Milk Chocolate and Strawberry Tiramisu

Every bite tastes like summer!


Makes 12 servings

For the strawberry coulis

  • 4 cups (1 L) diced strawberries, divided
  • 1/3 cup (80 ml) granulated sugar
  • 1 tbsp (15 ml) freshly squeezed lemon juice

For the chocolate cream

  • 1 Chocolat Favoris Original Milk Fondue
  • 1 cup (250 ml) heavy cream (35% m.f.)
  • 1 large container (475 g) mascarpone cheese, room temperature
  • 1/2 cup (125 ml) granulated sugar
  • 1 tsp (5 ml) vanilla extract

To assemble

  • 1 package Italian lady finger cookies (or more, depending on the size of the pan)

To serve

  • Fresh strawberries

The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa.

Get my fondues


For the strawberry coulis: 

  • In a bowl, combine 2 cups (500 ml) of the diced strawberries (saving the rest for assembly) with the sugar and lemon juice. Let rest at room temperature for 15 minutes. Using a hand or stand blender, process the strawberries to a smooth coulis. Transfer to a shallow bowl and set aside.

For the chocolate cream: 

  • Melt the Chocolat Favoris Original Milk Fondue according to the packaging instructions. Stir well then pour the fondue into a small bowl and let cool to room temperature.
  • In a large bowl, beat the heavy cream until soft peaks form. Set aside.
  • In a second large bowl, beat the mascarpone cheese with the sugar and vanilla extract until smooth. At low speed, mix in the Chocolat Favoris Original Milk Fondue. Using a spatula, fold in the whipped cream a third at a time to lighten the mixture gradually but still preserve the whipped cream’s volume. Keep folding gently until the mixture is uniform in color.

To assemble: 

  • Place a 9 in (23 cm) square baking dish on your working surface. Generously dip both sides of each lady finger cookie into the strawberry coulis, then set flat in the bottom of the dish. Repeat to cover the entire bottom of the dish, making sure the cookies are tightly packed against each other. If needed, cut or break cookies to fill in cracks. Scatter half of the reserved diced strawberries over the cookies.
  • Spoon half of the chocolate mascarpone cream over the strawberries, then spread to a smooth layer. Cover with a second layer of lady fingers dipped in strawberry coulis. Spread the remaining chocolate mascarpone cream over the cookies and smooth out the top. Cover with plastic wrap and refrigerate at least 6 hours, or preferably overnight.
  • Just before serving, garnish the tiramisu with fresh strawberries.