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Classic Strawberry Tiramisu with Mascarpone Cream

  • 5 min read
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Tiramisu, the classic Italian dessert, is celebrated for its coffee-soaked ladyfingers layered with rich mascarpone cream. This version adds a bright, seasonal twist—strawberries—turning the traditional favorite into a fresh, no-bake Strawberry Tiramisu.

cream layered italian dessert.

This fruity variation blends the deep notes of coffee with the natural sweetness and vibrant color of fresh strawberries. It’s an elegant, make-ahead dessert that’s ideal for spring and summer gatherings. The layers of coffee-dipped ladyfingers, strawberry preserves, and creamy mascarpone make a showstopping dessert that stays true to tiramisu’s silky texture while offering a bright, fruit-forward flavor.

Other fruity tiramisu variations to try include Orange Tiramisu, Raspberry Tiramisu, Peach Tiramisu, and Blackberry Tiramisu.

Ingredients and Variations

Below are the ingredients used in this Strawberry Tiramisu. Exact measurements are included in the recipe section. Several simple swaps let you adjust flavor and texture to your preference.

  • Freshly brewed espresso or strong coffee. Use your favorite coffee; chilled before dipping the cookies.
  • Strawberry extract (optional). Adds an extra boost of berry flavor. Alternatively, stir 2 tablespoons of strawberry jam into the hot coffee or use 2 tablespoons of strawberry liqueur for an adult version.
  • Ladyfingers. Store-bought Italian ladyfingers work well. Make sure they are fresh and not overly dry.
  • Strawberry preserves. Homemade or store-bought preserves lend body and concentrated strawberry flavor between layers.
  • Egg yolks. This is a no-bake dessert. If you prefer not to use raw eggs, warm the yolks and sugar over a double boiler until thickened or use pasteurized eggs.
  • Sugar.
  • Mascarpone cheese. The authentic choice for tiramisu. Room-temperature cream cheese can be used in a pinch but will change the flavor and texture.
  • Heavy cream, cold. Whipped into the mascarpone for a light, airy filling.
  • Vanilla extract. For a balanced, aromatic finish.
  • Fresh strawberries. Halved or sliced for topping and an extra burst of freshness.

How to Make Strawberry Tiramisu

Start by preparing the coffee and chilling it so the ladyfingers won’t become overly soggy. Mixing the coffee with extract or liqueur and letting it cool in the refrigerator helps control absorption. The filling comes together quickly with a mixer and a few well-timed steps.

Make the Filling

Use a hand mixer or stand mixer with a whisk attachment for best results. Take care not to overwhip the mascarpone—too much beating can cause it to break or become grainy.

  1. Whisk the egg yolks and sugar together (either by hand over a double boiler or with a mixer) until pale yellow and the sugar has mostly dissolved.
  2. In a separate bowl, gently soften the mascarpone by stirring or whipping briefly, just until smooth (about 10–20 seconds).
  3. Add the cold heavy cream and vanilla to the mascarpone and whip until the mixture is smooth and slightly thickened—aim for medium-soft peaks rather than firm peaks.
  4. Fold the egg yolk mixture gently into the mascarpone and cream until evenly combined and silky.
Step to make tiramisu filling.

Assembling the Tiramisu

  1. Quickly dip each ladyfinger into the chilled coffee (do not soak) and arrange a single layer in the bottom of an 8-inch square or similar-sized pan.
  2. Spread half of the strawberry preserves evenly over the dipped ladyfingers.
  3. Spoon and spread half of the mascarpone filling over the preserves, smoothing with an offset spatula.
  4. Repeat with a second layer of dipped ladyfingers, preserves, and the remaining mascarpone filling. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight for best texture and flavor development.
  5. Before serving, top the tiramisu with fresh sliced or halved strawberries. Serve chilled.
steps to assemble strawberry italian dessert.
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Tips

  • This recipe fills one 8-inch square baking dish, a springform pan, or a similarly deep oval pan—avoid very shallow dishes so the layers hold up.
  • Do not overwhip the mascarpone; it can curdle quickly. Work gently to keep the filling smooth and velvety.
  • When combining the whipped cream into the mascarpone, stop when the mixture is no longer liquid. Aim for medium-soft peaks rather than stiff peaks.
  • Strawberry Tiramisu benefits from resting: it improves after several hours and is often best the next day, when the flavors meld and the texture sets.

Storage

Store the tiramisu covered in the refrigerator for up to three days. Keep leftovers in an airtight container to preserve freshness. For best presentation, add fresh strawberries just before serving.

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More Strawberry Recipes You Might Enjoy

Strawberry Curd, Strawberry Crostata, Tarte aux Fraises (classic strawberry tart).

Strawberry Coffee Tiramisu

Layers of coffee-soaked ladyfingers alternating with a creamy strawberry-preserve mascarpone filling, finished with fresh strawberries.

Ingredients

  • 1 cup (240 ml) espresso or strong coffee, chilled
  • 2 teaspoons strawberry extract (optional)
  • 24 ladyfingers
  • 5 large egg yolks
  • 3/4 cup (150 g) sugar
  • 2 cups (450 g) mascarpone cheese
  • 1 1/2 cups (360 ml) heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 cup strawberry preserves
  • 2 cups fresh strawberries, sliced (about 200 g)

Instructions

Make the Filling

  1. Add the strawberry extract (if using) to the coffee and chill in the refrigerator.
  2. Whisk the egg yolks and sugar together over a double boiler or with a mixer until pale and the sugar has mostly dissolved.
  3. Whip or stir the mascarpone briefly until smooth. In a separate bowl, add heavy cream and vanilla, and whip until the cream is incorporated and slightly thickened to medium-soft peaks.
  4. Gently fold the egg yolk mixture into the mascarpone and cream until silky and uniform.

Assemble

  1. Quickly dip the bottoms of the ladyfingers into the chilled coffee and arrange them in a single layer in the base of the pan.
  2. Spread half of the strawberry preserves over the ladyfingers, then spread half of the mascarpone filling over the jam.
  3. Repeat with a second layer of dipped ladyfingers, the remaining preserves, and the remaining mascarpone filling.
  4. Cover and refrigerate for at least 6 hours or overnight. When ready to serve, top with fresh strawberries.

Notes

  • If you prefer to avoid using raw eggs, use pasteurized eggs or warm the yolks and sugar over a double boiler until slightly thickened.
  • Store in the refrigerator up to 3 days; add fresh strawberries just before serving for best texture and appearance.
  • Use a deep pan (8-inch square, springform, or similar) to maintain distinct layers.