Tiramisu is a timeless Italian dessert beloved worldwide for its rich layers of mascarpone cream and coffee-soaked ladyfingers. But what if you want a fresher, lighter, and fruitier version—perfect for spring and summer? This fresh strawberry tiramisu swaps coffee for ripe, juicy strawberries and adds a delicate splash of rum or amaretto to brighten up the flavors. No eggs, no complicated steps, just a creamy, elegant dessert that’s easy to prepare and sure to impress your guests.

Whether you want to make a big family-style tiramisu or individual servings in pretty glasses, this recipe is adaptable and delicious. Read on for the full recipe, expert tips, substitutions, and answers to your most common questions.

Ingredients for 6 to 8 servings

250 g (about 9 oz) mascarpone cheese
80 g (about 1/3 cup) granulated sugar
8 g (1 packet) vanilla sugar
5 ml (1 tsp) pure vanilla extract
250 ml (1 cup) heavy cream (35%), well chilled
400 g (about 14 oz) ripe strawberries, washed and hulled (split into 200 g for purée and 200 g for decoration)
20 ladyfinger biscuits (savoiardi)
50 ml (about 3 tbsp) Cuban rum or amaretto (optional, replace with 50 ml water or strawberry juice for non-alcoholic version)

Love fruity desserts like this? You’ll also enjoy our Raspberry Clafoutis and Moist and Fluffy Blueberry Muffins for brunch or dessert. Want something chilled and rich? Try our No-Churn Dark Chocolate Ice Cream — it pairs beautifully with berries.

Step-by-step preparation

1. Make the vanilla mascarpone cream

In a large bowl, combine the granulated sugar, vanilla sugar, and pure vanilla extract. Using both vanilla sugar and vanilla extract enhances the vanilla aroma, adding a rich and delicate flavor to your cream.

Add the mascarpone cheese to the bowl. Using a spatula (preferably a flexible rubber one), gently mix to incorporate the sugar without lumps. Then whisk at medium speed until the mixture is smooth and creamy. This step is crucial for a perfectly textured cream and even distribution of vanilla.

Pro tip: Chill your mixing bowl and whisk attachments in the fridge for 10 minutes before starting; it helps the cream whip better.

2. Whip the cream

Pour the well-chilled heavy cream into a cold bowl. Whip at medium speed until soft peaks form — the cream should hold shape but still be soft enough to fold easily. Since the mascarpone mixture is already sweetened with vanilla sugar, there’s no need to add extra sugar to the cream.

3. Fold the whipped cream into mascarpone

Using a spatula, gently fold the whipped cream into the mascarpone mixture. Use slow, gentle strokes from the bottom up to keep the mixture light and airy. Avoid overmixing to maintain a fluffy texture.

4. Prepare the strawberry purée

Divide your strawberries into two equal parts. Select the best-looking berries for decoration and set aside. Hull and roughly chop the remaining strawberries, then blend or mash with a fork until smooth. Remove any seeds or stems if needed by straining the purée through a fine sieve for an ultra-smooth finish.

Add the rum or amaretto to the purée (or water/strawberry juice for a non-alcoholic version). Stir well to combine.

Tip: Let the purée cool to room temperature before dipping the ladyfingers to prevent them from becoming soggy too quickly.

5. Dip the ladyfingers

Quickly dip the ladyfinger biscuits into the strawberry purée — just enough to soak without falling apart. Lay a first layer of soaked biscuits at the bottom of your serving dish or individual glasses.

6. Layer the tiramisu

Spread a generous layer of vanilla mascarpone cream over the biscuit base. Smooth the surface with a spatula, pressing lightly to avoid crushing the ladyfingers.

Repeat the biscuit dipping and cream layering according to your dish height, finishing with a top layer of cream.

7. Decorate and chill

Slice the reserved strawberries thinly and arrange them decoratively on top of the final cream layer. Add a few fresh mint leaves or a dusting of powdered sugar for a festive touch.

Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.

For easy unmolding (if using a springform or removable mold): Run a warm knife around the edges before removing.

Tips and tricks for the perfect strawberry tiramisu

Choose ripe, firm strawberries: They should be sweet and fragrant but not overly soft to prevent excess moisture.
Whip cream to soft peaks: This ensures your cream stays light but stable when folded into mascarpone.
Dip ladyfingers quickly: Avoid over-soaking to keep a pleasant texture without sogginess.
Resting time matters: The flavor and texture improve significantly after resting in the fridge for several hours or overnight.
Creative decoration: Add fresh mint, citrus zest, or white chocolate shavings for an elegant finish.

Common questions about strawberry tiramisu

Can I make this without alcohol?
Absolutely! Simply replace the rum or amaretto with equal parts water or strawberry juice to keep the moisture and flavor balanced.

Can I use other fruits?
Yes! Raspberries, blueberries, or a mixed berry blend work wonderfully. Adjust the purée and decoration accordingly.

How long can I keep the tiramisu?
Store it covered in the fridge for up to 3 days. Consume within this timeframe for best taste and texture.

Can I prepare this dessert ahead of time?
Definitely. Preparing it the day before allows flavors to develop and texture to set beautifully.

Is whole mascarpone necessary?
Whole mascarpone provides the best creamy texture. You can try lighter versions, but the dessert will be less rich and indulgent.

Substitutions for ingredients

Ingredient	Substitute
Mascarpone	Cream cheese (e.g., Philadelphia), well-drained ricotta (different texture)
Heavy cream 35%	Lighter cream 30% (whip longer, less stable)
Granulated sugar	Powdered sugar (dissolves faster)
Vanilla sugar	Pure vanilla extract or vanilla powder
Rum / Amaretto	Strawberry juice, simple syrup, or water
Ladyfingers	Savoiardi, pink biscuits from Reims, or boudoirs

This fresh strawberry tiramisu is a delightful, refreshing twist on a classic that’s perfect for warmer months or when you want a lighter dessert. It’s creamy, fruity, and subtly flavored with vanilla and a splash of your favorite spirit or none at all.

Easy to prepare and endlessly adaptable, it’s sure to become a favorite for family dinners, celebrations, or casual gatherings. Try it out, play with different fruits and flavors, and enjoy a little taste of Italy with a fresh, modern flair.

More Fruit-Based and Elegant Desserts

Raspberry Clafoutis — light and bursting with fresh flavor.
Moist and Fluffy Blueberry Muffins — bakery-style and perfect for brunch.
No-Churn Dark Chocolate Ice Cream — rich, smooth, and no machine required.
Fresh Strawberry Tiramisu — the full tutorial with step-by-step tips.
Easy Homemade Crêpes — perfect with berries and cream.

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