Strawberry Tiramisu

The Italian-American Page Team

Updated on:

Get ready to indulge in a delightful twist on a classic Italian dessert with this Strawberry Tiramisu! Combining the refreshing flavor of strawberries with the creamy, rich layers of traditional tiramisu, this dessert is perfect for any occasion. Whether celebrating a special event or just treating yourself, this Strawberry Tiramisu will surely impress.


Strawberry Gelatin Layer:

  • 1 lb strawberries (fresh or frozen; if using frozen, defrost first)
  • ½ cup granulated sugar
  • ¼ cup cold water
  • ¾ tablespoon unflavored gelatin

Strawberry Sauce:

  • 1 lb fresh or frozen strawberries (if using frozen, defrost first)
  • ¼ cup sugar
  • ½ cup cold water


  • 14 oz ladyfingers Italian cookies (savoiardi)
  • 6 egg yolks
  • ¾ cup granulated sugar (divided)
  • ½ cup half-n-half (half whole milk, half heavy whipping cream)
  • 1 ½ lbs mascarpone cheese (room temperature)
  • 1-2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1 lb fresh strawberries (sliced)


Strawberry Gelatin Layer:

  1. In a large bowl, pour cold water and sprinkle the unflavored gelatin over it. Let it sit to soften and bloom.
  2. Puree the strawberries with sugar in a food processor or blender until smooth.
  3. Transfer the pureed strawberries to a saucepan and heat to almost boiling, about 5 minutes, until bubbles form on the surface.
  4. Pour the hot strawberry mixture over the softened gelatin and whisk until dissolved. Pour the mixture into a 13 x 9-inch baking pan and refrigerate for about 1 hour until completely set.

Strawberry Sauce:

  1. Puree another pound of strawberries with ¼ cup sugar and ½ cup water in a blender or food processor.
  2. Pour the strawberry puree into a shallow dish and set aside.

Tiramisu Cream/Frosting:

  1. In a large heatproof bowl, whisk egg yolks with ¼ cup sugar. Add half-n-half.
  2. Place the bowl over a saucepan with 1-2 inches of simmering water, ensuring the bowl’s bottom doesn’t touch the water. Whisk the egg mixture for about 10 minutes until thickened and cooked through. Set aside to cool.
  3. In a separate bowl, whip the heavy cream with 2-4 tablespoons of the remaining sugar until soft peaks form.
  4. Combine mascarpone cheese, remaining sugar, and vanilla extract in another bowl. Mix until smooth but do not overmix.
  5. Fold the cooled egg yolk mixture into the mascarpone mixture. Gently fold in the whipped cream.

Assembling and Baking the Strawberry Tiramisu:

  1. Dip each ladyfinger in the strawberry sauce for 2-3 seconds on each side, ensuring they are moistened but not soggy.
  2. Arrange a layer of dipped ladyfingers over the gelatin layer in a 13 x 9-inch baking pan.
  3. Spread half of the mascarpone mixture over the ladyfingers.
  4. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture. Smooth evenly.
  5. Chill the Tiramisu for at least 6 hours or overnight for best results.

Finishing Touch:

  1. Arrange sliced fresh strawberries on top right before serving for a beautiful and tasty finishing touch.


Enjoy a slice of this delightful Strawberry Tiramisu and savor the harmonious blend of sweet strawberries and creamy mascarpone. Perfect for any gathering or as a special treat, this dessert will surely become a favorite. Buon appetito!

Feel free to share your experiences and any variations you try with this recipe in the comments below. Happy baking!