Strawberry twist: A fresh take on the classic Italian tiramisu

When asked about the most famous Italian dessert, many people will surely answer: tiramisu. And it’s no surprise, as the specialty made from sponge cakes soaked in coffee and amaretto, along with mascarpone, can be found on the menus of restaurants worldwide, and it enjoys excellent popularity everywhere.

Contrary to appearances, the history of this treat is relatively short, dating back to the late 1960s and early 1970s. Earlier cookbooks are silent on the matter. Some believe that the inspiration came from sbatudin, a simple dessert made from egg yolks and sugar that has been known for centuries, while others point to the chocolate cake dolce Torino.

Where was the tiramisu recipe born? Two regions from northern Italy, Friuli-Venezia Giulia and Veneto, dispute this. One of the first mentions of the dessert appeared in a 1983 cookbook dedicated to the cuisine of Veneto. The author of the tiramisu recipe was said to be Alba di Pillo, the wife of the owner of the Le Beccherie restaurant in Treviso. However, some traces lead to another establishment, Vetturino in Pieris (Friuli-Venezia Giulia).

The history of tiramisu will probably remain unresolved, but this doesn’t change the fact that the dessert is delicious. It is not just in its traditional form, as there are equally tasty alternative versions, such as the strawberry one. How to prepare it?

Strawberry tiramisu is an excellent way to use these tasty fruits with impressive nutritional values. A cupful of strawberries contains over 80 mg of vitamin C, which accounts for 120% of an adult’s daily requirement for ascorbic acid. This vitamin positively influences the body's lipid metabolism by lowering the "bad" LDL cholesterol and raising the "good" HDL cholesterol level.

Thanks to their high vitamin C and ellagic acid content, strawberries exhibit strong antioxidant properties, support the immune system, and neutralize carcinogenic substances, both synthetic and naturally occurring in food. Scientific studies conducted in Italy and Spain have shown that eating these fruits helps prevent, among others, breast cancer.

Strawberries are also a rich dietary fiber source that supports intestinal peristalsis. Their organic acids accelerate metabolism and positively influence the functioning of the spleen and pancreas.

Overweight and obesity are among the biggest plagues of modern times. Therefore, our diet should often include nutritious products simultaneously low in energy, such as strawberries. These fruits can be indulged in almost guilt-free, as 3.5 ounces provide only 33 kcal. Additionally, they regulate kidney function and effectively cleanse the body of excess harmful toxins.

Studies conducted by scientists from the Salk Institute for Biological Studies in San Diego have shown that strawberries, thanks to their high flavonoid content, help reduce complications associated with type 1 diabetes. Researchers have also proven that fruits reduce the risk of diabetic retinopathy or neuropathy, which manifests as numbness in hands and feet.

The recipe for strawberry tiramisu is straightforward. In addition to fresh, ripe strawberries (26 oz), another essential ingredient is mascarpone, a creamy, silky textured cheese with a deep, slightly sweet taste (9 oz).

We blend the washed fruits with powdered sugar (half a cup) and freshly squeezed lemon juice (2 tablespoons). We mix the mascarpone with full-fat cottage cheese (9 oz), add 2/3 of the strawberry puree, and mix again. At the bottom of a glass dish, preferably rectangular, we lay a layer of ladyfingers, followed by half of the strawberry-cheese mixture, then more ladyfingers, and the remaining mixture. We cover the top with the remaining strawberry puree.

We cool the prepared dessert in the refrigerator for at least three hours, preferably overnight. Before serving, we decorate the tiramisu with fresh mint leaves.