Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.


Read the full recipe after the video.

Recipe Summary

30 mins
8 hrs
8 hrs 45 mins
8 to 12


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.