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Strawberry Tiramisu

Tiramisu is a layered dessert of Italian origin. It layers espresso soaked ladyfingers with a heavenly mixture of sweetened mascarpone cheese, velvety cooked eggs, sweet sugar mixture, fluffy whipped egg whites and whipped cream. Centered between espresso soaked ladyfingers and mascarpone is a layer of syrupy strawberries that blanket the dish. It's topped with sifted cocoa powder, grated chocolate and dark chocolate curls.
Course Dessert
Cuisine Italian
Prep Time 2 hours 40 minutes
Total Time 2 hours 40 minutes


  • 5 large eggs , separated
  • 3/4 cup granulated sugar
  • 1 cup confectioners (powdered) sugar, sifted
  • 16 ounces (450 grams) mascarpone cheese, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons meringue powder
  • 1 tablespoon granulated sugar
  • 1 cup strong brewed coffee or espresso
  • 40, divided ladyfingers , I used gluten-free
  • 16 ounces strawberries in syrup , at room temperature
  • 1 pint strawberries , sliced
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons meringue powder
  • cocoa powder , dusted
  • bittersweet chocolate , grated for garnish
  • dark chocolate curls , for garnish


  • Slice strawberries. Brew coffee according to package directions; set aside. Separate egg whites and egg yolks, save both and set aside.
  • In a large heatproof bowl or pot, whisk the egg yolks, granulated sugar and confectioners sugar until smooth and pale in color. Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5-7 minutes, stirring constantly (don't allow the mixture to curdle). Transfer the mixture into a larger bowl and allow to cool. Fold the mascarpone cheese into the egg-sugar mixture. Stir in vanilla extract
  • Beat the egg whites to soft peaks. Start egg whites on low until frothy. Add 1 + 1/2 teaspoons meringue powder and 1 tablespoon granulated sugar. Turn to high and beat until peaks form and mixture is stiff. Gently fold it into the egg/mascarpone mixture. Place in the fridge until needed again.
  • Dip 20 ladyfingers in coffee/espresso and lay in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish, cutting any lady fingers to fit in the pan as you go.
  • Using a spatula, spread half of the cooled mascarpone mixture on top.
  • Dip 20 ladyfingers in the strawberries and syrup mixture. Gently roll ladyfingers to soak up the juice. Place in pan using the same design as first layer. Evenly spread 3/4 cup strawberries in syrup liquid on top of ladyfingers.
  • Cover with remaining mascarpone mixture.
  • In a bowl fit with an electric mixer, beat 1 cup heavy cream, 1 tablespoon sugar and 1 teaspoon meringue powder. Whip until stiff peaks form.
  • Evenly spread whipped cream on top.
  • Using a fine mess strainer, dust generously with sifted cocoa powder. Grate semisweet chocolate on top. Garnish with dark chocolate curls.
  • Refrigerate at least 2-3 hours, preferable overnight.