This post may contain affiliate links. Please read my disclosure.

Light, creamy and delicious Strawberry Tiramisu made with juicy strawberries, Cointreau liqueur, and shavings of white chocolate. It’s a fresh and fruity spin on the classic Italian dessert that’s just as delicious and easy to make.

If you love traditional Italian tiramisu then you’ll love this pretty, fruity twist. There’s no coffee or dark chocolate involved with this one, instead, it’s full of juicy strawberries, orange liqueur, and shavings of white chocolate.

It’s still made with light and creamy mascarpone cheese that’s folded together with whipped egg whites for a texture that’s super light but rich and decadent. The strawberries are fresh and sweet and there’s just enough booze in there to balance everything out. SO delicious!

Soaking the Biscuits (ladyfingers/Savoiardi)

The biscuits are soaked in a mixture of strawberry jam, water, and Cointreau. It’s the perfect way to add an extra sweet, strawberry flavour to the dessert.

I’ve noticed a huge difference between the ladyfingers/Savoiardi biscuits in Italy and the UK. In Italy they are wider and very absorbent, I mean you only need to dunk the biscuits in the liquid for a second whereas the ones in the UK are narrower and need more soaking (around 3 seconds each side).

If you can get your hands on an Italian brand like this one then I recommend you use them over ones branded lady’s fingers or sponge fingers because they are different.

How to Make Strawberry Tiramisu – Step By Step

Add 3 large egg whites to a bowl with sugar and whisk to stiff peaks. In a separate bowl whisk together 4 egg yolks and sugar until light, creamy and doubled in size (photos 1-4).

Top Tip: DO NOT let any egg yolk touch the egg whites as the fat will stop the whites from whipping and can cause them to collapse. It’s totally ok if there is a little egg white in with the yolks though.

Add the mascarpone in with the beaten egg yolks and whisk until incorporated with no lumps. Add the Cointreau or liqueur of choice and stir to combine (photos 5 & 6).

Fold in the egg whites using a spatula or wooden spoon being careful not to knock too much air out. Fold gently until completely incorporated (photos 7 & 8).

Add strawberry jam, water, and sugar to a saucepan and bring to a boil. Pour into a shallow bowl and let cool. Dunk the biscuits into the cooled liquid and line the bottom of a baking dish, you might need to break a few biscuits or change direction to fit your dish (photos 9 & 10).

Once you have one layer top with the mascarpone mixture, use just under half because you want the top layer to have slightly more. Spread it all over evenly then top with sliced strawberries and grated white chocolate (photos 11 & 12).

Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate (photos 13-15).

Cover the strawberry tiramisu with cling film (plastic wrap) and place in the fridge for at least 4 hours or 8 if possible. The longer you leave it the better because the biscuits get a chance to soak up all the extra flavour.

Different Liqueurs You Can Use

Although I love the orange liqueur in this you can swap it for something else; here are my recommendations:

• Chambord (blackberry liqueur)
• Marsala
• Brandy
• Vin Santo
• Amaretto
• Nut liqueur (hazelnut would be really nice)

Note: You can easily adjust the liqueur to your liking. You might want to cut it in half or omit it altogether if you’re serving it to children. If you omit it then replace it with a squeeze of orange juice (freshly squeezed).

Top Tips For Making Strawberry Tiramisu

• You can use any berry or fruit for this dessert, try raspberries or even blood oranges
• Adjust the liqueur to your liking
• Make sure to soak the lady’s fingers for around 3 seconds each side otherwise they won’t soften so easily. If using an Italian brand this will be much less around 1 second each side as they are much more absorbent.
• Snap or cut the biscuits to fit your dish also try arranging them in different directions as I have in photo 10.
• Make sure the mascarpone is at room temperature before whisking into the egg yolks to avoid lumps.

I absolutely love traditional tiramisu it’s one of my all-time favourite Italian desserts so it makes sense to try out different flavours and experiment a bit. This twist is just as decadent and delicious and I love the fresh strawberries. It’s super pretty and looks so impressive, perfect for parties, Valentine’s Day or date night. I hope you love it just as much!

More Delicious Desserts You Might Like:

• Tiramisu Ice Cream
• Chocolate Panna Cotta
• Italian Affogato – Ice Cream and Coffee
• Apple Olive Oil Cake

If you’ve tried this Strawberry Tiramisu or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Print Pin

5 from 7 votes

Strawberry Tiramisu with White Chocolate

Light, creamy and delicious Strawberry Tiramisu made with juicy strawberries, Cointreau liqueur, and shavings of white chocolate. It's a fresh and summery spin on the classic Italian dessert that's just as delicious and easy to make.

Course Dessert

Cuisine Modern Italian

Prep Time 20 minutes

chilling time 4 hours

Total Time 20 minutes

Servings 8 servings

Calories 586kcal

Author Emily Kemp

Ingredients

• 4 cups (400g) fresh strawberries finely sliced4 cups (400g) fresh strawberries finely sliced
• 2 1/4 cups (500g) mascarpone cheese at room temperature2 1/4 cups (500g) mascarpone cheese at room temperature
• 3 large egg white3 large egg white
• 4 large egg yolks4 large egg yolks
• 6 tbsp light brown sugar6 tbsp light brown sugar
• 10.5 oz (200g) ladyfingers or Savoiardi biscuits10.5 oz (200g) ladyfingers or Savoiardi biscuits
• 4 tbsp Cointreau liqueur4 tbsp Cointreau liqueur
• 3 heaped tbsp strawberry jam3 heaped tbsp strawberry jam
• 1 cup (250ml) water1 cup (250ml) water
• 2-3 square white chocolate for grating2-3 square white chocolate for grating

Instructions

• Add 3 large egg whites to a bowl with 3 tbsp sugar and whisk to stiff peaks. In a separate bowl whisk together 4 egg yolks and 2 tbsp sugar until light, creamy and doubled in size.
• Top Tip: DO NOT let any egg yolk touch the egg whites as the fat will stop the whites from whipping and can cause them to collapse. It's ok if there is a little egg white in with the yolks though.
• Add the mascarpone in with the beaten egg yolks and whisk until incorporated with no lumps. Add 2 tbsp Cointreau or liqueur of choice and stir to combine..
• Fold in the egg whites using a spatula or wooden spoon being careful not to knock too much air out. Fold gently until completely incorporated.
• Add strawberry jam and water to a saucepan and bring to a boil. Pour into a shallow bowl and let cool Once cooled add 2 tbsp Cointreau and stir.
• .Dunk the biscuits into the cooled liquid and line the bottom of a baking dish, you might need to break a few biscuits or change direction to fit your dish.
• Once you have one layer top with the mascarpone mixture, use just under half because you want the top layer to have slightly more. Spread it all over evenly then top with sliced strawberries and grated white chocolate.
• Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate.
• Cover with cling film (plastic wrap) and place in the fridge for at least 4 hours or 8 if possible. The longer you leave it the better because the biscuits get a chance to soak up all the extra flavour.

Notes

Top Tips for Making Strawberry Tiramisu

• I used a 7x11 inch baking dish for this recipe
• You can use any berry or fruit for this dessert, try raspberries or even blood oranges
• Adjust the liqueur to your liking
• Make sure to soak the lady's fingers for around 3 seconds each side otherwise they won't soften so easily. If using an Italian brand this will be much less around 1 second each side as they are much more absorbent.
• Snap or cut the biscuits to fit your dish also try arranging them in different directions as I have in photo 10.
• Make sure the mascarpone is at room temperature before whisking into the egg yolks to avoid lumps.

Nutrition

Calories: 586kcal | Carbohydrates: 48g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 238mg | Sodium: 126mg | Potassium: 285mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1220IU | Vitamin C: 69.5mg | Calcium: 157mg | Iron: 2.1mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!