This strawberry tiramisu is made with fresh strawberries, soaked ladyfingers and a creamy mascarpone filling that doesn’t contain raw eggs. A great variation to the original tiramisu recipe made with coffee and cocoa.
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Tiramisu is one of my favorite desserts, and I’m very excited to share with you a seasonal version with fresh strawberries. It’s a very forgiving dessert, easy to assemble, and perfect for any occasion. The only thing you wanna do when you see it in front of you is dipping a spoon into the incredibly creamy and velvety mascarpone filling. So good, refreshing, and just the best!
A tiramisu recipe without raw eggs
There are several ways to make tiramisu, but the authentic recipe calls for raw eggs, both yolk and egg whites beaten to stiff peaks. I went here for a slightly different version that does not require raw eggs. Instead, we prepare a so-called zabaione (a cooked egg custard) and use whipping cream to make the mascarpone lighter. The result is equally delicious, but without the use of raw eggs. Note that this make it a pregnant-friendly dessert if you skip the wine for who may be concerned (check my note at the bottom of the recipe).
How to assemble strawberry tiramisu?
If you’re familiar with the traditional tiramisu recipe, you will be happy to know that this version is no more difficult. The only things that change are the addition of fresh berries in the filling and the way we soak up the biscuits. Find below a little step-by-step guide you can use as a memo:
- Start with a layer of soaked biscuits at the bottom of the dish.
- Cover with half of the mascarpone filling.
- Add fresh strawberries, either sliced or cut into small pieces, and cover with strawberry coulis.
- Repeat steps 1 to 3 one more time, and top with fresh berries and top.
How to serve strawberry tiramisu?
There are two ways to prepare and serve strawberry tiramisu. You can either:
- Make it family-friendly in a large baking dish, as shown on the pictures.
- Or make it in individual portions, using a glass to layer all the ingredients.
Both versions are equally good of course, but I would recommend the first one for a huge family celebration, whereas the other one is perfect for an elegant garden party.
Variations around the recipe
This strawberry tiramisu is easily customizable. Here’s how to:
Alcohol or alcohol-free version. You can for instance make it alcohol-free or not. If using alcohol, I recommend using limoncello that pairs perfectly with strawberries and will bring some delightful refreshing notes. Alternatively, you can use Champagne or a similar wine. For an alcohol-free version, consider using a syrup to soak the ladyfingers, as described in the recipe note.
The choice of berries. You can of course use strawberries exclusively, or do a mix of strawberries and raspberries for both the filling and the coulis. You could even include blueberries and blackberries if desired!
Vanilla versus lemon/lime. You could replace the vanilla seeds in the strawberry coulis and use lemon or lime zest instead. This will make an even more refreshing strawberry tiramisu.
Ladyfingers replacement. The original tiramisu recipe calls for ladyfingers, but feel free to use Digestive biscuits crumbs or Biscoff crumbs instead. Both will do very well in a tiramisu. Note that if using one or the other, you will not need to soak the biscuits in the syrup or the coulis, so you can just skip this part.
Can I use this recipe to make a traditional tiramisu with no raw eggs?
Absolutely! If you don’t want to eat raw eggs for any personal reason (being pregnant for instance), feel free to adapt this recipe to the original tiramisu recipe, soaking the biscuits in coffee and dusting with unsweetened cocoa powder on top. Easy peasy!
Tiramisu lovers should also try:
More strawberry desserts to discover:
- French Strawberry Tart with Pastry Cream
- Strawberry White Chocolate Cheesecake Brownies
- Easy Strawberry Shortcakes
- White Chocolate Strawberry Charlotte Cake
- Strawberry Cheesecake Blondies
Strawberry Tiramisu
- Prep Time: 45 mins
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Desserts
This strawberry tiramisu is made with fresh strawberries, soaked ladyfingers and a creamy mascarpone filling that doesn’t contain raw eggs. A great variation to the original tiramisu recipe made with coffee and cocoa.
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Ingredients
- 6 large egg yolks
- ⅔ cup (130g) granulated sugar
- 16 ounces (450g) mascarpone
- 1 teaspoon vanilla extract
- 6 Tablespoons (90 ml) limoncello, divided*
- 1 ½ cup (36 cl) heavy whipping cream
- 3 Tablespoons sugar + 1 cup (240 ml) water, for the syrup
- 1.4 pound (650g) strawberries, cut into pieces + extra for topping
- ½ vanilla pod, seeds only
- 40 ladyfingers, or more as needed**
Instructions
- Make the zabaglione (cooked egg custard). Add the egg yolks and ⅔ cup (130g) sugar to a double boiler or glass bowl. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk constantly over heat for about 5-7 minutes, or until sugar has dissolved and the mixture is light yellow in color and thickened (it should nearly triple in volume). Remove from heat and set aside until ready to use.
- Whisk the mascarpone mixture. Combine the mascarpone with 3 Tablespoons limoncello and vanilla extract in a large mixing bowl. Using a stand mixer, (or a hand mixer), beat the mixture on medium speed for 1 minute or until smooth. In a separate bowl, whip the heavy cream using 1 stand mixer (or a hand mixer) on medium-high speed until stiff peaks form. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Set aside.
- Make the strawberry coulis. Place about 0.5 lb (200g) to a food processor and mix until smooth and combined. Add the seeds of a vanilla pod and stir.
- Prepare the limoncello syrup. Combine 3 Tablespoons sugar with 1 cup of water in a saucepan place over medium heat, until the mixture becomes syrupy. Remove from heat and transfer to a bowl. Let cool a few minutes, then add 2 Tablespoons of the strawberry coulis and the 3 remaining Tablespoons of limoncello*. Set aside.
- Assemble the tiramisu. One at a time, dip the ladyfingers very quickly into the limoncello syrup* so that both sides are coated, then arrange the lady fingers in an even layer covering the bottom of a 9×13-inch (23×33 cm) baking dish. Once the layer is complete, spread half of the mascarpone filling in an even layer, using an offset spatula. Cover with a layer of fresh strawberries, sliced or cut into pieces, and pour about ⅔ of the strawberry coulis over the biscuits. Repeat with a second layer of the limoncello-dipped ladyfingers, followed by a second layer of the mascarpone filling.
- Chill. Cover and refrigerate the tiramisu for at least 4 to 6 hours, or until chilled. Decorate with additional strawberries and spoon the remaining strawberry coulis to make it look even more delicious. Add fresh mint if desired, and enjoy!
Notes
* For an alcohol-free version. Replace the alcohol with the syrup exclusively, consisting of about 3 Tablespoons sugar and 1 cup water heated up in a saucepan until syrupy. Add 2 Tablespoon of the strawberry coulis to the syrup and dip the biscuits into this syrup.
** Number of ladyfingers: The exact number of ladyfingers that you need will depend on the size and shape of your pan. Basically, just try to fit as many as you can into a single layer. It’s ok if there are some small gaps, but you can also break some of the ladyfingers in half if needed to fill in any big gaps.
Did you make this recipe?
Lastly, if you make this Strawberry Tiramisu, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
