The easy and quick strawberry tiramisu is a fresh and delicious twist on the classic spoon dessert, perfect for the beautiful season. It can be prepared in a few steps and is truly within everyone’s reach: the ladyfingers are gently dipped in a fragrant syrup made with blended strawberries and sugar, while the cream is soft and velvety, with mascarpone, fresh eggs, and a touch of cream to make it even lighter and more fluffy. To complete it all, a simple yet irresistible decoration with dark chocolate shavings, which you can also omit if you prefer a simpler version. This dessert wins at the first taste and is the perfect alternative to traditional tiramisu!
Before moving on to the recipe, I remind you of other delicious ideas for summer without baking
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 476.55 (Kcal)
- Carbohydrates 52.84 (g) of which sugars 35.34 (g)
- Proteins 8.49 (g)
- Fat 27.70 (g) of which saturated 12.31 (g)of which unsaturated 3.18 (g)
- Fibers 1.46 (g)
- Sodium 102.57 (mg)
Indicative values for a portion of 152 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 package ladyfingers
- 5 eggs
- 5 tablespoons sugar
- 500 g mascarpone
- 2/3 cup whipping cream
- 500 g strawberries
- 7 oz water
- 1 cup sugar
- to taste dark chocolate (shaved for decoration)
Tools
- 1 Electric Beater
- 1 Baking Dish
Preparation
Pour the water and sugar into a small pot, then place it on the stove and bring to a boil. When the syrup starts boiling, add 3.5 oz of blended strawberries and mix well. Let it simmer for a minute, then turn off the heat. Pour the syrup into a deep container (so it’s easier to dip the ladyfingers) and let it cool.
Start by separating the egg yolks from the whites. Set the whites aside (they won’t be needed for this recipe). Add the sugar to the yolks and beat them with an electric beater until you get a light and fluffy mixture. In another bowl, whip the cold cream to stiff peaks and set it aside.
Meanwhile, wash the strawberries, dry them with a paper towel, and cut them into pieces: you’ll need them to fill and decorate the tiramisu.
Once the yolks are well beaten, add the mascarpone and continue mixing with the electric beaters. Initially, the mixture may seem to separate, but just keep working it for a few minutes: the mascarpone will perfect.
Wash and dry the beaters well, then whip the egg whites to stiff peaks. To facilitate this operation, you can add a few drops of lemon juice. When the egg whites are firm, gently fold them into the yolk and mascarpone cream, a little at a time, with circular movements from top to bottom, using a spatula or spoon.
Finally, also add the whipped cream, always by hand and gently, to keep the cream soft and airy.
Now it’s time to assemble the tiramisu! Quickly dip the ladyfingers in the cooled strawberry syrup: the step must be quick, just enough to slightly wet them. Let them drain for a moment, then arrange them in the baking dish, forming the border first and then a layer covering the entire base.
Spread some of the mascarpone cream over the ladyfingers, leveling it well, and add a few pieces of fresh strawberries. Continue with a second layer of dipped ladyfingers, then another layer of cream. If you want a more elegant effect, you can use a piping bag to distribute the last layer of cream.
Finish with the strawberries and some dark chocolate shavings to make the dessert even more delicious.
Your strawberry tiramisu is ready! Cover it with a sheet of foil or close it in a cake box and let it rest in the refrigerator for at least 2–3 hours before enjoying.
It keeps in the fridge for a couple of days and is perfect to serve as a fresh dessert after lunch or for a special snack.
NOTES
Do not soak the ladyfingers for too long: just a few seconds. If they absorb too much liquid, they may fall apart, and the base will not hold the cream well.
You can use a piping bag to make the last layer prettier, especially if you prepare the dessert in glasses or single servings.
For decoration, in addition to chocolate shavings, you can add mint leaves.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and X.
FAQ (Questions and Answers)
Can I make the strawberry tiramisu ahead of time?
Yes, in fact, it’s recommended! Making it a few hours before (even the day before) allows the ladyfingers to absorb the syrup well, and the cream to set. Store the dessert in the refrigerator well-covered.
Can I use frozen strawberries?
Yes, frozen strawberries are great for the syrup and for the blended part. Just thaw them completely and then blend. For the final decoration, however, it’s better to use fresh strawberries.
