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Switch up your tiramisu with this version that’s packed with loads of strawberry goodness! It’s a unique and refreshing twist on the classic one! 😉

It’s so light, rich and creamy! Made with creamy mascarpone filling, strawberry syrup-soaked ladyfingers, and decorated with freeze-dried strawberry powder and some fresh strawberries! It's a no-bake dessert and can also be made in a trifle dish or individually serving ramekins.

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What is a Classic Tiramisu?

It's an Italian dessert made of ladyfingers soaked in coffee and layered between tiramisu cream that’s made with mascarpone cheese, sugar, Marsala wine and whipped eggs. It's finally dusted with cocoa powder to finish it off.

There are so many variations of this dessert but this is our take on the classic version with a fruity twist! It's also alcohol-free but if you like it you can add it!

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WHAT YOU"LL NEED FOR THIS DELICIOUS RECIPE!

Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

TO MAKE STRAWBERRY SYRUP

• Strawberries (Fresh or frozen)
• Granulated sugar 
• Lemon juice
• Water

TO MAKE TIRAMISU CREAM

• Egg yolks: Provide richness, decadent flavour and thick texture to this tiramisu cream. I didn’t use raw egg yolks. I used the double boiler method to cook them to eliminate the risk of Salmonella.
• Caster Sugar or Superfine sugar: If you can’t find caster sugar, make it at home. Simply pulse-blend the granulated sugar in your coffee grinder or food processor until the texture is super fine like fine sand but not powdery. It needs only 2-3 quick pulses.      
• Mascarpone cheese (cold, straight out of the fridge): It is an Italian cream cheese with approximately 75% butterfat. It has a velvety texture and makes the tiramisu cream silky and smooth. It is less tangy and has a slightly sweet flavour. You can’t replace it with other cream cheese.
• Whipped cream/Double Cream/Heavy Cream (Chilled): It is best to use whipping cream or 35% cream (double cream) because any cream less than 35% fat content will not whip or does not work better. Whipping cream gives a smooth and creamy texture to this tiramisu cream.
• Vanilla extract

TO ASSEMBLE THE TIRAMISU

• Ladyfingers/ Sponge Fingers: These are simple Italian sponge biscuits that are used to make tiramisu or trifles. They may vary a bit in size and shape depending on the brand you use.
• Freeze-dried Strawberry powder: I got it from Amazon. A touch of strawberry powder adds a fruity flavour to the dessert. Don’t forget to sift it before use.

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EQUIPMENT REQUIRED 

• Saucepan
• Wooden spoon
• Hand-held electric mixer
• Mixing bowls
• Spatula
• 8x12 or 9x13 inch baking dish
• Fine mesh strainer

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LET’S MAKE IT STEP BY STEP

STEP 1: MAKE STRAWBERRY SYRUP

• Place chopped or sliced strawberries, sugar and lemon juice in a saucepan over medium heat. 
• Let it cook for 10-15 minutes. Stir occasionally using a wooden spoon.
• Now add water and cook for another 10 minutes. Remove from the heat.
• Place a fine-mesh strainer over a deep bowl and pour this mixture into this strainer. 
• Press the strawberries with a back of a spoon to squeeze out as much juice as possible. If the strawberry syrup is less than 1 1/2 cup, add water and pop this strawberry syrup in the fridge until needed. 
• Blend the remaining soft strawberries until you have a smooth sauce. Let it cool at room temperature then fill in the piping bag and pop it in the fridge until needed.

STEP 2: MAKE TIRAMISU CREAM

• Whisk the egg yolks and caster sugar in a heat-safe bowl (stainless steel or glass). To make a double boiler, simmer 1-2 inches of water in a small saucepan. Place the above bowl over the saucepan on low heat. Make sure, the water doesn’t touch the bottom of the bowl and the bowl should fit on top of the saucepan. Whisk it using an electric mixer for 6-7 minutes or until the sugar completely melts and a thick ribbony mixture is formed. Constant whisking prevents the egg yolks from curdling. Remove from the heat and let it cool for 10 minutes.
• Meanwhile, whip the chilled whipping cream in a chilled bowl until stiff peak forms.
• Take out the cold Mascarpone cheese straight from the fridge. Just mix it in a bowl with vanilla extract and add to the egg yolk mixture. Whisk together on medium speed until you have a thick and smooth cream (avoid over-beating).
• Fold the chilled whipped cream into the cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling. Tiramisu cream is ready to use.

STEP 3: ASSEMBLE THE TIRAMISU

• Dip the ladyfingers in the strawberry syrup (one at a time) for about 2-3 seconds (not more than that).
• Place each ladyfinger, sugar side down, into the dish until the bottom is covered.
• Once you have a single layer, spread half of the tiramisu cream evenly over the layer of ladyfingers using a spatula.
• Take out the piping bag filled with strawberry purée from the fridge. Snip off the tip and drizzle on top of the cream (you can make any pattern of your choice).
• Repeat another layer of strawberry syrup-soaked ladyfingers on top of the cream.
• Spread the remaining tiramisu cream on top of the ladyfingers. Smooth it out, using a spatula or bench scraper.
• Drizzle the strawberry purée again on top.
• Cover the baking pan with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).
• Next day, just before serving, dust the top with sifted freeze-dried strawberry powder and decorate with fresh strawberries.
• To make a clean cut, use a sharp knife and wipe it off after each cut.
• Scoop it out from the pan using a flat spoon. You can serve it with the remaining strawberry purée. 

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PRO TIPS TO MAKE THE PERFECT STRAWBERRY TIRAMISU

• Make sure that the mixing bowl doesn’t touch the simmering water while mixing the egg yolks over the double boiler.
• There is no replacement for mascarpone cheese for this recipe.
• Don’t overbeat the mascarpone cream.
• Don’t dip the ladyfingers in the strawberry sauce for too long as they will get mushy. Try to work quickly.
• Let tiramisu cream set completely, cover it with plastic wrap and refrigerate for at least 8-10 hrs or overnight preferably.
• Use a fine sieve to dust strawberry powder on top to get a nice and thin coating.
• To get the perfect slice, fill a large bowl or vessel with hot water, dip your knife into the water then pat it dry with tissue paper or a clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. 

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FAQ

Can you make tiramisu ahead of time?

Absolutely yes! You can make it a day or two in advance. Keep covered with plastic wrap in the fridge and dust on top with strawberry powder before serving.

How to store tiramisu?

Keep it in an airtight container or cover the dish with plastic wrap. You can store any leftovers (if it will last that long) in the refrigerator. It will stay fresh for up to 4-5 days.

How to freeze tiramisu?

You can keep it in the freezer for up to 1-2 months if it is well covered. Wrap tightly in plastic wrap and place in a freezer-safe container. When ready to eat, defrost in the fridge overnight but dust on top before serving.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy eating! 😊