Traditional tiramisu is glorious but it's a full-drama dessert — raw eggs, espresso, dark cocoa. This lighter, summery version keeps the cloudlike mascarpone cream and swaps everything else for macerated strawberries.
The ladyfingers get a quick dip in strawberry juice instead of coffee, and each layer is punctuated with sliced berries. It's the dessert I make when it's too hot for chocolate and I want something that looks like it belongs on a magazine cover.
Assemble in the morning, chill through the afternoon, serve chilled after dinner. Everyone will ask for the recipe.
Why home cooks love this recipe
- No raw eggs, no cooking, no oven — safe for anyone.
- The strawberry juice from macerating IS the soaking liquid — no waste.
- Looks like a bakery dessert but takes less time than a cake.
Ingredients
- 500g strawberries, hulled and sliced
- 3 tbsp sugar + 1 tbsp lemon juice (for macerating)
- 500g mascarpone (cold)
- 300ml double cream (cold)
- 80g icing sugar
- 1 tsp vanilla extract
- 200g ladyfinger biscuits
- Extra strawberries and mint to top
Method
- Toss sliced strawberries with sugar and lemon juice. Rest 15 minutes — they'll release a beautiful pink syrup.
- Strain the syrup into a shallow bowl. Keep the berries.
- Whisk mascarpone, icing sugar and vanilla until smooth. In another bowl, whip cream to soft peaks. Fold cream into mascarpone in three additions until fluffy.
- Quickly dip each ladyfinger in the strawberry syrup — 1 second per side, not longer, or it'll turn to mush. Line the bottom of a 9-inch dish.
- Spread half the mascarpone cream over. Scatter half the macerated berries.
- Repeat with a second layer of dipped ladyfingers, cream, and berries. Cover, chill at least 4 hours.
- Top with fresh strawberries and mint just before serving.
Chef's tip
Chill for at least 4 hours, but 8 is better. Tiramisu needs time — the cream firms up, the biscuits soften, and the strawberry syrup bleeds through into every layer.
If you make this recipe, we'd love to see it — tag @saveur or drop a photo in our reader gallery. Happy cooking.