Strawberry tiramisù

Name: Strawberry tiramisù
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Ingredients: Ladyfingers 40; Strawberries 2.2 lbs; Sugar 2.5 oz; Mint to taste; Mascarpone cheese 3.3 lbs; Sugar 2 ½ cups; Egg yolks 12; Water 0.8 cup

Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 10 min
Serving: 12
Cost: Low
Note + chilling time in the fridge (1 h) - time to set in the fridge (1 h) . Please note: original remark retained intent with translation, preserving the plus sign as in source text.

PRESENTATION

Strawberry tiramisu? Oh, it's a fun twist on that classic Italian dessert we all know and love. Hailing straight from the Veneto and Lombardy regions—gorgeous spots, by the way—this version swaps the usual coffee for a sweet strawberry soak. Really, it's a refreshing touch.

And look, it’s perfect for spring and summer. The change gives those ladyfingers a burst of fruity goodness, keeping it all light and super, super tasty. It's an easy strawberry tiramisu recipe that shines when strawberries are just right, offering a colorful and delightful treat. Trust me.

The creamy mascarpone filling stays in the mix, adding that rich, smooth texture—oh, so smooth—that perfectly complements the juicy strawberries. Seriously, with every bite, you’ll get this harmony of tender ladyfingers, silky mascarpone, and fresh fruit. Cannot go wrong.

This no-bake strawberry tiramisu is a hit at Italian family gatherings, especially when it's warm out. It’s the perfect addition to backyard lunches or just as a fun afternoon snack. And you know what? Some folks love adding a splash of limoncello to the strawberry syrup for an extra zing. So, so good. And a popular twist in Lombardy.

The dessert's balance is what makes it stand out—everything feels light yet moist, with no single flavor taking over. It’s a wonderful end to any meal or just a great treat to share with friends. You’ll find this tiramisu keeps the beloved qualities of the classic: that creamy, velvety texture and those striking layers you can see through the glass.

Among summer dessert recipes, this one's tough to beat. Quick, simple and incredibly refreshing. Even if you're a die-hard coffee fan, the fruity style offers a tangy twist that's ideal for warm weather. So, when strawberries are in season, give this dessert a try. It combines the best of Italian tradition with a fresh, seasonal flair. For real.

INGREDIENTS

for a 13 3/4 x 9 3/4 in (35x25 cm) pan: Ladyfingers 40; Strawberries 2.2 lbs (1 kg); Sugar 2.5 oz (70 g); Mint to taste

for the mascarpone cream: Mascarpone cheese 3.3 lbs (1.5 kg); Sugar 2 ½ cups (500 g); Egg yolks 12 -; Water 0.8 cup (200 g)

Preparation

How to prepare Strawberry tiramisù

To prepare the strawberry tiramisu, start with the strawberries: remove the green tops 1 and slice about 1.1 lb (500 g), roughly 3 cups, of them 2. Toss them with the sugar and let them macerate 2. Cut the remaining strawberries into triangular slices 3.

Make the mascarpone cream: pour the water 4 and the sugar into a small saucepan 5 and heat until it reaches 250F (121C), while meanwhile start whisking the egg yolks in a bowl or in a stand mixer with the whisk attachment 6.

As soon as the syrup reaches the correct temperature and begins to form the typical bubbles 7, pour it in a thin stream over the beaten yolks, slightly lowering the whisk speed to avoid splashes 8, then continue whisking until the pe2te e0 bombe has completely cooled. Now gradually fold in the mascarpone 9.

Continue mixing with the whisk until completely combined 10. Now take the macerated strawberries and divide them into two parts: keep half whole to place inside the dessert and put the other half in a blender together with their maceration liquid; if this is not enough, you can add more water 11. Blend with an immersion blender 12 to obtain the soaking liquid.

Transfer the soaking liquid to a shallow dish 13. Take a 13 3/4 x 9 3/4-inch baking pan (35x25 cm), spread a layer of mascarpone cream on the bottom 14, then dip the ladyfingers into the soaking liquid, moistening them on both sides for a few seconds 15.

Make a layer using half of the ladyfingers or enough to cover the bottom 16, then spread half of the mascarpone cream over them 17. Fill with the strawberries that were macerated in sugar and set aside 18.

Repeat the operation with another layer of soaked cookies 19 20 and a final layer of cream 21.

Finish the dessert by carefully arranging the triangular strawberry slices on the surface 22 23 and decorate with a few sprigs of fresh mint. Let the strawberry tiramisu firm up in the refrigerator for 1 hour before serving 34!