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 45 Seavey Street N. Conway NH 03860      (603) 356-7000

Over 90 Years In The Family Business

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Vito’s Strawberry Tiramisu

Strawberry Tiramisu cup
Vito’s Strawberry Tiramisu
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
A traditional Italian dessert with a fresh twist, when fresh strawberries are in season I love to put them in our tiramisu, one of my favorites, fresh and delicious!
Course: Dessert
Servings: 4
Author: Chef Vito
  • 3 Large eggs, yolks & whites separated
  • 1 Cup Espresso or strong coffee
  • 1/2 Cup sugar
  • 1 Pint strawberries sliced-reserve 4 for garnish
  • 2 Tablespoons dark rum
  • 8 Ounces Marscarpone cheese
  • 2 Tablespoons cocoa powder
  • 12 Ladyfingers (Italian biscuit)
  1. Combine 3 egg yolks, 1 tbsp. espresso, sugar and rum into large bowl. Beat 2-3 minutes. Add mascarpone and beat 3-5 minutes until smooth.
  2. In another bowl, combine egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into mascarpone mixture.

  3. Quickly dip each ladyfinger into remaining espresso and layer on bottom of small glass dish or individual parfait cups. Arrange the strawberries around and over ladyfingers, spread mascarpone mixture over ladyfingers and strawberries and sprinkle with cocoa. Refrigerate at least 1 hour before serving. Garnish with strawberries

Recipe Notes
Vitofoods suggest caution in consuming raw and lightly cooked eggs, due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another method.

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