Whole Milk Strawberry Tiramisu

Whole milk chocolate with a creamy strawberry tiramisu filling

Berger Confiserie's Whole Milk Strawberry Tiramisu is a filled milk chocolate bar with a pale ganache in the style of tiramisu and fruity strawberry. A tender, milky melt outside, a creamy dessert filling inside, with coffee, a hint of rum and red fruit, sweet and lighthearted like a spoonful of dessert.

Whole Milk Strawberry Tiramisu is Berger Confiserie's name for a milk chocolate with 37 percent cocoa and a creamy filling in the style of tiramisu, with just over 3 percent strawberry, fine coffee and a hint of rum. Cream and egg yolk make the center as velvety as a mascarpone cream: fruity, creamy, playful. A little dessert for breaking and sharing, with no baking or chilling at all.

A creamy dessert in a bar

First the mild, milky melt, then the pale ganache, creamy as mascarpone, with fruity berry and a fine touch of coffee beneath. A bite like the last and best spoonful from a good dessert bowl.

The filling tastes like a spoonful of this classic, creamy and sweet, with the gentle bitterness of the coffee and a fine splash of rum that holds everything together. The red fruit brings a fruity acidity that lightens the sweetness, just as in the real dessert. Cream and egg yolk give the center its velvety texture, dense and soft at once. Fruity, creamy, playful – this is how a dessert tastes when someone has turned it into a bar.

Berry, coffee and a hint of rum

For the filling, Berger stirs a pale ganache of cream, fruit juice, coffee and a splash of rum, entirely in the style of tiramisu. Not a ready-made product, but stirred by hand.

Cocoa butter, whole milk powder and cocoa mass form the shell; the filling gets its character from strawberry juice, coffee, rum and wine, bound with cream and egg yolk. Two thirds of this bar is Fairtrade certified, including the cocoa, raw cane sugar and vanilla. If you prefer your fruit plain, you'll find it in the white chocolate with strawberry pieces among our chocolate bars.

Dessert bars from Lofer

Filled dessert bars are among the specialties of Berger Feinste Confiserie in Lofer, where confectioners stir every ganache themselves. From the coffee to the fruit, everything remains handwork.

Hubert and Christine Berger started out in 1994 in a garage in Salzburg's Saalach Valley; today, a good 30 years later, the company has around 100 employees and nine shops. Translating a dessert into a bar is confectioners' work, more patisserie than chocolate, an approach Christine and Hubert have followed from the very beginning. Another filled variety with fruit is the milk chocolate with blueberry gin.

With a double espresso instead of dessert

The bar holds 90 g of filled chocolate, for breaking into pieces and sharing. With an espresso, a glass of dessert wine or as a sweet close to a meal, the creamy bar is especially lovely. Stored cool and dry, away from strongly scented neighbors in the cupboard, the shell and filling keep their shape nicely, and at room temperature the center turns especially soft. In the evening, a bar like this easily stands in for an elaborate dessert, with no stirring or waiting at all.

A double espresso intensifies the coffee in the filling with its roasted flavor, and instead of a dessert eaten with a spoon, the bar comes with the coffee. With vanilla ice cream or fresh strawberries, too, it cuts a fine figure. The dessert bar also makes a lovely gift, as does the rest of the Berger range with its filled and plain varieties.