Bruno Albouze Strawberry Lemon Tiramisu
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Strawberry Lemon Tiramisu

Yields8 ServingsPrep Time30 minsCook Time20 minsTotal Time50 minsRating


 90 g Egg whites (3), at room temp
 1 g Cream of tartar, or lemon juice
 100 g Sugar
 60 g Egg yolks (3)
 100 g Pastry flour, sifted
Lemon Verbena Lime Syrup
 250 g Water
 90 g Sugar
 5 g Lime zest
 5 g Lemon verbena leaves
Mascarpone Filling
 120 g Powdered sugar
 150 g Farm eggs*
 350 g Mascarpone cheese
 350 g Heavy cream
 250 g Lemon spread, or best poached lemons*
 500 g Strawberries
 200 g Raspberries
 10 g Tea matcha



Here is a French version of Tiramisu inspired by Christophe Michalak. Definitely a summer treat!

Ladyfingers / Biscuit Cuillère

Use store-bought ladyfingers if desired. Sift flour. Beat egg whites along with cream of tartar, and a third of the sugar on medium speed. When ready, beat on high to firm peaks adding sugar gradually. Lower speed, and add yolks to combine. Fold in floured using a rubber spatula or spider. Fill greased mold, or pipe out over greased parchment or silicone mat.


Bake at 375ºF/190ºC for 20 minutes.

Lemon Verbena Lime Syrup

Bring water, sugar, and zest to a boil. Add lemon verbena greens, turn heat off – cover and let infuse 15 min or best overnight. Drain and set aside.

Mascarpone Filling

In a chilled mixing bowl, beat together cream, mascarpone, eggs and sugar on medium speed until medium-firm peaks.


*Look up poached lemon recipe if desired. In a shallow dish, make the first layer using lemon spread or chopped poached lemons or a mixture of crushed raspberries and strawberry. Top with mascarpone filling. Add ladyfingers dunked in syrup first. Add a layer of chopped strawberries and raspberries, and finish with mascarpone filling. Dust some tea matcha and decorate with more filling, red fruits, and verbena greens. Chill to set – keep refrigerated for up to 3 days. Do not freeze. Enjoy!

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