strawberry tiramisu

Strawberry Tiramisu Turns a Classic Dessert into a Summer Treat

Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at

Elena Davis gives tiramisu a fruity and summer-y makeover, and shares the recipe for strawberry tiramisu.

Find more of Elena’s recipes on Instagram, @cucinabyelena, or at


Strawberry Tiramisu

Total Time: 30 minutes + chill time
Yield: 8 servings


Strawberry Sauce

  • ¼ cup strawberry jam or preserves
  • 2 cups sliced strawberries (1 pint)
  • ¾ cups cold water (prosecco, or Gran Marnier orange liqueur)
  • 1 tablespoon granulated sugar
  • 2 teaspoons fresh orange juice (or lemon juice)
  • 1 teaspoon orange zest from 1 small orange

Mascarpone Cream Filling

  • 1 ½ cups heavy whipping cream
  • 1 cup mascarpone cheese + 3 tablespoons heavy cream
  • ¼ cup confectioners sugar

Ladyfingers (savoiardi biscuits)

  • 24-30 ladyfingers, homemade or store-bought


  • 2 cups strawberries, sliced lengthwise, for layers and topping


Make Strawberry Sauce

  • To make the strawberry sauce: add the cleaned and sliced strawberries, jam, sugar, water, orange juice, orange zest, and water in a blender or food processor, blend until smooth, pour into a small bowl, and set aside.

Make Mascarpone Cream Mixture

  • Cream mixture: In a medium bowl with an electric mixer or a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks. Add sugar and beat for 30 seconds until incorporated.
  • In a separate bowl, mascarpone and 3 Tbs of heavy cream. Beat on medium until combined and smooth, about 5 minutes.
  • Then, gently fold the mascarpone mixture into the whipped cream mixture in three additions. Gently mix until combined. Do not overmix.

Assemble Tiramisu

  • Dip the ladyfinger biscuits into the strawberry puree for 2-3 seconds on each side. Do not oversoak the ladyfingers. Otherwise, your tiramisu will turn out too soggy. You want your savoiardi biscuits to absorb enough strawberry liquid to make them moist and give them flavor.
  • Place each soaked ladyfinger at the bottom of the baking dish, creating a single layer of ladyfingers, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
  • Spread ½ of the prepared mascarpone cream gently over the ladyfinger base, ensuring they’re evenly covered. You can use a spatula or large spoon to help you with this. Add a layer of sliced strawberries to cover the top.
  • Repeat the process of soaking the ladyfingers in the strawberry puree. Then, layer them over the first layer of cream and strawberries.
  • Finally, spread the remaining mascarpone cream evenly on top of the ladyfingers. Cover the tiramisu with plastic wrap, place it in the fridge, and allow it to set for at least 6-8 hours; even better if you leave it overnight. Just before serving it, decorate with remaining sliced strawberries, and enjoy! Optional: add chocolate chips, shavings, or a dusting of strawberry powder to decorate the top of the tiramisu.

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