Strawberry tiramisu, the spring version of the most classic dessert

Strawberry tiramisu, the spring version of the most classic dessert

Do you think it’s impossible to improve tiramisu? Maybe it’s true, but certainly the strawberry tiramisu is equally delicious, very easy and quick to prepare. If you want to bring a classic dessert to the table but in a new guise, then try strawberry tiramisu. There is no coffee but a delicious strawberry juice in which to dip the ladyfingers.

Covered with a delicious cream with mascarpone, eggs and fresh strawberries. You can also make strawberry tiramisu without eggs if you don’t like eating raw eggs. The result will always be mouth-watering. We will also give you some variations to replace the mascarpone, delicious but also rich in fat.

Strawberry tiramisu, the spring dessert

We are well aware that tiramisu boasts numerous attempts at imitation, but consider strawberry tiramisu not as an imitation but as a spring variant. In fact, strawberries are one of the most versatile fruits and suitable for being transformed into tasty spoon desserts. For the color, of course, which immediately transmits joy, but also for the balanced sweetness.

In our version there is no cream, another perfect ingredient to combine with strawberries but too heavy with mascarpone. In this case, the lightness of the cream is due to the whipped egg whites. In the variant without eggs, on the other hand, the cream is there because it has to give structure to the cream.

Strawberry tiramisu recipe

Strawberry tiramisu

Preparation 20 minutes
Rest time 2 hours
Portions 8 people
Calorie a Persona: 413
Total Calories: 3302


  • 300 g ladyfingers
  • 250 g mascarpone
  • 3 eggs
  • 150g sugar
  • 500 g strawberries
  • 100ml water


Start with strawberries and cream

  • Wash the strawberries and keep about 300 grams aside. You will have to blend the remaining 200 grams with the water and 50 grams of sugar. Pour the liquid into a shallow, wide bowl.
  • Separate the yolks from the whites. Whip the whites until stiff and let them rest. Then whip the egg yolks with the remaining sugar. As soon as the mixture has become frothy, add the mascarpone and mix very well to eliminate any lumps. Now add the whipped egg whites and mix everything carefully.

Assemble your tiramisu

  • Take the ladyfingers and soak them in the strawberry juice, without soaking them too much. Arrange them in a baking dish and spread a first layer of mascarpone cream. Continue like this until you reach the edge of the pan. The last layer must be composed of a thin veil of cream and the other strawberries cut into slices.
  • Leave to rest in the fridge for two hours before serving.

At Strawberry tiramisu without eggs

As anticipated, you can prepare an excellent strawberry tiramisu even without eggs. Let’s see doses and procedure.

  • Pour 250 grams of strawberries into a saucepan, the juice of half a lemon and 40 grams of icing sugar. Blend everything with an immersion blender. Keep aside.
  • Whip 350 grams of mascarpone with 60 grams of icing sugar. Do the same thing with 300 milliliters of fresh cream and 60 grams of icing sugar. Slowly incorporate the cream into the mascarpone mixture, without letting it disassemble.
  • Now assemble the tiramisu, dipping 200 grams of ladyfingers in the strawberry juice. Alternate a layer of cream and one of ladyfingers in a 30×20 cm baking dish. Finish with the cream and 150 grams of sliced ​​strawberries to decorate. Leave to rest in the fridge for at least two hours before serving.
  • How to pasteurize eggs

    Do you like tiramisu but the idea of ​​eating raw eggs scares you? First of all, don’t worry: if the eggs are very fresh there is no reason to fear that they can harm you. But if you need some more certainty you can pasteurize them, or subject them to a very short “cooking”. The term cooking is improper because they don’t actually cook, but come into contact with a syrup of water and sugar at a temperature of 115°.

    • For 150 grams of sugar you will need about 45 grams of water to melt gently over the heat.
    • Let the liquid touch 121° (use a thermometer), then let it cool down to 115°. At this point pour it slowly on the yolks while you mount them. This compound is called pâte à bombe.

    Strawberry tiramisu in diets and menus

    With the doses we have provided you will be able to obtain two portions each for four people. The single portion will therefore be 412 calories (825 if you consider two). It is a very rich dessert, however you can consume a small amount without problems. Better if not at the end of the meal.

    You can make the strawberry tiramisu lighter by replacing the ladyfingers with 200 grams of dry biscuits and the mascarpone with 500 grams of ricotta. The calorie count will gain, but the taste will not be outdone either. Here we leave you two infallible recipes for a light tiramisu with ricotta.

    The nutritional properties

    Strawberries are one of the symbolic fruits of spring. Sweet, with few calories, only 27 per 100 grams, and very rich in nutritional properties, they are a perfect snack during the day. Strawberries, in fact, allow us to forfeit a large amount of vitamin C, a good 54 milligrams per 100 grams of product, 67.5% of the recommended daily ration.

    The antioxidant action of vitamin C is increased by the presence of salicylates. Here is the detail:

    • Ferro: 0,8 mg
    • Calcium: 35mg
    • Sodium: 2mg
    • Potassium: 160mg
    • Phosphorus: 28mg
    • Zinco: 0,1 mg
    • Magnesio: 10 mg
    • Rame: 0.13 mg
    • Iodine: 9 µg
    • Manganese: 0,3 mg.

    Eggs are also an integral part of strawberry tiramisu, rich in proteins of high biological value, powerful antioxidants, vitamins A, E, D and B12. Here is the detail for 100 grams of eggs (yolk and white):

    • Vitamin A: 640 μg
    • Iron: 4.9 mg in the yolk and 0.1 mg in the albumen
    • Calcium: 116 mg in the yolk and 7 mg in the albumen
    • Potassium: 90 mg in the yolk and 135 mg in the albumen
    • Phosphorus: 586 mg and 15 mg in egg white
    • Magnesio: 14 mg
    • Vitamin B1 1.1 mg in egg white only
    • Vitamin B2 1.4 mg in egg white only.