Strawberry Tiramisu

This Strawberry Tiramisu is a delicate twist on a beloved classic—light, luscious, and perfect for spring and summer celebrations. It layers soft, jelly-soaked ladyfingers with a silky mascarpone cream, whipped to airy perfection with white chocolate and bursts of fresh strawberries.

Each spoonful is a harmony of textures: creamy, tender, and just sweet enough, with a hint of berry brightness.

It’s a no-bake dessert that feels luxurious, yet refreshingly light—a showstopper for gatherings and a dreamy treat for warm days.

Why People Will Love Strawberry Tiramisu Recipe:

A refreshing twist on a timeless classic:

This dessert reimagines traditional tiramisu with strawberries and white chocolate, offering a lighter, fruit-forward experience that still feels indulgent.

Layered textures that delight the senses:

Creamy mascarpone, soft jelly-soaked ladyfingers, airy whipped cream, and juicy strawberries come together for a contrast of smooth, tender, and refreshing in every bite.

No baking required—effortless elegance:

Perfect for warm weather or when you want a make-ahead dessert that’s stunning but stress-free. Just chill, slice, and serve.

Balanced flavors that please all palates:

Sweet, but not overwhelming; creamy, yet light. The acidity of fresh strawberries offsets the richness of the mascarpone and white chocolate beautifully.

Visually stunning and customizable:

Its layered look, topped with fresh berries and white chocolate shavings, makes it ideal for special occasions. It’s also endlessly adaptable with different fruits or toppings.

Key Ingredients:

Mascarpone Cheese:

The creamy backbone of the dessert—rich, smooth, and delicately sweet. Mascarpone gives the tiramisu its signature luxurious texture and mellow flavor, allowing the strawberries and white chocolate to shine.

Fresh Strawberries:

Juicy, vibrant, and slightly tart, they bring freshness and balance to the richness of the cream. Folded into the filling and layered on top, they brighten the entire dish with bursts of natural fruitiness.

Ladyfingers (Savoiardi):

These airy sponge biscuits are the structural soul of tiramisu. Briefly dipped in strawberry jelly, they soak up flavor while maintaining a soft, cake-like bite—offering just the right contrast to the creamy layers.

White Chocolate:

Finely grated and folded into the cream, white chocolate adds a subtle sweetness and buttery finish. It melts into the filling, elevating it with elegance and depth.

Strawberry-Flavored Jelly (Jello):

Used for dipping the ladyfingers, this creates a fruity, slightly sweet soak that replaces the traditional coffee, making the dessert refreshing and family-friendly.

Whipped Cream & Egg Whites:

Whipped separately and folded in, they lighten the mascarpone mixture, transforming it into a mousse-like texture that’s silky and cloud-like without being heavy.

Expert Tips:

Use room-temperature mascarpone for smooth blending:

Cold mascarpone can curdle when mixed. Let it come to room temperature before folding it into the egg yolk mixture to ensure a smooth, creamy texture with no lumps.

Whip components separately for perfect lightness:

Whipping the cream and egg whites individually before folding them into the mascarpone mixture helps build volume and structure. Fold gently to preserve the airiness—it’s the secret to that melt-in-your-mouth texture.

Cool the jelly completely before dipping:

Warm jelly will overly saturate the ladyfingers and make them soggy. Allow it to cool fully to ensure a light soak that softens the biscuits without turning them to mush.

Dip only one side of the ladyfingers:

This keeps one side soft while the other retains a bit of structure, creating a layered texture that mimics sponge cake without falling apart under the cream.

Use high-quality white chocolate and fresh strawberries:

Because the ingredients are simple and raw, quality matters. Choose creamy, well-balanced white chocolate and sweet, ripe strawberries for the best flavor.

Refrigerate overnight for best results:

While the dessert sets after 5 hours, an overnight chill allows the layers to fully meld, deepening the flavor and firming the structure—making it easier to slice cleanly and enhancing the overall experience.

Wipe your knife between slices for clean presentation:

Use a hot, clean knife to cut through the layers smoothly and wipe it between each slice. This prevents the creamy filling from dragging and gives you beautiful, bakery-quality portions.

Strawberry Tiramisu

Ingredients

350g (12.3 oz) Savoiardi biscuits (Italian ladyfingers)

400g (14 oz) fresh strawberries, finely chopped (plus extra slices for garnish)

500g (17.6 oz) mascarpone cheese, at room temperature

250ml (1 cup) heavy whipping cream, whipped until stiff peaks form

150g (5.3 oz) white chocolate, finely grated

100g (3.5 oz) granulated sugar

4 large eggs, separated into yolks and whites

1 packet strawberry-flavored jelly or Jello, prepared with 1½ cups hot water according to package directions

Instructions:

Prepare the Jelly Base:

Dissolve the strawberry jelly (Jello) in 1½ cups of hot water, following the packet instructions. Set aside to cool completely.

Whip the Cream and Egg Whites:

In separate bowls, whip the fresh cream and egg whites until they each form stiff peaks. Set aside.

Cook the Yolks:

In a heatproof bowl over a pot of simmering water, whisk the egg yolks with the sugar until pale, thickened, and doubled in volume. Remove from the heat and let cool slightly.

Make the Mascarpone Cream:

Once the yolk mixture is cool, fold in the mascarpone cheese and beat until smooth and creamy.

Combine the Filling:

Gently fold the grated white chocolate into the mascarpone mixture, followed by the whipped egg whites, whipped cream, and finally the chopped strawberries. Use slow, folding motions to keep the mixture light and airy.

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Assemble the Layers:

Quickly dip one side of each ladyfinger into the cooled strawberry jelly and arrange a single layer at the bottom of a trifle dish or serving pan.

Spread half of the mascarpone-strawberry cream evenly over the biscuits.

Repeat with another layer of jelly-dipped ladyfingers and the remaining cream.

Chill and Finish:

Cover and refrigerate for at least 5 hours, or overnight for best flavor.

Before serving, top with fresh strawberry slices, extra grated white chocolate, or piped whipped cream for an elegant finish.

Important Notes When Making Strawberry Tiramisu:

Timing matters—chill thoroughly for structure and flavor:

Although it’s tempting to dig in early, this dessert truly needs time to set. Chilling for at least 5 hours (preferably overnight) allows the layers to firm up and the flavors to meld, turning a good tiramisu into a truly memorable one.

Balance the moisture—don’t oversoak the ladyfingers:

Ladyfingers absorb liquid quickly. A brief dip (just on one side) in cooled strawberry jelly is all that’s needed. Oversoaking results in soggy layers that collapse or weep into the cream, ruining the delicate structure.

Fold with intention—don’t deflate the volume:

When combining whipped cream, egg whites, and mascarpone, use slow, deliberate folding motions. This preserves the light, mousse-like consistency of the filling, which is key to achieving the signature airy texture.

Egg safety—use pasteurized eggs if needed:

While the yolks are gently cooked over simmering water, the whites are used raw. If serving to children, pregnant guests, or anyone sensitive to raw egg, use pasteurized eggs to reduce risk without compromising texture.

Layer thoughtfully for even flavor distribution:

Spread the mascarpone cream all the way to the edges of your dish to create even layers and seal in the ladyfingers. This prevents dry corners and ensures a balanced bite from edge to center.

Keep components cool during assembly:

Work quickly once the mascarpone mixture is made, and keep components chilled if assembling in warm conditions. Warm cream or strawberries can compromise the structure and lead to a runny final result.

How To Enjoy Strawberry Tiramisu After Cooking

Let It Chill Fully—Patience Pays Off

This dessert truly comes into its own after a proper rest. Chill for at least 5 hours, but overnight is ideal. This allows the mascarpone layers to firm up, the ladyfingers to fully absorb the strawberry jelly, and the flavors to blend into a creamy, harmonious whole.

Serve It Cold, Not Frozen

Remove from the fridge just before serving. The cream should be firm yet silky, and the strawberries should remain fresh and juicy. Avoid freezing—this will disrupt the texture and dull the delicate balance of flavors.

Slice with Care

Use a sharp knife dipped in hot water and wiped clean between cuts. This ensures clean, elegant slices that show off the layers of strawberry-flecked mascarpone, white chocolate, and jelly-soaked ladyfingers.

Garnish Just Before Serving

Add the finishing touches for both visual appeal and fresh contrast:

Sliced fresh strawberries

Grated white chocolate or curls

Piped whipped cream or mint leaves

These garnishes elevate the dessert’s presentation and provide texture and brightness to every bite.

Pair with Something Light and Refreshing

To complement its creamy sweetness:

Non-alcoholic: Try sparkling water with lemon, hibiscus tea, or a berry spritzer.

Alcoholic: A glass of Prosecco, Moscato, or rosé brings a crisp contrast to the dessert’s richness.

Make It a Centerpiece Dessert

Strawberry Tiramisu is meant to be shared and admired. Serve it family-style in a clear trifle dish or bring out individual glass cups for an elevated touch. Let guests see the beautiful layers before digging in.

Store Leftovers Properly

Cover tightly and refrigerate for up to 3 days. Avoid storing with garnishes to keep textures intact. If the cream loosens slightly, it’s still perfectly delicious—just serve in scoops instead of slices.

Nutrition Information

Per serving for Strawberry Tiramisu, assuming the recipe serves 10 portions:

Frequently Asked Questions:

Can I make this dessert ahead of time?

Yes, in fact it’s highly recommended! Making it a day ahead allows the flavors to develop and the layers to set properly. Chill for at least 5 hours, but ideally overnight for best texture and taste.

Can I substitute the mascarpone cheese with something else?

While mascarpone gives the tiramisu its signature richness and smoothness, you can substitute with a blend of cream cheese and heavy cream if needed. The flavor will be tangier and the texture slightly firmer, but still delicious.

Is it safe to use raw eggs in this recipe?

The egg yolks are gently cooked over simmering water, but the whites are used raw. For safety—especially when serving to children, pregnant individuals, or the elderly—use pasteurized eggs to reduce any health risk without altering the recipe.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for texture and color, but you can use thawed frozen strawberries in the filling if fresh ones aren’t available. Just be sure to drain excess liquid to avoid making the cream watery.

What can I use if I don’t have strawberry-flavored jelly?

You can replace the jelly with a mixture of strawberry juice, simple syrup, or even diluted strawberry preserves. The goal is to lightly moisten the ladyfingers with a fruity, slightly sweet flavor—avoid soaking with plain water or milk, as it won’t carry the same brightness.

How do I keep the mascarpone mixture from curdling when mixing?

Ensure the mascarpone is at room temperature before combining with the egg yolk mixture. Cold mascarpone can seize and curdle, especially when mixed with warm ingredients. Always mix gently and avoid overbeating.

Why is it important to whip the cream and egg whites separately?

Whipping them separately helps each component reach full volume. Folding them into the mascarpone mixture one at a time ensures a light, airy texture—key to the dessert’s signature creaminess without heaviness.

How long should I dip the ladyfingers in the jelly?

Dip just one side quickly—less than 1 second. The ladyfingers absorb liquid very fast, and over-soaking leads to sogginess and structural collapse. The jelly should be completely cooled before dipping.

Can I assemble the tiramisu in individual glasses instead of a large dish?

Yes! This recipe works beautifully in small cups, jars, or parfait glasses. It makes for elegant single servings and sets a bit faster. Just be sure to layer evenly and refrigerate as directed.

Why is my tiramisu runny after chilling?

Common reasons include over-whipped cream (which can collapse), under-whipped egg whites, or using mascarpone that was too warm or overbeaten. Also, excess liquid from over-soaked ladyfingers or watery strawberries can loosen the mixture. Always fold gently and keep components cool.