Fusing traditional Italian dishes with a modern flare, this no-bake dessert is meant to be shared!

We’re all about fusions, especially when it comes to food. Nothing brings us more joy than having two cuisines marry together for a delicious arrangement. Anchor Restaurant in Melbourne’s suburb of Elwood knows all about this.

Led by co-owners Rosalin Virnik and Oliver Virnik, Anchor Restaurant alongside chef Silas Orre act as match makers – uniting the best of both worlds. And that’s exactly what their menu showcases: it takes its inspiration from Mediterranean fine dining and pulls in modern Australian flavours.

Today, Anchor Restaurant comes to your home with this Balsamic Strawberry Tiramisu recipe. It has all of the traditional flavours but it is marinated in balsamic vinegar to create an intense flavour transfusion. Sweetened by strawberries and diffused by mascarpone, this is one dessert recipe you must try!

Duration: 4 hours | Difficulty: Easy | Servings: 12


For the Balsamic Strawberries:

2 1/2 cups strawberries, sweet
3 tbsp organic raw sugar
3 tbsp balsamic vinegar

For the Tiramisu:

24 Savoiardi (lady finger biscuits) / Genovese sponge cake
450g mascarpone
200g cultured cream
1/4 cup organic raw sugar
1 tsp vanilla bean powder
60mL rum
3 double espresso long black coffees
60mL coffee liqueur
2 tbsp cacao powder
Mint leaves, to garnish


To make the Balsamic Strawberries:

1. Depending on the size of the strawberries, you need to decide whether to leave them whole, halve or quarter.

2. Then, place the strawberries in bowl and cover with the sugar and balsamic vinegar and allow to stand for at least 1 hour.

3. After an hour, transfer the strawberries to a small pot and cook on very low heat, gently stirring until the contents are cooked through and the sauce is the consistency of condensed milk.

4. Remove from the heat and allow to cool to at least room temperature before using in the tiramisu.

To make the Tiramisu:

1. In a mixing bowl, combine the mascarpone, cultured cream, sugar, vanilla bean powder and rum. Whisk until combined and smooth, but we wary of over processing as it could churn to an undesired buttery consistency.

2. Line the presentation tray with plastic wrap. Set aside.

3. In a small bowl, add coffee liqueur to the long black coffee. Dip each of 12 of the Savoiardi biscuits into the coffee and layer these on the base of the presentation tray.

4. Spread half of the balsamic strawberries over the coffee-dipped biscuit layer and then gently top with 1/2 of the mascarpone mixture. Lightly dust with the cacao powder.

5. Repeat steps 3 and four to create another layer (coffee-dipped Savoiardi biscuits, balsamic strawberries, mascarpone mixture and cacao powder).

6. Then, cover the tiramisu with plastic wrap and refrigerate for at least 3 hours but preferably overnight. Finish by garnishing with mint, slicing and serving. Enjoy!

Anchor Restaurant
133 Ormond Rd, Elwood, VIC 3184

If you love tiramisu, we’ve got a Christmas Meringue Tiramisu Cake Recipe that is perfect year-round. Or, to try some more recipes from Melbourne’s restaurants, we’ve got the recipe to Bekka’s Fried Cauliflower and St Kilda’s Babu Ji’s Homemade Egg Biryani Recipe.

Feature image supplied.