About This Strawberry Tiramisu Recipe
This light and creamy strawberry tiramisu is made with 6 layers of fresh strawberries, strawberry compote, mascarpone whipped cream, and of course, lady fingers! This no-bake recipe instructs you to layer all the components together to make a fruity, flavorful strawberry tiramisu with no caffeine.
@hummingbirdhigh because i am in my 30s now and apparently can’t drink coffee after 9am without bouncing off the walls all night #dessert #tiramisu #bakingtiktok #bakingrecipe ♬ Italian Dinner Party – Italian Restaurant Music of Italy
Overnight, the ladyfingers absorb liquid and flavors from the strawberry compote and mascarpone whipped cream. The texture turns similar to a parfait—light, airy, and creamy. Served chilled, this strawberry tiramisu is the perfect dessert recipe to escape the summer heat and take advantage of seasonal berries!
Why You Should Make The Recipe
Here are all the reasons to make this strawberry tiramisu:
The recipe is inspired by one of my favorite restaurant desserts, and adapted from a popular Food & Wine dessert recipe.
One of my favorite desserts in my hometown of Portland, Oregon, is the blackberry tiramisu from Italian restaurant, Ava Gene’s. I’d never had anything like it before—layers of fresh Oregon blackberries, mascarpone whipped cream, and soft ladyfingers. It’s been on my bucket list to recreate for a long time.
So I was especially excited when I saw Food & Wine publish this strawberry tiramisu recipe. I know that chefs sometimes get inspiration for their dishes from food magazines (and, often times, vice versa). Could this recipe be the dessert that inspired the blackberry tiramisu at Ava Gene’s? Or did Ava Gene’s inspire Food & Wine‘s strawberry tiramisu recipe?
Either way, I was happy to have a way to finally try making a version of my favorite restaurant dessert at home!
The recipe is chilled and “no bake”—no need to turn on your oven!
It takes a lot to convince me to bake in the summer months. Who wants to turn on their oven in the blistering heat?
Luckily, this strawberry tiramisu is a NO BAKE dessert recipe. What does that mean? It literally does not need to be baked. That’s right, there’s no need to turn on the oven to make this strawberry tiramisu!
Instead, the dessert is chilled overnight to allow the ladyfingers to soften and become cake-like in their texture.
The best part? The strawberry tiramisu is served chilled, too. It’s the perfect light and airy summer dessert to cool you down!
The recipe is easily customizable.
Although the recipe below is for strawberry tiramisu, you can easily swap out the strawberries with the fruit of your choice. Check out the “Recipe Troubleshooting and FAQ” for more information. I’ve included instructions on how to make variations like Blackberry Tiramisu, Cherry Tiramisu, Peach Tiramisu, and more!
Ingredients and Substitutions
Now that I’ve convinced you to make this strawberry tiramisu recipe, here’s everything you need:
Shopping List for Strawberry Tiramisu Recipe
- fresh strawberries
- granulated sugar
- orange liqueur (e.g. Cointreau, Grand Marnier)
- balsamic vinegar
- kosher salt
- strawberry jam
- heavy cream
- mascarpone cream
- large orange
- large pasteurized eggs
- ladyfingers
And let’s talk about some key ingredients and their substitutions:
Fresh Strawberries
You need 3 cups sliced strawberries to make this strawberry tiramisu recipe, plus more for garnish.
Can I use frozen strawberries instead?
Yes, but I don’t recommend it. If you go this route, you’ll need to thaw the frozen strawberries until they are soft. Then, follow the instructions to combine them with the orange liqueur, balsamic vinegar, and salt. There’s no need to let sit for 15 minutes and macerate. Why? They’ll probably be pretty liquidy already!
However, I don’t like using thawed frozen strawberries for this very reason. They make the tiramisu taste mushy and soggy!
Orange Liqueur
You need 2 Tablespoons orange liqueur to make this strawberry tiramisu recipe.
I don’t want to use alcohol. What can I use instead of orange liqueur?
In a pinch, you can substitute the orange liqueur with 2 Tablespoons of freshly squeezed orange juice and ½ teaspoon pure vanilla extract OR orange extract.
Pasteurized Eggs
You need 4 large egg yolks, preferably from pasteurized eggs, to make this strawberry tiramisu recipe.
What is pasteurization and why do I need to use pasteurized eggs in this recipe?
Pasteurization is the process of gently heating a food product (typically, milk, eggs, wine) to kill any pathogenic microorganisms and make it safe for consumption and storage. However, note that pasteurization is a gentle process—it heats the food product JUST enough to partially sterilize it, but not enough to cook it.
Using pasteurized egg yolks in this strawberry tiramisu makes the recipe safe to eat!
I can’t find pasteurized eggs. What should I do?
You can pasteurize the egg yolks at home!
Place the egg yolks and 2 Tablespoons of the granulated sugar from the mascarpone whipped cream recipe in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).
Cook over medium heat, using a whisk to stir the mixture and scrape the sides of the bowl occasionally, until the mixture has thickened and is able to coat the back of a spoon, about 5 minutes. An instant read thermometer inserted into the center of the mixture should read 160°F. Let cool slightly, then add the remaining sugar and whisk as instructed in the recipe.
How To Make Strawberry Tiramisu
Here are the basic steps to make this fruity and flavorful dessert from scratch:
- Prep the ingredients for the recipe. (Prep Time: 10 minutes)
To prep for this recipe, wash, hull, and slice the strawberries. Pasteurize your eggs (see more info in the Ingredients and Substitutions section) if necessary. That’s it! - Macerate the strawberries with sugar, orange liqueur, balsamic vinegar, and kosher salt. (Prep Time: 15 minutes)
Macerating fruit means tossing them in sugar, and letting it sit for a few minutes to encourage the fruit to soften and release its juices. It’s especially helpful if you’re working with underripe strawberries!
I encourage you to make the mascarpone whipped cream as the strawberries macerate. - Make the mascarpone whipped cream. (Work Time: 10 minutes)
The mascarpone whipped cream has two parts. First, you’ll need to whip the cream. Then, you’ll need to whip the egg yolks and sugar. Finally, combine the two. - Make the strawberry compote. (Work Time: 5 minutes)
Once the strawberries are done macerating, scoop up half of the mixture into a blender and combine with the strawberry jam. - Assemble the strawberry tiramisu. (Work Time: 10 minutes)
The strawberry tiramisu is made of 3 layers that repeat twice: strawberry compote, ladyfingers, mascarpone cream. You end up with a creamy, dreamy, 6 layer dessert. - Chill the strawberry tiramisu before serving. (Chill Time: 8 hours, preferably overnight)
Don’t skimp on this part! Chilling the strawberry tiramisu allows the ladyfingers to soften and absorb the flavors of the strawberry compote and mascarpone whipped cream.
Recipe Troubleshooting and FAQ
FAQ: How To Customize This Strawberry Tiramisu Recipe
Can I use other fruit besides strawberries?
Yes! You can easily swap in other fruits (or even use a combination of different fruits!) to make your own unique, fruit flavored tiramisu. Here are some of my other favorite flavors:
- Blackberry Tiramisu: Swap out the fresh strawberries with fresh blackberries, the orange liqueur with crème de mûre (which is a French blackberry liqueur; in a pinch, I also like using Wild Roots Marionberry Vodka), and strawberry jam with blackberry jam.
- Cherry OR Peach Tiramisu: Use fresh cherries (pitted and sliced) OR fresh peaches (also pitted and sliced), amaretto liqueur, and cherry or peach jam instead. I also skip the orange zest and use ¼ to ½ teaspoon almond extract in the mascarpone whipped cream.
- Raspberry Tiramisu: Use fresh raspberries, Chambord, and raspberry jam instead. I also like to substitute the orange zest with lemon zest in the mascarpone whipped cream.
FAQ: Questions About Storing Strawberry Tiramisu
How To Store Strawberry Tiramisu
The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.
Can you freeze strawberry tiramisu?
Yes! To freeze the strawberry tiramisu, tightly wrap the dish with the tiramisu in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
Best Recipe Tips
Ingredient Tip
- You need around 26 ladyfinger cookies to make this strawberry tiramisu recipe. The weight of the cookies will vary depending on the brand you buy. But 26 ladyfinger cookies roughly equals around 8 ounces (227 grams) of cookies.
Unfortunately, most ladyfinger cookie packages contain around 24 cookies, or 7 ounces (198 grams) of cookies. If you’re making the tiramisu in an 8-inch square pan, buying a 7-ounce package of ladyfingers will leave you short a few cookies. So I recommend buying a 14-ounce package or a 17.5-ounce package instead!
Technique Tip
- You’ll notice that the recipe instructs you to whip the whipped cream to “soft peaks”. The best way to determine this texture is to do a test with the whisk attachment. Dip the tip of the whisk into the cream, remove it, and quickly turn it upside down.
If the cream is too soft, it will slide off the whisk, and you’ll need to keep whisking. If the cream has a cloud-like structure but with peaks that lose their shape, you’re at the “soft peaks” stage.
More Fancy Dessert Recipes
More Strawberry Recipes
- 6 Inch Japanese Strawberry Shortcake
- 6 Inch Victoria Sponge Cake Recipe
- Small Batch Strawberry Biscuit Sheet Cake
- Very Small Batch Strawberry Sheet Cake
Get the Recipe: Strawberry Tiramisu Recipe
Ingredients
For the Strawberry Compote
- 3 cups (13.5 ounces or 388 grams) hulled and sliced strawberries
- 3 Tablespoons (1.30 ounces or 37 grams) granulated sugar
- 2 Tablespoons (1 ounce or 28 grams) orange liqueur
- 2 teaspoons balsamic vinegar
- pinch of kosher salt
For the Mascarpone Whipped Cream
- 1 ¼ cups (10 ounces or 284 grams) cold heavy cream
- 1 (8-ounce) container cold mascarpone
- 1 large orange
- 4 large pasteurized egg yolks
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- pinch of kosher salt
Assembly
- ¼ cup (4 ounces or 113 grams) strawberry jam
- 26 (around 7.65 ounces or 217 grams) ladyfingers
- hulled and sliced strawberries, for garnish
Equipment
- a blender
Instructions
- Macerate the strawberries for the strawberry compote. In a medium bowl, combine the strawberries, sugar, liqueur, vinegar, and salt for the strawberry compote. Toss to coat the strawberries with the rest of the ingredients.
- While the strawberries are macerating, make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium-high speed until soft peaks form, 1 to 2 minutes.Turn the mixer off and add the mascarpone all at once. Use a Microplane grater to zest half of the orange over the whipped cream. Scrape down the bottom and sides of the bowl with a rubber spatula, then whisk the mascarpone and orange zest into the whipped cream on medium speed until combined, about 30 seconds. Transfer the whipped cream to a medium bowl.
- Whisk the egg yolks and sugar, then fold in the whipped cream. Combine the egg yolks, sugar, and salt for the mascarpone whipped cream in the stand mixer bowl (there's no need to clean the bowl!). Beat on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes.Scoop half of the whipped cream over the egg mixture and fold it in with a rubber spatula. Repeat with the remaining whipped cream and fold it in until just combined. At this point, it will be a very light and fluffy cream.
- Finish the strawberry compote. Pour half (around 7.85 ounces or 226 grams) of the strawberry mixture into the blender pitcher and add the strawberry jam. Blend on medium-high until smooth, about 30 seconds. Pour the blended mixture back into the bowl with the remaining half of the strawberry mixture, and stir to combine.
- Assemble the strawberry tiramisu. Ladle half (around 8.5 ounces or 241 grams) of the strawberry compote into an 8-inch square pan and use an offset spatula to spread it evenly across the bottom of the pan. Top with a single layer of ladyfingers (about 13 cookies); you may need to slice or break the ladyfingers to fit them into the pan. Gently turn each ladyfingers in the compote until coated.Scoop half (around 11 ounces or 312 grams) of the mascarpone whipped cream over the ladyfingers and use an offset spatula to spread it evenly over the cookies. Repeat the process of spreading the remaining strawberry compote, soaking the remaining ladyfingers, and topping them with the remaining mascarpone whipped cream to make the final 3 layers of the strawberry tiramisu.
- Chill the strawberry tiramisu. Loosely cover the strawberry tiramisu with plastic wrap. Refrigerate for at least 8 hours, preferably overnight.
- Garnish the strawberry tiramisu. After the tiramisu has chilled and set, uncover the tiramisu and discard the plastic wrap. Garnish with strawberries and the remaining orange zest.
- Serve and store. Serve chilled. The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.
Notes
- You need around 26 ladyfinger cookies to make this strawberry tiramisu recipe. The weight of the cookies will vary depending on the brand you buy. But 26 ladyfinger cookies roughly equals around 8 ounces (227 grams) of cookies. Unfortunately, most ladyfinger cookie packages contain around 24 cookies, or 7 ounces (198 grams) of cookies. If you’re making the tiramisu in an 8-inch square pan, buying a 7-ounce package of ladyfingers will leave you short a few cookies. So I recommend buying a 14-ounce package or a 17.5-ounce package instead!
- You’ll notice that the recipe instructs you to whip the whipped cream to “soft peaks”. The best way to determine this texture is to do a test with the whisk attachment. Dip the tip of the whisk into the cream, remove it, and quickly turn it upside down. If the cream is too soft, it will slide off the whisk, and you’ll need to keep whisking. If the cream has a cloud-like structure but with peaks that lose their shape, you’re at the “soft peaks” stage.
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
