Treat yourself to the delicious flavors of summer with our recipe for Strawberry Tiramisu! This exquisite dessert combines the rich goodness of traditional tiramisu with the sweet, juicy flavor of fresh strawberries.
Layers of mascarpone cream, soft ladyfinger cookies soaked in sweet strawberry syrup, and delicious fresh strawberries. You are sure to impress your guests with this Strawberry Tiramisu recipe, its vibrant colors and irresistible taste!
The Strawberry Tiramisu can be interpreted in various ways; some opt for whipped cream in lieu of mascarpone cream and sponge cake instead of ladyfingers.
This particular recipe substitutes coffee with milk infused with strawberry syrup. Additionally, the traditional mascarpone cream is elevated with diced strawberries and dark chocolate chips. The ladyfingers maintain their place in the recipe, adhering to customary methods.
The outcome is a luscious dessert boasting a refreshing taste, appealing to all ages and perfect for gatherings like parties or birthdays.
Its visual appeal is enhanced by the vibrant strawberries, making it an attractive addition to spring-themed tables. Despite its elegant appearance, this delight is surprisingly easy to make. So let's try our strawberry Tiramisu recipe!
Ingredients
Prep Time: 30 Min | Cooling time: 3 Hours | Servings: 8
- 300 g (about 30-40 cookies) Ladyfingers. We recommend Balocco Savoiardi Ladyfingers, or make homemade ladyfingers with our recipe, which are great!
- 500 g (1.1 pound) of mascarpone cheese. You can make mascarpone cheese at home with our recipe
- 4 eggs (about 220 g / 8 oz, without shells)
- 100 g (½ cup) of granulated sugar
- 50 g (3 ⅓ tablespoons) of water
- 300 ml (1 ⅓ cup) of milk
- 350 g (~30-40) fresh strawberries
- 50 ml (¼ cup) of strawberry syrup
- 100 g (10 tablespoons) of dark chocolate chips
Kitchen Tools and Equipment
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. We opted for the KitchenAid.
- You can also make tiramisu recipe with an electric hand mixer or with a whisk
Instructions
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 (No Raw Eggs)
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!
YOU MUST ALSO READ:
- Classic Tiramisu recipe
- Coffee Mascarpone Cream in Chocolate Cookie Cups
- Strawberry Gelato Recipe
- Tiramisu Without Eggs
- Easy Fresh Strawberry Cake
- Limoncello Tiramisu
- Summer Fruit Tiramisu
Storage
You can keep Strawberry Tiramisu for 3 days (maximum) well covered in the refrigerator. Unlike traditional Tiramisu, freezing is not recommended, as strawberries may be watery once thawed.
Variations
WITH LIQUEUR: For a delightful twist on traditional strawberry tiramisu, consider enhancing the flavor with a splash of liqueur in the milk if you're not making it for children. This addition can really liven up the dessert. You have a variety of options when it comes to choosing the liqueur. Rum can provide a robust taste, while Alchermes (an Italian liqueur used in pastry) not only adds a strong flavor but also lends a beautiful color to the dish. And let's not forget the classic Limoncello, which pairs wonderfully with the strawberry essence.
WITHOUT EGGS: Now, if you prefer a version of this dessert without eggs, here's what you can do: start by blending fresh strawberries with lemon juice and sugar, then cook the mixture until it thickens. After it cools down, whisk the mascarpone until smooth and gently fold in the cooked strawberry mixture. And don't worry if you end up with leftover cream after assembling your Strawberry Tiramisu. You can use it to create individual servings topped with fresh strawberries or any other diced fruit you like. Enjoy experimenting with different flavors and presentations!
Recipe Card
Strawberry Tiramisu Recipe
Ingredients
- 300 g ladyfingers about 30-40 cookies
- 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 ⅓ cup
- 350 g strawberries ~30-40
- 50 ml strawberry syrup ¼ cup
- 100 g chocolate chips ~10 tablespoons
Instructions
- Wash the strawberiies 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.
MAKE THE MASCARPONE CREAM (NO RAW EGGS)
- 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.
MAKE THE LAYERS
- 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 .