Layered Fresh Strawberry Tiramisu
This Layered Fresh Strawberry Tiramisu is like a classic tiramisu but fruity and fresh, a strawberry dessert with sweet mascarpone filling, soft ladyfingers soaked in strawberry milk, and a fresh strawberry topping.
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It’s a simple yet special dessert that’s great for spring, summer, or any celebration. Serve the tiramisu as part of a spring or summer dessert board with fresh berries, mini cookies, and a few chocolate treats.
How to Make Strawberry Tiramisu
Ingredients you’ll need for the strawberry filling
Ingredients you’ll need for strawberry milk dip
Ingredients you’ll need for the mascarpone filling
Ingredients you’ll need for the topping
Step-by-Step Guide
1. Make the Strawberry Filling: In a saucepan over medium heat, combine the quartered strawberries, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let it cool completely.
2. Prepare the Mascarpone Filling: Beat the mascarpone cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Set aside.
3. Mix the strawberry milk and syrup in a shallow bowl.
4. Quickly dip each ladyfinger into the mixture, just long enough to soak slightly without getting soggy.
5. Arrange half of the dipped ladyfingers in the bottom of the baking dish.
6. Spread half of the mascarpone filling evenly over the ladyfingers.
7. Spoon the cooled strawberry filling on top.
8. Add another layer of dipped ladyfingers.
9. Spread the remaining mascarpone filling evenly over the top.
10. Cover and refrigerate for at least 30 minutes (or up to 4 hours) so the flavors meld.
11. Just before serving, sprinkle the strawberry dust evenly over the top.
12. Garnish the edges with fresh strawberry slices if you like.
Serve and Enjoy!
Important Recipe Notes
- Let the strawberry filling cool completely before layering so it doesn’t melt the mascarpone.
- Dip the ladyfingers quickly so they don’t get soggy.
- Use cold heavy cream for the best whipped texture in the mascarpone filling.
- Chill for at least 30 minutes before serving so the layers set nicely.
- Store covered in the fridge for up to 3 days for best freshness.
Layered Fresh Strawberry Tiramisu
Ingredients
For Strawberry Filling
- 4 cups strawberries quartered
- 1 cup granulated sugar
- 4 tbsp lemon juice
For Strawberry Milk Dip
- 1 cup strawberry milk warmed
- ⅓ cup strawberry syrup
- 28 ladyfingers
For Mascarpone Filling
- 2 cups mascarpone cheese
- ¾ cup powdered sugar
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 1 ¾ cup heavy cream
For the Topping
- 1 cup freeze-dried strawberries blended to dust
Instructions
- Make the Strawberry Filling: In a saucepan over medium heat, combine the quartered strawberries, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let it cool completely.
- Prepare the Mascarpone Filling: Beat the mascarpone cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Set aside.
- Mix the strawberry milk and syrup in a shallow bowl.
- Quickly dip each ladyfinger into the mixture, just long enough to soak slightly without getting soggy.
- Arrange half of the dipped ladyfingers in the bottom of the baking dish.
- Spread half of the mascarpone filling evenly over the ladyfingers.
- Spoon the cooled strawberry filling on top.
- Add another layer of dipped ladyfingers.
- Spread the remaining mascarpone filling evenly over the top.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) so the flavors meld.
- Just before serving, sprinkle the strawberry dust evenly over the top.
- Garnish the edges with fresh strawberry slices if you like.
