This Strawberry Tiramisu tastes just as good as it looks! It's light and fresh with layers of creamy mascarpone, lady fingers and strawberries for a perfect make ahead no-bake dessert. It's a bright twist on the classic tiramisu that's always a crowd favorite.
Calling all my fellow tiramisu lovers! As you all know, I'm not a huge dessert fan in general but I absolutely love tiramisu and love experimenting with different flavours. The classic tiramisu is always a crowd favorite for a reason, but my limoncello tiramisu is also up there and everyone always loves it! But now it’s time for a new flavor…
I'm currently in Italy and it's strawberry season here, and the markets are filled with fresh, beautifully ripe red strawberries. I came across a farmer the other day that had trays of freshly picked strawberries and I couldn't resist and came home with a huge tray! (picture below). I was thinking of what to make with them and the first thought that came into my mind was to make a strawberry tiramisu. It's so light and fresh and taste like strawberries and cream but even better 😋
After my first test of this recipe, I delivered a piece to my Italian neighbours to taste and they were all raving about it. Funny enough, none of them had tried a strawberry tiramisu recipe before and they've all been asking me for the recipe! It's actually so easy to put together as it's a no-bake dessert, which you can make ahead the day before. This makes it perfect to serve for holidays or gatherings such as birthdays, Christmas, Thanksgiving and more. It's also alcohol and caffeine free so everyone can enjoy it!
Rather than using coffee to soak the lady finger biscuits, I've made a homemade strawberry syrup using some of the beautiful fresh strawberries. Not only does it taste delicious, but it's a great way to use up any bruised or softer strawberries that are usually at the bottom of the punnets and get wasted. I prefer this than adding strawberry jam to make the syrup. This strawberry tiramisu then has all the traditional tiramisu aspects with layers of mascarpone cream on top of the strawberry soaked biscuits…yum!
You can then get creative and make individual tiramisu cups or even turn them into a healthy breakfast and make tiramisu overnight oats - layering with fresh strawberries and Greek yogurt.
Table of Contents
What makes this recipe special
- No Bake Dessert: With easy steps and no oven needed, anyone can make it!
- Crazy Delicious: The combination of strawberries and creamy mascarpone work so well for a light fresh dessert
- Family Friendly: Kids and adults will love this version as it's alcohol and caffeine free
- Make Ahead: It's prepared the day before so a great option for easy entertaining when it comes to gatherings, birthday celebrations, Christmas, Easter, Thanksgiving and more
What is Tiramisu?
Tiramisu is a classic Italian dessert that dates back to the 1960s. Believed to have originated in Treviso, a city in Northern Italy’s Veneto region, it’s often credited to Chef Roberto Linguanotto and his apprentice, Francesca Valori, at the restaurant Le Beccherie.
This no-bake treat features layers of coffee-soaked ladyfingers and creamy mascarpone, topped with a dusting of cocoa powder. Light yet indulgent, it melts in your mouth with every bite.
The name Tiramisu means “pick me up” in Italian, thanks to its energizing mix of espresso and sugar. It’s a dessert that brings comfort, joy, and is perfect for sharing.
Ingredients and Substitutions
- Fresh strawberries are the star ingredient so it's best to buy good quality strawberries, as fresh as you can get them. They're juices are used to make a strawberry syrup for the dipping, along with slices for the layering. You can try and swap in raspberries, blackberries or blueberries but I haven't tried this myself
- Savoiardi biscuits (ladyfingers) are light and perfect for soaking up the strawberry syrup. Make sure to only dip very quickly as they will soften and get too soggy otherwise. As a substitute, try plain tea cookies or sponge cake slices
- Mascarpone cheese adds that classic Italian richness, preferably at room temperature which makes it easier to mix in. You can swap in cream cheese if needed but it will alter the taste
- Eggs are used for making the luscious cream, so ensure they're high quality eggs. If you’re not comfortable with raw egg yolks, you can use heavy cream instead. *Raw eggs are not recommended for elderly, young children or pregnant women
- Sugar sweetens the mascarpone mixture and balances the strawberry tang.
- Vanilla extract brings depth and a lovely flavor in aroma
- Milk of choice used to loosen the strawberry syrup for dipping. Any type works, whole milk or dairy-free. I prefer to use almond milk or oat milk
How to make Strawberry Tiramisu
This strawberry tiramisu comes together with just a few simple steps, blending, whipping, and layering. Follow below for my step by step guide (note quantities are listed in the recipe card below)
Strawberry Syrup and Prep
Add 7oz (200g) of strawberries, sugar, and milk to a blender. Blend until smooth, then pour into a wide bowl
Slice half of the remaining strawberries (8oz / 250g) for layering. Don’t slice too thin, they’ll get soggy!
Cream Mixture and Assemble
Separate egg whites and yolks into two large bowls
Whip the yolks with sugar
Then add vanilla and mascarpone. Whip again until creamy (don’t over-whip)
Whip egg whites until stiff peaks form (don’t over-beat)
Gently fold the whites into the yolk mixture with a spatula, lifting from the bottom
Dip each biscuit into the syrup for max 2 seconds and place into a 13x9 inch (30x22 cm) dish
Line them up to cover the base of a baking dish in a single layer. Break biscuits if needed to fit them in (as pictured)
Spread half the cream over the biscuits and smooth it out
Add a layer of sliced strawberries, all the way to the edges of the dish
Dip and layer the remaining biscuits on top of the strawberries
Spread the rest of the cream over the biscuits and smooth again
Cover and chill in the fridge for at least 8 hours or overnight. Before serving, slice the remaining strawberries and add them on top. Enjoy!
Tips and Tricks
- Bring mascarpone cheese to room temperature so it blends smoothly
- Don't over whip the eggs whites. Whip until stiff peaks are formed, then gently fold into the cream, to keep your mixture light and fluffy
- Avoid over soaking the ladyfingers in the strawberry sauce- a quick dip for 2 seconds maximum keeps them from getting soggy
- Use any bruised, funny shaped or soft strawberries to make the strawberry syrup and keep the firm ones for the layering
- Don't slice the strawberries too thin, as they can get soggy in the middle layer. Only garnish the strawberry layer on top on the day of serving, to keep them fresh and bright
Storage Instructions
- Store leftovers in the fridge covered for up to 3 days
- Freezing works great too for up to 1 month, though the texture will be softer. I'd suggest to freeze in portions and thaw in the fridge before serving
FAQs
Ensure the lady finger biscuits are only dipped very quickly and not over soaked as they will soften over time and become soggy
Yes! You can skip the raw eggs and use heavy cream instead and make whipped cream to then mix with mascarpone
You can for the strawberry syrup but I recommend fresh strawberries for the layering, as frozen will become too soft and mushy once thawed
Absolutely! Layer the ingredients in cups or jars to make mini tiramisu cups — they look super cute and are easy to serve
Pairing
These are my favorite dishes to serve with Strawberry Tiramisu:
More Tiramisu Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Strawberry Tiramisu (Creamy, Light and Fresh)
Ingredients
Assemble
- 1lb / 500g fresh strawberries
- 30 savoiardi biscuits
Strawberry Syrup
- 7oz / 200g fresh strawberries
- 3 tablespoons sugar
- ⅓ cup milk of choice
Cream Mixture
- 17.5oz / 500g mascarpone cheese (preferably at room temperature)
- 4 large organic eggs *if you prefer not to use raw eggs, see notes below
- ⅓ cup sugar
- 1 teaspoon vanilla extract
Instructions
Strawberry Syrup and Prep
- Add 7oz / 200g of the strawberries into a blender with the sugar and milk (I like to use the softer or bruised strawberries and keep the firm ones for the layering)Blend until smooth and pour the strawberry syrup into a deep wide bowl
- Slice half of the remaining strawberries (8oz / 250g) for the middle layer. Don't slice too thin as they can get soggy
Cream Mixture
- Separate the egg whites from the egg yolks into two large bowls
- Add the sugar to the egg yolks and whip using the electric mixer. Then add the vanilla and mascarpone cheese. Whip again until you've reached a nice creamy mixture (don't over whip)
- Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form (don't over beat!)
- Pour the whipped egg whites into the cream bowl and using a rubber spatula gently fold into the cream (do this slowly and fold through gently, from the bottom of the bowl upwards)
Assemble
- Using a large pyrex dish (13 x 9 inches / 30 x 22 cm) in size, one at a time quickly dip a savoiardi biscuit into the syrup for a maximum of 2 seconds - don't over soak. Place it into the pyrex dish on the edge of one side
- Keep repeating the above step and place the dipped biscuits next to each other in single layer. The biscuits should be covering the whole bottom of the dish. If needed, break some biscuits in half to fit them in depending on your dish - refer to photos above in post)
- Pour half of the cream mixture straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream
- Place the sliced strawberries on top of the cream in one even layer, going all the way to the edges of the dish
- Dip the remaining biscuits one at a time into the syrup and layer them next to each other in a single layer on top of the strawberries
- Pour the remaining cream on top and gently smooth it out again to an even layer so all biscuits are covered. Cover with plastic wrap and place in the fridge for at least 8 hours or even better overnight
- When ready to serve, remove from the fridge. Slice the remaining strawberries and place them on top as garnish. Slice and enjoy your delicious Strawberry Tiramisu!
Notes
- Raw eggs - this recipe uses raw eggs, which are not recommended for pregnant women, young children and elderly individuals.
- Authentic tiramisu is made with organic raw eggs but if you prefer not to use raw eggs, or you cannot eat them, you can substitute the eggs with 2 cups of heavy cream. Simply whip up the heavy cream in a large bowl, then fold the whipped cream with the remaining mascarpone cream mixture as per the recipe
- Strawberries - when slicing strawberries for the middle layer, don't slice too thin as they can get soggy. For the garnish layer on top, only add the strawberries right before serving for the best look and taste
- Mascarpone cream - let the cream be brought to room temperature, it will provide a smooth and creamy blend
- Egg whites - whip just until stiff peaks form, don’t overdo it. Then gently fold them into the cream to keep it airy
- Dipping - avoid over soaking the ladyfingers in the strawberry syrup, a quick dip for 2 seconds maximum keeps them from getting soggy
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