Strawberry Tiramisu
April 22, 2025
Emily Dingmann of myeverydaytable.com brings us a fresh twist on an Italian favorite. This berry-filled dessert is perfect for spring gatherings or any time you’re craving a sweet spin on tradition!
This Strawberry Tiramisu offers a spring and summer twist on the classic Italian dessert. Instead of the espresso, we’re soaking the ladyfingers in a homemade strawberry simple syrup, then adding diced strawberries right into the mascarpone whipped cream mixture so that each bite is infused with light, elegant and nostalgic flavors. For the best flavor, look for bright, ripe strawberries that are deep in color.
If you want to really make the layers pop, add a bit of red food coloring into the simple syrup. It’s optional, but will definitely give it a brighter color, which I thought was pretty and perfect for spring celebrations.
SERVINGS
9
PREP TIME
45 min
REST TIME
12 to 24 hr
Ingredients
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1pound strawberries, hulled
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½cup granulated sugar
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Red food coloring (optional)
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1 ½cups heavy whipping cream
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8ounces mascarpone cheese
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¼cup powdered sugar
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1teaspoon vanilla extract
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114-ounce package ladyfingers (about 30 ladyfingers)
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¾cup freeze-dried strawberries
Directions
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1
Thinly slice 1 cup of the strawberries. Dice the remaining strawberries and set aside.
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2
To make the strawberry syrup: In a small saucepan, combine the sliced strawberries, sugar, and 1 cup of water. Bring to a boil over high heat, remove the pot from the heat, and let sit for 30 minutes. Strain the syrup through a fine-mesh sieve and into a shallow bowl. Add red food coloring, a few drops at a time, to brighten the color if desired. Set aside.
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3
To make the mascarpone whipped cream: In a medium bowl with an electric mixer, beat together the heavy cream, mascarpone, powdered sugar, and vanilla extract until soft peaks form, 2 to 3 minutes. Fold in the diced strawberries.
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4
To assemble the tiramisu: Starting with half of the ladyfingers, quickly dip both sides into the strawberry syrup and place them in a single layer on the bottom of an 8×8-inch square pan.
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5
Evenly spread about half of the mascarpone whipped cream over the ladyfingers.
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6
Repeat steps 4 and 5 to create a second layer of strawberry ladyfingers and mascarpone whipped cream.
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7
Cover and refrigerate for at least 3 to 4 hours or preferably overnight.
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8
When ready to serve, place the freeze-dried strawberries in a food processor and blend to a fine powder. Transfer the strawberry powder to a fine-mesh sieve and evenly dust the tiramisu. Slice into 9 pieces and serve immediately.