When Albo Stefanucci, the owner of Ristorante 13 Gobbi, serves his fresh strawberry tiramisù, it never fails to captivate guests. This delightful twist on the classic coffee and cocoa tiramisù features layers of creamy mascarpone and Italian ladyfingers with a refreshing strawberry twist. It’s especially perfect for summer when strawberries are at their peak.

This recipe deviates from tradition by using Alchermes, a vibrant Italian liqueur with a rich crimson color. Produced by the renowned Santa Maria Novella pharmacy in Florence since 1743, Alchermes is infused with a blend of spices and even includes dried insects for its distinctive hue. If you prefer to skip the Alchermes, the dish remains delicious with alternatives like Fragoli wild strawberry liqueur or Chambord, which offer unique flavors that complement the strawberries beautifully.

Additionally, the recipe calls for Pavesini ladyfingers, which can be hard to find in stores but are available online at Eataly. Other brands of ladyfingers can also be used.

Ingredients:

For the Cream:

• 5 egg yolks
• ¾ cup granulated sugar
• 1 pound (500 grams) mascarpone cheese, room temperature
• 2½ cups heavy cream
• 1 box dry ladyfingers (Pavesini brand preferred)

For the Strawberries:

• 2½ cups strawberries, chopped
• ⅓ cup Alchermes liqueur, Fragoli wild strawberry liqueur, or Chambord
• 1 tbsp sugar
• 2-3 tbsp rum
• 1 cup orange juice
• 1 box dry ladyfingers (Pavesini brand preferred)

Directions:

1. Combine the strawberries, Alchermes liqueur, sugar, rum, and orange juice in a bowl. Set aside.
2. In a separate bowl, use a hand mixer or stand mixer to beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until the mixture is creamy.
3. Strain the strawberries, reserving the juice. Quickly dip the ladyfingers in the juice, ensuring they remain crisp, and arrange them at the bottom of a baking dish.
4. Spread half of the cream mixture over the ladyfingers, then add a layer of chopped strawberries. Repeat with another layer of dipped ladyfingers and the remaining cream mixture.
5. Garnish with fresh strawberries and a dusting of powdered sugar just before serving. Chill for 2-3 hours before serving. The tiramisù can be kept chilled for up to 2 days.