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

Strawberry Tiramisu

Teri & Jenny
5 from 4 votes
Prep Time 30 mins
Cook Time 5 mins
Chill Time 4 hrs
Servings 16
Calories 354 kcal


  • 1 cup water
  • 1 cup superfine sugar
  • ½ cup honey
  • 12 ounces mascarpone cheese, softened
  • ½ cup superfine sugar
  • 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


  • 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.


  • *Makes 1 (8”x8”) pan


Calories: 354kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 90mgSodium: 54mgPotassium: 177mgFiber: 2gSugar: 32gVitamin A: 592IUVitamin C: 52mgCalcium: 63mgIron: 1mg
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