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Tiramisù alle fragole

Strawberry tiramisù


  • 400g 14 oz 400g (14 oz) store-bought ladyfingers usually two store-bought packages

For the strawberry coulis

  • 250g 1/2 lb 250g (1/2 lb) strawberries
  • 100g 3-1/2 oz 100g (3-1/2 oz) sugar
  • 250ml 1 cup 250ml (1 cup) water (or orange juice)
  • 50ml 1-1/2 oz Grand Marnier or Cointreau optional

For the mascarpone cream

  • 500g 1 lb mascarpone
  • 5 5 eggs, separated
  • 250g 1/2 lb sugar

For the strawberry filling

  • 250g 1/2 lb 250g (1/2 lb) strawberries trimmed and cut into dice
  • 4 tbsp sugar
  • 1/2 lemon juice of

For the topping

  • 250g 1/2 lb strawberries, left whole or cut into slices


Preparing the strawberry coulis

  • Trim the strawberries of their stems and add them to a blender, along with the sugar and listed ingredients. Purée until smooth, then transfer to a saucepan. Simmer over low heat until the sugar has melted and the purée has reduced to a slightly syrupy consistency so that it coats a spoon. Transfer to a bowl and let cool completely. 

Preparing the mascarpone cream

  • While the strawberry coulis is cooling, separate the yolks from the whites. Set the whites aside for the moment. Whisk the yolks together with the sugar briskly until they emulsify and thicken; you should be able to see ribbons in the mixture as you whisk it. (A stand mixer makes short work of this job.) Add the mascarpone and continue whisking until you have a homogeneous creamy mixture.
    In a separate bowl, beat the egg whites until they form soft peaks. Fold the egg whites gently into the mascarpone mixture until fully incorporated.

Preparing the strawberry filling

  • Mix the cut up strawberries with the sugar and lemon juice. Let macerate for 15-30 minutes, until the sugar has melted and the strawberries have slightly softened. 

Preparing the topping

  • Trim and slice the remaining strawberries thinly lengthwise. Set aside. (If you prefer, you can trim the strawberries but otherwise leave them whole.)

Assembling and chilling

  • Lay down a thin layer of marcarpone cream on the bottom of a serving bowl or dish or, if you prefer, individual serving bowls as picture in this post. 
    Take a ladyfinger, dip it briefly on both sides in the strawberry coulis. As you dip the ladyfingers, arrange them in the bowl or dish. Continue until you have covered the bottom with them. (NB: Depending on the size of your bowl or dish, you may need to lay the ladyfingers in different directions and/or break them into shorter lengths so they fit snugly.)
    Once you have laid down your first layer of ladyfingers, spread some of the mascarpone mixture over them, enough to cover them entirely. Then lay on the strawberry filling. 
    Lay on another layer of ladyfingers, then finally another layer of the mascarpone mixture. Smooth out the top with a spatula. 
    Put the dish into the fridge for at least an hour, or better several hours or even overnight.

Topping and serving

  • When you're ready to serve your tiramisù alle fragole, place sliced or whole strawberries over the top of the mascarpone in a decorative pattern. Preparing the strawberry filling