Strawberry Tiramisu

We recently had some friends over for dinner and decided to fire up the pizza oven and made four different types of pizzas, two of each. When we have guests over I always like to serve something for dessert, but after enjoying appetizers and then sharing eight pizzas between us, I didn’t want to make anything too heavy.

One of my favorite light desserts is Panna Cotta, and I personally could eat that creamy, luscious pudding every night and make it often for guests, but I wanted to try something new for a change. Since it is still strawberry season here in Florida, I decided a Strawberry Tiramisu was in order.

Though not terribly light on calories, this dessert is quite light in texture and not overly filling. I combined melted white chocolate, mascarpone, and whipped cream for my creamy layer and flavored it with sweet Marsala wine. I dipped my savoiardi, or lady fingers in orange juice spiked with more Marsala wine, and placed a layer of sliced strawberries in the center.

I was really happy with the way this dessert turned out and will certainly be making it again when fresh, ripe strawberries are in season. The only thing I will change next time is to chop the strawberries that I used in the center layer, and use more of them. In place of the Marsala wine, you could use either strawberry or orange liqueur, or skip the addition of the wine altogether if you prefer a nonalcoholic dessert.

This would be a lovely dessert for Easter or Mother’s Day when strawberries are in season!

Buon Appetito!
Deborah Mele 

Strawberry Tiramisu

Strawberry Tiramisu

Yield: Serves 12
Prep Time: 25 minutes



  • 5 Cups Sliced or Chopped Strawberries
  • 2 Tablespoons Sugar
  • 3 Tablespoons Sweet Marsala Wine

Cream Filling:

  • 2 Cups Heavy Whipping Cream
  • 2 (8 Ounce) Tubs Mascarpone Cream
  • 1/3 Cup Sweet Marsala Wine
  • 10 Ounces White Chocolate, Melted
  • 1/2 Cup Powdered Sugar (Confectioner's Sugar)


  • 2 Packages Ladyfinger Cookies
  • 2/3 Cup Orange Juice
  • 1/4 Cup Sweet Marsala Wine


  • Sliced Strawberries
  • Melted Dark Chocolate


  1. Combine the strawberries with the sugar and wine in a bowl and stir to mix.
  2. Let the strawberries sit for at least 30 minutes.
  3. In a small bowl, whip the heavy cream until soft peaks form, then add the powdered sugar.
  4. In another bowl, beat the mascarpone with the wine until light, about 4 minutes.
  5. Add the chocolate and beat until smooth.
  6. Fold in the heavy cream.
  7. Mix the orange juice with the wine in a shallow bowl.
  8. Quickly dip each savoiardi cookie into the orange juice mixture just lightly wetting them.
  9. Arrange the cookies into a 13 x 9 inch glass dish, break the cookies as needed to fill in corners.
  10. Once you have completely covered the bottom of the pan with cookies, spread half the mascarpone cream mixture over them.
  11. Arrange the berries onto this cream mixture evenly.
  12. Add another layer of the cookies, then finish with the cream mixture, using a knife to smooth the top.
  13. Refrigerate for at least 5 hours.
  14. Cut the tiramisu into squares and arrange on plates.
  15. Garnish with sliced strawberries and a drizzle of dark chocolate.
  16. Serve immediately.

Did you make this recipe?

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  1. Oh, that looks so delicious! I think i might have to make this when we have friends over this easter!

    Just quick question. Is there anything you would recommend as a substitute for the orange juice? I have an allergy to oranges, usually I just substitute it with lemon but i think that would be too sharp in this.

  2. Hi Deb,

    Your dessert looks so inviting!

    I have a question.

    I usually make tiramisù using mascarpone cream (sugar, vanilin, egg yolk) folded into whisked egg white.

    I’ve eaten tiramisù made with whipped cream (instead of raw eggs as above) and I don’t really like it as I think it lacks the perfume and texture of fresh raw eggs.

    To you, how different are the two versions?

    I’ve not come across recipes in Italian that use panna montata for tiramisù but I’d like to get a second opinion regarding this.

    Thanks in advance.

    1. When I make my traditional Tiramisu I do use eggs, but I always had folks concerned with consuming raw eggs. Because of the orange and strawberry flavors in this recipe, I do not think you miss the eggs at all, and made the decision to exclude them. It is certainly different from the traditional Tiramisu, but delicious in a different way. I was taught by an Italian chef to fold in a little whipped cream into the traditional Tiramisu (with eggs) to lighten it and have done so ever since.

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