Light, creamy, and utterly delicious, this Strawberry Tiramisu combines juicy strawberries, Cointreau liqueur, and grated white chocolate for a fresh, fruity take on the classic Italian dessert. It’s easy to assemble and perfect for spring and summer gatherings.
If you enjoy traditional Italian tiramisu, you’ll love this pretty, fruity variation. Instead of coffee and dark chocolate, this version highlights sweet strawberries, a splash of orange liqueur, and white chocolate shavings for a delicate, summery flavour.
The filling remains light and indulgent: mascarpone folded with whipped egg whites produces a silkily aerated texture that still feels rich. Fresh strawberries add natural sweetness and brightness, and the liqueur rounds out the flavours beautifully.
Soaking the Biscuits (ladyfingers/Savoiardi)
The biscuits are soaked in a simple mixture of strawberry jam, water, and Cointreau. This creates a sweet strawberry syrup that gently flavours and softens the ladyfingers.
Tip: Ladyfingers differ by brand and country. Italian Savoiardi tend to be wider and much more absorbent—dunk them for about a second. Narrower supermarket ladyfingers may need around 3 seconds per side to soak up the liquid.
Visual walk-through of the recipe
Start by whisking 3 large egg whites until frothy, then gradually add 3 tablespoons of sugar and continue until stiff peaks form.
In a separate bowl, whisk 4 egg yolks with the remaining sugar until pale, creamy and doubled in volume.
Top Tip: Keep any egg yolk away from the whites while whisking; yolk fat prevents whites from reaching full volume. A little white in the yolk bowl is fine.
Fold room-temperature mascarpone into the beaten yolks until smooth, then stir in Cointreau or your preferred liqueur.
Gently fold the beaten egg whites into the mascarpone mixture with a spatula, taking care not to deflate the mixture. Fold until fully incorporated.
Make the soaking syrup by boiling strawberry jam with water and a little sugar, then let it cool in a shallow bowl. Dunk the ladyfingers briefly in the cooled syrup and arrange a layer in the base of a baking dish—break biscuits as needed to fit.
Spoon just under half the mascarpone mixture over the first biscuit layer, spread evenly, then top with sliced strawberries and a generous grating of white chocolate.
Add another soaked biscuit layer, spread the remaining mascarpone mixture, and finish with more sliced strawberries and grated white chocolate.
Cover with cling film and chill for at least 4 hours, ideally 8 hours or overnight, so the biscuits fully absorb the flavours and soften.
Different Liqueurs You Can Use
Orange liqueur works beautifully here, but you can swap it to suit your taste. Recommended alternatives:
- Chambord (blackberry liqueur)
- Marsala
- Brandy
- Vin Santo
- Amaretto
- Hazelnut liqueur
Note: Adjust or omit the liqueur if serving children. If you skip it, replace with a splash of fresh orange juice for brightness.
I adore traditional tiramisu, so experimenting with flavours feels natural. This strawberry version is just as indulgent, visually striking, and perfect for parties, Valentine’s Day, or a special date night. I hope you enjoy it!
More Delicious Desserts You Might Like
- Tiramisu Ice Cream
- Chocolate Panna Cotta
- Italian Affogato – Ice Cream and Coffee
- Apple Olive Oil Cake
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to help you get it right first time.
Strawberry Tiramisu with White Chocolate
By Emily
Ingredients
- 4 cups (400g) fresh strawberries, finely sliced
- 2 1/4 cups (500g) mascarpone cheese, at room temperature
- 3 large egg whites
- 4 large egg yolks
- 6 tbsp light brown sugar
- 10.5 oz (200g) ladyfingers or Savoiardi biscuits
- 4 tbsp Cointreau liqueur
- 3 heaped tbsp strawberry jam
- 1 cup (250ml) water
- 2-3 square white chocolate, for grating
Instructions
- Add 3 large egg whites to a bowl and whisk until frothy. Gradually add 3 tablespoons sugar and whisk to stiff peaks.
- In another bowl, whisk 4 egg yolks with the remaining 3 tablespoons sugar until light, creamy and doubled in size.
- Top Tip: Avoid any egg yolk in the whites while whipping; fat prevents the whites from reaching full volume.
- Fold room-temperature mascarpone into the beaten yolks until smooth, then stir in 2 tablespoons Cointreau or liqueur of choice.
- Gently fold the beaten egg whites into the mascarpone mixture until fully combined.
- Heat strawberry jam with water and a little sugar until boiling, then cool in a shallow bowl. Once cooled, stir in 2 tablespoons Cointreau.
- Quickly dip the ladyfingers into the cooled syrup and arrange a layer in your baking dish, breaking biscuits as needed to fit.
- Spread just under half the mascarpone mixture over the first biscuit layer, top with sliced strawberries and grated white chocolate.
- Repeat with another biscuit layer, the remaining mascarpone, additional strawberries and grated white chocolate.
- Cover with cling film and chill for at least 4 hours, preferably 8 hours or overnight for the best texture and flavour.
Notes
Top Tips for Making Strawberry Tiramisu
- I used a 7×11 inch (18×28 cm) baking dish for this recipe.
- Any berry or fruit can be substituted—raspberries or blood oranges work nicely.
- Adjust the liqueur to suit your taste, or omit for a non-alcoholic version and use fresh orange juice instead.
- Soak ladyfingers briefly: about 3 seconds per side for firmer store-bought fingers, or around 1 second for more absorbent Italian Savoiardi.
- Break or arrange biscuits in different directions to fit your dish and create an even layer.
- Ensure mascarpone is at room temperature before whisking to avoid lumps.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes, I prefer Cirio or Mutti for consistent flavour.
- Vegetable sizes are medium unless specified.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
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Carbohydrates: 48g
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Protein: 12g
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Fat: 36g
Nutrition information is automatically calculated and should be used as an approximation.
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