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    Home > Blog > Seasonal > Strawberry Tiramisu

    Strawberry Tiramisu

    by Teri Lyn Fisher · Published: Mar 20, 2017 · Modified: Sep 24, 2021

    Jump to Recipe

    A sliced strawberry tiramisu with a piece on a small plate.A strawberry tiramisu with plates and drinks.
    Hi! We are reposting this recipe because strawberries and pretty and juicy right now, and because tiramisu is so so good. Think of this recipe as kinda of like a cross between strawberry shortcake and regular tiramisu. This is a really easy recipe, and perfect to bring to a party because it sits a baking dish. :) Make it!
    ♥ Teri 

    About a month ago my sister emailed me a link to a strawberry cake recipe and the email reading only, “mmmm, I think I would like this”. My sister is currently pregnant with her first baby (yay!!!), so when she sent that to me, I made a decision in my mind that I was going to make her something similar the next time I visit…for her and my nephew-to be of course :)

    Instead of a strawberry cake though, I decided to make strawberry tiramisu. Since she’s pregnant and there are certain things that aren’t good for her or that she shouldn’t have, I decided to replace the alcohol/liqueur used to dip the lady fingers with a honey simple syrup. I also opted out on the “raw” eggs that are used, which also makes this dessert a bit lighter.

    I got a little bit fancy with the top and made a little flower sort of pattern (that’s really easy to do!), but you can really create you own design. I also like the touch from the edible flower petals, but a light dusting of powdered sugar would also be really nice. This is a quick and easy (other than the setting/refrigerator time) recipe and requires the most minimal “cooking”…from simmering the simple syrup, which is perfect to make during these hot, hot, hot summer days!

    I’m excited to make this for my preggo’s sister in a couple months and hope you all enjoy it too! :) xx, Jenny
    A piece of strawberry tiramisu on a small plate with forks and drinks.A close up of a piece of strawberry tiramisu with a fork.

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    A sliced strawberry tiramisu with a piece on a small plate.

    Strawberry Tiramisu

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 5 mins
    Chill Time: 4 hrs
    Servings: 16

      INGREDIENTS  

    • 1 cup water
    • 1 cup superfine sugar
    • ½ cup honey
    • 12 ounces mascarpone cheese, softened
    • ½ cup superfine sugar
    • ⅔ cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 ½ packages of ladyfingers (about 36)
    • 1 ½ quarts strawberries, hulled and sliced
    • edible flower petals, optional

      INSTRUCTIONS  

    • Place water, sugar, and honey in a small saucepan and simmer over medium heat until sugar dissolves. Remove from heat and set aside. Allow honey simple syrup to cool completely, about 1 hour.
    • In a large mixing bowl, beat together mascarpone and sugar until light and fluffy. In another bowl beat together heavy cream and vanilla until medium peaks form.
    • Fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
    • Pour honey simple syrup into a shallow dish and dip ladyfingers, turning once to coat for a few seconds so that they can absorb some of the liquid. Line the ladyfingers in a single layer, in the bottom of the 8”x 8” baking dish.
    • Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or with the back of a spoon. Place a layer of sliced strawberries over the mascarpone mixture, reserving the remaining strawberries for the top.
    • Repeat step #4, but over the first layer and top with the remaining mascarpone mixture and smooth the top over.
    • With the remaining strawberries, working from the center-out, angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day.
    • Top with a sprinkle of edible flowers, slice and serve.

      NOTES  

    • *Makes 1 (8”x8”) pan
    Calories: 354kcal Carbohydrates: 50g Protein: 5g Fat: 16g Saturated Fat: 9g Cholesterol: 90mg Sodium: 54mg Potassium: 177mg Fiber: 2g Sugar: 32g Vitamin A: 592IU Vitamin C: 52mg Calcium: 63mg Iron: 1mg

    March 20, 2017 / 35 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Savory Herb French Toast
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    Reader Interactions

    March 20, 2017 / 35 Comments

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    1. Maureen

      April 13, 2022 at 4:22 pm

      The post shows ladyfingers that appear to be sugared, even sort of cinnamon sugared. Is that a variation you made? Thanks

      Reply
      • Jenny Park

        April 13, 2022 at 5:44 pm

        Nope, they’re classic Italian lady fingers! We use this brand: https://www.amazon.com/gp/aw/d/B0886FTL3W#Ask

        Reply
    2. Will Sing For Dessert

      March 22, 2017 at 8:37 am

      This looks absolutely beautiful…and delicious!

      Reply
    3. Barbara

      March 21, 2017 at 6:20 pm

      Is there a way to pin your recipes through iPad or iPhone? I can never find access and can only pin on the PC, then I tend to forget to do it since I’m rarely on the computer. Sorry, I enjoy seeing your recipes, but it’s not easy to save for later.

      Reply
    4. emilly

      March 21, 2017 at 1:48 am

      This looks like it will be tonight dinner

      Reply
    5. Cheese at Tiffany's

      March 20, 2017 at 7:42 pm

      Strawberries and mascarpone is such a lovely combination. What a pretty dessert to serve for Easter!

      Reply
    6. Chrissy

      May 22, 2016 at 2:21 pm

      you are a genius. this looks pretty AND yummy! ????????

      Reply
    7. Kimberley

      May 20, 2016 at 10:46 am

      When you say “super fine sugar” do you mean confectioners/icing sugar?

      Reply
      • Jenny Park

        May 20, 2016 at 4:21 pm

        Nope, “bakers sugar”….it’s in between granulated and confectioners sugar, in texture…it just dissolves a bit faster, but granulated is just fine!

        Reply
    8. Nicole a.

      May 06, 2016 at 6:46 pm

      This looks absolutely delicious and the presentation is stunning. Don’t listen to the haters –made me chuckle.

      Reply
    9. Audra

      April 23, 2016 at 11:31 am

      I see that your recipe has sugar listed twice, yet I can’t see where you add the second bit of sugar. Is this a typo?

      Reply
      • Jenny Park

        April 23, 2016 at 11:57 am

        The first cup of sugar is added to the water and honey and the 1/2 cup of sugar is added to the mascarpone and beaten together

        Reply
    10. Therese

      April 06, 2016 at 12:11 am

      Stop making me fall more in love with you. I can’t handle it.

      Reply
    11. Nadia

      April 03, 2016 at 10:09 am

      looks very light and fresh. Perfect with a glass of champagne.

      Reply
    12. chiara

      April 02, 2016 at 8:31 pm

      Tiramisu made with ladyfingers is an aberration. Use pavesini if you want a light and enjoyable dessert, otherwise it doesn’t make sense to use strawberries instead of cocoa.

      Reply
      • Jenny Park

        April 03, 2016 at 9:55 am

        Aberration? Big words for a simple dessert!This dessert isn’t heavy. It’s really nice and light and the strawberries really compliment the bubble soaked ladyfingers! You should try it as I assume you’ve never tried anything like this before.

        Reply
    13. Saffana Zamily

      April 02, 2016 at 7:10 pm

      It sounds so good. And looks even better. Can I ask if I add some sugar to half of the strawberries and leave them for an hour or so till they make some kind of liquid and dip the lady fingers in it won’t that give a berry flavor to the fingers?

      Reply
      • Jenny Park

        April 03, 2016 at 9:58 am

        That sounds amazing! Very creative! :)

        Reply
    14. Valerie

      April 02, 2016 at 1:01 pm

      Hello and greetings from Italy!

      As you can imagine, tiramisu is offered in every restaurant, but coffee flavored desserts just aren’t my thing. So, I’ve tried another chef’s ‘Spring’ version of a tiramisu and my Italian family members LOVED it. So, I will absolutely try your version. Question, the sugar here is very chunky. So, when you say, superfine sugar, would it be better to use powdered sugar, or maybe throw some sugar in a food processor to make it finer? I am very excited!! Thanks so much!

      Reply
      • Jenny Park

        April 03, 2016 at 9:59 am

        I think throwing some sugar into a food processor with a couple of pulses should do the trick! Granulated should actually be fine, but I like to use superfine to make sure all the sugar fully dissolves!

        Reply
    15. Ernie Hildebrant

      September 04, 2015 at 7:50 am

      I did like this, but it is really more of a twist on strawberry shortcake than on a tiramisu. I did not think it was too boozy, but I thought the orange flavor masked the strawberries instead of complimenting them.

      Reply
      • jeanne

        April 02, 2016 at 9:36 am

        where are the little ceramic serving dishes from, please?

        Reply
        • Teri Lyn Fisher

          April 03, 2016 at 9:10 pm

          They are from Elephant Ceramics. http://www.elephantceramics.com/

          Reply
      • marcella from italy

        April 03, 2016 at 2:27 pm

        but… there is no orange whatsoever in it, not to mention anything “boozy”… it looks like you are talking about a different recipe?

        Reply
        • Jenny Park

          April 03, 2016 at 6:25 pm

          Nope. Talking about tiramisu! You can swap the simple syrup out for a moscato or a champagne, but since I had dedicated this recipe to my “pregnant at the time” sister, I omitted the booze :)

          Reply
          • Adeline

            May 27, 2016 at 9:23 am

            If you use moscato instead of simple syrup do you do anything different with it to the ladyfingers or still just pour the moscato in a dish and dip the lady fingers in?

            Reply
            • Jenny Park

              May 28, 2016 at 11:42 am

              It would be the same process!

      • Cathy Smith

        April 17, 2017 at 12:50 pm

        I’m trying to figure out what recipe you are talking about cause this recipe does not use orange juice or booze.

        Reply
    16. Catriona | Analog Eats

      August 04, 2015 at 8:26 am

      I love seeing twists on tiramisu! This one looks light and beautiful!

      Reply
    17. Emma loves this Maple Glazed Salmon

      August 04, 2015 at 12:43 am

      That, looks, absolutely stunning! What beautiful colours. I’m not really a Tiramisu kind of girl but I think you have officially converted me today. I’ve pinned that to inspire me!

      Reply
    18. Maja

      August 03, 2015 at 10:28 pm

      Looks delicious! I am getting so hungry right now :) I do not even care that this is not breakfast food – I would enjoy it so much.
      x M.
      http://nevermindnm.blogspot.com/

      Reply
    19. Kathy

      August 03, 2015 at 2:50 pm

      Wow! That is beautiful!!

      Reply
    20. Sammie

      August 03, 2015 at 10:51 am

      What a delicious twist on a classic recipe. I love strawberries and this Strawberry Tiramisu will be made very soon! Thank you for a fab recipe. Sammie http://www.feastingisfun.com

      Reply
    21. June @ How to Philosophize with Cake

      August 03, 2015 at 9:25 am

      Wow that is just gorgeous!! Love the way you decorated it with the sliced strawberries and edible flowers, so pretty :)

      Reply
    22. Bella B

      August 03, 2015 at 9:01 am

      This looks so fresh and delicious!

      http://xoxobella.com

      Reply

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