I love taking a traditional recipe and giving it a playful twist, and this Strawberry Tiramisu is exactly that. It has everything I love about a classic tiramisu: layers of soft ladyfingers and a rich, creamy mascarpone filling, but with fresh strawberries taking centre stage.
Instead of soaking the ladyfingers in coffee, they are gently soaked in strawberry and vanilla-infused milk, then layered with fresh strawberries, mascarpone cream and a homemade strawberry jam. The jam adds a deeper strawberry flavour, while the fresh berries bring a little tartness that balances the richness of the cream.
It’s creamy, light and full of strawberries, with that wonderful soft, almost cake-like texture you expect from a tiramisu once it has had time to rest in the fridge.
This is also one of those desserts that reminds me that cooking doesn’t always have to be about following tradition exactly. There is so much pleasure in taking something you already know and love, playing with it and creating something a little different.
And because it needs time to chill, it’s a great dessert to prepare ahead when you’re entertaining. Make it the night before, leave it in the refrigerator to set, then finish it with plenty of fresh strawberries just before serving.
Ingredients Used For Strawberry Tiramisu
Strawberry Jam:
Frozen strawberries: Frozen strawberries work particularly well for the jam because they release plenty of liquid as they cook. Simmering concentrates their flavour and creates a thick fruit layer.
Granulated sugar: Sweetens the strawberries and helps create the jam-like consistency as the fruit cooks down.
Lemon juice: Adds acidity to the strawberry jam, balancing the sugar and intensifying the flavour of the berries.
Cream Filling:
Egg yolks: Give the mascarpone filling richness, colour and a smooth texture.
Caster sugar: Its fine texture allows it to dissolve easily into the egg yolks, helping create a smooth cream.
Mascarpone: The foundation of the tiramisu filling. Its mild flavour and high fat content create the rich, creamy texture associated with tiramisu.
Vanilla extract: Used in both the mascarpone filling and soaking mixture to complement the strawberries and add depth.
Heavy whipping cream: Lightens the mascarpone mixture and gives the filling a soft, airy texture.
Ladyfingers & Assembly:
Ladyfingers: Their dry, sponge-like texture allows them to absorb the strawberry milk while still maintaining enough structure to create defined layers.
Whole milk: Replaces the coffee traditionally used to soak ladyfingers. Whole milk provides enough richness without making the dessert overly heavy.
Strawberry syrup: Flavours the soaking liquid and reinforces the strawberry flavour throughout the dessert.
Fresh strawberries: Provide freshness, texture and natural acidity between the creamy layers. They are also used to finish the dessert before serving.
Alternative Ingredients
Strawberries: Raspberries can be substituted for some or all of the strawberries for a more tart variation. A mixture of berries also works well.
Frozen strawberries: Fresh strawberries can be used for the jam, although frozen berries are convenient and cook down particularly well.
Mascarpone: Full-fat cream cheese can be substituted if mascarpone is unavailable, but the filling will have a firmer texture and more noticeable tang.
Whole milk: Use lactose-free whole milk if required. A creamy plant-based milk can also be used, although it will subtly change the flavour.
Strawberry syrup: If unavailable, thin a spoonful of the homemade strawberry jam with a little warm water, strain it, cool completely and add it to the milk.
Ladyfingers: Gluten-free ladyfingers can be used to make the dessert gluten-free.
Preparation Tips for Strawberry Tiramisu
- Cool the strawberry jam completely. Adding warm jam to the mascarpone cream can soften the filling and prevent the tiramisu from setting properly.
- Don’t overcook the jam. It should be thick and spoonable but will continue to thicken as it cools.
- Use cold mascarpone and cream. Keeping the dairy ingredients chilled helps the filling hold its structure.
- Mix the mascarpone gently. Overbeating mascarpone can cause it to become loose or grainy.
- Whip the cream to soft peaks. The cream should hold its shape while remaining smooth and flexible. Overwhipped cream is more difficult to fold evenly into the mascarpone.
- Fold rather than beat. Once the whipped cream is added, fold gently to retain as much air as possible.
- Be careful when soaking the ladyfingers. They absorb liquid quickly. Spoon the milk mixture over them gradually rather than saturating them all at once.
- Slice the strawberries evenly. Similar-sized slices make the layers easier to assemble and give the finished tiramisu a more consistent texture.
- Allow enough chilling time. Four hours is the minimum, but preparing the tiramisu the night before gives the ladyfingers more time to soften and the layers to set.
Serving Tips for Strawberry Tiramisu
- Serve the strawberry tiramisu well chilled, directly from the refrigerator.
- Decorate the top with fresh strawberries shortly before serving. You can leave them whole, halve them or arrange thin slices over the mascarpone cream.
- For a simple finish, add a light dusting of icing sugar just before serving. Fresh mint can also be added as a garnish if desired.
Storage Tips
Refrigerator: Keep the tiramisu covered and refrigerated. It is best enjoyed within 2–3 days.
Make ahead: The tiramisu can be assembled the day before serving. For the freshest appearance, add the final strawberry decoration shortly before serving.
Freezer: Freezing is not recommended for the fully assembled tiramisu because fresh strawberries release water as they thaw and can affect the texture of the cream and ladyfingers.
Food safety: Because this version uses egg yolks without a cooking step, use pasteurized eggs if available, particularly when serving children, pregnant women, older adults or anyone with a weakened immune system.
Strawberry Tiramisu
Ingredients
Strawberry Jam
- 500 g frozen strawberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
Cream Filling
- 4 large egg yolks
- ⅓ cup caster sugar
- 500 g mascarpone cheese
- 1 tsp vanilla extract
- 1¼ cups cold heavy whipping cream
Ladyfingers & Assembly
- 2 packages ladyfingers, about 48
- 2 cups whole milk
- ¼ cup strawberry syrup
- 1½ tsp vanilla extract
- 1 kg fresh strawberries
Instructions
- In a saucepan, simmer strawberries with sugar and lemon juice over medium heat until thick and syrupy (about 15–20 minutes). Let cool completely, then refrigerate.
- In a bowl, whisk egg yolks and caster sugar for about 5 minutes until pale and creamy. Add mascarpone and vanilla; beat gently until smooth for a couple of minutes. In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the mascarpone mixture until light and fluffy.
- In a shallow bowl, mix milk, strawberry syrup, and vanilla extract. Layer the lady fingers on a shallow 8×12 inch casserole dish. Gently spoon the milk mixture over the lady finger. Add a layer of sliced strawberries, spread half of the cream over the layer and swirl in dollops of the strawberry compote. Repeat for a second layer. Chill for at least 4 hours. Decorate with fresh strawberries before serving.
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