Strawberry Tiramisu

Prep time
Total time
Recipe type: Dessert
Serves: 6
  • 500 g/ 1.1 lbs strawberries
  • 3 tablespoons sugar, divided (or more to taste)
  • 250 g/ 8.8 oz mascarpone
  • 350 g/ 12.3 oz low-fat quark
  • 200 g/ 7 oz heavy cream
  • 1 teaspoon vanilla extract
  • juice of ½ lemon (or more to taste)
  • 150 g/ 5.3 oz lady fingers (more or less as needed)
  • 6 tablespoons juice (elderflower, orange, raspberry...)
  • some mint or balm to decorate
  1. Clean the strawberries. Puree 200 g/ 7 oz of them with 1 tablespoon sugar. Place in the fridge. Chop the rest of the strawberries into small cubes and set aside.
  2. Mix together the mascarpone, quark and sugar. Beat the heavy cream until stiff and fold in the mascarpone mixture. Add the vanilla extract and lemon juice to taste. Fold in the cubed strawberries as well. In case you want this sweeter, you could add some more sugar, it also depends on how ripe and sweet the strawberries are.
  3. Start layering half of the lady fingers in a rectangular casserole dish. Sprinkle the biscuits with some of the juice. Spread ¼ of the pureed strawberries on them and then half of the mascarpone mixture. Repeat one more time with the rest of the lady fingers, another 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.
  4. Cover the tiramisu with plastic foil and place in the fridge for several hours or overnight. Spread the remaining strawberry puree on top just before serving. Or you could make only half of the puree needed and top the tiramisu with freshly sliced strawberries instead. Decorate with a few mint or balm leaves.
Recipe by It's all about home cooking at