Strawberry Tiramisù

Strawberry tiramisù is a light, fresh and perfect dessert for the summer. Tiramisù is a dessert of Italian cuisine, one of the most loved and made in the world. The origins of tiramisu are very uncertain and several cities claim its paternity. It’s a very simple dessert to prepare, its mascarpone cream is irresistible, so tasty and velvety, between layers of soft ladyfingers soaked in coffee. In some versions we also find Marsala. This tiramisù can also be prepared without dairy products using the ingredients in brackets. The version I propose is with custard instead of raw eggs.

Strawberry Tiramisù

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time30 Minutes
  • Serving10-12
  • Cooking methodNo cooking
  • CuisineItalian
  • SeasonalitySpring, Summer


For the custard

2 yolks
2 tablespoons cornstarch
9 ounces milk (or vegetable milk, like soy milk )
1 lemon (zest)

For tiramisù

9 ounces mascarpone (or vegan)
7 ounces ladyfinger
1/2 cup water
1/4 cup lemoncello


1 Whip
1 Bowl
1 Pot
1 Container
10 Cups


Heat the milk with the lemon zest. Put the egg yolks with the sugar in a bowl and whip with a whisk.
Add the cornstarch.
Pour the cream obtained into the hot milk and mix with a whisk, cook while stirring.
Put the cream in a low and wide container.
Cover with contact film.
Leave to cool quickly and transfer to the refrigerator for a few hours.
Pour the mascarpone into the bowl and start beating with a whisk. When the mascarpone is whipped, add the custard. Mix by hand with a spatula with delicate movements from bottom to top. Mix the limoncello with the water in a shallow container.
Dip the ladyfingers and place them on the bottom of the cups.
Pour the cream and leave to cool in the refrigerator for at least 3 hours.
In the meantime, wash the strawberries and remove the stalk.
Cut them into slices and arrange them in each cup.
Decorate as desired with a dollop of whipped cream or leftover mascarpone cream.

Strawberry Tiramisù

Cook’s tips

For the version with pasteurized eggs, you can proceed with the preparation of a pate à bombe instead of the custard: pour the water and sugar into a saucepan and bring to 121 ° C. Meanwhile, pour the egg yolks into a bowl and start whipping. Pour in the sugar syrup and continue whipping until cool. The cream will be thick and fluffy. Ingredients: 5 teaspoon of water, 5 tablespoon of sugar, 2 yolks

Recipe variations

You can add dried fruit paste, such as pistachio, to the mascarpone cream.

You can add dark, milk or white chocolate chips.

Recipe of dessert

Easy ricotta semifreddo

Cream and strawberry cake

Apple cheesecake

strawberry tiramisù

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