Strawberry Tiramisu is a fresh, fruity version of the classic Italian dessert. Instead of coffee and cocoa, this recipe layers crisp Savoiardi ladyfingers with sweet strawberry puree and a light mascarpone cream filling. The result is creamy, chilled, softly layered, and full of bright berry flavor.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Strawberry Tiramisu
- Recipe Variations
- FAQs
- More Summer Strawberry Recipes
Jump to Recipe
This strawberry tiramisu is a beautiful no-bake-style dessert with the elegance of traditional tiramisu and the sweet, refreshing taste of strawberries. Classic tiramisu is usually made with coffee-soaked ladyfingers, mascarpone cream, and cocoa powder. In this version, strawberry puree replaces the coffee, giving the dessert a lighter and fruitier finish.
The creamy mascarpone filling is rich but not heavy. Whipped cream is folded into the mascarpone mixture, making it soft, fluffy, and smooth. As the tiramisu chills, the ladyfingers absorb the strawberry puree and soften into tender, cake-like layers.
This is an excellent make-ahead dessert for spring and summer gatherings, birthdays, showers, holidays, or any occasion when you want something impressive without last-minute stress. Since strawberry tiramisu needs time to chill, it is best assembled the day before serving. Cover it, refrigerate it overnight, and it will be ready to slice and serve cold.
Here’s Why You’ll Love This Recipe
- It is creamy, fruity, and visually stunning.
- It has the layered texture of classic tiramisu with a bright strawberry flavor.
- The mascarpone filling is rich, smooth, and lightened with whipped cream.
- The Savoiardi ladyfingers soften beautifully as the dessert chills.
- It is a perfect make-ahead strawberry dessert for entertaining.
- It slices neatly after an overnight rest in the refrigerator.
Ingredients You’ll Need
The recipe card below includes the full ingredient list with exact amounts. Use these notes to understand what each ingredient does in the recipe.
- Egg yolks: Egg yolks add richness and help create a creamy, custard-like mascarpone filling. They are gently cooked over simmering water until pale and thick.
- Granulated sugar: Sugar sweetens the egg yolk mixture and helps it whip into a thick, glossy base.
- Mascarpone cheese: Mascarpone is the signature ingredient in tiramisu. It gives the filling its rich texture and mild, slightly tangy flavor.
- Heavy whipping cream: Whipped cream is folded into the mascarpone mixture to make the filling lighter and fluffier.
- Strawberries: Strawberries create the fruit layer. Thawed frozen sliced strawberries with their juice work especially well, but fresh strawberries can also be used.
- Powdered sugar: Powdered sugar sweetens and smooths the strawberry puree.
- Savoiardi ladyfingers: These crisp Italian cookies absorb the strawberry puree and become soft and cake-like as the tiramisu chills.
- Freeze-dried strawberries: This optional garnish adds color and concentrated strawberry flavor.
In Photos: How To Make Strawberry Tiramisu
Step 1: Make the Mascarpone Filling
Place the egg yolks and granulated sugar in a large metal mixing bowl.
Set the bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water, as gentle heat is important for a smooth filling.
Whisk constantly until the mixture becomes pale, thick, and doubled in volume. This should take about 5 minutes.
Remove the bowl from the heat, then whisk in the mascarpone cheese until the mixture is smooth.
Set the mascarpone mixture aside and allow it to cool before adding the whipped cream.
Step 2: Whip the Cream
In a separate bowl, whip the heavy cream until it holds stiff peaks. The cream should be thick and fluffy, but not over-whipped or grainy.
Fold the whipped cream into the cooled mascarpone mixture. Use a gentle motion so the filling stays airy and light.
Set the mascarpone filling aside while you prepare the strawberry puree.
Step 3: Make the Strawberry Puree
Puree the strawberries with the powdered sugar until smooth.
If you are using thawed frozen strawberries, include the juices. The extra liquid helps the ladyfingers absorb more strawberry flavor and soften properly.
Taste the puree. If your berries are not very sweet, add a little more powdered sugar to balance the flavor.
Step 4: Assemble the Tiramisu
Arrange half of the ladyfingers in the bottom of a 9×13-inch pan. Place them in two rows of six.
Drizzle half of the strawberry puree evenly over the ladyfingers, making sure each one gets some of the fruit mixture.
Spread half of the mascarpone filling over the strawberry-soaked ladyfingers.
Repeat the layers with the remaining ladyfingers, strawberry puree, and mascarpone filling.
Smooth the top with an offset spatula.
Step 5: Chill and Garnish
Cover the tiramisu and refrigerate it overnight. The chilling time allows the ladyfingers to soften and gives the layers time to set.
Before serving, garnish with ground freeze-dried strawberries if desired. Slice the strawberry tiramisu and serve it cold.
Helpful Tips and Tricks
- Whisk the egg yolks and sugar constantly over simmering water so the mixture thickens evenly without scrambling.
- Let the mascarpone mixture cool before folding in the whipped cream.
- Whip the cream to stiff peaks so the filling holds its shape.
- Use the strawberry juices if you are working with thawed frozen strawberries.
- Chill the tiramisu overnight for the best texture and clean slices.
Recipe Variations
- Use raspberries or mixed berries instead of strawberries for a different fruit flavor.
- Add a little lemon zest to the strawberry puree for a brighter taste.
- Brush the ladyfingers with strawberry syrup if your puree is very thick.
- Add thinly sliced fresh strawberries between the layers for extra texture.
- Garnish with white chocolate curls, fresh berries, or extra whipped cream.
- Add a splash of orange liqueur or limoncello to the strawberry puree for an adults-only version.
FAQs
How do you store this recipe?
Store strawberry tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until you are ready to serve it because the mascarpone filling is soft and creamy.
The ladyfingers will continue to soften as the dessert sits, so this tiramisu is best enjoyed within the first couple of days.
Can you freeze strawberry tiramisu?
Freezing is not ideal for this dessert. The mascarpone filling can become grainy after thawing, and the strawberry layer may release extra liquid. For the best texture, prepare the tiramisu the day before serving and refrigerate it.
Can I use fresh strawberries?
Yes, fresh strawberries work well. If they are not very juicy, add a small splash of water, strawberry syrup, or lemon juice when pureeing them so the mixture is easier to drizzle over the ladyfingers.
Do I have to use Savoiardi ladyfingers?
Savoiardi ladyfingers are best because they are dry and crisp. They absorb the strawberry puree without falling apart too quickly. Soft ladyfingers can become mushy.
Can I make this without eggs?
This recipe uses gently cooked egg yolks for a rich, classic-style mascarpone filling. For an egg-free version, use a different filling made with mascarpone, whipped cream, and sugar.
How long does strawberry tiramisu need to chill?
Strawberry tiramisu should chill for at least 8 hours, but overnight is best. This gives the ladyfingers time to soften and helps the layers set.
Can I make strawberry tiramisu ahead of time?
Yes. This is a great make-ahead dessert. Assemble it the day before serving, cover it, and refrigerate it overnight.
More Summer Strawberry Recipes
- Strawberry Cake
- Strawberry Rhubarb Crisp
- Strawberry Tart
- Strawberry Rhubarb Pie
- Strawberry Cheesecake
- Strawberry Ice Cream
- Chocolate Strawberry Mousse Bars
Strawberry Tiramisu
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 16 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 16 ounces strawberries, hulled, or thawed frozen sliced strawberries with their juice
- ⅓ cup powdered sugar
- 24 Savoiardi ladyfingers
- 1 tablespoon ground freeze-dried strawberries, optional garnish
Instructions
-
Place the egg yolks and granulated sugar in a large metal mixing bowl set over a pot of simmering water.
-
Cook while whisking constantly until the mixture is pale, thick, and doubled in volume, about 5 minutes.
-
Remove the bowl from the heat and whisk in the mascarpone cheese until smooth.
-
Set the mascarpone mixture aside and let it cool.
-
Whip the heavy cream until it holds stiff peaks.
-
Gently fold the whipped cream into the cooled mascarpone mixture.
-
Puree the strawberries and powdered sugar together until smooth.
-
Arrange half of the ladyfingers in the bottom of a 9×13-inch pan in two rows of six.
-
Drizzle half of the strawberry puree evenly over the ladyfingers.
-
Spread half of the mascarpone filling over the strawberry layer.
-
Repeat the layers with the remaining ladyfingers, strawberry puree, and mascarpone filling.
-
Smooth the top, cover the pan, and refrigerate overnight.
-
Garnish with ground freeze-dried strawberries if desired, then slice and serve cold.
Calories: 399 kcal,
Carbohydrates: 30 g,
Protein: 7 g,
Fat: 28 g,
Saturated Fat: 16 g,
Cholesterol: 174 mg,
Sodium: 62 mg,
Potassium: 125 mg,
Fiber: 1 g,
Sugar: 15 g