A fruity twist on the beloved Italian dessert, this Strawberry Tiramisu (Tiramisù alle Fragole) replaces the traditional espresso with vibrant strawberry purée. With layers of delicate ladyfingers, airy mascarpone cream, and fresh strawberries, it's a light and refreshing no-bake treat that I love making during spring and summer. Perfect for entertaining or simply enjoying a cool dessert on a warm day.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
250g mascarpone cheese
3 eggs, separated
100g sugar
200ml strawberry purée
200g ladyfingers (savoiardi)
2 tablespoon sugar (for strawberries)
200g fresh strawberries, sliced
Cocoa powder, for dusting
Directions
I beat the egg yolks with sugar in a mixing bowl until pale and creamy, then mix in the mascarpone until smooth.
In another bowl, I whisk the egg whites until they form stiff peaks, then fold them gently into the mascarpone mixture to keep it airy.
I dip each ladyfinger quickly into the strawberry purée and place a layer of them at the bottom of a serving dish.
I spread half of the mascarpone cream over the ladyfingers.
I repeat with another layer of dipped ladyfingers and top with the rest of the mascarpone cream.
I arrange sliced strawberries on top, sprinkle them with sugar, and refrigerate the tiramisu for at least 4 hours or overnight.
Just before serving, I dust the top with cocoa powder for a final touch.
Servings and timing
This recipe makes 6 servings.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories per serving: 310 kcal
Variations
I sometimes switch things up by using a mix of berries—like raspberries and blueberries—for a more colorful topping. If I want to make it alcohol-free for kids, I stick with just the fruit purée, but for a grown-up version, a splash of strawberry liqueur in the purée adds a nice touch. I also like to serve individual portions in cups or jars for picnics or parties.
Storage/Reheating
I store any leftovers in the refrigerator, tightly covered, for up to 3 days. Since it’s a chilled dessert, I never reheat it—just enjoy it straight from the fridge. It’s best served cold, and I find the flavors are even better the next day.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, I can use frozen strawberries to make the purée. I just make sure to thaw and drain them first to avoid excess liquid.
Is it safe to eat raw eggs in this recipe?
If I’m concerned about raw eggs, I use pasteurized eggs to reduce the risk. It’s a common practice in no-bake desserts like this.
Can I make this recipe in advance?
Absolutely. I often make it a day ahead—the flavors meld beautifully overnight in the fridge.
What can I use instead of ladyfingers?
If I don’t have ladyfingers, I sometimes use sponge cake slices or even soft vanilla cookies, though the texture will be slightly different.
Can I skip the cocoa powder on top?
Of course. I like the contrast it brings, but it’s totally optional. A dusting of powdered sugar or extra strawberries also works well.
Conclusion
This Strawberry Tiramisu (Tiramisù alle Fragole) is a fresh and creamy spin on a traditional favorite that I keep coming back to every summer. It’s simple, elegant, and packed with fruity flavor. Whether I’m hosting a dinner party or just treating myself to something sweet, it always hits the spot.
📖 Recipe:
Strawberry Tiramisu (Tiramisù alle Fragole)
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A fruity, no-bake twist on the classic Italian tiramisu, made with layers of ladyfingers dipped in strawberry purée, airy mascarpone cream, and fresh strawberries. Perfect for spring and summer entertaining.
Ingredients
250g mascarpone cheese
3 eggs, separated
100g sugar
200ml strawberry purée
200g ladyfingers (savoiardi)
2 tbsp sugar (for strawberries)
200g fresh strawberries, sliced
Cocoa powder, for dusting
Instructions
- Beat the egg yolks with 100g of sugar in a mixing bowl until pale and creamy.
- Add the mascarpone cheese to the yolk mixture and mix until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture to keep the cream airy.
- Quickly dip each ladyfinger into the strawberry purée and arrange a layer at the bottom of a serving dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
- Arrange sliced strawberries on top and sprinkle with 2 tablespoon of sugar.
- Refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder just before serving.
Notes
You can substitute ladyfingers with sponge cake or vanilla cookies if needed.
Use pasteurized eggs if you're concerned about consuming raw eggs.
Frozen strawberries can be used for purée—just thaw and drain well first.
A splash of strawberry liqueur can be added for an adult version.
Best served cold and even tastier the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
