Strawberry Tiramisu

Charming Kitchen loves Strawberry Tiramisu
Strawberry Tiramisu

Strawberry Tiramisu

Tiramisu is an American favorite when it comes to Italian desserts. It is found at most Italian and non-Italian restaurants on the dessert menu. It is one of the number one items made in our kitchen – and is included in all family affairs and events. We stumbled upon a recipe for a Strawberry Tiramisu a couple of summers ago and have had quite a bit of fun being creative with it. We have created Tiramisu jars, cakes and traditional layered and sandwich style desserts. This is a great recipe to play around with and add your own personal touch. The ladyfinger recipe can be used for traditional Tiramisu, too. We love the jars the best, but the layer cake with lady fingers all around it, is a crowd pleaser!!!

Have fun with this recipe, because we sure did!

Ingredients for Traditional Layered Tiramisu


  • 6 large eggs, separated
  • ¾ cup fine sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon warm water
  • 1 cup all-purpose flour
  • ½ teaspoon cream of tartar
  • 2 tablespoons orange zest

Strawberry sauce

  • 3 cups (1lb. unhulled) strawberries, hulled
  • ¼ cup sugar
  • ¼ cup water


  • 6 large egg yolks
  • ½ cup sugar, divided use
  • ¼ cup marsala
  • 2 cups mascarpone, room temperature
  • 1 cup heavy cream



  1. Heat oven to 450 degrees F. Set oven rack to upper and lower third of oven. Line two bake sheets with parchment paper.
  2. Place egg yolks in stand mixer bowl fitted with a whisk attachment, beat the yolk, ½ cup of sugar t on high speed until mixture is pale yellow and the mixture falls in ribbons with the whisk is raised (mixture will also triple in size), about 4-5 minutes. Lower the speed and add in vanilla and water. Beat for another 60-90 seconds, or until mixture thickens once more.
  3. In a separate clean bowl, add the egg whites to a stand mixer bowl fitted with a whisk attachment.
  4. Beat the egg whites on medium speed until foamy (mixture will look like well lathered shampoo).
  5. Turn off mixer and add cream of tartar. Increase speed to medium-high and beat until soft peaks from when whisk is raised, about 2 minutes.
  6. Gradually mix in remaining ¼ cup of sugar, beating until stiff peaks form.
  7. Add in on half the meringue (egg white mixture) to the yolk mixture with a large sturdy spatula. Fold in flour until incorporated. Gently fold in remaining meringue and orange zest.
  8. Transfer batter to a pastry bag fitted with a round ½ inch pastry tip. (You may also use this mixture for an 8 inch cake shallow)
  9. Pipe 4 inch cookies onto prepared bake sheets, leaving 1 inch between each cookie.
  10. Bake until cookies become light golden brown and springy to the touch, about 8-10 minutes; rotate pans at 4 minutes.
  11. Transfer bake sheets to a wire to cool slightly.
  12. Remove cookies while still warm to a second wire rack to cool completely.

Ladyfinger cookies can be kept at room temperature in an airtight container for up to three days and frozen for a month.

To make strawberry syrup:

  1. Place sliced quartered strawberries, sugar and water in a medium saucepan over medium heat.
  2. Bring mixture to a boil, then lower heat and let simmer for 5 minutes, stirring occasionally.
  3. Remove from heat and puree in a blender or food processor with orange juice. Set aside to cool completely.

To make custard:

  1. Place egg yolks and ¼ cup sugar in a heatproof bowl set over (not on) simmering water.
  2. Continuously whisk mixture until sugar dissolves.
  3. Add in marsala and continuously whisk until mixture reaches 165 degrees F, about ten minutes.
  4. Remove bowl from heat and place bowl in ice water; whisk until custard is slightly cooled, about 1 minute. Set aside.
  5. Place mascarpone in a stand mixer bowl fitted with a whisk attachment, beat on low until creamy, about 10 seconds. Increase speed to medium low and gradually beat in cooled custard until completely incorporated.
  6. In a separate bowl, place heavy cream in a chilled bowl and beat with 2 tablespoons of sugar on low, gradually increase the speed to medium high and gradually add in remaining sugar; beat until stiff peaks form.
  7. Fold the whipped cream into the mascarpone mixture.


  1. Quickly dip one side of each ladyfinger in the strawberry syrup or using a condiment bottle squirt mixture over cookies or cake.
  2. Once wet set ladyfinger in pan, forming three rows.
  3. If needed, press the ladyfingers slightly to fit in cake pan to mold.
  4. Spread one-third of mascarpone mixture evenly over the ladyfingers.
  5. Repeat for remaining two layers. Finish with sliced strawberries on top.
  6. If you have prepared a layer cake, finish with ladyfingers all around the cake for decoration.

*Optional: Brush with boiled down orange jam. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.


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