Go Back
Strawberry Tiramisu

Strawberry Tiramisu

This strawberry tiramisu is a fruity twist on the classic, featuring layers of mascarpone cream, citrus-soaked berries, and delicate ladyfingers — a perfect no-bake dessert for warmer days.
Print Recipe Pin Recipe
Prep Time 8 hours 30 minutes
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian-Inspired
Calories: 501
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 16 oz fresh strawberries, hulled and sliced
  • 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
  • 1 tablespoon orange juice
  • 3 tablespoons granulated sugar
  • 1/4 cup strawberry preserves
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 1/3 cups heavy whipping cream
  • 16 oz mascarpone cheese, softened to room temperature
  • 1/2 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 8 oz fresh strawberries, hulled and sliced (for topping)
  • 24 crisp ladyfingers (Savoiardi)

Equipment

  • Large mixing bowls
  • Electric mixer
  • Blender or food processor
  • 8×8-inch (20x20 cm) baking dish
  • Plastic wrap

Method
 

Instructions
  1. In a large bowl, toss sliced strawberries with orange liqueur, orange juice, and 3 tablespoons sugar. Let sit for 15 minutes to release juices.
  2. In a blender or food processor, combine half the strawberry mixture with the preserves and blend until smooth.
  3. Pour the blended sauce back into the bowl with remaining sliced strawberries and stir gently to mix.
  4. Using an electric mixer, beat the egg yolks with 1/2 cup sugar on medium-high until thickened and pale yellow, about 4–5 minutes. Transfer to a separate large bowl.
  5. In another bowl, whip the cream until soft peaks form. Add mascarpone, orange zest, and vanilla, and beat until smooth and fully combined.
  6. Gently fold the mascarpone mixture into the egg yolk base until evenly blended.
  7. Spread about 2/3 cup of the strawberry mixture into the bottom of an 8×8-inch baking dish.
  8. Place 8 ladyfingers in a single layer over the sauce, turning once to coat both sides lightly.
  9. Spread about 1 cup of the mascarpone cream over the ladyfingers.
  10. Repeat the layering process two more times: strawberry sauce, ladyfingers, mascarpone cream.
  11. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
  12. Before serving, top with sliced strawberries for garnish.