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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.
The details
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:
Toasted S’mores Ice Cream Sandwiches
Cookie Dough Chocolate Peanut Butter Bars
No Churn Chocolate Peanut Butter Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Creamy Vegan Chocolate Fudge Pops
Blackberry Lavender Ice Cream Sandwiches
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
Servings: 8
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.
Watch the How-To Reel
Ingredients
Ginger Chamomile syrup
- 1/2 cup honey
- 1 inch fresh ginger, sliced
- 4 bags chamomile tea (optional)
Tiramisu
- 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
Instructions
- 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!
This post was originally published on June 30, 2023
As a couple other reviewers have mentioned, it came out soupy. I followed the directions exactly and even while beating in the bowl I could tell it was going to be too liquid. I should have stopped at that point and not wasted the remaining ingredients. I looked at several other tiramisu recipes. Ratios and techniques varied and there were some that had similar ingredients and used the eggs raw, but none of them combined them all at once. I think in the future I would try a similar recipe without egg yolks and use the ingredients here as the flavors were nice. Either that or try cooking eggs and honey or sugar as some recipes do.
Hi Sara,
Thanks for trying this recipe and sharing your feedback, very sorry to hear it did not turn out for you!
Wow, wow, wow!! This recipe was a HUGE hit even with my picky nephew! As a lover of tiramisu, this was an incredible take. I have never made coffee tiramisu before so I was a bit nervous to take on this challenge but I somehow managed to nail the consistencys and textures! I personally didn’t have the runny issue that others had when making this recipe and I traveled over an hour with it on the car (I did have it in a cooler with ice, though) I would have preferred a little more detail in the instructions just because I questioned myself a lot and googled a lot of tips for making a good mascarpone but overall this will easily become a go-to recipe for me! DO NOT skip the chamomile it added such a depth to the flavor that you do not want to miss.
Hey Savannah,
Awesome!! So glad to hear this recipe turned out nicely for you, thanks for making it! Have the best weekend!
Can you make the syrup in advance? Would you keep the tea bags / ginger in it overnight?
Yes, you can make the syrup ahead of time! Just steep the tea and ginger, then strain them out before storing the syrup in the fridge. Don’t leave the tea bags or ginger in overnight! xT
This was a huge flop both taste and consistency. The recipe seems to understate the instructions on beating time for the filling. Even so, I beat to a good consistency for a fluffy and creamy filling. It assembled perfectly but the next day when serving, it falls into a soupy mess after just a little time out of the fridge. Unfortunately the taste was a miss for us too.
Hi Charity,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Amazing! Made it for my husband’s birthday and he loves original tiramisu but also loved this version for a fun spring twist! Recipe is so easy but felt so sophisticated with ginger and hint of chamomile. Will make again
Hi Katie,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
Like the others said, super super runny. Probably won’t be able to travel with this. Wish I wouldn’t have done this recipe! Syrup is good though. Everything was ice cold and followed recipe exactly. Measurements must be off by quite a bit.
Hi Danielle,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you had some issues. I’ve checked the measurements and everything is correct.
I’m in the middle of making this. The mascarpone cream is very runny for some reason. I followed the recipe exactly. I’ve made traditional tiramisu many times. Have never had this issue. Not sure if I’ll be able to salvage it.
Hi Lisa,
Sorry to hear this. Was everything super cold? I hope it turns out okay! x
The recipe sounds great, except one thing. I’m wondering why the raw egg yolks in the no bake dessert?
Thanks so much, Beth!! You can omit the egg yolks if you want, but it’s a very traditional way of making tiramisu. Please let me know if you have any other questions! xT
I followed the recipe but the mixture did not thicken up after it’s been refrigerated overnight. What did i do wrong?
Hi there,
So sorry to hear you had some issues with this recipe. What did not thicken up? Please let me know how I can help! xx
Is there an alternative tea you’d recommend?
I can’t use Chamomile due to an allergy but like the idea of a tea adding a flavour depth!
Hi Johanna,
An earl grey tea would also work nicely here:) I hope you love this recipe!
I used less honey and the cream tastes nice. Not at all sweet. Haven’t eaten any yet, but by tasting the cream, it should be lovely. I also didn’t use too much jam either.
Thanks so much, Brenda!! I hope it’s delish! Have a great Saturday:) xT