Strawberry Tiramisu

This strawberry tiramisu is a dreamy mix of creamy, tangy strawberry filling, ladyfingers soaked in green tea, and pretty fresh strawberry hearts crowning the top. The strawberry curd is super easy to make and folded into the filling, giving it that classic tiramisu texture thanks to the eggs. Whipped cream keeps things light and fluffy, making this dessert feel fresh and just right. Want a little kick? Spike the green tea with some booze for an adult twist!

Ingredients

Strawberry Curd

• 1 lb strawberries fresh or frozen
• 2 tablespoons lemon juice
• ½ cup granulated sugar add an extra ¼ cup if strawberries are acidic
• 4 large eggs
• ⅓ cup unsalted butter cubed and cold
• ⅛ teaspoon sea salt
• 1 teaspoon pure vanilla extract

Assembly

• 1 cup water boiling
• 2 green tea teabags or 2 tablespoons looseleaf
• 1 lb mascarpone cheese room temperature
• 1 cup whipping cream cold
• 2 packages ladyfingers about 22 large ladyfingers, see notes
• 1 lb fresh strawberries optional

Instructions

Strawberry Curd

• Begin by washing your strawberries and chopping off the tops. Cut them into chunks and toss them into a medium saucepan. If you’re short on fresh berries, frozen sliced strawberries work just fine here too.
• Add lemon juice and sugar to the strawberries then heat over medium. This will help them release their juices. When it starts to simmer, keep it going until it reduces to about 1 ¾ cups of thick strawberry sauce. Stir here and there so nothing sticks or burns. If you want it super smooth, you can blend the sauce after cooking.
• In a separate heat-safe bowl, whisk the eggs until smooth. Carefully pour half the hot strawberry sauce into the eggs, whisking constantly—that tempers the eggs so they don’t scramble. Then pour the egg mixture back into the saucepan with the rest of the strawberry sauce and whisk until everything blends nicely.
• Put the saucepan back on medium-low heat and keep whisking often until it thickens. Make sure to scrape the bottom to avoid burning your curd—it can happen fast if you don’t keep stirring!
• Pour your finished curd into a non-metal bowl or container. If it looks lumpy, strain it through a sieve for the smoothest texture. Add in the cold butter cubes, salt, and vanilla extract, then whisk until the butter melts and blends in smoothly. Press a piece of parchment paper or plastic wrap right onto the surface of the curd to stop a skin from forming on top. Refrigerate until it’s completely chilled.
• Pro Tip: To chill faster, pop the curd in the freezer for about 30 minutes. Or plan ahead and chill overnight — whatever fits your schedule!

Assembly

• Start your ladyfinger soak by brewing the green tea in a bowl or wide cup with boiling water. Let the tea steep while you get the filling ready.
• In a large bowl, beat the mascarpone cheese until it’s nice and smooth. Then pour in the chilled strawberry curd and beat everything until well combined.
• In a separate chilled bowl, whip the cold heavy cream with a whisk attachment until stiff peaks form. Watch closely so you don’t overwhip it and get grainy cream. Gently fold this whipped cream into your strawberry mascarpone filling to keep it airy and light.
• Quickly dip each ladyfinger in the green tea—just a brief dunk, no soggy mess! Line a casserole dish with a single layer of these soaked ladyfingers.
• Spread half the filling evenly over the ladyfingers, getting it nice and smooth to the edges. Dip more ladyfingers in the tea and lay another single layer on top. Spread the remaining filling over this, smoothing the top.
• Cover the tiramisu and refrigerate it for at least 8 hours or overnight so it can set perfectly and the flavors can mingle.
• On serving day, slice fresh strawberries in half and cut a small notch at the leafy end to craft cute little hearts. Arrange these strawberry hearts in a pretty alternating pattern on top (check the photo for inspiration). Then slice or scoop and enjoy!

Notes

This strawberry tiramisu keeps beautifully in the fridge for up to four days if you cover it well. If you want to keep it longer, freeze it tightly wrapped for up to two months. It freezes like a dream and tastes almost like strawberry ice cream when frozen—such a treat!

Ladyfingers: The amount you need can vary based on your dish size. I used two 5 oz packages of Milano giant ladyfingers. Feel free to swap in your favorite vanilla or sandwich cookies—these work great too.

Tiramisu Pro Tips:

1. Use non-metal dishes to store acidic desserts. Acidic fruits like strawberries can react with metal, causing off-flavors. Glass, ceramic, or plastic containers work best for keeping that fresh taste.
2. Whip cream to stiff peaks and fold it very gently into the filling. This adds air, thickens the filling, and gives the tiramisu its lovely mousse-like texture. Unlike traditional tiramisu that uses raw egg whites, this one uses whipped cream for a safer, fluffier option.
3. Color Pop: If your strawberries aren’t as vibrant as you want, a drop of red food coloring can brighten the pink up nicely. Alternatively, beet juice or strained raspberries do the trick naturally.
4. Chill for 8+ hours or overnight to set the layers, soften those ladyfingers, and let the flavors really come together. It’s worth the wait!

Nutrition

Calories: 368 kcal Carbohydrates: 17 g Protein: 6 g Fat: 31 g Saturated Fat: 19 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.2 g Cholesterol: 132 mg Sodium: 76 mg Potassium: 162 mg Fiber: 2 g Sugar: 13 g Vitamin A: 1077 IU Vitamin C: 46 mg Calcium: 90 mg Iron: 1 mg

Tried this recipe?Let us know how it was!

This strawberry tiramisu is bright, tangy, and so creamy you’ll want seconds. We turn fresh or frozen strawberries into a luscious curd, which gets folded into mascarpone and whipped cream. Then we layer that with ladyfingers soaked in green tea, and top it all off with adorable fresh strawberry hearts. The cooked curd means no raw eggs, but you still get that rich tiramisu vibe. The whipped cream adds air for a mousse-like lightness that balances the tang perfectly.

Set aside about an hour to prepare everything—making the curd and assembling the dessert—and then plan to chill it at least 8 hours so it sets just right. This one’s a fantastic make-ahead dessert that’s as impressive as it is easy. Below, you’ll find step-by-step instructions, helpful photos, tips to fix common hiccups like tempering eggs and keeping that filling silky smooth, plus suggestions for serving. And hey, if you like an adult twist, I’ll share how to spike that green tea soak.

• Start by making the strawberry curd and chilling it completely before mixing with mascarpone.
• Whip your cream to stiff peaks and fold it gently to keep the filling light and stable.
• Dunk the ladyfingers quickly in strong green tea (or spiked tea), layer everything, and chill overnight for the best results.

What Makes It Irresistible

• Tangy strawberry flavor: You get a fresh, tangy strawberry punch that’s not too sweet, so it feels super refreshing.
• Creamy tiramisu: It mimics traditional tiramisu with those soaked ladyfinger layers and creamy mascarpone filling, but it’s got a fresh strawberry twist.
• No raw eggs: Thanks to the strawberry curd, this tiramisu has that lovely eggy richness without raw eggs, plus whipped cream adds that airy mousse texture instead of raw egg whites.
• Strawberry hearts: Cut fresh strawberries into heart shapes to beautify the top—such a sweet, charming touch that’ll wow your guests!

Using strawberry curd instead of just plain strawberry sauce really amps up the flavor and richness. Traditional tiramisu relies on eggs for that texture, and this curd gives you that same luscious body without needing raw eggs.

We use whole eggs in the curd to get the perfect thickness without getting a strong yellow color from just the yolks. It’s balanced and beautiful in both color and flavor.

Ingredients and Key Notes

• 1 lb strawberries fresh or frozen
• 2 tablespoons lemon juice
• ½ cup granulated sugar add an extra ¼ cup if strawberries are acidic
• 4 large eggs
• ⅓ cup unsalted butter cubed and cold
• ⅛ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 1 cup water boiling
• 2 green tea teabags or 2 tablespoons looseleaf
• 1 lb mascarpone cheese room temperature
• 1 cup whipping cream cold
• 2 packages ladyfingers about 22 large ladyfingers, see notes
• 1 lb fresh strawberries optional

Prepare the Curd and Layers

1. Wash strawberries, remove the tops, chop into pieces, and add to a medium saucepan.
2. Add lemon juice and sugar to the strawberries; heat over medium and simmer, stirring, until reduced to about 1¾ cups of thick sauce.
3. Whisk eggs in a heat-safe bowl until smooth.

4. Temper the eggs by slowly whisking half the hot strawberry sauce into the eggs, then pour the egg mixture back into the saucepan and whisk to combine.

   

5. Return the saucepan to medium-low and whisk, scraping the bottom constantly, until the mixture thickens.
6. Pour the hot curd into a non-metal bowl, strain if lumpy, then add cold cubed butter, salt, and vanilla and whisk until smooth and butter is melted.
7. Press plastic wrap or parchment directly onto the curd surface to prevent a skin and chill until completely cold.

8. Optional: place the curd in the freezer for about 20–30 minutes to chill faster.

   

9. Place tea bags or loose leaf tea in a bowl, pour boiling water over them, and let steep while you prepare the filling.
10. Beat mascarpone in a large bowl until smooth, then add the chilled strawberry curd and beat until combined.
11. Chill a bowl and whip the cold heavy cream to stiff peaks.

12. Gently fold the whipped cream into the strawberry-mascarpone mixture until just combined.

    

13. Quickly dip each ladyfinger into the steeped green tea (brief dunk) and arrange a single layer in a casserole dish.
14. Spread half the filling evenly over the ladyfingers and smooth to the edges.
15. Dip more ladyfingers in the tea and arrange a second single layer, then spread the remaining filling and smooth the top.

16. Cover the tiramisu and refrigerate for at least 8 hours or overnight to set.

    

17. Slice fresh strawberries in half, notch the stem end to form hearts, and arrange the strawberry hearts on top of the chilled tiramisu.

    

Tips for Creamy, Stable Filling

Here are some of my favorite little tips to make this strawberry tiramisu come out perfect every time.

• Temper eggs slowly. When you add the hot strawberry sauce to your eggs, pour it in gradually while whisking nonstop. This keeps the eggs from cooking too quickly and scrambling. After combining, cook gently on medium-low, stirring constantly — don’t let it boil.
• Watch your curd’s temperature. If you have a thermometer, cook the curd until it thickens and reaches about 170–175°F (75–80°C). Remove right away to avoid any grainy texture from overcooking.
• Cool curd completely before mixing. Chill the curd in a non-metal bowl (or pop it in the freezer for 20–30 minutes), making sure to press plastic wrap directly on the surface to stop a skin forming. This keeps your filling silky smooth.
• Handle mascarpone and cream with care. Let mascarpone come to room temp for easy mixing, but keep your whipping cream very cold with a chilled bowl for maximum volume. Whip cream to stiff peaks and fold in gently to preserve those fluffy air bubbles.
• Use non-metal containers for storage. Acidic fruit can react with metal, causing unwanted flavors. Glass, ceramic, or plastic items keep the tiramisu tasting fresh.
• Dunk ladyfingers briefly. A quick dip in your tea soak is best to avoid soggy layers. For a visual cue on timing and technique, this mini tiramisu cups video shows the ideal dip and layer pace. Adjust the soak time if you’re using softer cookies or store-bought ladyfingers.
• Adjust sweetness and color as needed. If your strawberries are tart, add the extra ¼ cup sugar listed in the ingredients. To brighten the color, use a drop of red food coloring or a splash of raspberry puree.
• Sift any lumpy curd. If you notice little lumps in your curd, strain it through a fine mesh sieve before adding butter and vanilla for a silky finish.
• Plan plenty of chill time. Give your tiramisu at least 8 hours or overnight to set. For neat, clean slices, run a sharp knife under hot water and wipe between cuts.
• Make ahead and freeze. The curd can be made days in advance. The finished tiramisu stores well in the fridge for up to 4 days and freezes great for up to 2 months. Just thaw overnight in the fridge before serving.
• Optional boozy twist. Add a splash of mild liquor like sake or white rum to your green tea soak for grown-up fun — but keep it light so the strawberry flavor still shines.
• Fresh strawberries only on top. Use fresh berries for the heart-shaped garnish and cut them just before serving to keep them looking pretty and fresh. Always cover well in the fridge to avoid absorbing fridge odors.

Flavor Swaps and Substitutions

Ladyfingers: Feel free to use your favorite type or brand of ladyfingers or substitute with vanilla or gluten-free cookies to suit your diet.

Tea soak: Instead of green tea, try strong brewed black tea, milk, or matcha for a different flavor profile.

Fruit experiments: Love strawberries but want to mix it up? Try swapping in different fruit curds like raspberry, blueberry, lemon, or even mango for a fun twist—this homemade lemon curd is a bright, easy option.

Craving classic coffee tiramisu flavors? I’ve got a recipe just for you—check it out for a traditional coffee soaked treat!

Make-Ahead and Storage Tips

You can make the strawberry curd ahead and keep it refrigerated till you’re ready to assemble. It stays fresh for a few days when covered properly.

This tiramisu is perfect for making ahead since it needs to chill for several hours to set. I like to let it sit overnight so the flavors really meld. Eight hours is the minimum, but longer is even better. If you want another strawberry dessert that sets beautifully in the fridge, check out my No-Bake Strawberry Cheesecake Recipe.

Once assembled, store the tiramisu covered in the fridge for up to four days. For longer storage, wrap tightly and freeze for up to two months. Frozen, it develops a delightful ice cream-like texture—perfect for a cool treat.

Answers to Common Questions

Curious about some common questions? Here are answers from the heart!

Does strawberry tiramisu have raw eggs?

Good news! This tiramisu is safe for everyone because it doesn’t use raw eggs. The eggs are cooked in the strawberry curd, giving the dessert that rich, luscious texture like traditional tiramisu. Plus, whipped cream replaces egg whites to keep the filling light and fluffy.

What can I use instead of ladyfingers?

Vanilla cookies are a perfect stand-in! Use your favorite brand or type to keep things simple and delicious.

How do I make gluten free tiramisu?

No problem. Just swap your ladyfingers or cookies for gluten-free versions. The mascarpone filling is naturally gluten free, so you’re all set!

Can I substitute mascarpone cheese?

You can definitely substitute with cream cheese! It won’t be as mild or creamy as mascarpone, but the texture remains similar. Keep in mind, it will taste a little tangier. Avoid ricotta as it doesn’t give the smooth texture you want.

Can I make this in a cake instead of a casserole dish?

I wouldn’t recommend that. This tiramisu is delicate and won’t hold shape well in a cake form. It’s best made and served in a casserole or similar dish to keep those creamy layers cozy and intact. If you’re craving a sliceable cake with similar flavors, try the Strawberry Mascarpone Cake.