Strawberry Tiramisu

It starts with strawberries… fragrant and sun-warm, the kind that stain your fingers red when you slice them and make your kitchen smell like late June. This strawberry tiramisu – or tiramisu aux fraises, as my grandmother insisted on saying every single time with her deliberate, lilting accent – isn’t quite traditional, and that’s exactly why I love it. It’s softer, lighter, like a memory tucked in cream and fruit. No sharp espresso edge, just gentle sweetness and a whisper of coffee. The first bite always makes me pause a little. Tastes like something familiar, but also, quietly new.

Why You’ll Crave It

• It’s layered with ripe strawberries and mascarpone, which melt together into something almost mousse-like after a good chill.
• No baking involved – perfect when it’s just too hot to even think about switching on the oven.
• The flavor is balanced – sweet but elegant, with just enough coffee to ground it.
• Gorgeous to serve – the pinks and creams and flecks of chocolate make it feel like dessert poetry.
• It’s even better the next day… if there’s any left at all.

The first time I made this, it was July, and we ate it straight from the dish, with coffee spoons and bare feet on the kitchen tiles.

What You’ll Need

• Ladyfingers: about 200g – go for the firm, crisp kind, not the soft spongey ones (they’ll fall apart)
• Fresh strawberries: 250g, hulled and sliced – the redder they are, the better the flavor
• Mascarpone cheese: 250g – rich, creamy, and the backbone of that silken filling
• Eggs: 3, separated carefully (and very fresh, since they’re not cooked)
• Sugar: 100g – you’ll divide this across the layers
• Coffee: 150ml, cooled after brewing strong – think darker roast, not too bitter
• Vanilla extract: 1 teaspoon, just enough for warmth
• Cocoa powder or dark chocolate shavings: to dust over the top – adds that finishing bite

Easy How-To

Get the Strawberries Ready

Slice your strawberries and toss them with a spoonful of sugar in a bowl. Let them sit – they’ll soften and release a lovely syrup after 20–30 minutes. You want that. That syrup will sneak into the layers later and make it all better.

Make That Dreamy Cream

Separate the eggs – whites in one bowl, yolks in another. Beat the yolks with half the sugar until pale and thick, then mix in your mascarpone and vanilla. In another bowl, whisk the egg whites to soft peaks with the rest of the sugar. Gently fold the whites into the mascarpone mixture – slowly, with care, like you’re folding in air.

Start the Layering

Pour the cooled coffee into a shallow bowl. Dip the ladyfingers quickly – just a second or two, so they don’t go too soggy. Arrange them snugly in your dish in a single layer. Spoon over half the mascarpone cream, then half the strawberries (with a bit of their syrup too, if you like). It’ll look a little messy – that’s good.

Build Again

Repeat: another layer of soaked ladyfingers, then the rest of the cream, and finally your strawberries over the top. You can arrange them artfully… or just scatter like I do when I’m impatient.

Let It Rest

Cover gently and chill for at least 4 hours. Overnight is even better – everything settles, melds, and becomes one softened thing. Don’t skip this step.

Finish Beautifully

Right before serving, dust the top with cocoa powder or curl some dark chocolate over it. Or both. Slice gently, or just dive in with a spoon if no one’s watching.

Good to Know

• If ladyfingers crumble in your fingers, they’re too dry. Try dipping just one side or use a pastry brush to moisten sparingly.
• Not into raw egg? Use whipped cream instead of the whites – the result is slightly heavier but still dreamy.
• I once forgot to add the vanilla… and it still got polished off in record time.

Serving Ideas

• Beautiful in glass cups for individual portions – little layered trifles look stunning at dinner parties.
• Drizzle with strawberry coulis or even a little balsamic reduction for a grown-up twist (yes, really!).
• Serve with chilled espresso or sparkling rosé for contrast – something sharp with something soft.

Top Tricks

• Macération makes all the difference – let those strawberries sit with sugar until they turn syrupy and soft.
• Always chill it at least 4 hours (8–10 is better) for those clean layers and developed flavor.
• Fold the whipped egg whites in slowly – not one mad swirl. That fluff? That’s your texture speaking.

Frequently Asked Questions

Can I skip the coffee?

Sure! Try orange juice or even a little strawberry purée mixed with water for a coffee-free version. You’ll lose the depth of the original but gain a brighter, fruitier profile.

Can I make it ahead?

Yes, and you should. It gets better as it rests overnight – the ladyfingers soften, the cream firms up slightly, and the flavors bloom. Just cover it well and keep it chilled.

Is it safe to eat raw egg?

If you’re using very fresh, high-quality eggs, most people are fine. But if you’re uneasy, feel free to substitute with whipped cream – it changes the texture slightly, but it’s still delicious.

What if my cream is runny?

Could be under-whipping or over-folding. Next time, beat your eggs to soft but defined peaks, and fold very gently. And chill it longer – that sometimes fixes more than you’d think.

Can I freeze it?

Not really recommended – the texture of mascarpone doesn’t hold up well when frozen and thawed. It turns grainy. Better to make it fresh or keep leftovers in the fridge for a couple days.