chills, the more the flavors mix and enhance one another.
• Fresh and fruity. Strawberries and champagne just go together! I love the texture, flavor, and color that strawberries add to the tiramisu. It’s flavorful and beautiful.
• Mascarpone filling. I am so in love with this filling. I use it in all my tiramisu-inspired desserts. It has amazing flavor and is so light and tasty.
• Strong champagne flavor. This dessert is definitely for champagne lovers. The flavor is deliciously bold, and I can honestly say if you love champagne, you’ll love this tiramisu.

What You’ll Need For Strawberry Champagne Tiramisu

This dessert if fairly easy to make, but there are several steps. Here are a few tips to keep in mind as you get started. You can find full ingredient amounts in the recipe card below.

Champagne Mixture and Strawberries

• Champagne – You’ll need a Brut champagne to get the right flavor in the tiramisu. I tried just using a sweet sparkling wine (Moscato), as well, but felt like the Brut, sweetened with melted sugar, was the best option. 
• Sugar – Granulated sugar sweetens, mellows, and balances the Brut champagne. I initially tested the recipe using straight champagne, and it was way too strong. Sweetening the champagne by actually melting sugar into it and adding a bit of water created the best taste.
• Water – To get the ideal flavor, we’ll also need to water down the champagne just a smidge. It’s not included in the photo above, because it was added to the recipe later.
• Strawberries – I HIGHLY recommend adding strawberries to the tiramisu! They compliment the champagne so nicely and add a bright, fruity touch. I also recommend reserving a few extra strawberries for decorating the finished dessert.

Mascarpone Filling

• Egg yolks – Make sure to use large egg yolks (not medium or extra large).
• Sugar – Use granulated sugar for sweetness.
• Mascarpone cheese – This is a key ingredient in tiramisu. Mascarpone is a soft cheese similar to cream cheese. It’s made from whole cream and is therefore super rich and buttery. You’ll want to use slightly softened, but still cool, mascarpone. Remove it from the fridge about 10-15 minutes before you’re ready to use it so it has time to soften just a bit. You can usually find it in the deli section of the grocery store.
• Heavy whipping cream – We’ll be whipping heavy cream to add to the filling. It’s best to whip when it’s cold, so that it holds volume properly.
• Ladyfingers – You want the firm ladyfingers, not the fresh soft-baked ones. Use any brand you like. I used these ladyfingers found on Amazon, but I imagine any similar brand would be fine.

Whipped Cream Topping

• Heavy whipping cream – I decided to decorate the top of the tiramisu with swirls of whipped cream. You want to be sure the cream is nice and cold, so that it whips properly.
• Powdered sugar – The cornstarch in the powdered sugar will help to thicken the whipping cream and keep it stable, while adding sweetness. I decided to add the whipped cream to the top of the tiramisu at the end, so it’s missing from the ingredient photo.
• Vanilla extract – For flavor.

How to Make Strawberry Champagne Tiramisu

Several steps are required to put the tiramisu together. I’ve provided step-by-step pictures and directions below to help you stay on track. Comprehensive directions are written out in the recipe card below, as well.

To Make the Champagne Mixture and Prepare the Strawberries

• Dissolve sugar in champagne: Add the champagne and sugar to a small saucepan and cook over medium-low until the sugar is dissolved.
• Add water and cool: Remove from heat and add the water. Pour into another bowl and set in the fridge to cool to at least room temperature.
• Prepare the strawberries: Combine the diced strawberries and sugar. Gently toss them together so that the strawberries are coated in sugar. Set aside.

To Make the Filling

• Combine the egg yolks and sugar: Place egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmering water, as seen below). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.

• Whisk vigorously: Continue cooking and whisking vigorously for about 5 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
• Cool: Set the egg mixture aside to cool to a little warmer than room temperature.
• Add mascarpone to cooled egg mixture: When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.

• Make whipped cream: While the egg mixture cools, make the whipped cream. Add the heavy whipping cream to a large mixer bowl, and whip on high speed until stiff peaks form.
• Fold whipped cream into the mascarpone & egg mixture: Gently fold the whipped cream into the mascarpone/egg mixture in two parts. Set mixture aside.

To Assemble

• Dip ladyfingers in champagne mixture: One at a time, dip the ladyfingers into the champagne mixture for about 3-5 seconds. I recommend 3 seconds until you know how strong you like the flavor. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of a 9×13 pan to make the first layer. You should be able to cover the pan with 3 rows of ladyfingers.
• Cover with half the strawberries: Spread half of the strawberries evenly over the lady fingers.
• Cover with half the mascarpone filling: Spread half of the mascarpone filling evenly over the strawberries. The strawberries will kind of incorporate into the filling.
• Repeat: Top with another layer of champagne-dipped ladyfingers. Then layer with the remaining strawberries and mascarpone filling. Set aside.

To Decorate

• Make whipped cream: Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• Decorate. Use the whipped cream to decorate on top as desired, or simply spread it over the top. I used Ateco tip 844 to pipe rosettes around the sides of the tiramisu. Then I finished it off with some sprinkles and strawberries.
• Chill and serve: Refrigerate for 3-4 hours, or overnight, then serve.

Tips for Success

If you want the BEST Strawberry Champagne Tiramisu, follow these handy tips and tricks.

• Allow to cool. Be sure to let the egg yolk and sugar mixture cool before adding the mascarpone cheese and whipped cream. You don’t want to melt them and end up with a filling that goes flat.
• Use cold whipping cream. If your whipping cream isn’t cold, it won’t hold volume properly, and it will take much longer to whip.
• Fold gently. When folding the whipped cream into the mascarpone filling, do so gently, so that it retains its volume. You don’t want the filling to go flat.
• Don’t dip for too long. The longer you dip the ladyfingers, the stronger the flavor will be. After dipping them, let the excess champagne drip off before adding them to the pan. Because the champagne flavor is strong, I recommend dipping for 3 seconds the first time you make this. You can go up to 5 seconds if you want the flavor to be extra strong.
• Give it time to chill. Allow the tiramisu to chill in the refrigerator for several hours before digging in. It tastes best cold, and the flavors in the various layers will meld together as they sit in the fridge.

Storage Information

Leftovers can be covered and stored in the refrigerator for about two days. After that, the tiramisu will become mushy and less appetizing.

More Tiramisu Recipes

With champagne in my thoughts, I can’t help but recommend other desserts made for the champagne lovers in our lives. Here are some favorites.

• Champagne Cupcakes
• Champagne Pound Cake
• No Bake Champagne Cookie Pops
• Mini Strawberry Champagne Trifles
• Strawberry Champagne Layer Cake
• Mini Strawberry Champagne Cheesecakes
• Champagne Cupcakes with Truffle Filling

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