This pretty, no-bake, Easy Strawberry Tiramisu is a deliciously fun summer twist on a classic Italian dessert. Store-bought ladyfinger cookies, dipped in a sweet honey ginger syrup and layered with whipped mascarpone cream and strawberry jam. A generous topping of fresh strawberries finishes this sweet treat off. This no-bake, creamy, berry-filled tiramisu is such a yummy summer treat that requires very little effort. A great make-head party dessert!
My first tiramisu recipe and I am so excited to share it! I’ve loved tiramisu for the longest time. If you’re not familiar, it’s a classic Italian dessert consisting of coffee-dipped ladyfinger cookies layered with egg-based whipped mascarpone cream. The cookies are usually topped with a dusting of cocoa powder.
Tiramisu is creamy, luscious, and perfect. Especially classic varieties that use raw egg yolks and bold espresso. I love the original so much that I didn’t want to mess with a good thing and share a non-traditional variation.
That is until I had this fun summery idea. So I made an exception. This strawberry tiramisu really is just as luscious and perfect as it looks. You will love it!
When it comes to summertime recipes, I’m always so inspired by the in-season produce around me, especially the berries. I have a lot of fun cooking and baking with them!
Once I had this idea I just knew I had to run with it. The ginger syrup really is the secret. It’s such a wonderful pairing with the sweet strawberries and tart cream.
Step 1: make the ginger syrup
This is simply water mixed with honey and sliced pieces of fresh ginger. Simmer this mix on the stove to heat the ginger. Then I love to add a few chamomile tea bags for a light floral flavor. It’s really so nice with the honey and ginger.
Step 2: mix the mascarpone cream
This is the heart of a good tiramisu. You’ll need egg yolks, mascarpone cheese, cream, honey, and just a pinch of ginger. I like to add vanilla and then one super special ingredient, Aperol. The Aperol is so wonderful when paired with the strawberries, it really completes the Italian vibe.
Mix everything together in a bowl until smooth, just be sure to not over-mix.
Step 3: dip and layer
Take the lady fingers and very quickly dip them into the ginger syrup and arrange them in your baking dish. I use a square 9×9 dish.
Now layer on the cream, and then the strawberry jam and fresh strawberries. Add another layer of ladyfingers and finish with cream.
Chill until ready to serve, overnight is ideal, but an hour or two also works well!
I love to top my tiramisu with a swirl more of strawberry jam, fresh berries, and then some freeze-dried raspberries crushed on top.
Slice or scoop and enjoy every last creamy, berry-filled bite. The perfect balance of sweet and creamy that leaves you longing for another bite. Plus, we love that this is no-bake and easy to make!
Looking for other Summer dessert recipes? Here are some favorites:
Lastly, if you make this Easy Strawberry Tiramisu, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Strawberry Tiramisu
Calories Per Serving: 423 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 4 large egg yolks, cold from the fridge
- 16 ounces mascarpone, cold from the fridge
- 1/2 cup heavy cream, cold
- 1/3 cup honey
- 2 tablespoons Aperol (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 24 lady fingers (a 7-ounce package)
- 1/2 cup, plus 3 tablespoons strawberry jam
- 1 cup sliced fresh strawberries
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- 1. To make the syrup. Bring 1/2 cup water, the honey, and ginger to a gentle boil over medium. Simmer, 1-2 minutes and remove from the heat. Add the tea bags, cover, and steep 15 minutes. Strain out the ginger and discard the tea. 2. In a bowl, beat together the egg yolks, mascarpone, 1/4 cup heavy cream, honey, Aperol, vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes. 3. In a separate bowl, whip the remaining 1/4 cup of cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.4. Working with one at a time, quickly dip each ladyfinger into the ginger syrup. Do not let the ladyfinger sit long in the syrup, they’ll get too soggy. Arrange a single layer of the dipped ladyfingers in a 9×9 inch baking dish.5. Spoon over about half of the mascarpone cream. Dollop 1/2 cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top. 6. Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.7. Before serving, top with 2-3 tablespoons jam plus the sliced strawberries. If desired, crumble freeze-dried raspberries overtop. Slice, scoop, and enjoy!