Strawberry Tiramisu

We all know the Italian coffee-flavored tiramisu – it’s a classic and it’s absolutely delicious – but have you ever even heard of strawberry tiramisu? Up until recently, I hadn’t even considered that a strawberry version of the dessert existed. Well, let me tell you that it definitely exists and it’s SO good!

Strawberry Tiramisu is something you make when you want to impress. The different layers of red and white look beautiful displayed in a mason jar and will have your guests thinking you spent hours preparing this sweet treat. Each bite is creamy and light, and the strawberries add a touch of freshness that doesn’t exist in the original version of this dish. This dessert is a definite must-try for anyone who loves tiramisu!



  • 3 medium egg yolks
  • 1 teaspoon bourbon
  • 4 tablespoons white granulated sugar
  • 7 ounces cream cheese
  • 2 ounces heavy whipping cream
  • 3.5 ounces lady fingers
  • 3/4 cup of water

For the strawberry coulis:

  • 7 ounces fresh strawberries
  • 5 ounces white granulated sugar
  • 3 ounces water
  • 1/3 teaspoon citric acid


 First of all prepare the strawberry coulis. Put strawberries put in a medium saucepan.


Add sugar and water and cook on medium heat until the syrup starts to thicken – about 5-10 minutes.



Remove from stove, add citric acid and let it cool completely.


Prepare the egg yolk mixture: In a medium saucepan whisk the egg yolks and sugar until pale.


Add 2 table spoons bourbon and start cooking on medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit until the mixture thickens. Make sure to whisk often to avoid curdling the eggs.


Once the sugar dissolves and the mixture is thickened, remove from stove and set aside to cool completely as you stir the mixture once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand or with a mixer a minute or so.

In a large bowl add the cream cheese and cream and beat with an electric mixer until light and fluffy.
Pour the egg yolk mixture into the cream cheese mixture and beat again for a minute just to combine.


To prepare a syrup for dipping the ladyfingers: add a couple of table spoons syrup from the strawberry coulis to the water.
To assemble the tiramisu:
Dip each ladyfinger into the strawberry water for only 5 seconds. Don’t soak the ladyfingers too much in the water, because they will fall apart.


Place the soaked ladyfinger on the bottom of your serving glass or tray.


Spread evenly one layer of strawberry coulis, followed by one layer of the cream cheese mixture.



Arrange another layer of soaked ladyfingers, top with a layer of the strawberry coulis and a layer of cream cheese mixture. Repeat steps until your dish is full up to the edge.


Cover with plastic wrap and put in the fridge for a few hours.

Before serving, sprinkle with shredded chocolate, coconut or caramelized nuts.