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This Strawberry Tiramisu combines homemade strawberry pure with creamy mascarpone layers for a fresh twist on the classic Italian dessert. Ladyfingers soaked in sweet strawberry syrup are layered with silky tiramisu filling and soft strawberry pure. This tiramisu is light, elegant, and completely irresistible. This no-bake dessert is perfect for spring and early summer when strawberry is in season.
This strawberry tiramisu is a fresh and fruity twist on the classic Italian dessert. The strawberry perfectly balances the rich, creamy mascarpone filling, creating layers that feel light and refreshing. Instead of traditional espresso, the ladyfingers are soaked in homemade strawberry syrup, adding even more bright strawberry flavor throughout the dessert. The combination of silky tiramisu cream, soft syrup-soaked ladyfingers, and sweet strawberry puré creates a beautiful contrast of textures and flavors in every bite. Elegant yet easy to make, and is the perfect no-bake summer dessert.
For more tiramisu recipes, try Limoncello Tiramisu, Raspberry Tiramisu and The Best Classic Tiramisu.
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WHY THIS RECIPE WORKS
- Creamy mascarpone filling: The incredible mascarpone filling is light, airy and super creamy.
- Strawberry soaked ladyfingers: The two layers of ladyfingers are soaked in a strawberry sirup giving it lots of flavor.
- Strawberry puré: The tiramisu has two layers of the most delicious strawberry puré.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Egg yolks: Use fresh or pasteurized raw egg yolk straight from the fridge.
- Ladyfinger cookies: I recommend using store bought Savoiardi ladyfingers.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Heavy whipping cream: The heavy cream is whipped up to a stiff peak.
- Vanilla paste: I recommend using pure vanilla bean paste for the best flavor.
- Strawberry: You can use both frozen and fresh strawberries to make the puré.
STEP BY STEP INSTRUCTIONS
Here is how to make this Strawberry Tiramisu. This recipe needs an electric mixer as well as a large bowl, a whisk and a spatula.
The full recipe is down below in the recipe card.
STRAWBERRY PURE & STRAWBERRY SIRUP
STEP 1: For the puré, add the strawberries, granulated sugar and lemon juice to a saucepan and heat it up until the strawberries starts to break down, and the liquid has come to a bubble.
STEP 2: Let it simmer until the strawberries has thickened. Then in a cup mix together cornstarch and water and pour it into the saucepan. Take the saucepan of the heat and with a hand blender, blend the puré until smooth. Pour the puré into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until cold.
STEP 3: For the strawberry syrup, place the sugar, water and strawberry in a small saucepan over high heat until the sugar dissolves and starts to boil. Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes. Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the strawberries. Let the syrup cool down to room temperature.
TIRAMISU FILLING AND ASSEMBLING
STEP 1: To a heatproof bowl, add egg yolks, granulated sugar and vanilla bean paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.
STEP 2: Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and the sugar has mostly dissolved.
STEP 3: Take the bowl of the heat and add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear. In a separate bowl, whip the heavy cream until stiff peaks using the whisk attachment. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk.
STEP 4: Dip the ladyfingers into the strawberry syrup twice on each side. Lay the ladyfingers in a single layer in the serving dish. Add half of the mascarpone mixture and even it out with a spoon or palette knife. Then add the half the strawberry puré and even it out. Repeat the process except the last half of the strawberry puré.
STEP 5: Add plastic wrap over the tiramisu and let it chill in the fridge for a minimum of 4 hours or preferably overnight. Once ready to serve, add the remaining strawberry puré on top of the tiramisu and it’s ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When it can hold a stiff peak.
Yes, rhubarb tiramisu is an excellent make-ahead dessert. In fact, it tastes even better after chilling for several hours, allowing the flavors and layers to fully develop. You can prepare it up to 1–2 days in advance and keep it covered in the refrigerator until serving.
Traditional tiramisu often contains egg whites, but many modern versions use whipped cream instead for a lighter and simpler filling. This strawberry tiramisu can be made either way depending on your preference. Using whipped cream creates a smooth, airy texture that pairs beautifully with the strawberries.
HOW TO STORE
Store the Strawberry Tiramisu covered with plastic wrap in the fridge. You can store it in the refrigerator for up to 3 days.
Other No-Bake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Strawberry Tiramisu
Equipment
- 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size
Ingredients
STRAWBERRY PURÉ
- 500 g strawberries frozen or fresh
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 4 teaspoon water
STRAWBERRY SYRUP
- 100 g granulated sugar
- 120 g water
- 30 g strawberries frozen or fresh
- ¼ teaspoon vanilla bean paste
TIRAMISU
- 225 g granulated sugar
- 6 egg yolks pasteurised cold
- 1 teaspoon vanilla paste or extract
- 450 g mascarpone cheese cold
- 300 ml heavy cream cold, (280 g)
ASSEMBLING
- 30 ladyfingers or more depending on the size of your tray
Instructions
STRAWBERRY PURÉ
- Add the strawberries, granulated sugar and lemon juice to a saucepan and heat it up until the strawberries start to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer and stir occasionally.500 g strawberries, 100 g granulated sugar, 1 tablespoon lemon juice
- Let it simmer for 10-12 minutes or until the strawberries has thickened. Then in a cup mix together cornstarch and water and pour it into the compote. Continuously stir it around for 1 minute while it thickens. Then take the saucepan off the heat, and with a handblender, blend it until smooth.2 teaspoon cornstarch, 4 teaspoon water
- Pour the puré into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until cold. It takes about 1 hour.
STRAWBERRY SYRUP
- Place the sugar, water and strawberries in a small saucepan over high heat until the sugar dissolves and starts to boil.100 g granulated sugar, 120 g water, 30 g strawberries
- Turn down the heat to a simmer and let it simmer for 3 minutes.
- Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes.¼ teaspoon vanilla bean paste
- Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the strawberries. Let the syrup cool down to room temperature.
TIRAMISU
- To a heat proof mixing bowl, add granulated sugar, egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.225 g granulated sugar, 6 egg yolks, 1 teaspoon vanilla paste or extract
- Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and most of the sugar has mostly dissolved.
- Take it off the heat and dry the bowl. Add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear.450 g mascarpone cheese
- In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.300 ml heavy cream
- Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
- Dip the lady fingers into the strawberry syrup twice on each side.30 ladyfingers
- Lay the lady fingers in a layer in the serving dish. Add half of the mascarpone cream and even it out into an even layer. Then gently dollop half of the strawberry puré over the mascarpone cream, gently even it out. Repeat the process, except the last half of the strawberry puré.
- Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
- Once ready to serve, add the remaining strawberry puré on top of the tiramisu and it’s ready to be enjoyed. Optionally, decorate with fresh strawberries.
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