This is tiramisu, but she’s gone strawberry blonde for summer with this healthful, glow-up, vibrant version!. Light on sugar, no coffee or cocoa, it’s full of juicy, antioxidant-rich strawberries and orange juice. Still gorgeously creamy, but with a fresher, fruitier twist. This deliciously light Strawberry Tiramisu is still true to its classic origins, with whipped egg yolks and whites for that feather-light lift.

Prep Time: 30 minutes

Chill Time: At least 4 hours (or overnight if you’re impressively organised)

Here’s how to make this Strawberry Tiramisu

• 5 eggs
• 4 tbsp sugar
• 500g mascarpone
• 2 punnets ripe strawberries, hulled and sliced
• Juice of 2 oranges (freshly squeezed)
• 2 packs  ladyfinger biscuits (savoiardi)

To garnish:

• A few halved or sliced strawberries

Here’s How…

Begin by soaking the strawberries; toss the sliced strawberries in the freshly squeezed orange juice and let them sit and macerate for 15–20 minutes. They’ll release just enough juice that you’ll use to soak the biscuits in later and take on a gorgeous citrusy flavour.

Next, separate the egg yolks and whites.

In a clean bowl, beat the egg whites until they form soft peaks and put them in the fridge whilst you make the mascarpone cream.

In another bowl, using an electric whisk, beat the egg yolks, adding 1 tbsp of sugar at a time, until they are a pale soft yellow colour and the sugar is fully combined.

Now, gently fold in the mascarpone on a lower speed. Take your time, this is what makes the filling light and cloud-like.

Remove the egg whites from the fridge and gently incorporate them to the mascarpone cream, turning the mixture carefully from bottom to top. Do not overmix…once they are combined, stop!

You’re now ready to assemble: In a medium glass dish (or individual glasses), quickly soak each of the biscuits in the orange juice and lay along the bottom.

Time Saver…layer all ladyfingers in a single layer along the bottom and spoon over some of the orange-strawberry juice over the top. (not too much, you want soft, not soggy!).

Top with half the strawberries, then half the mascarpone mixture.

Repeat: biscuits, (juice), strawberries, mascarpone.

Cover and refrigerate for at least 4 hours or overnight. This lets the flavours get comfy and the texture set to perfection.

Serve garnished with extra strawberries or a strawberry coulis and spoon out generously.

Nutritional Nugget

The sugar is dialled down (strawberries + orange juice carry most of the sweetness) and this version is satisfyingly rich but not heavy. It’s a dessert after all; it’s indulgent, yes, but not over the top and most importantly, it showcases real food: essentially eggs and mascarpone… minimal ingredients, maximum pleasure!

Strawberry Tiramisu FAQ

Can I make this tiramisu ahead of time?

Yes, in fact, please do! Tiramisu is better when made ahead. Chill it for at least 4 hours, but overnight is ideal. This gives the ladyfingers time to soak up the juices and the mascarpone filling to set into that dreamy, mousse-like texture. Make it in the morning and by dinner, you’re basically a domestic goddess!

Can I freeze strawberry tiramisu?

Technically yes, but… not ideal. The texture will change, especially the mascarpone and whipped egg components, which can go grainy or separate after thawing. If you must freeze it, wrap portions tightly and defrost slowly in the fridge. But honestly, this dessert is best enjoyed fresh or chilled from the fridge within 2–3 days.

What’s a good substitute for ladyfingers?

Italians, look away….! If you can’t find ladyfingers (savoiardi), here are some swaps:

• Sponge cake slices (cut into fingers and lightly dried in the oven for texture)
• Madeleines (slice in half lengthways)
• Gluten-free sponge biscuits if you’re catering to coeliac or GF guests
• Avoid anything too soft or crumbly, you want a base that can soak up juice without collapsing into mush.

Are raw eggs safe in tiramisu?

Yes, but use very fresh, preferably organic eggs from a trusted source. If you’re serving to vulnerable groups (pregnant women, the elderly or immunocompromised), you may want to avoid. But if you’re using good-quality eggs and refrigerating the tiramisu, you’re in safe, Italian-approved territory.