This homemade strawberry tiramisu has layers of flavorful mascarpone filling and prosecco-drenched ladyfingers. It is a fruity twist to this traditional no-bake dessert.
The BEST Flavor Twist on Tiramisu
Calling all tiramisu lovers! This strawberry tiramisu recipe calls for prosecco instead of espresso, and layers sliced strawberries instead of cocoa powder in between a delicious mascarpone filling. You’ll absolutely love this fruity twist to one of our favorite no-bake desserts.
why you’ll love it!
- No baking required!
- Only 9 ingredients
- Serves a crowd
- A fun twist on a classic tiramisu
Lady fingers Most grocery stores have both crisp and soft lady fingers — we prefer crisp as they tend to hold their shape and structure better.
Sliced strawberries & strawberry jam: we’re using both sliced strawberries and strawberry jam in this tiramisu. It’s an absolutely light and bright combination!
Lemon juice: toss the sliced strawberries in lemon juice to balance the sweetness out with a little tart lemon flavor.
Mascarpone is a soft Italian cheese — if you don’t have any, you can substitute cream cheese. You can also make your own mascarpone if you’d like!
Heavy cream makes a soft and creamy tiramisu filling — you must use heavy cream in this recipe as lower fat milks won’t whip the same way.
Powdered sugar sweetens the mascarpone layer.
Vanilla enhances the flavor of the mascarpone and strawberries.
How to Make Strawberry Tiramisu
Add the prosecco and strawberry jam to a mixing bowl, and whisk to combine.
Place 28 ladyfingers into a large pan so they are laying flat, and pour the champagne mix on top. Allow ladyfingers to soak for at least 10 minutes.
Prepare mascarpone filling
Add the heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl. Using a hand mixer, mix until soft peaks form.
Add the mascarpone and mix until stiff peaks form.
Assemble strawberry tiramisu
Place strawberries into a bowl with lemon juice and toss to combine.
Spread ⅓ of the whipped cream mascarpone mixture into the bottom of a 9×9-inch pan.
Next, lay down 12-14 ladyfingers so they are laying flat and not overlapping. Spread another ⅓ of the cream mixture over the ladyfingers.
Place half of the strawberries on top of the cream so they are laying flat. Continue with the next and final layers.
Let set, then enjoy!
Cover with plastic wrap and refrigerate for at least 5 hours or overnight. Enjoy a slice of this light and bright strawberry tiramisu with brunch or as a sweet treat!
Top Tips for Strawberry Tiramisu
- Choosing lady fingers: Most grocery stores will have crisp and soft ladyfingers. We prefer using crisp ladyfingers because they tend to hold their shape in tiramisu a bit better, but either variety will work!
- Prosecco or champagne: Our strawberry tiramisu calls for prosecco, but champagne also work. Or make this dessert non-alcoholic by using a NA prosecco or champagne.
What is tiramisu?
Tiramisu is a coffee flavored dessert that originated in Italy and is enjoyed around the world. It features ladyfingers soaked in coffee or espresso and a creamy whipped topping sprinkled with cocoa powder.
Why is my tiramisu soggy at the bottom?
If you use too much liquid or don’t spread a mascarpone layer first before adding soaked ladyfingers, your tiramisu could be soggy.
Do strawberries taste good in tiramisu?
Yes! We’ve made a few substitutions from traditional tiramisu, including using prosecco instead of espresso, and sliced strawberries instead of cocoa powder for a fruity twist on this classic no-bake dessert.
For a softer strawberry tiramisu, this dessert can absolutely be prepped the day before serving. Otherwise, just make sure it chills for at least 5 hours before serving to allow the ladyfingers to soak.
Got leftovers? Store any leftover strawberry tiramisu covered in the fridge for up to three days.
- 1 cup prosecco
- ⅓ cup strawberry jam
- 28 ladyfingers
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz. mascarpone cheese
- 2 cups sliced strawberries
- 1 teaspoon lemon juice
- Add the prosecco and strawberry jam to a mixing bowl. Whisk to combine. Set aside.
- Place 28 ladyfingers into a large pan so they are laying flat. Pour the champagne mix on top. Set aside. They should soak for at least 10 minutes. About the time it will take you to slice the strawberries and prepare the mascarpone filling.
- Add the heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl. Using a hand mixer, mix until soft peaks form, about 3-4 minutes. Add the mascarpone and mix until stiff peaks form about 2 minutes. Set Aside.
- Place the strawberries into a bowl with the lemon juice and toss to combine.
- To assemble, spread ⅓ of the whipped cream mascarpone mixture into the bottom of a 9×9-inch pan. Next, lay down 12-14 ladyfingers so they are laying flat and not overlapping. Spread another ⅓ of the cream mixture over the ladyfingers. Place half of the strawberries on top of the cream so they are laying flat. Continue with the next and final layers.
- Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Tips & Notes
- We recommend using a non-alcoholic prosecco if you would like to make this without alcohol.