Italian Style

Made with Vicenzovo Strawberry, this fruity reinterpretation of tiramisù combines the timeless appeal of Italy’s n.1 ladyfinger* with the natural sweetness of strawberries for a light and indulgent dessert.

As consumers increasingly seek fresh and fruity variations of traditional desserts, strawberries have become one of the most popular ingredients for creating lighter and more contemporary recipes.
This Strawberry Tiramisù showcases the versatility of Vicenzovo Strawberry Ladyfingers, an innovative twist on the classic biscuit produced according to the original Matilde Vicenzi family recipe dating back to 1905.

Made with fresh eggs, selected flour, and premium sugar, Vicenzovo Strawberry preserves the same elongated shape, delicate structure, and characteristic air bubbles of the classic Vicenzovo ladyfinger, enriched with strawberry for delicious enjoyment on its own or in desserts.

*Nielsen YE 2025, Italy

Blend 300 g of strawberries with 150 g of sugar and a little water. Bring to a boil and simmer for about 20 minutes, then leave to cool completely.

In a bowl, whisk the egg yolks with the remaining sugar until smooth and creamy. Add the mascarpone and mix until fully incorporated. Separately, whip the egg whites until stiff and gently fold them into the mascarpone mixture.

Dip the Vicenzovo Strawberry Ladyfingers into the strawberry syrup and arrange them in the base of a serving dish or individual glasses. Add a layer of cream, followed by another layer of soaked ladyfingers. Repeat until all ingredients are used.

Refrigerate for 4–5 hours. Before serving, decorate with the remaining fresh strawberries and whipped cream for a refreshing dessert that blends Italian tradition with contemporary flavor.

STRAWBERRY TIRAMISÙ WITH VICENZOVO STRAWBERRY LADYFINGERS