If you love tiramisu, you NEED to try this strawberry version. It’s incredibly creamy, easy to make, and perfect for summer. The layers of mascarpone cream and strawberries melt in your mouth!
After making tiramisu so many times, I’ve become really confident with it.
At this point, the process feels almost second nature—I know exactly how the texture should look at every stage, and how to balance the flavors just right.
What I love most about tiramisu is that it’s not just a perfect make-ahead dessert, but also incredibly easy to make.
There’s no baking involved, no complicated techniques, and yet the result always feels elegant and impressive.
With just a few simple steps, you can create something that looks beautiful, tastes amazing, and actually gets better after resting in the fridge overnight.
Why You’ll Love This Recipe
- No gelatin needed — The mascarpone cream sets perfectly in the fridge overnight, creating that signature luscious texture without any added stabilizers.
- Fresh and fruity — Layers of strawberry jam and fresh berries add a bright, seasonal twist that complements the rich, creamy cheese beautifully.
- Make-ahead friendly — Tiramisu is the ultimate dessert for entertaining. Assemble it the day before, let it chill overnight, and simply decorate before serving.
- Beginner-friendly — With clear steps and helpful tips, this recipe is approachable even if you’re making tiramisu for the first time.
Ingredients
- Egg yolks — You’ll only need the yolks for this recipe to add richness and creaminess. Save the egg whites for another recipe like meringues, pavlova, or even an omelette.
- Granulated sugar — We’re using just enough sugar to sweeten the mascarpone cream.
- Mascarpone cheese — A soft, rich Italian cheese that’s essential for authentic tiramisu. It must be at room temperature before using; otherwise, it won’t combine smoothly with the other ingredients. Leave it out for at least 1–2 hours beforehand.
- Heavy cream — Use heavy cream with at least 36% fat content for a rich, stable cream that holds its shape beautifully. It whips into a thick, luscious texture that pairs perfectly with the mascarpone.
- Ladyfingers (savoiardi) — These crunchy Italian biscuits have a light, spongey texture that softens perfectly as the tiramisu chills. I recommend using the hard, crispy ladyfingers rather than soft sponge fingers. I made mine from scratch, but store-bought work wonderfully.
- Whole milk — A quick dip in milk is all the ladyfingers need. Unlike traditional coffee-soaked tiramisu, this version uses plain milk to let the strawberry and cheese flavors shine.
- Strawberry jam — A layer of jam adds concentrated strawberry sweetness and a beautiful pop of color between the cream layers.
- Fresh strawberries — Diced fresh strawberries on top add brightness, a touch of natural tartness, and a gorgeous finish. Choose ripe, fragrant berries for the best flavor.
- Blueberries & mint leaves — These are optional but highly recommended for decoration. Blueberries add a lovely color contrast, while fresh mint brings a subtle aromatic note that brightens the whole dessert.
Ingredients for Recipe Format
Mascarpone Cream
- 70 g egg yolks
- 30 g granulated sugar
- 250 g mascarpone cheese, room temperature
- 250 g heavy cream
Assembly & Topping
- Ladyfingers, as needed
- Whole milk, for dipping
- Strawberry jam, as needed
- Fresh strawberry cubes, for garnish
- Blueberries, for garnish
- Mint leaves, for garnish
How to Make Strawberry Tiramisu
For the Mascarpone Cream
- Prepare the egg yolk mixture — In a medium mixing bowl, combine 70 g egg yolks and 30 g granulated sugar. Whisk until well combined.
- Heat the egg mixture — Place the bowl over a pot of gently simmering water. Whisk continuously until the mixture becomes thick, pale, and fluffy. This gently pasteurizes the eggs. Remove from heat and let cool slightly.✅ Tip: If using pasteurized, safe-to-eat-raw eggs, you can skip the hot water bath step and simply whisk the egg yolks and sugar until pale and fluffy at room temperature.
- Add the mascarpone — In a separate bowl, beat 250 g mascarpone cheese on low speed until smooth and completely free of lumps. Add the cooled egg yolk mixture in two batches, mixing gently after each addition until fully incorporated.
- Whip the cream — In another bowl, whip 250 g heavy cream until it reaches a thick, yogurt-like consistency with soft peaks.
- Combine — Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold with a gentle, sweeping motion from the bottom up — do not stir vigorously in circles, as this will deflate the cream. Continue until no streaks remain and the mixture is smooth and uniform.
For Assembly
- Prepare the milk soak — Pour whole milk into a shallow dish wide enough to dip the ladyfingers.
- First layer — Quickly dip each ladyfinger into the milk, turning to coat both sides. Do not soak — a quick dip is enough. Arrange the dipped ladyfingers in a single layer at the bottom of a 22×14×6 cm mold (or a similar-sized dish).
- First cream layer — Spread half of the mascarpone cream over the ladyfingers, using a spatula to smooth it into an even layer.
- Second ladyfinger layer — Dip another batch of ladyfingers in milk (again, a quick dip) and arrange them in a single layer over the cream.
- Strawberry jam layer — Spread a generous layer of strawberry jam evenly over the ladyfingers.
- Final cream layer — Spread the remaining mascarpone cream over the jam layer, smoothing the top with a spatula.
To Chill and Decorate
- Chill — Cover the mold with a lid or plastic wrap and refrigerate overnight. This step is essential — it allows the cream to set and the ladyfingers to soften to that perfect sponge-like texture.
- Decorate — Just before serving, spread a thin final layer of strawberry jam over the top for a glossy finish. Garnish generously with fresh strawberry cubes, blueberries, and a few mint leaves.
Tips & Tricks
- Don’t overheat the egg yolks — When using the hot water bath, keep the water temperature gentle (below 70°C). Too much heat can cook the yolks into lumps. If you see any signs of scrambling, remove the bowl from heat immediately and whisk vigorously.
- Bring mascarpone to room temperature — Cold mascarpone is difficult to beat smooth and can leave lumps in your cream. Take it out of the refrigerator at least 1–2 hours before starting.
- Dip ladyfingers quickly — A fast dip on both sides is all you need. The ladyfingers will continue to soften as the tiramisu chills overnight. Soaking them for too long will make them overly soggy and cause the layers to collapse.
- Fold, don’t stir — When combining whipped cream with the mascarpone mixture, use a gentle folding motion. Stirring vigorously will deflate the air you whipped into the cream, resulting in a denser, less luscious texture.
- Chill overnight — Patience pays off. Overnight chilling transforms the tiramisu, allowing the flavors to meld and the textures to reach that perfect balance of creamy and soft. Don’t rush this step.
Storage
Strawberry tiramisu can be stored covered in the refrigerator for up to 3–4 days. The flavors continue to develop, though the fresh fruit garnish is best added just before serving to maintain its brightness and texture.
Frequently Asked Questions
Why is my tiramisu runny?
If the mascarpone cream is runny, the whipped cream may have been under-whipped, or it may have been over-mixed when folding into the mascarpone. Be sure to whip the cream to a thick, yogurt-like consistency with soft peaks, and fold gently to maintain that airy structure. Also, overnight chilling is essential for the cream to set properly.
Why are my ladyfingers mushy?
Ladyfingers should be dipped in milk very briefly — just a quick turn on each side. They will soften perfectly as the tiramisu chills. If they become mushy, they were likely soaked for too long before assembling.
Can I use frozen strawberries?
Fresh strawberries are recommended for the garnish because they provide the best texture and visual appeal. However, you can use a high-quality strawberry jam for the layers. If using frozen strawberries for decoration, thaw them completely and pat dry with paper towels before using to prevent excess moisture from seeping into the cream.
Are raw eggs safe to consume in tiramisu?
The eggs in this recipe are gently heated over a hot water bath to pasteurize them, making them safe to consume. If you’re concerned, you can continue whisking the egg mixture over the water bath until it reaches 70°C (160°F), at which point it is fully pasteurized. Be sure to whisk constantly to prevent scrambling. Alternatively, using pasteurized, safe-to-eat-raw eggs allows you to skip the heating step entirely.
More Tiramisu Variations You’ll Love
- Easy Lemon Tiramisu
- No-Bake Oreo Tiramisu
- Blueberry Tiramisu Recipe
- Mango Tiramisu Recipe
- Easy Tiramisu Cookies Recipe
- Easy No-Bake Tiramisu
- Matcha Tiramisu Egg Tarts Recipe
- The Best Tiramisu Basque Cake
The Best Strawberry Tiramisu (Soft, Creamy & Foolproof)
Ingredients
Mascarpone Cream
- 70 g egg yolks
- 30 g granulated sugar
- 250 g mascarpone cheese room temperature
- 250 g heavy cream
Assembly & Topping
- Ladyfingers as needed
- Whole milk for dipping
- Strawberry jam as needed
- Fresh strawberry cubes for garnish
- Blueberries for garnish
- Mint leaves for garnish
Instructions
For the Mascarpone Cream
- Prepare the egg yolk mixture — In a medium mixing bowl, combine 70 g egg yolks and 30 g granulated sugar. Whisk until well combined.
- Heat the egg mixture — Place the bowl over a pot of gently simmering water. Whisk continuously until the mixture becomes thick, pale, and fluffy. This gently pasteurizes the eggs. Remove from heat and let cool slightly.✅ Tip: If using pasteurized, safe-to-eat-raw eggs, you can skip the hot water bath step and simply whisk the egg yolks and sugar until pale and fluffy at room temperature.
- Add the mascarpone — In a separate bowl, beat 250 g mascarpone cheese on low speed until smooth and completely free of lumps. Add the cooled egg yolk mixture in two batches, mixing gently after each addition until fully incorporated.
- Whip the cream — In another bowl, whip 250 g heavy cream until it reaches a thick, yogurt-like consistency with soft peaks.
- Combine — Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold with a gentle, sweeping motion from the bottom up — do not stir vigorously in circles, as this will deflate the cream. Continue until no streaks remain and the mixture is smooth and uniform.
For Assembly
- Prepare the milk soak — Pour whole milk into a shallow dish wide enough to dip the ladyfingers.
- First layer — Quickly dip each ladyfinger into the milk, turning to coat both sides. Do not soak — a quick dip is enough. Arrange the dipped ladyfingers in a single layer at the bottom of a 22×14×6 cm mold (or a similar-sized dish).
- First cream layer — Spread half of the mascarpone cream over the ladyfingers, using a spatula to smooth it into an even layer.
- Second ladyfinger layer — Dip another batch of ladyfingers in milk (again, a quick dip) and arrange them in a single layer over the cream.
- Strawberry jam layer — Spread a generous layer of strawberry jam evenly over the ladyfingers.
- Final cream layer — Spread the remaining mascarpone cream over the jam layer, smoothing the top with a spatula.
To Chill and Decorate
- Chill — Cover the mold with a lid or plastic wrap and refrigerate overnight. This step is essential — it allows the cream to set and the ladyfingers to soften to that perfect sponge-like texture.
- Decorate — Just before serving, spread a thin final layer of strawberry jam over the top for a glossy finish. Garnish generously with fresh strawberry cubes, blueberries, and a few mint leaves.
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