Chocolate Strawberry Tiramisu

Products Used
Chocolate Strawberry Tiramisu Imperial


Chocolate Sponge Cake

Moistening Syrup



  • 1 milk chocolate bar, (about 3.5 oz)
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F. Sift together flour, cocoa powder, and baking powder. Set aside.
  2. Line a 10 X 15-inch jelly roll pan with parchment paper. Butter or spray parchment paper and dust evenly with additional flour. Shake off excess flour and set aside.
  3. Using a stand or handheld mixer whisk eggs and yolks until frothy. Add 3/4 cup sugar and whip at least 12 minutes until mixture is very light and foamy (like hair mousse). Add vanilla extract and salt.
  4. Stop whipping. Sprinkle flour onto mixture and using a rubber spatula fold delicately together.
  5. In a clean bowl, whip egg whites and second listed sugar to soft peaks. Fold into above using a spatula.
  6. Spread mixture using a metal cake spatula onto prepared pan and place in oven for about 10-11 minutes. Cake is done when it slightly shrinks away from edges and/or cake bounces back when lightly pressed with a finger.
  7. Flip cake upside down onto a sheet of parchment or kitchen towel. Leave jelly roll pan over cake until cooled.
  8. Meanwhile, prepare moistening syrup by boiling together water and sugar. Remove from heat and chill in ice. Once cold add liqueur.
  9. Using an 8-inch springform pan, cut 2 circles that will fit tightly into the pan. With leftover trimming, puzzle together another 8-inch round layer.
  10. Using tiny piece of paper towel dipped in vegetable oil, coat sides of springform pan with a very thin coat of oil. Sprinkle granulated sugar onto oil.
  11. Place a cake layer (not the puzzled one) into pan without damaging sugar sides. Spoon 1/3 of moistening syrup onto cake layer and set aside.
  12. Whip cream in a cold bowl until very soft peaks. Do not whip firm as you would to decorate a pie. Consistency of this cream must barely keep its whipped shape.
  13. In a bowl large enough to hold all ingredients, whip yolks and water until thoroughly combined. Whisk in sugar and place bowl over a pot filled with 1-inch water. Bowl containing egg yolks should not hang over sides when working on a gas stove, as invisible heat flames can “cook” egg mixture splashed on sides of bowl.
  14. Over low simmering water, continuously whisk yolk mixture until it reaches 165°F. Remove from heat. Away from the heat, whisk for another 3-4 minutes to give volume to the batter. Once mixture reaches 120°F stop whisking.
  15. Add mascarpone cheese to above and gently mix/whisk until cheese is fully incorporated. Do not whisk or stir more than required, as mixture can curdle when overly mixed.
  16. Add softly whipped cream and fold into above using a rubber spatula. Again, do not fold unnecessary as once again, mixture can curdle when mixed too much. Set aside in refrigerator.
  17. Wash and dry strawberries. Retain a few for decoration and cut remaining in half, larger berries in 4 pieces.
  18. Transfer half of cream onto moistened cake layer. Scatter half of strawberries into cream.  
  19. Place puzzled cake layer into pan and repeat with 1/3 moistening syrup, then remaining cream and strawberries.
  20. Cover with remaining cake layer and moisten with remaining syrup. Place in refrigerator at least 5 hours to properly chill.
  21. Using a vegetable peeler shave chocolate bar in small shavings. Place on cake and decorate with whole strawberries.
  22. Remove cake springform. Cake is best when removed 30-45 minutes from fridge before serving.
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