Strawberry Tiramisu
Strawberry Tiramisu is a easy French recipe that serves 6. 350 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 55 min | Cook: PT0M | Total: 1 hr 10 min
Cost: $10.90 total, $1.82 per serving
Ingredients
- 4 units Eggs (2 yolks and 2 whites separated)
- 90 g Granulated sugar (30 g for the yolks, 60 g for the whites)
- 250 g Mascarpone (Take out of the refrigerator 15 min before use)
- 750 g Fresh strawberries (Divided: one part for the purée, the rest in pieces and for decoration)
- 200 g Ladyfingers (or boudoirs) (About 12‑14 biscuits)
- 30 ml Water (Just enough to thin the strawberry purée)
- 5 units Fresh mint leaves (For decoration)
Instructions
Separate the whites from the yolks
Crack the eggs and separate the whites from the yolks using two clean bowls. Keep the whites chilled.
Time: PT5M
Whisk the yolks with sugar
In the bowl containing the yolks, add 30 g of granulated sugar and whisk by hand until the mixture becomes pale and creamy.
Time: PT5M
Incorporate the mascarpone
Add the softened mascarpone to the sweetened yolks and mix gently until you obtain a smooth cream.
Time: PT3M
Whisk the whites to stiff peaks
Using an electric mixer, whisk the whites, gradually adding the 60 g of sugar until very firm peaks form.
Time: PT5M
Fold the whites into the cream
With a rubber spatula, gently fold the whipped whites into the mascarpone cream, lifting the mixture to avoid breaking them.
Time: PT2M
Prepare the strawberry purée
Wash, hull and chop a portion of the strawberries (about 250 g). Add a splash of water (30 ml) and blend until smooth.
Time: PT10M
Set aside the purée
Pour the purée into a shallow bowl to facilitate dipping the biscuits.
Time: PT1M
Cut the remaining strawberries
Wash and hull the remaining strawberries (≈ 500 g) then dice them for the filling.
Time: PT5M
First layer of cream
In the baking dish, spread an even first layer of mascarpone cream on the bottom.
Time: PT2M
Soak the biscuits and arrange them
Quickly dip each ladyfinger in the strawberry purée, then lay them over the cream covering the entire surface.
Time: PT5M
Add strawberry pieces
Distribute the diced strawberries over the soaked biscuits.
Time: PT2M
Second layer of cream
Pour another layer of mascarpone cream over the strawberries and smooth with a spatula.
Time: PT3M
Repeat the layers
Repeat the process (soaked biscuits, strawberries, cream) until the dish is filled to your liking.
Time: PT5M
Finishing and decoration
Spread the final layer of cream, garnish with the remaining strawberries and a few mint leaves.
Time: PT3M
Chill
Cover the dish and place it in the refrigerator for at least 4 hours before serving.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy products, low-calorie
Allergens: Eggs, Milk (mascarpone), Gluten (biscuits), Strawberries
Ingredient Substitutions
- Instead of Eggs: Pasteurized eggs
- Instead of Granulated sugar: Powdered sugar
- Instead of Mascarpone: Cream cheese + butter (2% fat)
- Instead of Fresh strawberries: Raspberries, blackberries
- Instead of Ladyfingers (or boudoirs): Ladyfingers
- Instead of Water: Lemon juice (for more acidity)
- Instead of Fresh mint leaves: Basil
Equipment Needed
- Two large bowls
- Hand whisk
- Electric mixer or stand mixer
- Silicone spatula (rubber spatula)
- Immersion blender or blender
- Chef's knife
- Cutting board
- Gratin dish or rectangular dish
- Bowl or deep plate for the purée
- Spoon or ladle
- Kitchen scale or measuring cup
- Refrigerator
Critical Steps — Do Not Skip
- Separate the whites from the yolks
- Whisk the egg whites to very stiff peaks
- Soak the biscuits without making them soggy
- Refrigerate for at least 4 hours before serving
Chef Tips from the Video
- Use seasonal strawberries for optimal flavor
- For a tangier taste, add a teaspoon of lemon juice to the strawberry purée
- Lightly dust with powdered sugar just before serving for a decorative touch
Troubleshooting
The cream is grainy
The mascarpone was too cold; remove it from the refrigerator 15–20 minutes before using.
The biscuits are soggy and collapse
Soak the biscuits quickly, just enough to coat them with purée, without letting them soak for long.
The tiramisu does not hold its layers
Make sure the whites are whipped to very stiff peaks and fold them gently to retain volume.
Storage
Refrigerator: Keep covered in the refrigerator for up to 2 days.
Freezer: Not recommended, the mascarpone texture degrades.
Room temperature: Consume quickly, do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mascarpone cream and strawberry purée the day before and store them separately in the refrigerator
- The tiramisu can be assembled the day before and kept chilled overnight
Last updated: August 21, 2026
