Strawberry tiramisu is a fresh and elegant twist on the classic Italian dessert. In this version, coffee is replaced with milk flavored with strawberry syrup, for a lighter and more delicate taste that’s perfect for spring and summer.
This is an Italian-style strawberry tiramisu made with mascarpone and eggs, just like the traditional recipe. The eggs are pasteurized with hot sugar syrup, creating a smooth and safe cream. While many versions use whipped cream, here you’ll find the authentic method enriched with fresh strawberries.
Layers of soft ladyfingers soaked in strawberry milk alternate with a rich mascarpone cream, enriched with fresh strawberries. Dark chocolate chips replace the traditional cocoa powder, adding a subtle contrast that enhances the sweetness of the fruit.
The result is a creamy, well-balanced dessert with a fresh, fruity flavor and an elegant look. Easy to prepare and beautiful to serve, this strawberry tiramisu is perfect for spring and summer occasions, from family lunches to special gatherings.
Jump to:
- What Is Strawberry Tiramisu?
- Ingredients
- Kitchen Tools You May Need
- How to Make Strawberry Tiramisu
- How to Store Strawberry Tiramisu
- Does Strawberry Tiramisu Have Eggs?
- Can You Make Strawberry Tiramisu Without Coffee?
- Variations of Strawberry Tiramisu
- More Tiramisu Recipes to Try
- Strawberry Tiramisu FAQ
- Recipe Card
What Is Strawberry Tiramisu?
Strawberry tiramisu is a fresh variation of the classic Italian tiramisu, where coffee is replaced with a strawberry-flavored milk soak and the dessert is layered with fresh fruit.
In this Italian-style version, the structure remains the same as the traditional recipe: ladyfingers, mascarpone cream and a balanced layering technique. The mascarpone cream is made with eggs that are pasteurized using hot sugar syrup, resulting in a smooth, rich and safe cream.
Unlike many modern variations, which often use whipped cream and skip eggs altogether, this recipe follows the authentic method. Fresh strawberries add a natural sweetness, while dark chocolate chips replace the traditional cocoa powder, creating a more delicate and fruity flavor profile.
The result is a creamy, elegant dessert that keeps the identity of classic tiramisu while offering a lighter, seasonal twist.
Ingredients
Prep Time: 30 Min | Cooking Time: Without Cooking | Cooling Time: 3 Hours | Servings: 8
- 300 g (about 30 to 40) ladyfingers (Savoiardi). I recommend Balocco Savoiardi Ladyfingers, or make homemade ladyfingers with my recipe, which are great!
- 500 g (1.1 pound) mascarpone cheese
- 4 eggs (about 220 g / 8 oz, without shells)
- 100 g (½ cup) granulated sugar
- 50 g (3 ⅓ tablespoons) water
- 350 g (about 12 oz) fresh strawberries
- 300 ml (1 ¼ cups) whole milk
- 50 ml (3 tablespoons) strawberry syrup
- 100 g (3.5 oz) dark chocolate chips
Note: This recipe uses pasteurized eggs, prepared with hot sugar syrup, following the traditional Italian method.
Kitchen Tools You May Need
For this recipe I opted for:
- a ceramic baking pan of 30 x 19 cm (12 x 8 inch). If you want something more elegant, you can make your strawberry tiramisu in a triffle bowl.
- An electric stand mixer that really is a great help for making a perfect tiramisu. I opted for the KitchenAid.
- You can also make tiramisu recipe with an electric hand mixer or with a whisk
How to Make Strawberry Tiramisu
Step 1) - First prepare the strawberries. So wash them carefully then cut them into very small pieces. Set aside 6 or 8 strawberries and cut them into thin slices. These will be used for decoration.
Step 2) - Prepare the syrup to soak the ladyfingers. Pour the strawberry syrup into the milk and mix well. If you prefer a stronger taste, you can use a liqueur instead of syrup. For example, Alchermes or Limoncello.
Make the Mascarpone Cream
Step 3) - Separate the egg whites from the yolks. Begin whipping the egg whites in a stand mixer at high speed.
At the same time, place 50 g (¼ cup) of sugar and 25 g (1 ¾ tablespoons) of water in a small saucepan. Stir to dissolve the sugar as much as possible, then bring the mixture to a boil, stirring continuously.
NOTE: The syrup is ready when it reaches a temperature of 121°C (250°F). Use a candy thermometer to check the temperature. If you don’t have one, don’t worry—just watch the syrup carefully: when small, white bubbles form on the surface, it's ready.
Step 4) - Slowly pour the hot syrup into the egg whites while continuing to beat them. Keep whipping for about 10 more minutes, until the mixture forms stiff, glossy peaks. Then set aside.
This hot syrup pasteurizes the egg whites, making them safe to eat. You’ll do the same with the yolks in the next step.
Want to learn more? Check out our guide: How to Pasteurize Eggs
Step 5) - Now, in the stand mixer, whip the egg yolks at high speed. Prepare another hot syrup using 50 g (¼ cup) of sugar and 25 g (1 ¾ tablespoons) of water, just like before. Once the syrup is ready, slowly pour it over the yolks while whisking continuously.
Keep mixing until the mixture cools down completely—this should take about 10 minutes.
Step 6) - When ready, add mascarpone cheese. Whisk the cream slowly with the electric mixer and combine.
Step 5) - Now add the stiffen egg whites. Mix with a wooden spoon, from bottom to top. Mix slowly until it's smooth and creamy. The mascarpone cream for tiramisu is ready.
Make the Layers
Step 6) - Quickly dip the ladyfingers in the milk with the strawberry syrup. IMPORTANT! The cookies must not soak up too much liquid or the tiramisu will be too soggy. Dip for only a second on each side. Then place them in a ceramic or glass dish.
Step 7)- Spread 4 or 5 tablespoons of mascarpone cream on the ladyfingers. Next add the chopped strawberries and some chocolate chips.
Step 8) - Add another layer of ladyfingers, then more mascarpone cream, strawberries and chocolate chips, and so on until the dish is full and you run out of ingredients.
Step 9) - Finally, decorate with thinly sliced strawberries and chocolate chips. Use your imagination for the decoration step! Allow to cool in the refrigerator for at least 3 hours before serving. It is even better if you make it the day before and let it cool overnight in the refrigerator! It will be even more flavorful!
How to Store Strawberry Tiramisu
Store strawberry tiramisu in the refrigerator, well covered with plastic wrap or in an airtight container, for up to 3 days.
Since this recipe is made with mascarpone and pasteurized eggs, it’s important to keep it refrigerated at all times and avoid leaving it at room temperature for too long.
Freezing is not recommended. Fresh strawberries release water once thawed, which can make the dessert soggy and affect both texture and flavor.
For the best result, enjoy strawberry tiramisu within a couple of days, when the cream is still smooth and the flavors are at their peak.
Does Strawberry Tiramisu Have Eggs?
Strawberry tiramisu can be made both with and without eggs, depending on the version.
In the traditional Italian method, even fruit variations like this one are prepared with eggs. The mascarpone cream is made by combining the eggs with hot sugar syrup, which gently pasteurizes the eggs and creates a smooth, stable and safe cream. This technique gives the dessert its characteristic richness and structure.
In many modern versions, eggs are replaced with whipped cream to create a quicker, lighter alternative. While this method is popular, it results in a different texture and flavor, closer to a no-bake dessert than to a classic tiramisu.
In this recipe, we follow the authentic Italian approach, using pasteurized eggs for a cream that is rich, velvety and perfectly balanced with the freshness of the strawberries.
Can You Make Strawberry Tiramisu Without Coffee?
Yes, strawberry tiramisu is typically made without coffee.
Unlike the classic tiramisu, where ladyfingers are soaked in espresso, this version uses milk flavored with strawberry syrup. This creates a lighter, more delicate base that enhances the natural sweetness and freshness of the strawberries.
The absence of coffee makes this dessert milder in flavor and more suitable for all ages, while still maintaining the creamy texture and layered structure of traditional tiramisu.
In this recipe, the strawberry-flavored milk perfectly complements the mascarpone cream and fresh fruit, resulting in a balanced dessert that feels both refreshing and indulgent.
Variations of Strawberry Tiramisu
There are several ways to adapt strawberry tiramisu depending on your taste and preferences. Here are some popular variations you can try.
WITH LIQUEUR: For a more aromatic and refined flavor, you can add a splash of liqueur to the milk and strawberry syrup mixture. Rum gives a deeper, more intense taste, while Alchermes, a traditional Italian pastry liqueur, adds both flavor and a beautiful color. Limoncello is another excellent option that pairs perfectly with strawberries and enhances their freshness.
WITHOUT EGGS (EGGLESS VERSION): If you prefer to make strawberry tiramisu without eggs, you can replace the mascarpone cream with a mixture of mascarpone and whipped cream. Simply whip the cream until soft peaks form, then gently fold it into the mascarpone with sugar until smooth and airy. This version is lighter and quicker to prepare, but the texture will be softer and less rich compared to the traditional Italian method with eggs.
More Tiramisu Recipes to Try
If you love this strawberry tiramisu, here are some other delicious variations to explore:
- Tiramisu Without Eggs – a lighter and quicker alternative
- Limoncello Tiramisu – a fresh and aromatic citrus version
- Summer Fruit Tiramisu – a colorful and refreshing dessert with mixed fruit
- Pistachio Tiramisu - without eggs, creamy and nutty, perfect for pistachio lovers
- Tiramisu with Pavesini Cookies – a lighter twist using thin Italian biscuits
Strawberry Tiramisu FAQ
Yes, in the traditional Italian version, strawberry tiramisu is made with eggs, just like the classic recipe. The eggs are pasteurized using hot sugar syrup, which creates a smooth and safe mascarpone cream.
Some modern variations use whipped cream instead of eggs, but the texture and flavor are lighter and less rich compared to the traditional method.
Yes, strawberry tiramisu is typically made without coffee. In this version, ladyfingers are soaked in milk flavored with strawberry syrup, which gives the dessert a more delicate and fruity taste.
Yes, you can make an eggless version by replacing the mascarpone cream with a mixture of mascarpone and whipped cream. This variation is quicker and lighter, but it will have a softer texture and a less intense flavor.
Strawberry tiramisu can be stored in the refrigerator for up to 3 days, well covered. For the best texture and flavor, it’s recommended to enjoy it within the first couple of days.
Freezing is not recommended. Fresh strawberries release water when thawed, which can make the dessert watery and affect its texture.
Recipe Card
Strawberry Tiramisu Recipe (Italian Style with Eggs, No Coffee)
Ingredients
- 300 g ladyfingers (Savoiardi) - about 30 to 40
- 500 g mascarpone cheese - 1.1 pound
- 4 eggs - 220 g/8 oz, without shells
- 100 g granulated sugar - ½ cup
- 50 g water - 3 ⅓ tablespoons
- 300 ml milk - 1 ¼ cups
- 350 g fresh strawberries - 12 oz
- 50 ml strawberry syrup - 3 tablespoons
- 100 g chocolate chips - 3.5 oz
Instructions
- Wash the strawberries carefully then cut them into very small pieces. Set aside 6 or 8 strawberries and cut them into thin slices. These will be used for decoration.
- Prepare the syrup to soak the ladyfingers. Pour the strawberry syrup into the milk and mix well. If you prefer a stronger taste, you can use a liqueur instead of syrup. For example, Alchermes or Limoncello.
- Place 50 g (¼ cup) of sugar with 25 g (1 ¾ tablespoons) of water in a saucepan. Stir to dissolve the sugar as much as possible and then bring this syrup to a boil, always stirring. The syrup will be ready when it reaches the temperature of 121°C (250°F). Measure the temperature with a candy thermometer. If you don't have a thermometer, no problem. Just pay attention: the syrup will be ready when small and white bubbles will form on the surface.
- Separate the egg whites from the yolks. Start whipping the egg whites with the stand mixer at maximum speed. When you see that they are whipping pretty good, add the hot syrup slowly. Continue to beat the egg whites until stiff for another 10 minutes. Then set aside.
- In the stand mixer, whip up the egg yolks at maximum speed. Again make a hot syrup with 50 g (¼ cup) of sugar and 25 g (1 ¾ tablespoons) of water. When the syrup is hot and ready, pour it over the egg yolks and keep whisking. Work the cream until completely cooled (about 10 minutes).
- When ready add mascarpone cheese. Whisk the cream slowly with the electric mixer and combine.
- Add the stiffen egg whites.
- Mix with a wooden spoon, from bottom to top. Mix slowly until it's smooth and creamy. The mascarpone cream for tiramisu is ready.
- Quickly dip the ladyfingers in the milk with the strawberry syrup. IMPORTANT! The cookies must not soak up too much liquid or the tiramisu will be too soggy. Dip for only a second on each side. Then place them in a ceramic or glass dish.
- Spread 4 or 5 tablespoons of mascarpone cream on the ladyfingers. Next add the chopped strawberries and some chocolate chips.
- Add another layer of ladyfingers, then more mascarpone cream, strawberries and chocolate chips, and so on until the dish is full and you run out of ingredients.
- Decorate with thinly sliced strawberries and chocolate chips. Use your imagination for the decoration step!
- Allow to cool in the refrigerator for at least 3 hours before serving. It is even better if you make it the day before and let it cool overnight in the refrigerator! It will be even more flavorful!
Dorothy S says
Made this for the first time last weekend. Put Cointreau into the milk.
Everyone loved it. First time (nervous) took three hours to make.
Today made it again to follow a family roast beef etc dinner with Yorkshire puddings. In ‘fridge.
40 minutes to make.
Will be making again, love it. Thank you, will explore the rest of your site.
Sandy Lunn says
I am not a good cook, but I am going to attempt this dessert. Lord, I must have lost my mind!!!!!! Wish me luck!!
Olivia says
Made Strawberry Tiramisu for a family reunion. Rave reviews!
Sharon says
I’m so excited to find this recipe. Tiramisu is my favorite dessert and when we were in Trastevere, Rome we ate at La Botticella . Their dessert specialty was strawberry tiramisu. I thought I died and went to heaven, it was so good ! I’m going to attempt your recipe during summer vacation .