Strawberry Tiramisu Recipe

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This strawberry tiramisu is one of the best desserts ever! Sweet ladyfingers layered with strawberries and a velvety mascarpone filling – so good!

A simple strawberry tiramisu recipe. Easy to make and incredibly delicious, the perfect dessert for the strawberry season.

Strawberries! Strawberries!

Who doesn’t like strawberries, the symbol fruit of late spring and early summer, red, little, aromatic jewels?

For some reason, I have always associated strawberries with youth, with perfection. The perfect shape of a strawberry, that deep red color, those tiny seeds that give them that look of somebody taking particular care in adorning them and making them beautiful… strawberries are just irresistible, I really don’t know anybody who can honestly say, that they can resist a nice, ripe, juicy strawberry (well, probably only people with a strawberry allergy).

Tiramisu is a dessert favorite around here. From a classic, luscious tiramisu to an apple or orange tiramisu. Or this amazing tiramisu cake. Or Tiramisu Cups.

What do you need?

Strawberries:

• Fresh, ripe, sweet and juicy ones.

Ladyfingers:

• The bought ones are perfectly fine.
• However, if you would like to make your own, here is a well-explained ladyfingers recipe.

Dairy:

• Mascarpone
• Heavy cream
• Low-fat quark: very commonly used in German desserts. It can be replaced with lower-fat cream cheese, fromage frais or blended cottage or farmer’s cheese.

Syrup:

• I often use elderflower syrup because I always have it in the pantry.
• However, strawberry, raspberry or any other syrup you have, will be fine.
• You don’t have to make your own syrup for the strawberry tiramisu recipe, the bought syrup is fine.

How to make?

This is such an easy recipe, just a bit of stirring and layering of ingredients.

Make the strawberry sauce:

• Clean all the strawberries.
• Weigh 200 g/ 7 oz of them and puree them with a little sugar. Refrigerate until needed.
• Chop the remaining strawberries into small cubes.

Filling:

• Beat the heavy cream until stiff.
• Mix together the mascarpone and quark. Carefully, fold in the whipped cream.
• Add lemon juice to taste and fold in the chopped strawberries.

Assemble the dessert:

• Place half of the ladyfingers in a rectangular casserole dish.
• Pour half of the syrup over them.
• Spread ¼ of the pureed strawberries on top.
• Cover with half of the mascarpone mixture.
• Repeat one more time: ladyfingers + ¼ of the strawberry puree + mascarpone mixture.
• Save the rest of the strawberry puree in the fridge, covered, until ready to serve.
• Spread it on top of the strawberry dessert just before serving.

Make in advance?

• You can definitely make the strawberry tiramisu in advance, actually, you should do it the day before because it needs to set in the refrigerator overnight.
• Cover the assembled dessert with plastic foil/ cling film and refrigerate overnight.

More strawberry desserts?

German Cast-Iron Pancakes with Strawberry Sauce

Cream Roll with Strawberries

Strawberry Shortcake

Strawberry Muffins with Yogurt and White Chocolate

Strawberry Mascarpone Dessert

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Strawberry Tiramisu Recipe

A simple strawberry tiramisu recipe. Easy to make and incredibly delicious, the perfect dessert for the strawberry season.

5 from 1 vote

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Course: Desserts

Cuisine: Italian

Prep Time: 30 minutes

Additional Time: 12 hours

Total Time: 12 hours 30 minutes

Servings: 6

Calories: 585kcal

Author: Adina

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Ingredients 

• ▢ 500 g/ 1.1 lbs strawberries
• ▢ 4 tablespoons granulated sugar divided (or more to taste)
• ▢ 250 g/ 8.8 oz/ 1 generous cup mascarpone
• ▢ 350 g/ 12.3 oz/ 1 ½ cup low-fat quark See note 1
• ▢ 250 g/ 8.8 oz/ 1 cup 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 syrup See note 2
• ▢ some mint or balm to decorate optional

Instructions

• Clean the strawberries. Puree 200 g/ 7 oz of them with 1 tablespoon sugar. Place in the fridge, covered. Chop the rest of the strawberries into small cubes and set aside.
• Beat the heavy cream until stiff, set aside.
• Mix together the mascarpone, quark and remaining sugar (3 tablespoons). Fold the whipped cream into the mascarpone mixture.
• Add the vanilla extract and lemon juice to taste. Fold in the cubed strawberries as well. Taste and add more sugar, if desired, it also depends on how ripe and sweet the strawberries are.
• 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.
• 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.
• Cover the strawberry tiramisu with plastic foil/ cling film and place in the fridge 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, if desired.

Notes

1. Low-fat quark can be replaced with lower fat cream cheese, fromage frais, blended cottage or farmer's cheese.
2. I use elderflower syrup because I always have it in the pantry, but strawberry or raspberry syrup would be great as well.

Nutrition

Serving: 1/6 of the dessert | Calories: 585kcal | Carbohydrates: 54g | Protein: 12g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 287mg | Fiber: 2g | Sugar: 30g

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