The strawberry and blueberry tiramisu is a spring and summer variation of the classic cocoa tiramisu. Fresh and fruitier, no baking required since there is nothing to cook, and truly delicate.
In this strawberry tiramisu recipe I wanted to combine the creaminess of the tradition with the natural sweetness of seasonal fruit.
The result is a strawberry and blueberry tiramisu that is fragrant, delicate and incredibly scenic thanks to the blueberries that add color and a pleasant slightly tart note.
This tiramisu recipe is ideal because it is prepared without baking, it is simple even for those with little kitchen experience and can be made in advance, becoming the perfect dessert for family lunches, dinners with friends or summer days when you don’t want to turn on the oven.
In addition, the fruit makes the dessert fresher and lighter compared to the classic version, allowing you to enjoy a different kind of tiramisu.
Strawberries and blueberries are very healthy fruits: strawberries are rich in vitamin C, fiber and antioxidants that help the immune system, promote skin health and contribute to heart wellness, while being low in calories; blueberries, on the other hand, are particularly rich in anthocyanins, powerful antioxidants that help protect cells, support memory and concentration, favor eye health and may help control blood sugar.
Both contain a lot of water and fiber, help digestion and can be useful for maintaining a healthy lifestyle and a balanced diet.
In short, strawberry tiramisu is the perfect choice when you want a fresh and easy dessert that will win everyone over at the first bite.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the strawberry and blueberry tiramisu
- 3 eggs
- 8.8 oz mascarpone (about 1 cup)
- 3 tbsp sugar
- 7 oz ladyfingers (savoiardi)
- 3.5 cups strawberries
- 1.75 cups blueberries
- 3 1/3 tbsp water
- 1 lemon
Tools
- 1 Electric whisk
- 3 Bowls
- 1 Hand blender
- 1 Baking dish
- 1 Spatula
Steps for strawberry and blueberry tiramisu
Thoroughly wash the strawberries and blueberries under running water. Remove the stems from the strawberries and cut them into pieces or thin slices, leaving a few whole ones for the final decoration. Put the strawberries and blueberries in a bowl and set aside. NB. THE EGGS MUST BE VERY FRESH, PREFERABLY LOCALLY PRODUCED OR ORGANIC. ALTERNATIVELY USE PASTEURIZED EGGS.
In a bowl, whisk the yolks with the sugar for a few minutes using an electric mixer, until the mixture becomes pale, fluffy and creamy. This step is essential to obtain a soft cream.
In a second bowl, whisk the egg whites to stiff peaks using the electric beaters. The whites should be compact and glossy.
Gradually add the mascarpone to the yolks, a little at a time.
Continue working the mixture until it is smooth and homogeneous.
Add the whipped egg whites to the mascarpone cream little by little, gently folding with a spatula with upward folding movements.
This step helps keep the cream soft and light.
In a mixer blend the water with 100 g of strawberries (about 3.5 oz), pour into a bowl and quickly dip the ladyfingers, first on one side and then on the other.
and then on the other.
Arrange them side by side on the bottom of a dish 7.87 x 11.81 in or 11.81 x 11.81 in, one next to the other.
Cover with a generous layer of mascarpone cream.
And add the chopped fruit.
Make another layer of soaked ladyfingers.
Finish with a generous layer of cream and level it evenly. Cover the tiramisu and let it rest in the refrigerator for at least 4 hours, preferably overnight: this way the flavors meld perfectly and the dessert becomes even better.
Before serving, add a few more blueberries or a slice of strawberry on top of the tiramisu to make it even more inviting and colorful. The result will be a creamy, fresh, fruit-scented dessert.
Storage for strawberry and blueberry tiramisu
Store the strawberry and blueberry tiramisu well covered with plastic wrap or place it in an airtight container.
Keep it on the middle shelf of the refrigerator at around 39 °F.
Duration: maximum 2 days.
Strawberries start to release water after a while, so it’s better to consume it within 24 hours for the best taste and texture.
In the freezer (if you need to store it longer):
Place it in a well-sealed container or cover it with a double layer of plastic wrap + foil.
Duration: up to 1 month.
To eat: let it thaw slowly in the refrigerator for a few hours.
Attention: after thawing the strawberries may become softer and juicier, so the texture of the dessert will change a bit.
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FAQ (Questions & Answers)
Can I add other fruits?
Yes, of course — you can prepare it with any fruit you like.
How can I make it even tastier?
You can add a little limoncello to the blended water and strawberries.
Can I use pasteurized eggs?
Absolutely yes.
