Tahiti Strawberry Tiramisu


  • 250g (2 cups) plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 120 g (1/2 cup) unsalted butter
  • 100 g (1/2 cup) sugar
  • 125 ml (1/2 cup) milk + 1tbsp vinegar
  • 1 tsp vanilla
  • Superfine sugar for sprinkling fillings
  • 200 g (1 cup) whipping cream
  • 70 g (1/2 cup) powdered sugar (avoid if using sweetened whipping cream)
  • 150 g mascarpone cheese
  • 25 g caster sugar
  • 1 tsp vanilla extract
  • 450 ml water
  • 200 g fresh strawberries
  • 3 Tahiti tea bags (Cockscomb flower, hibiscus flower, strawberry flavour crystal and liquid)


For ladyfingers biscuits (Eggless):

  • Preheat the oven to 180˚C (160˚C Fan/350˚F). Lay the baking pan with parchment paper.
  • Sift the flour and baking powder. Beat butter and sugar until light and creamy.
  • Add the vanilla, buttermilk and flour and lightly beat to mix in.
  • Spoon into a piping bag and pipe out 3" long fingers.
  • Bake in the oven for 10-12 minutes.
  • As soon as you take them out, sprinkle some caster sugar on them

For the fillings:

  • Add the whipping cream in a large bowl. Whip or beat it until stiff peaks form.
  • In another large bowl, add in the mascarpone. Beat it so that it’s creamy and soft. Add in the sugar gradually. Continue mixing it until well combined. Set it aside
  • Fold in the chilled whipped cream into the mascarpone cheese. Add vanilla and fold

    For the tea:
  • Make tea according to packet instructions and chill completely

Assembling the cake:

  • Pour the tea into a plate. Dip the ladyfingers into the tea. Once it’s fully soaked, transfer it onto the pan. Lay them nicely so that the bottom of the pan is covered.
  • Pour the cream mixture onto the first layer of ladyfingers. Level the surface with a spatula. Spread strawberry slices.
  • Repeat the previous two steps for another layer.
  • Once the layers have been achieved, refrigerate the cake for at least 4 hours or overnight for best results.
  • Spread strawberry slices on the cake and serve.

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