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!

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!

5 from 4 votes

Prep Time: 30 minutes minutes

Cook Time: 0 minutes minutes

Refrigeration Time: 8 hours hours

Total Time: 8 hours hours 30 minutes minutes

Servings: 9 servings

Calories: 501 kcal

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 and orange zest; 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.