Tiramisù alle Fragole (Strawberry Tiramisu)

A recipe for Tiramisù alle Fragole (Strawberry Tiramisu)! Ladyfingers are dipped in a sweetened strawberry mixture and layered with mascarpone cream.

Tiramisu is one of my favorite desserts. This refreshing strawberry version, Tiramisù alle Fragole, is perfect for spring/summer or even as a special Valentine’s Day no-bake dessert. It is also a great option for those avoiding coffee and/or chocolate.

Ladyfingers are dipped in a pureed strawberry sauce, then layered in individual glasses with a light mascarpone cream.

After layering everything together, the glasses are chilled in the refrigerator for at least four hours to overnight.

Serve with sliced strawberries over the top and a sprig of mint. I also added a few edible flowers since I had them on hand.

A Few Strawberry Tiramisu Tips

When I first made this recipe back in 2013, I used raw eggs in the cream. When updating, I opted to make an egg-free version based on safety concerns and for those avoiding egg.

After tossing the strawberries with the sugar and orange liqueur, set aside for 20 minutes to allow the strawberries to macerate before blending. If avoiding alcohol, swap the orange liqueur for orange juice.

Beat the heavy cream just barely until stiff peaks form. Fold gently into the mascarpone mixture, taking care to not deflate completely. Do not overmix the mascarpone or the heavy cream. This may create a grainy texture.

I assembled the Tiramisù alle Fragole in individual glasses. If needed, break the ladyfingers in half before dipping in the strawberry puree so they can more easily fit in a single layer.

I haven’t personally tried it, but Jessica Gavin has a recipe for Homemade Ladyfingers.

Do not soak the ladyfingers completely in the strawberry mixture. They should be dipped briefly and turned just enough to fully cover. The cookies will continue to soften as the dessert rests in the refrigerator.

If you happen to have any of the strawberry mixture leftover, it can be refrigerated for up to three days. I often mix some into yogurt and assemble into a parfait or drizzle over vanilla ice cream.

The mascarpone cream can either be spooned over the ladyfingers or piped. I personally prefer transferring the mixture to a piping bag with a medium-sized tip to more easily create even layers in the individual glasses.

After putting everything together, cover and refrigerate the Strawberry Tiramisu for at least four hours and up to overnight to allow the flavors to settle.

Looking for more recipes with Mascarpone?

Try my:

• Chocolate Hazelnut Mascarpone Cups
• Mascarpone Crepes with Coffee Syrup
• Berry and Mascarpone Crostini

This recipe was originally posted in February 2013 and updated in March 2024.

Tiramisù alle Fragole (Strawberry Tiramisu) Recipe

Adapted from Il Cucchiaio D’Argento

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5 from 3 votes

Tiramisù alle Fragole (Strawberry Tiramisu)

A recipe for Tiramisù alle Fragole (Strawberry Tiramisu)! Ladyfingers are dipped in a sweetened strawberry mixture and layered with mascarpone cream.

Course Dessert

Cuisine Italian

Keyword cream, dessert, Italian, Italy, ladyfinger, mascarpone, strawberries, strawberry, tiramisu

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4 Servings

Ingredients

Strawberries:

• 12 ounces (340 grams) fresh strawberries hulled and sliced
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon (15 milliliters) orange liqueur or orange juice
• 1/4 cup (60 milliliters) water

Mascarpone Cream:

• 8 ounces (227 grams) Mascarpone cheese
• 1/2 cup (60 grams) powdered sugar
• 1 teaspoon vanilla extract
• Zest from 1 lemon
• 1 cup (240 milliliters) heavy cream cold

To Finish:

• 7 ounces  (200 grams) Savoiardi, Ladyfingers
• 4 ounces (113 grams) strawberries hulled and sliced
• Mint sprigs for garnish

Instructions

• In a medium bowl, combine the 12 ounces (340 grams) strawberries, granulated sugar, and orange liqueur. Set aside for 20 minutes while you prepare the cream.
• In a medium bowl, fold together the Mascarpone, powdered sugar, vanilla, and lemon zest just until combined. Do not overmix.
• In another bowl, beat the heavy cream just until stiff peaks form.
• Gently fold the beaten cream into the Mascarpone mixture just until combined.
• Transfer the strawberry mixture to a blender and add the 1/4 cup (60 milliliters) water. Puree until smooth, then transfer to a wide bowl.
• Dip one ladyfinger briefly in the strawberry mixture and place in the serving glass. Repeat to make a single layer of strawberry-covered ladyfingers. If needed, break the cookie in half to more easily fit into the glass.
• Either spoon or pipe a layer of Mascarpone cream over the ladyfingers.
• Repeat the process to make one more layer of ladyfingers and a final layer of Mascarpone cream.
• Repeat with remaining glasses.
• Cover each glass with plastic wrap and refrigerate for at least 4 hours to overnight.
• Immediately before serving, garnish with sliced strawberries and optionally a fresh mint sprig.