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Strawberry Tiramisu

Strawberry Tiramisu

  • Author: Nicoletta
  • Prep Time: 40 minutes
  • Cook Time: 2 minutes
  • Total Time: 2 hours 42 minutes
  • Yield: 6-8 servings 1x


Strawberry Tiramisu. A creamy blend of  mascarpone/egg yolk/whipping cream  meets fresh strawberries macerated with lemon, sugar, and mint. Take advantage of sweet summer fruit, with this delectable, easy-to-make, no-bake, twist on an old time favorite.


  • 500 g strawberries
  • 300-350 g Savoiardi
  • 200 ml whipping cream
  • 250 ml mascarpone
  • 2 egg yolks
  • 70 g (scant 1/3 cup) + 3 Tbsp fine granulated sugar for the strawberries
  • 1 lemon, the juice
  • 2 Tbsp limoncello (or any fruit juice of your choice)
  • 5 mint leaves, chopped


  1. Cut the strawberries into small pieces, leaving aside some whole to use for decoration. Put them in a medium bowl, add the lemon juice, mint leaves chopped, and three tablespoons of sugar. Stir to blend, cover with plastic and set aside to rest.
  2. In a bowl over a bain-marie (water bath) over low heat, place the egg yolks and the sugar. Whisk continuosly for 3-5 minutes, or until frothy and lighter in color. You could check the mixture with a thermometer, when done it should read 160°F. Remove the bowl from the stove and set aside to cool.
  3. In the meantime, with a handheld mixer, or with a stand mixer fitted with the whisk attachment, whip up the cream to stiff peaks.
  4. Using a handheld mixer add the mascarpone to the egg/sugar mixture a spoon at a time and mix until blended. Lastly, with a spatula, fold in the whipped cream gently with bottom to top movements.
  5. Strain the chopped strawberries over a shallow wide dish, then add limoncello and/or fruit juice. This is your strawberry juice, where you are going to dip the savoiardi.
  6. Puree half of the chopped strawberries, leaving others chopped for some depth of flavor. Mix the two together, this is your strawberry puree.


  1. In a trifle bowl spread a layer of strawberry puree.
  2. Soak your savoiardi in the strawberry juice. Place the soaked savoiardi over the strawberry puree.
  3. Pour the mascarpone mixture over the savoiardi, then the strawberry puree. Repeat with savoiardi soaked in juice, mascarpone mixture, and strawberry puree. End with a layer of savoiardi and mascarpone, for a total of three layers.
  4. Cut in half or in slices the strawberries you have left whole and decorate your tiramisu top as you most like.
  5. Cover with foil and place in the refrigerator to sit for at least a couple of hours or better, overnight.
  6. Remove from the fridge about half an hour before serving.


For the assembly dish, you can use a trifle bowl, or a square, round, or rectangle baking dish.

You can omit the eggs and instead up the amount of whipping cream to a total of 250-300 g. You can whip the cream with the sugar and fold it into the mascarpone.

Tiramisu lasts about three days, covered, in the fridge.

  • Category: Dessert
  • Method: No-bake
  • Cuisine: Italian

Keywords: tiramisu, strawberries, dessert, italian, spring, delicious, mascarpone, whipped cream, eggs

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