Strawberry Tiramisu
This Strawberry Tiramisu is a beautiful twist on the classic Italian dessert. Instead of coffee and cocoa, it features layers of delicate ladyfingers, juicy strawberries, and a rich mascarpone cream. The result is light, creamy, fruity, and refreshing—perfect for spring and summer gatherings, birthdays, brunches, or special occasions.
Ingredients
For the Strawberry Sauce
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
For the Mascarpone Cream
- 8 oz (225 g) mascarpone cheese, softened slightly
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Tiramisu
- 24–30 Italian ladyfinger cookies
- ½ cup strawberry juice or cooled strawberry syrup
- 1½ cups fresh strawberries, thinly sliced
- Additional strawberries for decoration
- Fresh mint leaves, optional
Directions
1. Prepare the Strawberries
Place the sliced strawberries in a bowl.
Add the granulated sugar, lemon juice, and vanilla extract.
Gently toss everything together and let the strawberries sit for approximately 15–20 minutes.
The sugar will draw out some of the natural strawberry juices, creating a flavorful syrup.
2. Make the Strawberry Syrup
Transfer the strawberry mixture to a small saucepan.
Cook over medium-low heat for approximately 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
Remove from the heat and allow the mixture to cool completely.
For a smoother syrup, strain the mixture through a fine-mesh sieve, pressing gently on the strawberries to extract the juice.
Reserve the strawberry pieces separately if you’d like to use them between the layers.
3. Prepare the Mascarpone Cream
Place the mascarpone cheese in a large mixing bowl.
Add the powdered sugar, vanilla extract, and salt.
Beat briefly until smooth. Don’t overmix mascarpone, as it can become grainy when excessively beaten.
In a separate chilled bowl, whip the heavy cream until medium-stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture in two or three additions.
Fold carefully until the mixture is smooth, light, and fluffy.
4. Prepare the Ladyfingers
Pour the cooled strawberry syrup into a shallow dish.
Quickly dip each ladyfinger into the syrup, turning it briefly so it absorbs some flavor without becoming completely saturated.
Don’t soak them for too long. Ladyfingers can become mushy if they absorb too much liquid.
5. Build the First Layer
Arrange the dipped ladyfingers in a single layer across the bottom of an 8×8-inch or similar-sized baking dish.
Break a few ladyfingers into smaller pieces if necessary to fill gaps.
6. Add the Mascarpone Cream
Spread approximately half of the mascarpone cream evenly over the ladyfingers.
Use a spatula to smooth the surface.
7. Add the Strawberries
Arrange a layer of thinly sliced fresh strawberries over the mascarpone cream.
You can also scatter a few pieces of the cooked strawberry mixture between the slices for an even stronger strawberry flavor.
8. Repeat the Layers
Add another layer of strawberry-dipped ladyfingers.
Spread the remaining mascarpone cream evenly over the top.
Smooth the surface with a spatula.
9. Chill
Cover the dish tightly with plastic wrap.
Refrigerate for at least 6 hours, preferably overnight.
This resting time allows the ladyfingers to soften and absorb the strawberry flavor while the mascarpone cream sets.
10. Decorate and Serve
Just before serving, arrange fresh strawberry slices or halved strawberries across the top.
Add a few fresh mint leaves if desired.
Use a sharp knife to cut the tiramisu into squares and serve chilled.
Tips for the Best Strawberry Tiramisu
Use ripe strawberries: Sweet, ripe berries provide the best flavor.
Cool the syrup completely: Warm syrup can soften the mascarpone cream too much.
Dip quickly: A quick dip gives the ladyfingers enough strawberry flavor without making them soggy.
Don’t overbeat the mascarpone: Mix just until smooth.
Chill overnight if possible: The extra time allows the flavors and textures to develop beautifully.
Easy Variations
Chocolate Strawberry Tiramisu
Add a thin layer of finely chopped chocolate or chocolate shavings between the layers.
Lemon Strawberry Tiramisu
Add 1 teaspoon of finely grated lemon zest to the mascarpone cream.
White Chocolate Strawberry Tiramisu
Fold melted and cooled white chocolate into the mascarpone mixture for a richer dessert.
Mixed Berry Tiramisu
Replace some of the strawberries with raspberries or blueberries.
Individual Strawberry Tiramisu
Build the dessert in small glasses or jars for an elegant individual serving.
Storage
Keep the tiramisu refrigerated and covered.
For the best texture and freshness, enjoy it within 2–3 days. Because it contains fresh fruit and dairy, don’t leave it at room temperature for extended periods.
Creamy mascarpone, soft strawberry-soaked ladyfingers, and juicy fresh strawberries come together in every spoonful of this irresistible Strawberry Tiramisu.