Strawberry Tiramisu with a Limoncello Zabaglione


  • 200g Freshly strawberries, cleaned and sliced
  • 200g mascarpone, chilled
  • 200g Lady fingers
  • 3 egg yolks
  • 70g sugar
  • 3 tbsp Limoncello
  • 2 tbsp instant coffee


  • To make the Limoncello Zabaglione, start by beating the egg yolks and sugar together in a medium bowl until light and fluffy (approximately 3-5 minutes).
  • Add the chilled mascarpone and continue whisking till smooth. If the mixture becomes too runny, keep whisking on high until it thickens.
  • Stir in the Limoncello. Again, if the mixture becomes too runny, whisk on high till it thickens. The mixture should be smooth and spreadable. Place in the fridge to chill.
  • Dissolve the instant coffee in about a litre of room temperature water and set aside.
  • If required, cut the lady fingers to size to fit your dessert cups.
  • Remove the Zabaglione from the fridge and begin layering the tiramisu. Start with a dollop of Zabaglione, then the strawberries. Submerge the lady fingers into the coffee water for 2 seconds and then place on top of the strawberries. Continue this process until the dessert cups are all filled.
  • Refrigerate overnight. Before serving, garnish with a slice of lemon, a sprig of mint, and a fresh strawberry!
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh