Strawberry Tiramisu
The traditional tiramisu flavors of coffee and cocoa are traded out for orange and strawberries in this Strawberry Tiramisu. It’s a great summer dessert recipe!
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Tiramisu was the first “fancy” dessert I learned how to make. Don’t get me wrong – I do love a good chocolate chip cookie, but cookies aren’t usually “fancy.” Tiramisu? That’s fancy. But here’s the thing – tiramisu is surprisingly easy to make. There are several steps involved, but if the 21-year-old version of myself could figure it out, then I bet you can, too!
Classic tiramisu is a coffee-flavored Italian dessert. In fact, the name itself comes from tirami su, or “pick me up” or “cheer me up.” That name is pretty accurate as the prospect of tiramisu always cheers me up!
The traditional version features ladyfingers dipped in strongly-brewed coffee and then layered with a mixture of whipped egg yolks, sugar and mascarpone cheese. (Mascarpone cheese can usually be found in the cheese section at your local grocery store. Mascarpone is similar to cream cheese, but it is softer and creamier than cream cheese.)
There is often a bit of dark rum involved, and then the whole thing gets dusted with cocoa powder before serving. It’s truly delicious! (If you’re looking for the traditional version, I highly recommend this tiramisu recipe – I’ve been making it for years, and it is always a hit.)
Strawberry Tiramisu
The other day, I got to thinking about tiramisu. Normally it is dominated by chocolate, coffee and rum flavors, but what if we played around with that idea a bit? What if we incorporated fruit in there somehow? I know traditionalists would groan at the idea, but part of the fun of cooking is playing around in the kitchen. Take a traditional recipe and put a fun spin on it – see what happens. In this case, what happened was this Strawberry Tiramisu recipe!
For this Strawberry Tiramisu, the coffee and chocolate flavors are swapped out for the brighter flavors of oranges and strawberries. Instead of rum, I used a bit of orange liqueur (Grand Marnier). Aside from changing the flavor profile, everything else is the same. Ladyfingers get layered with egg yolks, sugar and mascarpone cheese. I almost dusted the top of this with cocoa powder as chocolate + strawberries is quite tasty, but I opted to go with more fresh strawberries instead.
When making this Strawberry Tiramisu, don’t be alarmed if the strawberry mixture seems a bit “liquid-y.” The ladyfingers are dry. They do an amazing job of soaking up the extra liquid while the tiramisu rests overnight in the fridge. But do make sure to buy the hard version of ladyfingers, also called savoiardi. I’ve seen soft, cake-like versions of ladyfingers, and I suspect those wouldn’t soak up as much liquid as the dry version.
Laura’s parents came down to visit us recently, and I made this Strawberry Tiramisu for dessert the first night. (Technically I made it the day before since tiramisu needs to rest overnight.) This brighter version of tiramisu was a huge hit, and we all agreed to was a great dessert for a warm summer evening.
The classic version of tiramisu will always remain a favorite, but this strawberry was quite delicious. I hope you enjoy this recipe as much as we did here!
Did you make this Strawberry Tiramisu at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) so I can see your version!
Strawberry Tiramisu
Ingredients
For the Strawberry Puree
- 16 oz. fresh strawberries hulled and sliced, could use raspberries or blueberries instead
- 2 Tbsp orange liqueur such as Cointreau or Grand Marnier
- 1 Tbsp orange juice could use lemon juice instead
- 3 Tbsp granulated sugar
- ¼ cup strawberry preserves could use strawberry jam instead
For the Strawberry Tiramisu
- ½ cup granulated sugar
- 4 large egg yolks
- 1⅓ cups heavy whipping cream
- 16 oz. mascarpone cheese room temperature
- ½ Tbsp orange zest
- 1 tsp vanilla extract
- 8 oz. fresh strawberries hulled and sliced
- 24 crispy ladyfingers also called Savoiardi
Instructions
For the Strawberry Puree
- Using a large bowl, add sliced strawberries, orange liqueur, orange juice and sugar; stir until well combined. Let mixture stand for 15 minutes.
- Using a food processor or blender, add strawberry preserves and ~½ of the strawberry/liqueur mixture; puree until smooth.
- Transfer strawberry sauce mixture back into the bowl with the remaining sliced strawberries; stir until well combined. Set bowl aside.
For the Strawberry Tiramisu
- Using an electric mixer, add the sugar and egg yolks; beat for 4-5 minutes on medium-high speed. (Note: The mixture should expand in volume and turn pale yellow in color.)
- Transfer mixture into a large bowl; set aside.
- Using an electric mixer, whip the whipping cream for 1-2 minutes, or until soft peaks form.
- Add mascarpone, orange zest and vanilla extract; beat on medium speed until well combined.
- Fold this mascarpone mixture into the egg yolk mixture.
- Using an 8”x8” baking pan, spread ~⅔ cup of the strawberry puree evenly onto the bottom of the pan. (Tip: A pan with a removeable bottom is helpful here!)
- Lay 8 ladyfingers in a single layer on top of puree. (Tip: Place ladyfingers in pan and then flip them over so that all sides get coated with puree.)
- Spread 1 cup of mascarpone mixture on top of ladyfingers.
- Repeat process with layers of strawberry puree, ladyfingers and mascarpone two more times.
- Cover baking dish with plastic wrap and refrigerate at least 8 hours, preferably overnight.
- Before serving, decorate top of tiramisu with sliced strawberries.
Looking for more tiramisu recipes? Check out these other fun versions:
Cant wait to make this soon fior me for the puree can i use more orange juice and tiramisu can i use coconut cream and vegan cheese i never had strawberry tiramisu before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Hey Ramya! I wouldn’t recommend increasing the amount of juice here as it could change the texture. If you’re looking for more orange flavor, I’d recommend adding more orange zest. And I think the vegan substitutions should work, too – I haven’t tried them myself though, so let me know how it works if you make this dessert!
This is wonderful – and beautiful! I love the citrus addition.
The orange flavor pairs so well with the strawberries! I bet lemon would work, too – the tart and sweet would be fun. Thanks, Mimi!
Your version sounds great david I love a classic one but it’s good to try new flavours.
I hear ya, Sherry – a classic tiramisu is still one of my all-time favorite desserts! But with the warmer weather approaching (at least here in the States…haha), this fruit version is pretty fantastic! 🙂
What a lovely spin on tiramisu, with all those fresh strawberries and creamy mascarpone! Delicious!
This is a tasty dessert, Michelle – the fresh strawberries are great, and I love the bit of orange in this one, too!
I think tiramisu was also my first “fancy” dessert I made years ago! (I mean it’s ridiculously easy to make, but it’s still considered a luxurious treat.) While I do love decadent versions – both classic and twists like with Irish cream – I love light summer variations, too. This strawberry tiramisu is perfect for now. I love the use of orange liquor, and I think Limoncello would also be a lovely addition.
Exactly! I love how tiramisu is considered a fancy dessert, but yet it’s so easy to make. This lighter version features strawberries and citrus – and it’s fantastic! Your idea of Limoncello is great. That needs to happen now!
Genius strikes again! And especially now, when strawberries – at least where I live – will soon be in season. This is a fancy alternative to shortcake.
We just went strawberry picking in upstate SC last weekend, Jeff! The berries were SO much tastier than the store-bought ones. Now I have to make another batch of this tiramisu. 🙂
Yum, that sounds so good! I can’t have citrus, but I wonder how it would taste with cranberry juice instead.
Hmmm, that’s a good question! I bet this would be good with cranberry juice, too. The recipe doesn’t call for that much orange juice, so I feel like the cranberry wouldn’t overpower the strawberries. Give it a try and let me know what you think!
I couldn’t help but be intrigued by your Strawberry Tiramisu recipe. Tiramisu is already a fantastic dessert, but your twist of replacing the traditional coffee and cocoa flavors with orange and strawberries sounds absolutely delightful, especially for a refreshing summer treat. Yum.
This twist on a classic tiramisu is definitely good for warm summer days! I believe we’re heading in opposite directions in terms of weather, so maybe save this recipe for about 6 months from now? 🙂 It really is tasty, Raymund!
This looks lovely and light David perfect for Summer.
Thanks so much, Pauline! I know our seasons are opposites, so you’ll have to hang on to this one for about 6 months or so…but I promise it’s a good one for warmer days!
Just made this for Easter tomorrow. Can’t wait to dig in. Wanted to point out that I think you list vanilla extract in the ingredients but it is not in the directions. (So I forgot it but I’m sure it’ll be ok).
Oh no! I can’t believe that I left the vanilla out of the instructions – thanks so much for catching that, Deb. I’ll fix it right now. (I’m sure the dessert will still be delicious without the vanilla this time though!) Happy Easter, and I hope you enjoy this recipe as much as we do around our house. 🙂
How long will it last in the fridge and freezer? I love this version as I’m not a chocolate fan.
Hey Holly! Unfortunately, tiramisu doesn’t freeze well. However, it will hold well in the fridge for several days as long as you wrap it tightly or store it in an airtight container. In fact, I recommend eating this on the day after you make it as the flavors will meld together overnight. I hope this helps, and I hope you enjoy this recipe as much as we do!! 🙂
Love this version of tiramisu. I’m not a fan of eating raw eggs. So I was thinking of cooking the egg and sugar into a zabiglione in a double boiler, cooling it, then adding the egg mixture to the rest of the ingredients. This will definitely be a dessert that I am looking forward to preparing.
I totally know what you mean about raw eggs, Ines. Tiramisu is really the only place where I’ll eat raw eggs. I do like your idea of using zabaglione instead…it will be very similar. I hope you enjoy it!! 🙂