The Perfect Strawberry Tiramisu

Ingredients and Variations

The complete recipe, including measurements, is on the recipe card at the bottom of this post.

• Freshly brewed espresso or any coffee you enjoy.
• Strawberry extract. It is optional, but it enhances the strawberry flavor. Another option is to mix two tablespoons of strawberry jam into the coffee when it’s hot or two tablespoons of strawberry liqueur.
• Lady fingers. If using store-bought ladyfingers, I recommend an Italian brand.  
• Strawberry preserves. I love using my homemade preserves, but a store-bought is also a great option.
• Egg yolks. This is a no-bake dessert, and if you feel uncomfortable using raw eggs, I recommend warming the eggs and sugar over a double boiler or using pasteurized eggs.
• Sugar.
• Mascarpone cheese. Room-temperature cream cheese is an option, but I do not recommend it, and it will not taste like a traditional tiramisu. 
• Heavy cream, cold.
• Vanilla extract.
• Fresh strawberries. Cut in half or slice to top the tiramisu.

How to Make Strawberry Tiramisu

Before you make the filling, mix the coffee with the extract or liquor and place it in the refrigerator to cool. When the coffee is cold, the ladyfingers absorb less coffee. I wrote about it in my cookbook Baking Science.

Make the Filling

To make the filling, I recommend using a hand mixer, electric mixer, or a stand mixer fitted with a whisk attachment.

1. Whisk the egg yolks and sugar in a large bowl until the mixture is pale yellow and the sugar is mostly dissolved.
2. In a separate large mixing bowl, whip the mascarpone just to soften it, about 15 seconds.
3. Pour in the heavy whipping cream and vanilla, and whip until the cream has incorporated and you have a soft smooth mixture.
4. Fold the egg mixture into the mascarpone cream.         

Assembling the Tiramisu

1. Dip the ladyfingers into the chilled coffee and arrange them in a single layer at the bottom of your dish.
2. Spread the jam on top of the ladyfingers.
3. Spread half of the mascarpone mixture.
4. Repeat the last three steps. Use an offset spatula to smooth the mascarpone filling. Top with plastic wrap and refrigerate for at least 6 hours or overnight.
5. Top the tiramisu with the fresh berries, and serve.
   

Tips

• This recipe yields one 8-inch square baking dish, a springform pan, or an oval pan (make sure not to use a shallow dish).
• Do not over whip the mascarpone cheese, it tends to curdle fast. 
• When adding the whipped cream, only mix until the cream is no longer liquid; do not expect the cream to reach stiff peaks. We are aiming for medium-soft peaks.
• This is a great make-ahead dessert, and it’s best the next day.

Store

​Refrigerate for up to three days; leftovers are best stored in an airtight container.

More Strawberry Recipes You Might Enjoy

Strawberry Curd, Strawberry Crostata, Tarte aux Fraises

Don’t forget to leave a comment and tag me on Instagram when you make one of my recipes.

Print

Strawberry Tiramisu Recipe

Layers of coffee-soaked ladyfinger, strawberry jam mascarpone.

Course Dessert

Cuisine Italian

Keyword strawberry tiramisu

Prep Time 45 minutes

Servings 8 people

Author Dikla

Ingredients

• 1 Cup Espresso (240ml)
• 2 teaspoons Strawberry extract
• 24 Ladyfingers
• 5 Large Egg yolks
• 3/4 Cup Sugar (150g)
• 2 Cup Mascarpone cheese (450g)
• 1 1/2 Cups Heavy cream (360ml)
• 1 teaspoon Vanilla extract
• 1 Cup Strawberry preserves
• 2 Cup Fresh strawberries, sliced (200g)

Instructions

Make The Filling

1. Add the extract to the coffee and place it in the refrigerator to chill.

2. Mix the egg yolks and sugar in a bowl over a double boiler until pale yellow and the sugar has mostly dissolved.

3. Whip the mascarpone to soften it, about 15 seconds in a separate bowl.

4. Pour in the heavy cream and vanilla extract and whip until the heavy cream has been incorporated and you have a smooth soft cream.

Assemble

1. Dip the bottom of the cookies in the coffee and arrange them at the bottom of the pan in a single layer.

2. Spread half of the preserves on top of the cookies.

3. Spread half of the mascarpone filling over the jam.

4. Repeat with the rest of the cookies, jam, and cream.

5. Refrigerate for a minimum of six hours or overnight.

6. When ready to serve, top the tiramisu with the fresh strawberries.

Recipe Notes

• To skip the double boiler, use pasteurized eggs. 
• Store the dessert in the refrigerator for up to 3 days.
• This recipe yields one 8-inch square baking dish, a springform pan, or an oval pan (do not use a shallow dish).