Strawberry Tiramisu In a Glass (Easy No-Bake Dessert)

If you have never tried strawberry tiramisu, now is the time to give it a try. It makes summer shine even brighter and brings a touch of warmth to chilly winter days. Hopefully, you have strawberries available all year round.

If you love classic tiramisu but want something light, fruity, and summer-inspired, try my strawberry tiramisu. It is creamy, fresh, and slightly tangy, and disappears faster than you expect.

I have a soft spot for tiramisu, and over the years, I have made quite a few versions. You can always go with the classic tiramisu for that authentic Italian flavor, try my fig tiramisu for a rich, autumn twist, or the bright and zesty limoncello tiramisu. And for the grand finale, my tiramisu torte is the perfect cherry on top.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Ladyfingers (Savoiardi): Use store-bought or homemade. If you can't find them, I have a list of ladyfinger substitutes you can use instead.

• Espresso: Brew fresh and let it cool before using. Instant espresso works too.

• Rum or cognac: Adds depth and warmth to the coffee soak. Skip or replace with coffee liqueur for a softer flavor.

• Egg yolk: Use pasteurized yolks for safety. Whisked with sugar, it gives the cream a rich, velvety texture.

• Mascarpone: Choose high-quality mascarpone for the creamiest result. Avoid low-fat versions.

• Heavy cream (35%): Whip to stiff peaks for a light, airy texture.

• Vanilla bean: Adds a luxurious flavor. Substitute with vanilla paste if needed.

• Strawberries: Fresh, ripe strawberries add brightness and a lovely color contrast. Save a few slices for decoration.

• Cocoa powder: Dust on top before serving for that classic tiramisu finish.

Variations

• Go alcohol-free: Skip the rum or cognac and use vanilla extract instead. It adds a gentle sweetness and warmth that pairs beautifully with strawberries.

• Fruity twist: Instead of espresso, dip the ladyfingers in strawberry puree for an extra burst of berry flavor and a lovely pink hue. If the puree is too thick, add a little water to thin it out.

• Light and tangy: Swap half of the mascarpone with Greek yogurt for a lighter texture and a subtle tang that balances the sweetness.

• Quick and creamy: Replace the mascarpone cream with sweetened whipped cream for a lighter, mousse-like version.

How to make strawberry tiramisu

Step 1: Wash the strawberries, pat them dry, and slice them into rings. Set aside a few whole berries for decoration.

Step 2: To make the mascarpone cream, split half of a vanilla bean and scrape out the seeds. In a bowl, whisk together the egg yolk, granulated sugar, and scraped vanilla seeds until the mixture is pale and fluffy.

In another bowl, loosen the cold mascarpone (right from the fridge) with a fork, and whip until creamy. Using a rubber spatula, add mascarpone to the egg yolk mixture and gently mix until smooth.

In a separate bowl, whip the cold heavy cream to medium to firm peaks using an electric mixer. With a spatula, fold the whipped cream into the mascarpone mixture until well combined and airy.

Step 4: To prepare the coffee soak, combine the cooled espresso with rum (or cognac).

Step 5: To assemble the tiramisu, trim the ladyfingers as needed to fit your glasses or dessert cups. Quickly dip each piece into the coffee mixture (just enough to moisten without soaking). Place a layer of dipped ladyfingers at the bottom of each glass.

Add a layer of sliced strawberries, then pipe or spoon in a layer of mascarpone cream. Repeat the layers if space allows.

Step 6: Refrigerate for at least 3 hours (or overnight) to let the flavors meld and the cream set.

Right before serving, dust the tops with cocoa powder and garnish with fresh strawberries.

Expert tips

• Use chilled ingredients. Cold mascarpone and cream whip up better and hold their structure longer.
• Don't oversoak the ladyfingers. Use a quick dip since they should be soft but not soggy.
• Smooth each layer evenly for that signature tiramisu look when you dig a spoon into it.
• Chill overnight. Like most tiramisus, it gets better as it rests.
• Garnish right before serving. Add fresh strawberry slices or a dusting of cocoa powder just before serving for the prettiest finish.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.