Can I use frozen strawberries?

Absolutely! Frozen strawberries work great for the jam, just thaw and drain them first to avoid excess liquid. The texture might be slightly softer than fresh, but the flavor will still be fantastic. For the chopped strawberries in the layers, though, fresh is best, frozen ones can make things too soggy.

How long does Strawberry Tiramisu keep?

This beauty stays fresh in the fridge for up to 3 days when stored properly (covered tightly with plastic wrap or in an airtight container). The flavors actually get better after the first day! Just don't freeze it, the texture turns weirdly icy and the ladyfingers get mushy when thawed.

Can I make this without alcohol?

Good news, there's no alcohol in this recipe to begin with! Traditional tiramisu often uses coffee liqueur, but our strawberry version skips it entirely. The strawberry syrup and jam provide plenty of flavor without needing any booze.

My mascarpone filling seems runny, what went wrong?

Oh no! This usually happens if the cream wasn't cold enough when whipped or if you overmixed it. Next time, chill your bowl and beaters beforehand, and stop folding as soon as everything's combined. If it's too late, pop the whole assembled tiramisu in the freezer for 30 minutes before refrigerating, it'll help firm things up.

Can I assemble this in individual glasses?

Yes, and it looks adorable! Use small jars or glasses and break the ladyfingers to fit. Just remember, the layers will be more visible, so make them neat. And dip the cookies even more briefly since glass servings show sogginess more than a pan version.

Irresistible Strawberry Tiramisu Recipe in 4 Easy Steps

Name: Strawberry Tiramisu
Prep time: 30 min
Total time: 8 h
Cuisine: Italian
Ingredients: 4 cups quartered strawberries (600g); 1 cup granulated sugar (200g); 4 tbsp lemon juice; ⅓ cup strawberry jam; 1 cup strawberry juice (or orange juice as a substitute); 2 cups mascarpone cheese (452g); ½ cup powdered sugar, divided (62.5g); 3 tbsp lemon juice (45ml); 1 tsp pure vanilla extract; 1¾ cup heavy whipping cream, very cold (420ml); ¾ cup chopped strawberries (112g); 28 ladyfinger cookies; ½ cup whipping cream, very cold; 1 cup freeze-dried strawberries (28g)

Description

This refreshing twist on classic tiramisu features layers of delicate ladyfingers soaked in a sweet strawberry syrup, a luscious mascarpone filling, and a homemade strawberry jam. Perfect for a summer dessert or any special occasion!

Ingredients

Scale

For the Strawberry Jam:

4 cups quartered strawberries (600g)
1 cup granulated sugar (200g)
4 tbsp lemon juice

For the Strawberry Syrup:

⅓ cup strawberry jam
1 cup strawberry juice (or orange juice as a substitute)

For the Mascarpone Filling:

2 cups mascarpone cheese (452g)
½ cup powdered sugar, divided (62.5g)
3 tbsp lemon juice (45ml)
1 tsp pure vanilla extract
1¾ cup heavy whipping cream, very cold (420ml)

For Assembling:

¾ cup chopped strawberries (112g)
28 ladyfinger cookies

For the Topping:

½ cup whipping cream, very cold
1 cup freeze-dried strawberries (28g)

Instructions

Make the Strawberry Jam: In a saucepan over medium-high heat, add chopped strawberries, sugar, and lemon juice. Stir occasionally until the mixture boils, then reduce to medium-low. Cook until the jam thickens and reaches 200–220°F. Transfer to a bowl, cover with plastic wrap, and refrigerate until cooled.
Make the Mascarpone Filling: Beat mascarpone cheese with ¼ cup powdered sugar, lemon juice, and vanilla extract until smooth. In another bowl, whip heavy cream with the remaining powdered sugar until soft peaks form. Fold whipped cream into the mascarpone mixture until smooth.
Prepare the Strawberry Syrup: Whisk together strawberry jam and strawberry juice until smooth. Set aside.
Assemble the Tiramisu: Dip ladyfingers briefly into the strawberry syrup and lay in a single layer in a 9×9-inch pan. Spread half of the mascarpone mixture over them. Drizzle ½ cup of jam over the top, sprinkle with chopped strawberries, and repeat with another layer of dipped ladyfingers and the remaining mascarpone filling. Cover and refrigerate overnight.
Prepare the Topping: Whip ½ cup cream until stiff peaks form. Pulse freeze-dried strawberries in a food processor until fine and sift over the top of the tiramisu. Decorate with whipped cream and fresh strawberries before serving.
Serve & Store: Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

Notes

For a more intense flavor, let the tiramisu rest at least 12 hours before serving.
You can replace strawberry jam with raspberry jam for a slightly tangier version.
Use firm, fresh strawberries for the best texture.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 80mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg

Keywords: strawberry tiramisu, no bake dessert, mascarpone dessert, Italian recipes, summer dessert