I am a huge fan of tiramisu, but I tend to steer clear of recipes that call for raw eggs. That’s why I love creating eggless versions of this classic Italian dessert! In my cookbook, Hadia: Lebanese Style Recipes, I shared two completely eggless tiramisu recipes: a classic tiramisu and a banana tiramisu. And trust me, no one would ever guess they are made without eggs!

Today, I am sharing my strawberry tiramisu, a dessert I especially love making for my son Ali whenever he comes home. He once told me that he would happily eat it in place of a birthday cake! With its creamy layers and delicious strawberry flavor, I can certainly understand why. It is one of those desserts that makes coming home even sweeter!

How to Make Strawberry Tiramisu

We will follow the same delicious concept as traditional tiramisu, with layers of ladyfingers and a luscious filling made with mascarpone cheese, whipped cream, and sugar. The difference? There is no coffee involved! Instead, the ladyfingers are briefly dipped in canned apricot juice, adding a lovely fruity touch. To finish, fresh strawberries are arranged on top and brushed with a beautiful strawberry jam glaze, giving the dessert an irresistible shine.

The result is a creamy, fruity, beautifully layered dessert that is truly finger-licking good! Definitely a keeper!

Make It Ahead for Stress-Free Entertaining

If you are entertaining, I highly recommend making this strawberry tiramisu a day ahead to keep things simple and give yourself more time to enjoy your guests. Once assembled, cover the dessert and refrigerate it overnight. This resting time allows the mascarpone filling to set beautifully, giving you neat, well-defined layers when you slice and serve it. It also gives the ladyfingers time to absorb the fruity apricot juice while all the flavors meld together, making the dessert even more delicious the next day. Just add the final strawberry topping and glaze as directed, and your dessert will be ready to impress with very little last-minute effort!

Frequently Asked Questions About Strawberry Tiramisu

How do you keep mascarpone from curdling in tiramisu?

Remove the mascarpone cheese from the refrigerator about 20 minutes before using it to make it easier to work with. Beat it gently with the sugar on low speed, just until smooth and combined. Be careful not to overbeat, as mascarpone can separate and become grainy. The same applies to the heavy whipping cream: whip it only until soft peaks form. Overwhipping can make the cream grainy and eventually turn it into butter. Gentle handling is the secret to achieving a smooth, light, and luscious tiramisu filling.

Can I Substitute the Apricot Juice with Another Fruit Syrup?

Absolutely! Peach syrup or strawberry syrup makes a lovely substitute. You can use the syrup from canned peaches or another canned fruit. Choose a mild, fruity syrup that complements the strawberries without overpowering the mascarpone filling.

Can I Make Strawberry Tiramisu Without Strawberry Extract?

Yes! Strawberry extract is optional and simply enhances the strawberry flavor. You can leave it out without affecting the texture or structure of the dessert.

Can you use frozen strawberries for strawberry tiramisu?

I recommend using fresh strawberries for this recipe, especially for the topping. Frozen strawberries release considerable moisture as they thaw and can become soft, making the finished dessert less attractive. Fresh, firm strawberries give you the prettiest presentation and a more pleasant texture.

Can I Use Homemade Canned Apricots?

Of course! If you have homemade canned apricots, you can use their syrup to soak the ladyfingers, provided it has a pleasant flavor and is not excessively thick or sweet. You only need the juice, not the apricot pieces.

How long does eggless tiramisu last in the fridge?

Store leftover strawberry tiramisu covered in the refrigerator for up to 2–3 days. Keep it chilled until ready to serve, as the mascarpone and whipped cream filling is perishable. For the freshest appearance, strawberry tiramisu is best enjoyed within the first day or two.

Is This Strawberry Tiramisu Completely Eggless?

The mascarpone and whipped cream filling contains no eggs. However, traditional Italian ladyfingers (Savoiardi) often contain eggs. If you need a completely egg-free dessert, check the ingredient label carefully and choose egg-free ladyfingers.

More Delicious Strawberry Dessert Recipes

• Jello and Mascarpone Parfait
• Strawberries Dipped in Chocolate
• Berry and Arugula Salad
• Eggless Strawberry Mousse
• Susie’s Strawberry Cake

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Strawberry Tiramisu (Easy, Creamy & Eggless)

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Prep: 30 minutes minutes

Cook: 0 minutes minutes

Chilling Time 6 hours hours

Servings 9

Course

Dessert

Cuisine

Italian

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Description

This easy strawberry tiramisu is a delicious, fruity twist on the classic Italian dessert. It features delicate layers of ladyfingers dipped in sweet apricot juice, a luscious mascarpone and whipped cream filling, and fresh strawberries finished with a beautiful strawberry jam glaze. No coffee or raw eggs in the cream filling! This creamy, refreshing strawberry dessert is perfect for entertaining, special occasions, or whenever you crave an elegant make-ahead dessert.

Ingredients

 

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For the Base & Fruit

• ▢ 30 pieces ladyfingers savoiardi
• ▢ 600 g 1.3 lbs fresh strawberries, hulled and halved
• ▢ 6 tbsp strawberry jam
• ▢ 1 tbsp water

For the Cream Filling

• ▢ 650 g 1 lb 5 oz mascarpone cheese, chilled
• ▢ 1 liter 4 cups heavy whipping cream, chilled
• ▢ 1 cup sugar
• ▢ 1 drop strawberry extract optional, but recommended

To Soak the Ladyfingers

• ▢ 800 g 1 lb 12 oz canned apricots, drained (use the juice only; save the apricot chunks for your cakes or fruit salads)

Instructions

 

Prepare the Cream Filling

• Whip the cream: In a bowl, beat the chilled heavy cream until soft peaks form. Set aside.
• Smooth the cheese: In a separate bowl, combine the mascarpone and sugar. Beat slowly on low speed until just smooth and combined (over-beating mascarpone can easily cause it to separate and turn grainy).
• Fold and chill: Gently fold the whipped cream into the slowly beaten mascarpone mixture using a spatula. Stir softly just to incorporate (do not over-beat). Refrigerate for 1 hour to firm up.

Prepare the Soaking Liquid

• Mix the juice: In a deep bowl, stir together the drained apricot juice and the strawberry extract.

Assemble the Layers

• First biscuit layer: Get a large, deep casserole dish ready. Dip half of the ladyfingers into the apricot juice, one at a time, and arrange them in a tight layer over the base of the dish.
• First cream layer: Spread half of the refrigerated mascarpone mixture evenly over the layered ladyfingers.
• Add fruit: Scatter a handful of the halved strawberries evenly across the cream layer.
• Second biscuit layer: Dip the remaining ladyfingers into the apricot juice one by one and arrange them in a second layer on top of the cream.
• Second cream layer: Spread the rest of the mascarpone mixture smoothly and evenly over the top.

Finish and Chill

• Top with strawberries: Distribute the remaining strawberry halves evenly across the very top, completely covering the cream layer.
• Glaze: Combine the water and strawberry jam in a small skillet over medium heat, warming just enough to loosen and liquefy the jam. Drizzle the warm jam glaze evenly over the strawberries.
• Set: Refrigerate for a minimum of 6 hours, or ideally overnight, to let the flavors blend and the biscuits soften. Enjoy!

Keyword Strawberries, Strawberry tiramisu, tiramisu, whipped cream

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