Tiramisù alle fragole con pistokeddos and alchermes (strawberry tiramisù with Sardinian pistokeddos sponge biscuits and alchermes liqueur)

Tiramisù is one of my (and the world’s) favourite desserts. The combination of savoiardi (sponge biscuits), luscious mascarpone cream and bitter coffee and cocoa powder is a winner. It is quick to make and its ingredients are easily available (also outside Italy). What’s not to like?

Tiramisù (literally “pick me up”) is a fairly recent addition to the Italian gastronomic canon: its origins go back to the late 1940s but it became really popular only from the 1970s, almost unifying Italy North to South. Then, it conquered the world.
Over the last few decades, many versions of tiramisù have evolved from the original master recipe: tiramisù made with panettone or pandoro, deconstructed tiramisù (invariably disappointing, like “deconstructed crumble”), lemon tiramisù (delicious, with a mascarpone and lemon curd cream), ricotta tiramisù (good, albeit too light), pistachio tiramisù and fresh fruit tiramisù, with pineapple, with cherries, with poached pears… You get the idea.

Tiramisù alle fragole, strawberry tiramisù, is for me one of the most successful spin-offs and now that it is strawberry season, I have already made it twice in just a fortnight (and I see a third one coming along). I urge you to follow my lead.

I pushed the boat out and used Sardinian pistokeddos biscuits and my home made alchermes. pistokeddos are like savoiardi biscuits(sponge/lady finger biscuits)but bigger, more tender and more delicious. Alchermes is the spicy, ruby-red liqueur typical of so much Italian dessert making. It is now virtually impossible to find a good one without spending a fortune (link) , but fortunately, it can be made at home easily (here a solid version). Alchermes is a good ingredient to have at your disposal, because its complex spiciness adds a mysterious allure to many desserts.

Even if you cannot find pistokeddos and do not have alchermes, please do try this strawberry tiramisù – it really is special. Ordinary savoiardi biscuits will work fine and instead of alchermes you could use  marsala wine or even plain orange juice..

Two essential points when making any tiramisù. Do not soak the biscuits with the chosen liquid, or they will become pappy. And secondly, give the dish time to rest before serving, because a freshly made tiramisù does not taste half as nice as one that has had few hours in the fridge to develop character.

Tiramisù alle fragole con pistokeddos and alchermes (strawberry tiramisù with Sardinian pistokeddos sponge biscuits and alchermes liqueur)
8-10 portions

750 gr approximately strawberries (about 650 gr net weight, after hulling them; a little more or less won’t affect the deliciousness of the result)
2 tablespoons sugar
a pinch of salt
1 tablespoons lemon juice
2 teaspoons vanilla extract 

6 tablespoons alchermes
5 tablespoons water

6 yolks
100 gr caster sugar
a pinch of salt
1 teaspoon vanilla extract
500 gr mascarpone

170 gr approximately pistokeddos or savoiardi biscuits
50 gr flaked toasted almonds

A trifle bowl approximately 27 cm wide x 8 cm high (any pretty bowl that is wide and not too deep will do)

Wash and hull the strawberries.
Drain them on a cloth and pat them dry.
Cut them into small pieces and dress them with the 2 tablespoons of sugar, salt, lemon juice and vanilla.
Cover and refrigerate for at least an hour. They can stay in the fridge much longer, because you want their juices to be drawn out by the sugar and this takes time.
Drain them, collecting the juice.
Add the alchermes and water to the juice.  If later you realise you do not have enough, make some more by whisking a few tablespoons of water, alchermes and  orange juice, if you have it (or just mix water and alchermes).

Whisk the yolks, sugar, salt and vanilla for five minutes, using a stand mixer or a hand-held stick; if you whisk by hand it will take longer.
Add the mascarpone and whisk until you have a creamy mixture.
Start assembling the tiramisù. 
I generally go for two layers of biscuits, two layers of cream and two layers of strawberries.

Dip the biscuits in the strawberry/alchermes mix: it really is a matter of a quick in/out dip. 
Arrange them on the bottom of the chosen dish, not worrying if you have to break them up a little. Cover with a first layer of cream and then with one of strawberries.
Repeat with other layers of biscuits, cream and strawberries.

Cover and refrigerate for at least 8-10 hours. I always make my tiramisù, no matter which one I am making, 24 hours in advance. 
Add the toasted almonds on the edge of the dish, if you like (I put them after taking the picture and I then forgot to take another one).

Leftover tiramisù makes a great breakfast now that the weather is getting warmer (some people might disagree, I know – de gustibus)

notes
On alchermes: I love it and I make it every couple of years. Home made is way better than a shop bought one, unless you buy an artisanal one, which can be very expensive even here in Italy. It is not a complicated project, it only takes time.  Should you decide to make it, I would suggest you go easy with the sugar: add it gradually and stop when you are happy with the level of sweetness (even if the recipe says you need more). Also, go easy with the rose water.