Strawberry Tiramisu

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Strawberry tiramisu is one of the most delicious (and creative) spring/summer recipes, a variation on the classic tiramisu that we all know and love.

This is a very simple, quick and delicious recipe that can be served as an interesting twist. The addition of limoncello (like coffee in the original version) means this dessert isn’t suitable for children.

For a child-friendly version I recommend you blend the strawberries with water without sugar or limoncello: this way your tiramisu won’t be as sweet but above all, won’t be alcoholic and so will be suitable for everyone. Another variation calls for the use of whipped cream added to the mascarpone cheese and used as decoration on top: the cream and strawberries complement each other perfectly but there is the risk that the tiramisu can become too heavy. Experiment until you find what works for you.
This tiramisu will keep in the fridge for a maximum of two days at a medium temperature. If the temperature of the fridge is too cold the strawberries may freeze and lose their flavor.

During the strawberry season, a good tiramisu is a perfect dessert but if you’re looking for other ideas for recipes to make at home click HERE to go to the complete archive of dessert recipes.

Ingredients for a medium tin (23 cm)

For the base

    • 1 packet of Savoiardi Biscuits (Lady Fingers)
    • 1.5kg strawberries
    • 5 tbsps sugar
    • 2 tsp limoncello

For the cream

  • 3 eggs
  • 500g mascarpone
  • 5 tbsps sugar


  1. Prepare the strawberry sauce by blending 1.3kg of finely chopped strawberries with the sugar, limoncello and a small glass of water.
  2. Prepare the mascarpone cream by following this recipe, then soak the Savoiardi biscuits in the strawberry sauce taking care that they don’t become too wet.
  3. Layer up the tiramisu alternating a layer of soaked biscuits with a layer of mascarpone cream, pushing it right up to the edges of the tin.
  4. Decorate with the 200g of leftover strawberries and with swirls of whipped cream if you wish.
  5. Chill in the fridge for a few hours before serving.

Preparation time: 30 minutes + resting time

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Categories: Recipes, Seasonal recipes, Sweets & Cakes, Traditional Italian recipes
Article written by Veruska Anconitano aka La Cuochina Sopraffina
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