Strawberry Tiramisu
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Strawberry Tiramisu is a lovely, fruity take on the classic Italian dessert. It features layers of soft Savoiardi ladyfingers, fresh strawberry puree, and a homemade mascarpone cream filling that is light, fluffy, and rich.
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
This version uses strawberries instead of coffee and cocoa. The berry flavor is fresh, and the creamy mascarpone layer makes each bite smooth and rich.
Classic tiramisu is usually made with coffee-soaked ladyfingers, mascarpone cream, and cocoa powder. This strawberry version swaps the coffee for sweet strawberry puree and finishes with an optional dusting of ground freeze-dried strawberries.
It's a perfect make-ahead dessert for spring, summer, holidays, birthdays, showers, or any time you want something impressive but easy. Since it needs to chill overnight, it works well for entertaining. Assemble it the day before, put it in the fridge, and it will be ready when you need it. What you get is creamy, layered, lightly sweet, and full of berry flavor. It's served chilled, sliced from a pan, and it makes a gorgeous dessert for a crowd.
Here's Why You'll Love This Recipe
- This strawberry tiramisu is creamy, fruity, and looks beautiful.
- It has the elegance of classic tiramisu, but with a fresh strawberry flavor that is light and refreshing.
- The mascarpone filling is rich and smooth, and the whipped cream helps keep it light.
- The ladyfingers soften as the dessert chills, creating that classic tiramisu texture.
- It's a wonderful make-ahead dessert because it actually gets better after an overnight rest in the refrigerator.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Egg yolks: Add richness to the mascarpone filling and help create a smooth, custard-like base. Since they are gently cooked over simmering water, they become pale, thick, and creamy.
- Granulated sugar: Sweetens the egg yolk mixture and helps it whip into a thick, glossy mixture.
- Mascarpone cheese: The signature ingredient in tiramisu. It adds a rich, creamy texture and a mild, slightly tangy flavor.
- Heavy whipping cream: Whips into stiff peaks and gets folded into the mascarpone mixture to make the filling light and fluffy.
- Strawberries: The fruity layer of the dessert. Thawed frozen sliced strawberries with their juice work beautifully, but fresh strawberries can also be used.
- Powdered sugar: Sweetens the strawberry puree and helps smooth it.
- Savoiardi ladyfingers: These crisp Italian cookies absorb the strawberry puree and soften into tender, cake-like layers as the tiramisu chills.
- Freeze-dried strawberries: Optional, but they make a pretty garnish and add a 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, making sure the bottom of the bowl does not touch the water.
Cook the mixture, whisking constantly, until it becomes pale, thick, and doubled in volume. This should take about 5 minutes.
Remove the bowl from the heat and whisk in the mascarpone cheese until smooth.
Set the mascarpone mixture aside and allow it to cool.
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 avoid whipping it too much so it does not become grainy.
Fold the whipped cream into the cooled mascarpone mixture.
Fold gently to keep the filling light.
Set the filling aside while you prepare the strawberry layer.
Step 3: Make the Strawberry Puree
Puree the strawberries with the powdered sugar until smooth.
If you use thawed frozen strawberries, include the juices. The extra liquid helps the ladyfingers absorb more strawberry flavor.
Taste the puree and add more sugar if your berries are not very sweet.
Step 4: Assemble the Tiramisu
Arrange half of the ladyfingers at the bottom of a 9x13-inch pan. Place them in two rows of six.
Drizzle half of the strawberry puree evenly over the ladyfingers.
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 overnight.
Chilling for a long time helps the ladyfingers soften and lets the layers set.
Before serving, garnish with ground freeze-dried strawberries, if desired.
Cut into slices and serve cold.
Helpful Tips and Tricks
- Whisk the egg yolk mixture over simmering water, constantly, so it thickens evenly and does not scramble.
- 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 working with thawed frozen strawberries. They help the ladyfingers soften beautifully.
- Let the tiramisu chill overnight for the best texture and neat 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 brightness.
- Brush the ladyfingers with strawberry syrup if your puree is very thick.
- Layer in thinly sliced fresh strawberries for more 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 ready to serve, since the mascarpone filling is soft and creamy.
The ladyfingers will continue to soften as the dessert sits, so it 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, make the tiramisu the day before you plan to serve it and refrigerate it.
Can I use fresh strawberries?
Yes, fresh strawberries work well. If they are not very juicy, you may want to 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 are best because they are dry and crisp, which allows them to 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?
It should chill for at least 8 hours, but overnight is best. This gives the ladyfingers time to soften and the layers time to 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 overnight.
Ingredients
- 4 egg yolks, large
- ½ cup granulated sugar
- 16 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 16 ounces strawberries, hulled (I used thawed frozen sliced strawberries with their juice)
- ⅓ cup powdered sugar
- 24 Savoiardi ladyfingers
- 1 tablespoon freeze-dried strawberries, ground (optional garnish)
Instructions
- Place the egg yolks and sugar in a large metal mixing bowl set over a pot of simmering water.
- Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes).
- Remove from the heat, and whisk in the mascarpone.
- Set aside and allow the mascarpone mixture to cool.
- Whip the cream until it holds stiff peaks.
- Fold the whipped cream into the mascarpone mixture.
- Set the filling aside.
- Puree the strawberries and powdered sugar together until smooth.
- In the bottom of a 9x13-inch pan, arrange half the ladyfingers (in two rows of 6) .
- Drizzle half the strawberry puree over the ladyfingers.
- Spread half the mascarpone filling over the ladyfingers, then repeat: ladyfingers, strawberry puree, and mascarpone filling.
- Garnish with ground freeze-dried strawberries, if desired.
- Chill (covered) overnight in the refrigerator.
