Strawberry Tiramisu is a strawberries and cream version of everyone’s favorite Italian dessert. Savoiardi biscuits soaked in a limoncello-strawberry syrup are layered with mascarpone cream and fresh berries for a luscious summer dessert.
This recipe is a berrilicious riff on the traditional Tiramisu, which is flavored with coffee and Marsala wine. If you love those flavors you should try my Frozen Tiramisu, another great summer dessert.
Strawberry Tiramisu is a wonderful make-ahead dessert. It’s the perfect choice for your next summer get-together.
An overview of this recipe is also available as a web story.
- Fresh Strawberries – Fresh, seasonal strawberries are the preferred option for making Strawberry Tiramisu. If strawberries are out of season and you can’t find tasty berries, go ahead and use frozen berries. See the tips section for how to use frozen berries.
- Limoncello – Remember, alcohol enhances flavor and the classic Tiramisu does have alcohol in the recipe. You can use Grand Marnier as an alternative. See the tips section below for an alcohol-free version.
- Lady Finger Cookies – Savoiardi (Italian ladyfingers) are the classic and best option for this recipe. If you don’t have Savoiardi available you can use homemade or packaged lady finger cookies.
How to make Strawberry Tiramisu
See the recipe card for full ingredients and instructions.
- Mix the sliced strawberries with granulated sugar and limoncello.
- Set the berries aside to macerate for 1 hour.
- After an hour the berries will have released some juice into the limoncello and sugar to form the syrup that you’ll use to dip the lady fingers.
- Combine the egg yolks with sugar and vanilla.
- In a large bowl, whisk the yolks until they become pale in color and form a “ribbon” when drizzled over the surface.
- Whisk in the mascarpone cheese.
- Fold in the whipped cream.
- Drain the strawberries and pour the syrup into a shallow bowl or pie plate.
- Gather your ingredients and use 9″x9″ square baking dish to assemble the tiramisu.
- Dip the lady fingers in the strawberry-Limoncello syrup. Arrange them in a layer to cover the bottom of the pan.
- Spread half the mascarpone cream over the lady fingers.
- Spread the strawberries over the cream.
- Add another layer of lady fingers and spread the rest of the cream on top.
- Refrigerate for at least 3-4 hours to set the layers and meld the flavors.
- Put the freeze dried strawberries and powdered sugar in a food processor or blender.
- Grind to a fine powder.
- Just before serving, dust the top of the tiramisu with the strawberry sugar.
Pastry Chef Tips
- The size and shape of the lady fingers can vary based on the type you use. You’ll need enough lady fingers to make two 9×9 layers in the pan.
- If you use frozen berries you don’t need to macerate them. Defrost the berries and drain off the juice. Mix the juice with sugar and limoncello as directed in the recipe.
- If you want to make a reduced alcohol or alcohol-free version, replace some or all of the limoncello with a mixture equal parts lemon juice and water. Adjust the juice and sugar to your taste.
- After layering the tiramisu, refrigerate at least 3-4 hours or overnight. This gives the layers time to meld and the flavor time to develop.
- If you don’t have access to freeze dried strawberries to make the sugar to decorate the top of the tiramisu, you can set half a fresh berry onto each portion.
Tiramisu can be held in the refrigerator for 2-3 days. Left over portions can be frozen for 2-3 months.
Because we can never, ever have too many fresh strawberry recipes, you will want to try Fresh Strawberry Mousse, Fresh Strawberry Pie, Tempura Strawberries, Classic Strawberry Shortcakes, Chocolate Strawberry Tart, Chocolate Cake with Strawberry Mousse filling and this gorgeous Strawberry Tall Cake.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Strawberry Tiramisu Recipe
- 16 oz fresh strawberries (hulled)
- 8 oz granulated sugar (1 cup, divided)
- 6 oz Limoncello (¾ cup)
- 4 egg yolks
- 2 teaspoons vanilla extract
- ⅛ teaspoon table salt
- 16 oz Mascarpone Cheese
- 8 oz Heavy Cream (8 oz)
- ½ oz freeze dried strawberries (¾ cup)
- 2 oz confectioner sugar (½ cup)
- 14 oz Italian Lady Fingers (approximately)
- Slice 16 oz fresh strawberries into ¼" thick slices. Toss the sliced berries with half of the granulated sugar and 6 oz Limoncello. Set aside for 1 hour to macerate.
- In a mixing bowl, whisk 4 egg yolks with the remaining sugar, 2 teaspoons vanilla extract and ⅛ teaspoon table salt until combined. Whisk on high speed until the mixture turns pale yellow. When the whisk is lifted it should leave a "ribbon" of eggs over the surface.
- Reduce the speed to low and add 16 oz Mascarpone Cheese. Mix until smooth. Whip 8 oz Heavy Cream to stiff peak and fold it into the mascarpone mixture until smooth. Set the mixture aside.
- Strain the strawberry slices, reserving the juice in a shallow bowl or pie plate.
- Dip a lady finger into the strawberry juice. Give it a few seconds to absorb some of the liquid then place it in a 9"x9" square baking pan. Fit half the biscuits into the bottom of the pan.
- Scoop 1/2 the mascarpone cream over the biscuits and smooth to an even layer. Sprinkle the strawberry slices in an even layer over the cream. Dip the remaining biscuits and fit them over the strawberries. Top with the remaining cream, smooth the top and refrigerate for at least 3-4 hours or overnight.
- In a food processor, grind ½ oz freeze dried strawberries and 2 oz confectioner sugar to a power (see note). Just before serving the tiramisu, dust the top with a layer of the strawberry powder.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.