Strawberry Tiramisu Recipe

Strawberry tiramisu is always a good idea! The sweet and tangy flavor of fresh strawberries combines with smooth and creamy mixture of mascarpone, making strawberry tiramisu a perfect dessert for summer. If you are looking for a creative tiramisu version, follow my recipe below.

strawberry tiramisu

Difference from Strawberry Tiramisu and Traditional Tiramisu

In traditional Italian tiramisu version, we dip ladyfingers in a mixture of rum and coffee, or coffee liqueur and garnish the cake with cacao powder. When you make a twist with strawberry, coffee, rum and cacao power are all replaced by strawberries, in many forms. Strawberry puree is to spread on ladyfingers; strawberry slices and chopped strawberry are for decoration and garnishing. This makes every bite of strawberry tiramisu a great mix between sweet and tangy flavor, creamy, smooth and juicy texture.

strawberry tiramisu recipe

Therefore, to achieve the best strawberry tiramisu, selecting the freshest, juiciest strawberries is the key. Look for ripe strawberries that are bright red and fully colored and a strong and sweet aroma. It’s also important to pick strawberries that are uniform in size for consistent ripening and flavor.

Ingredients

The list of ingredients for strawberry tiramisu is similar to the classic version, except you replace rum, coffee and cocoa powder with fresh strawberry. Prepare:

  • Strawberry: Do prepare 250g (8.8oz) fresh strawberries, in which you’ll use 150g (5.3oz) strawberries to make puree, and the rest 100g (3.5oz) to decorate and garnish.
  • Ladyfinger: This is the base of tiramisu. I used 20 ladyfingers in total.
  • Cream cheese or mascarpone (100g, nearly ½ cup): This is the creamy base that gives your dessert its rich and velvety texture. You can choose between cream cheese or mascarpone, both of which have a slightly tangy and indulgent flavor. I chose a box of mascarpone cheese from Galbani.
  • Whipping cream (125g, ~½ cup): The airiness of whipped cream helps to create a creamy but fluffy and light texture for the cream mix.
  • Egg yolks (2): Egg yolks provide richness and help bind the creamy mixture together. They also contribute to the dessert’s smoothness and color.
  • Sugar (60g or 4 tbsp): Sugar adds sweetness to our cream mix. I always reduce the amount of sugar in my recipe, so you can taste and add more sugar if you like a sweeter flavor. For the cream, I use a half (30g – 2tbsp) sugar. Another half is used to make strawberry puree.
strawberry
Seleect ripe, bright red strawberries.

How to Make Strawberry Tiramisu

Making strawberry tiramisu is also very easy, but will take you around 50 minutes – 1 hour to have it done.

Step 1. Making Strawberry Puree

  • Wash strawberries thoroughly with salty water to remove dust and bacteria.
  • Then, take 150g (5.3oz) strawberry to chop and simmer with 2 tbsp (30g) of sugar to make puree. Cook on low heat to prevent burning and sticking from the bottom of the pot, until all the strawberry pieces are crushed.
strawberry puree for tiramisu

Step 2. Slicing and Chop Strawberry for Decoration

  • With 100g (7oz) strawberries left, divide into 2 halves, one for slicing vertically and one for chopping into small pieces.

Step 3. Preparing Creamy Mixture

  • Pasteurize the eggs: Use a double boiler (or place a bowl on top of the pot, making sure that the bottom of the bowl does not touch the bottom of the pot) to heat a mixture of egg yolks and sugar, beat it gently using a whisk to dissolve completely and reach a temperature of 140-160°F (60-70°C) for pasteurization. Make sure to whisk the mixture continuously and evenly so the egg yolks are not cooked.
  • Mash mascarpone: Once the mascarpone comes to room temperature, in a mixing bowl, start to mash the cheese. Mash it until smooth and creamy. You can use a spatula or a whisker.
  • Whisk whipping cream: In a separate bowl, whip the whipping cream by hand or with a hand mixer until it forms stiff peaks. To learn more about whisking whipping cream, refer to this article.
  • Mix altogether: Carefully fold the whipped cream into the mascarpone mixture until fully incorporated. Be gentle to keep the fluffy form of whipped cream.

Step 3: Assembling Strawberry Tiramisu

  • Take a rectangle or square glass box. Begin by placing a layer of ladyfingers at the bottom. Next, spread a half amount of strawberry puree on ladyfingers, and stick strawberry slices around the box. Spread a portion of the cream mixture over the ladyfingers. Repeat the layering process until all ingredients run out.
  • Gently tap the box several times over a soft tissue (don’t make it broken please) to achieve an even, flat surface.
strawberry tiramisu

Step 5. Chilling and Garnishing

  • Chilling is compulsory for strawberry tiramisu. It’s an important step. Cover your Strawberry Tiramisu with plastic wrap or a lid. Then refrigerate it for at least 4 hours or ideally overnight. This allows the flavors to meld and the dessert to set.
  • Finally, before enjoying, use the rest chopped and sliced strawberry to garnish on top of the cake. To make it more good looking, you can add a few mint tops. In my version, I also sprinkle a bit lime zest to add fresh aroma to the cake.

Storing Strawberry Tiramisu

Usually, tiramisu can last maximum 5 days in fridge, so does strawberry tiramisu. Always use clean spoon and knife to take a portion of tiramisu out, it will help to keep your remaining matcha tiramisu safe. Try to eat it all as soon as possible for the best flavor and texture!

strawberry tiramisu recipe
strawberry tiramisu recipe

Strawberry Tiramisu Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

The sweet and tangy flavor of fresh strawberries combines with smooth cream, making strawberry tiramisu a perfect dessert for summer.

Ingredients

  • 250g (8.8oz) strawberry
  • 60g (4 tbsp) sugar
  • 18 ladyfingers (savoiardi)
  • 2 egg yolks
  • 100g (1/2 cup) mascarpone cheese
  • 125g (1/2 cup) whipping cream

Instructions

Step 1. Making Strawberry Puree

  • Wash strawberries thoroughly with salty water to remove dust and bacteria.strawberry
  • Then, take 150g (5.3oz) strawberry to chop and simmer with 2 tbsp (30g) of sugar to make puree. Cook on low heat to prevent burning and sticking from the bottom of the pot, until all the strawberry pieces are crushed.strawberry puree for tiramisu

Step 2. Slicing and Chop Strawberry for Decoration

  • With 100g (7oz) strawberries left, divide into 2 halves, one for slicing vertically and one for chopping into small pieces.strawberry tiramisu

Step 3. Preparing Creamy Mixture

  • Pasteurize the eggs: Use a double boiler (or place a bowl on top of the pot, making sure that the bottom of the bowl does not touch the bottom of the pot) to heat a mixture of egg yolks and sugar, beat it gently using a whisk to dissolve completely and reach a temperature of 140-160°F (60-70°C) for pasteurization. Make sure to whisk the mixture continuously and evenly so the egg yolks are not cooked.limoncello tiramisu
  • Mash mascarpone and add to egg mixture: Once the mascarpone comes to room temperature, in a mixing bowl, start to mash the cheese. Mash it until smooth and creamy. You can use a spatula or a whisker. Then, add it to the egg mixture and mix them well with a whisker.
  • Whisk whipping cream: In a separate bowl, whip the whipping cream by hand or with a hand mixer until it forms stiff peaks. To learn more about whisking whipping cream, refer to this article.Mango Mascarpone Mousse
  • Mix altogether: Carefully fold the whipped cream into the mascarpone & egg mixture until fully incorporated. Be gentle to keep the fluffy form of whipped cream.

Step 3: Assembling Strawberry Tiramisu

  • Take a rectangle or square glass box. Begin by placing a layer of ladyfingers at the bottom. Next, spread a half amount of strawberry puree on ladyfingers, and stick strawberry slices around the box. Spread a portion of the cream mixture over the ladyfingers. Repeat the layering process until all ingredients run out. Gently tap the box several times over a soft tissue to achieve an even, flat surface. strawberry tiramisu

Step 5. Chilling and Garnishing

  • Chilling is compulsory for strawberry tiramisu. It’s an important step. Cover your Strawberry Tiramisu with plastic wrap or a lid. Then refrigerate it for at least 4 hours or ideally overnight. This allows the flavors to meld and the dessert to set.strawberry tiramisu recipe
  • Finally, before enjoying, use the rest chopped and sliced strawberry to garnish on top of the cake. To make it more good looking, you can add a few mint tops. In my version, I also sprinkle a bit lime zest to add fresh aroma to the cake.strawberry tiramisu
Nutrition Information:
Yield: 4 Serving Size: 150
Amount Per Serving: Calories: 400

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