Strawberry Tiramisu


In this sunny take on tiramisu, coffee and chocolate are swapped out for bright, zesty orange and ripe strawberries. A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the flavor of the berries without overpowering it, while orange zest brightens layers of mascarpone cream.

Active Time:
30 mins
Refrigerate Time:
8 hrs
Total Time:
8 hrs 45 mins
8 to 12


  • 2 tablespoons orange liqueur (such as Cointreau)

  • 2 teaspoons balsamic vinegar

  • teaspoon kosher salt

  • 1 ½ pounds fresh strawberries, hulled and sliced (4 cups), divided

  • ½ cup , plus 3 tablespoons granulated sugar, divided

  • ¼ cup strawberry jam

  • 4 large egg yolks

  • 1 ¼ cups heaving whipping cream

  • 1 (8-ounce) container mascarpone cheese

  • 1 teaspoon grated orange zest (from 1 small orange)

  • 1 (7-ounce) package ladyfingers (about 24 ladyfingers)


  1. Stir together liqueur, vinegar, salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 15 minutes. Transfer half of the mixture to a blender; add strawberry jam, and process until smooth, about 1 minute. Stir pureed mixture back into remaining strawberry mixture in bowl; set aside.

  2. Using an electric mixer, beat egg yolks and remaining 1/2 cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer mixture to a large bowl.

  3. In another large bowl using the electric mixer, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add mascarpone and orange zest; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture.

  4. Spread about 2/3 cup strawberry mixture evenly in bottom of an 8-inch square baking dish. Top with a single layer of ladyfingers (about 8 ladyfingers), gently turning ladyfingers in strawberry mixture until completely coated. Spread ladyfingers with 1 heaping cup mascarpone mixture. Repeat layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with mascarpone mixture. Cover and refrigerate until firm, at least 8 hours or up to 12 hours. Decorate top of tiramisu with remaining 1 cup sliced strawberries in alternating shingled rows. Serve immediately.

    Strawberry Tiramisu
    Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas
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