Print

Strawberry Tiramisu (Erdbeer Tiramisu)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing, no-bake twist on the classic Italian tiramisu featuring layers of ladyfingers soaked in strawberry puree and rich mascarpone cream. Light, fruity, and creamy—ideal for warm weather entertaining.

Ingredients

Units Scale
  • 300 g ladyfingers (savoiardi)
  • 500 g mascarpone cheese
  • 300 ml heavy cream (cold)
  • 100 g powdered sugar
  • 1 tsp vanilla extract
  • 500 g fresh strawberries, hulled and halved
  • 3 tbsp lemon juice
  • 3 tbsp sugar (for strawberry sauce)
  • Extra strawberries for garnish

Instructions

  1. In a saucepan over medium heat, combine 300 g strawberries, lemon juice, and 3 tbsp sugar. Simmer for 8–10 minutes until softened.
  2. Blend the strawberry mixture into a smooth puree and let it cool completely.
  3. In a large mixing bowl, beat cold heavy cream until stiff peaks form.
  4. In a separate bowl, whisk mascarpone, powdered sugar, and vanilla extract until smooth.
  5. Gently fold the whipped cream into the mascarpone mixture until fully combined.
  6. Spread a thin layer of mascarpone cream on the bottom of your serving dish.
  7. Quickly dip ladyfingers into the cooled strawberry puree and arrange a single layer over the cream.
  8. Spread half of the remaining mascarpone cream over the ladyfingers.
  9. Repeat with a second layer of dipped ladyfingers followed by the rest of the cream.
  10. Swirl some reserved strawberry puree over the top and garnish with fresh strawberries.
  11. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use firm, ripe strawberries for the best flavor and texture.
  • For a stronger berry flavor, add a splash of strawberry liqueur to the puree.
  • Can be made a day in advance—flavors deepen beautifully overnight.

Nutrition

Find it online: https://yumfoodusa.com/strawberry-tiramisu-erdbeer-tiramisu/