Luzia’s Strawberry Rhubarb Tiramisu, Absent The Strawberries
Medically reviewed by Christiana George Updated Date: January 6, 2026
For this post, I’d like to introduce my friend Luzia.
Luzia and I met about a year-and-a-half ago on the bus ride to the starting point of the Inca Trail. For the next four days, we shared the unforgettable experience of hiking the 26-mile-long trail together, culminating in our arrival at the ancient Inca city of Machu Picchu. There were 14 of us in our group, but out of everyone, Chris and I got along best with her and her boyfriend Berni.
When we parted ways, we kept in touch since we knew we’d be taking approximately the same path south, and about three months later, the four of us finally met for dinner in Ushuaia, the southernmost town on the South American continent.
If that’s not poetic, I don’t know what is. They actually continued on to Brazil for Carnaval before heading back to Switzerland, whereas we ended our trip in Buenos Aires. And that was that.
But actually, it wasn’t, because she and I kept in touch. We’ve kept up a pretty consistent correspondence for the last year, exchanging lengthy emails, in English, and despite it not being her native tongue, she still rocks it. (How do the Swiss do it? She also became practically fluent in Spanish, whereas I at best mastered five phrases.) We are modern-day pen pals.
I’ve always loved exchanging letters with faraway friends. When I was nine, after my family had moved back to the U.S. from Hong Kong, I kept in touch with my best friend by exchanging long, handwritten letters. We kept up our penpalship for years, and I remember it to this day with much fondness. That’s what this correspondence with Luzia has felt like.
Coincidentally, Luzia and Berni also love to cook. About 6 months ago, I asked if she could share a Swiss recipe with me, something traditional that I could make for the blog. She returned with two, one she called Älplermagrone, or Macaroni for the Alpine Herdsman, which, hahaha, I had a pretty good laugh over because the direct translation is just too funny. The other was this strawberry rhubarb tiramisu, which, while it isn’t Swiss at all, is her favorite dessert. That pretty much clinched it. Once rhubarb season rolled around, I would make it. She warned me that it looks disgusting and recommended that I serve it in glasses. Thanks for the tip, Luzia! I am passing it on to the rest of you.
All in all, I loved it! If this recipe is any indicator, we Americans like our desserts much sweeter than European standards. Stewed rhubarb, according to Martha Stewart, calls for 2/3 cup of sugar per 10 ounces of rhubarb (or over a cup per pound). Luzia recommended 5 tablespoons, or just a little over 1/4 cup, per pound. That’s a pretty dramatic difference. In the end, I settled on 6 tablespoons for my pound of rhubarb and that felt just about right to me. The rhubarb retained its pucker, but was nicely balanced by the creamy sweetness of the mascarpone cream and ladyfingers (that’s what we call them, Luzia, odd-sounding, I know), as well as a few splashes of Grand Marnier. It was such a perfect variation of a normally decadent dessert, and really ideal for the springtime.
I have to point out that unfortunately, I am doing this recipe a disservice because I didn’t include the macerated strawberries. My access to most fruits has been limited to the bland-tasting crap being shipped over from who-knows-where, and I know that for this dessert, Luzia is quite particular about using only local, fresh strawberries. I will make amends by doing it right next time, but readers, please take note.
Luzia, thanks so much for everything! Not only for the recipe, but also for your steadfast communication and friendship. I envision you, Berni, Chris, and I sitting together one day over a home-cooked meal, and it will be great. Promise me that we will make it happen?
LUZIA’S STRAWBERRY RHUBARB TIRAMISU
Serves 6 to 8
Adapted from my friend Luzia
Since I didn’t make the strawberries, I doubled the stewed rhubarb portion.
Ingredients:
For the stewed rhubarb:
- 1/2 lb. rhubarb
- 3 Tbsp sugar
- 1/2 tsp vanilla extract
- 1 Tbsp water
- 2 Tbsp Grand Marnier liqueur
For the strawberries:
- 1/2 lb. strawberries, plus extra for garnish
- 1 Tbsp sugar
For the mascarpone cream:
- 2 eggs, separated
- 2 Tbsp sugar
- 8 oz. mascarpone
- 12 to 16 ladyfingers
Directions:
For the stewed rhubarb:
In a saucepan over a low flame, add the rhubarb, sugar, vanilla, and water and cook until soft, 7 to 10 minutes. Turn off the heat, and remove about 1/4 cup of the liquid. Set it aside. Stir in the Grand Marnier. Set aside to cool. This step can be prepared a day in advance.
For the strawberries:
Slice the strawberries, stir with the sugar, and set aside.
For the mascarpone cream:
In a medium bowl, whisk together the egg yolks and sugar until well combined. Stir in the mascarpone and mix well. Whisk the egg whites until stiff (I used my stand mixer), and carefully fold it into the yolk mixture.
Assembling:
I would layer the tiramisu this way: a layer of ladyfingers that had been dunked in the liquid removed from the stewed rhubarb on the bottom, a layer of stewed rhubarb, a layer of mascarpone cream, a second layer of ladyfingers, a layer of strawberries, a second layer of mascarpone cream. Feel free to garnish the top with extra slices of strawberry. (Note: I served the tiramisu in individual glasses using 2 ladyfingers per glass. However, if you decide to use a larger dish, make sure to split the ladyfingers and mascarpone evenly between their layers.)
After assembling, refrigerate for at least 1 hour before serving.
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Are Mango Slices Acidic? Mango Slices and Acid Reflux
Mangoes, often referred to as the “king of fruits,” are celebrated for their rich, sweet flavor and vibrant color. From smoothies and desserts to being enjoyed fresh, mango slices are a staple in diets worldwide. However, for individuals managing acid reflux, the question arises: are mango slices acidic, and can they trigger reflux symptoms? Understanding the nature of mangoes and their impact on the digestive system is essential for making informed dietary choices.
Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing discomfort and irritation. Certain foods can exacerbate these symptoms, making it vital to evaluate the acidity of the foods consumed. Mangoes, being a tropical fruit, do have natural sugars and a certain level of acidity, but they also contain alkaline properties that may benefit digestion.
This duality often leaves individuals puzzled about whether mango slices should be avoided or embraced when managing acid reflux. In this article, we will delve into the acidity of mango slices, their nutritional profile, and how they can impact acid reflux symptoms. We’ll also provide practical tips for incorporating mangoes into a reflux-friendly diet.
Are Mango Slices Acidic or Alkaline?
According to research, Mangoes, including mango slices, have a slightly acidic pH ranging between 3.4 and 4.8, depending on their ripeness. Unripe mangoes are more acidic due to their higher content of citric and malic acids, while ripe mangoes tend to be less acidic and sweeter because of their increased natural sugar content. Despite their acidity, mangoes have an alkalizing effect on the body once metabolized, which can contribute to maintaining a balanced pH in the digestive system.
The acidity in mango slices primarily comes from organic acids like citric acid, tartaric acid, and malic acid. These acids are not typically strong enough to significantly aggravate acid reflux in most individuals. However, their impact varies depending on the person’s tolerance and the quantity consumed. Additionally, mangoes are rich in vitamins and minerals, such as Vitamin C, Vitamin A, and potassium, which contribute to their overall health benefits. The fiber content in mangoes also aids digestion and can help prevent common issues like constipation, which is sometimes linked to acid reflux.
Understanding the interplay between acidity and alkalinity in mango slices can help individuals make informed choices about their diet. While mangoes are slightly acidic, they’re unlikely to trigger reflux when consumed in moderation, especially when ripe. Factors such as portion size and individual sensitivity to acidic foods play a significant role in determining whether mango slices are suitable for those with acid reflux.
Related to Read: Are Mangoes Acidic?
Mango Slices and Acid Reflux: The Connection
1. The Role of Acidity in Acid Reflux
Acid reflux is often triggered by foods that relax the lower esophageal sphincter (LES), allowing stomach acid to escape into the esophagus. Foods high in acidity or fat are common culprits. Mango slices, while slightly acidic, are generally considered mild and are less likely to aggravate reflux compared to citrus fruits like oranges or lemons. Their lower acid content makes them a safer option for many individuals.
Ripe mango slices are particularly less acidic, as the ripening process reduces their citric acid levels and enhances their natural sweetness. This makes them more palatable for those managing GERD symptoms. However, consuming unripe mangoes or pickled mangoes, which are significantly more acidic, may increase the risk of reflux symptoms.
2. Fiber and Digestive Health
Mango slices are an excellent source of dietary fiber, with one cup providing approximately 2.6 grams of fiber. Fiber plays a crucial role in supporting healthy digestion by promoting regular bowel movements and preventing issues like constipation, which can exacerbate acid reflux. Soluble fiber in mangoes also helps regulate stomach acidity, reducing the likelihood of reflux episodes.
For individuals with acid reflux, incorporating fiber-rich foods like mango slices can help maintain a healthy digestive system. The fiber content in mangoes not only improves gut motility but also supports the growth of beneficial gut bacteria, contributing to overall digestive health.
3. Natural Sugars and Their Impact
Mango slices contain natural sugars, such as fructose and glucose, which provide a quick energy boost. While natural sugars are generally well-tolerated, excessive consumption can lead to increased stomach acid production, potentially triggering reflux symptoms. Moderation is key to enjoying the benefits of mango slices without exacerbating acid reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Tips for Including Mango Slices in a Reflux-Friendly Diet
1. Choose Ripe Mangoes
Ripe mangoes are less acidic and have a sweeter taste, making them more suitable for individuals with acid reflux. Look for mangoes that are slightly soft to the touch and have a fragrant aroma, indicating ripeness.
2. Control Portion Sizes
Eating large portions of mango slices can overfill the stomach, increasing the risk of acid reflux. Stick to a moderate serving size of one-half to one cup per sitting to minimize the chances of triggering reflux symptoms.
3. Avoid Spicy or Acidic Pairings
While mangoes pair well with many dishes, avoid combining them with spicy or acidic ingredients that may exacerbate reflux. For example, skip spicy mango chutneys or mango salads with citrus dressings if you’re prone to reflux.
4. Incorporate into Smoothies
Blend mango slices with alkaline ingredients like almond milk, spinach, or banana for a reflux-friendly smoothie. Avoid adding acidic fruits like oranges or pineapples to keep the pH balance in check.
5. Monitor Your Body’s Response
Pay attention to how your body reacts after consuming mango slices. If you notice increased reflux symptoms, reduce your intake or try pairing mangoes with other alkaline foods to balance their acidity.
Author Tip: 7-Day Meal Plan For Gastritis
Mango Slices: Health Benefits Beyond Acid Reflux
Mango slices offer numerous health benefits beyond their impact on acid reflux. They are a powerhouse of essential nutrients, including:
- Vitamin C: Supports immune function and skin health.
- Vitamin A: Promotes eye health and reduces inflammation.
- Antioxidants: Neutralize free radicals and protect against oxidative stress.
- Potassium: Regulates blood pressure and supports heart health.
- Enzymes: Mangoes contain amylase enzymes that aid in breaking down carbohydrates, improving digestion.
Including mango slices in a balanced diet can contribute to overall well-being, provided they are consumed mindfully and in moderation.
Final Thoughts
Are mango slices acidic? Yes, mango slices have a slight acidity due to their natural composition, but their alkalizing effect on the body and rich nutritional profile make them a valuable addition to a healthy diet. For individuals managing acid reflux, ripe mango slices in moderate amounts are generally safe and can even support digestive health due to their fiber and enzyme content.
To enjoy mango slices without triggering reflux, choose ripe fruits, control portion sizes, and avoid pairing them with acidic or spicy ingredients. As always, it’s essential to listen to your body and consult a healthcare professional for personalized dietary advice. With mindful preparation and consumption, mango slices can be a delicious and reflux-friendly treat.
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