This strawberry tiramisu is one of my favorite no-bake desserts for spring and summer. Soft ladyfingers, fresh strawberries, and a creamy mascarpone, quark, and whipped cream filling are layered together to make an easy dessert that's always a hit.
This strawberry tiramisu is a dessert I make every strawberry season. It's easy, can be prepared the day before, and there's never anything left once it's on the table.
This is a German-style strawberry tiramisu recipe made with a light and creamy filling of mascarpone, quark, whipped cream, and fresh strawberries layered with ladyfingers. Unlike a classic tiramisu, this version is made without coffee, alcohol, or raw eggs, so it's an easy dessert to serve at family gatherings, parties, or summer barbecues.
Tiramisu is a dessert favorite around here. From a classic, luscious tiramisu to Apple tiramisu or Orange tiramisu. Or this amazing Tiramisu Cake. Or Tiramisu Cups.
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Recipe ingredients
Strawberries: Use ripe, sweet strawberries. Blend some of them for the fruity layers and dice the rest to fold into the creamy filling.
- Alternatively, you can make this tiramisu with raspberries, blueberries, blackberries, and so on.
- Strawberry Mascarpone Dessert or Strawberry and Cream Dessert with Meringue are amazing summer desserts, too.
Ladyfingers: Store-bought ladyfingers work perfectly and make this recipe quick and easy.
Mascarpone, quark, and cream: This classic German combination creates a creamy filling that is rich without feeling too heavy. If quark isn't available, use fromage frais, farmer's cheese, blended cottage cheese, or a lower-fat cream cheese instead.
Syrup: I use homemade elderflower syrup or strawberry syrup most of the time, because I always have one or another in the pantry. Raspberry syrup works just as well, and any fruit syrup you already have in the pantry is a good choice.
See the recipe card for full information on ingredients and quantities.
How to make strawberry tiramisu
Step #1: Blend 9 oz/ 250 g strawberries until smooth and refrigerate the puree. Dice the remaining strawberries into small pieces.
Step #2: Whip the heavy cream until stiff peaks form.
Step #3: Stir mascarpone and quark until smooth. Fold in the whipped cream, and add lemon juice to taste.
Step #4: Gently stir in the diced strawberries.
Step #5: Arrange half of the ladyfingers in a rectangular baking dish and drizzle with half of the syrup.
Step #6: Spread one-quarter of the strawberry puree over the ladyfingers.
Step #7: Top with half of the mascarpone mixture. Repeat with another layer of ladyfingers, syrup, one-quarter of the strawberry puree, and the remaining mascarpone mixture.
Step #8: Cover with the remaining puree before serving.
Tips
- Use ripe strawberries. They provide most of the flavor, so sweet, fragrant berries will give you the best result.
- Don't soak the ladyfingers or add too much syrup. A light drizzle of syrup is enough. If they become too wet, the dessert can turn soggy.
- Make it the day before. After a night in the fridge, the layers hold together better, and the flavors have time to develop.
- Add the strawberry puree just before serving. It stays brighter in color and keeps the top looking fresh.
Make ahead
This strawberry tiramisu an ideal make-ahead dessert and actually tastes even better after chilling overnight.
Cover the dish and refrigerate for at least 8 hours or overnight so the ladyfingers soften and the filling sets properly.
Just before serving, spread the reserved strawberry puree over the top and garnish with extra fresh strawberries if you like.
Storage
Keep the tiramisu covered in the refrigerator for up to 2 days.
This dessert is not suitable for freezing.
Strawberry Tiramisu
Ingredients
- 20 oz strawberries
- 4 tablespoons granulated sugar divided (or a bit more to taste)
- 1 cup mascarpone
- 1½ cups low-fat quark Note 1
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- juice of ½ lemon or more to taste
- 5.5 oz ladyfingers more or less as needed
- 6 tablespoons syrup Note 2
- a few mint leaves or lemon balm leaves to decorate, optional
Instructions
- Prepare strawberries: Clean them. Blend 7 oz/ 200 g of the strawberries with 1 tablespoon of the sugar. Cover and refrigerate them. Chop the rest of the strawberries into small cubes and set aside.20 oz strawberries + 1 tablespoon of the sugar
- Beat the heavy cream until stiff and set it aside.1 cup heavy cream
- Mix mascarpone, quark, and remaining sugar (3 tablespoons). Fold the whipped cream into the mascarpone mixture.1 cup mascarpone + 1½ cups low-fat quark + remaining sugar
- Add the vanilla extract and lemon juice to taste. Fold in the chopped strawberries as well. Taste and add more sugar if desired; it also depends on how ripe and sweet the strawberries are.1 teaspoon vanilla extract + juice of ½ lemon
Assemble strawberry tiramisu
- Layer tiramisu: Place half of the ladyfingers in a rectangular casserole dish. Sprinkle the biscuits with half of the syrup. Spread ¼ of the pureed strawberries on top and add half of the mascarpone mixture.5.5 oz ladyfingers + 6 tablespoons syrup
- Repeat one more time with the rest of the ladyfingers, ¼ of the strawberry puree, and the remaining mascarpone mixture. Save the rest of the strawberry puree in the fridge, covered, until ready to serve.
- Chill tiramisu: Cover the strawberry tiramisu with plastic foil/ cling film and place in the fridge overnight.
- Serve: Spread the remaining strawberry puree on top just before serving. Decorate with a few mint or balm leaves, if desired.a few mint leaves
Notes
- Quark: Low-fat quark can be replaced with lower-fat cream cheese, fromage frais, blended cottage cheese, or farmer's cheese.
- Syrup: I use elderflower syrup or strawberry syrup because I often have them in the pantry, but raspberry syrup or another syrup is fine.
grace says
you're definitely doing justice to strawberries with all of your creations! this one may be my favorite--it's beautiful and full of delicious ingredients!
Anca says
It looks delicious. I've made a similar dessert with strawberries, it's just stunning.
Adina says
Thank you, Anca. Strawberries make anything great, isn't it?
Chris Scheuer says
It looks wonderful and so pretty! I can see why it disappeared!
Adina says
Thank you, Chris. 🙂
Angie@Angie's Recipes says
I love to add seasonal fruits in this classic Italian dessert.
Adina says
Fruits make it fresher and more suitable for summer, I think.
Marvellina @ WhatToCookToday says
That looks magnificent. I have all the ingredients too. Enjoy your weekend Adina
Adina says
Thank you, Marvellina. I hope you got to make it and liked it. 🙂