This strawberry tiramisu is a fresh, fruity twist on the Italian classic! It is made with layers of sweet, fresh strawberries, mascarpone cream and savoiardi biscuits. The result is a light, creamy dessert perfect for entertaining (think Mother's Day coming up!). Plus, there are no raw eggs, making it perfect for everyone.
About This Strawberry Tiramisu
This Strawberry tiramisu is a delicious variation on Italian Tiramisu. Made with lots of fresh strawberries, savoiardi biscuits and luscious mascarpone cream. This version also does not contain raw eggs so it's handy to have if you have anyone that should avoid eating raw eggs (children, pregnant women and elderly people).
Strawberries - I used those smaller "odd bunch" strawberries that I actually think are much cuter! They're so much more cottage-core ;)
Sugar - Caster or superfine sugar.
Mascarpone - Mascarpone is Italian cream cheese which is softer, sweeter and creamier than cream cheese that tends to be more solid and tangy.
Cream - I use thickened cream as it has gelatine added to it which makes it easier to whip up. Do not use low fat cream as it can't be whipped up. You need a cream with minimum 35% fat for whipping.
Tea - I used green tea as it has a mild flavour to it as I find that coffee is a bit too strong against the flavour of strawberries
Liqueur - Tiramisu means "pick me up" so it contains coffee and alcohol as a pick me up. Ideas for a liqueur for strawberry tiramisu are: Chambord, raspberry liqueuer or vanilla vodka. Alcohol is also optional and can be omitted.
Savoiardi biscuits - Savoiardi or Italian sponge fingers are found in the biscuit/cookie aisle. They can vary in thickness so I've just specified the number of savoiardi needed.
Freeze dried strawberry powder - This is an intensely flavoured powder made of freeze dried strawberries that have been pulverised until fine. I used this strawberry powder.
Tips For Making Strawberry Tiramisu
1 - The strawberry sauce can be made 2-3 days ahead of time and stored in the fridge.
2 - You can sieve the strawberry sauce if you don't like the pips in it. I like the pips so I don't bother.
3 - To quickly chill the strawberry sauce, place the saucepan in a bowl of ice cubes.
4 - Tiramisu must be made a day ahead to allow the savoiardi biscuits to soften.
5 - Add the strawberry powder and strawberries before serving.
Preparation time: 30 minutes plus overnight setting
Cooking time: 7 minutes
Serves: 16 people
Ingredients Needed
400g/14oz strawberries, hulled weight
180g/6oz caster or superfine sugar
500g/1.1lb mascarpone
150g/5oz caster or superfine sugar
500ml/17oz thickened cream
100ml/3.5oz green tea, cold
2 tablespoons Chambord or raspberry liqueuer (optional)
20 savoiardi biscuits
1/4 cup freeze dried strawberry powder
8 small strawberries to decorate, halved
Step-By-Step Instructions
Step 1 STRAWBERRY SAUCE - Blend the first lot of strawberries with the sugar and then heat in a small saucepan on medium heat. Simmer for 6-7 minutes. Cool completely.
Step 2 MASCARPONE CREAM - Fit a mixer bowl with a beater attachment and beat the mascarpone and sugar together until smooth. Switch to a whisk attachment and add the cream and whip scraping down the sides once or twice whip until you get a thick cream that holds its shape. You should be able to run a knife through it and the cut should hold. Fold in 400g/14oz of strawberry puree (reserve the rest) and mix until smooth.
Step 3 ASSEMBLE - Whisk the green tea with 2 tablespoons of the strawberry puree. Take a 22x28x5.5cm/8.6x11x2inch tray and spread a thin layer of the strawberry mascarpone on the base and spread out to the sides with angled spatula. Briefly dip the savoirardi into the tea and let excess drip off. Place 10 savoiardi on the cream spacing them apart and then add another layer of cream covering the savoiardi and then repeat with another layer of savoiardi and cream. Smooth over the top and cover and place in the fridge overnight.
Step 4 DECORATE - Before serving, sift the strawberry powder evenly on top. Place 16 strawberry halves on top of the tiramisu and serve.
Personal Note
I love making tiramisu because it's so straightforward but looks impressive and tastes so delicious. I find it really relaxing and it destresses me because tiramisu needs to be made ahead of time the day before so I'm not in a hurry.
I was talking to Laura recently about something that does the opposite and stresses me out. We were at an event and had ordered some food and taken a beeper with us that would go off when it was ready.
"Can you please go and get the tray? I hate carrying trays of food and drink," I explained. I haven't actually dropped one but it's like avoiding the metal access covers on the footpath, I just have a feeling that it won't end well.
That got us onto unfounded fears and something that I have an unfounded fear of
was having to do a stand-up routine completely unprepared and having nothing to say. When I say it is unfounded, it is completely unfounded because at no point in anyone's life are they ever asked to perform a stand-up routine but it is something that I think about!
So tell me Dear Reader, do you have any unfounded fears? And have you ever tried strawberry tiramisu?
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Strawberry Tiramisu (No Raw Eggs & Easy Make-Ahead Dessert) was written by Lorraine Elliott and published on Wednesday, May 6, 2026 in
Delicious Recipes,
Strawberries and
Italian.
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