This tiramisu fraise recipe saved my dinner party last summer when I realized I was out of coffee for regular tiramisu. What started as a panic move turned into our new favorite dessert that Emma asks for every weekend. making this dozens of times and watching guests scrape their bowls clean, I've figured out exactly how to get those strawberry layers just right without making everything soggy and sad.
Why You'll Love This Tiramisu Fraise
This tiramisu aux fraises is way easier than people think. You don't need any fancy stuff or tricky steps - just good ingredients and a little time. Emma can help with almost every part, which makes it perfect for weekend cooking together. The best part? It tastes even better the next day, so you can make it ahead and not worry about dessert when people come over.
What really gets everyone excited is how fresh and light it is compared to heavy summer desserts. The strawberries keep it from being too much, and that creamy mascarpone layer makes it feel special enough for company but simple enough for regular family dinners. Plus, it looks really pretty in the glass dish - like something from a nice restaurant but made right in your kitchen.
Jump to:
- Why You'll Love This Tiramisu Fraise
- What You Need for Tiramisu Fraise
- How To Make Tiramisu Fraise Step By Step
- Substitutions For Tiramisu Fraise
- Equipment For Tiramisu Fraise Recipe
- Tiramisu Fraise Recipe Variations
- Storing Your Tiramisu Fraise
- How My Sister's Dish Became a Family Favorite
- Top Tip
- Why This Tiramisu Fraise Works
- FAQ
- Time to Make This Summer Favorite!
- Related
- Pairing
- Tiramisu Fraise
What You Need for Tiramisu Fraise
The Good Stuff:
- Fresh strawberries
- Mascarpone cheese
- Heavy cream
- Sugar
- Ladyfinger cookies
- Vanilla extract
- Strawberry jam
- Fresh lemon juice
Nice to Have:
- Powdered sugar for dusting
- Extra strawberries for top
- Mint leaves for looks
See recipe card for quantities.
How To Make Tiramisu Fraise Step By Step
Get Ready:
- Slice strawberries thin
- Mix jam with lemon juice
- Let mascarpone sit out
- Have everything ready
Make the Cream:
- Beat heavy cream until fluffy
- Mix mascarpone until smooth
- Fold them together gently
- Add vanilla and sugar
Put It Together:
- Dip each ladyfinger in strawberry jam mix
- Layer cookies in dish
- Spread half the cream
- Add sliced strawberries
- Repeat layers
The Wait:
- Add fresh berries on top before serving
- Cover with plastic wrap
- Chill for at least 4 hours
- Better overnight
Substitutions For Tiramisu Fraise
Healthier Options:
- Heavy cream → Greek yogurt mixed with milk
- Full-fat mascarpone → Light mascarpone
- Regular sugar → Honey or maple syrup
- Ladyfingers → Graham crackers for lighter version
Flavor Changes:
- Strawberry jam → Fresh strawberry puree
- Vanilla extract → Almond extract
- Regular berries → Organic strawberries
- Lemon juice → Lime juice for twist
Equipment For Tiramisu Fraise Recipe
- Large mixing bowl
- Electric mixer
- Glass serving dish
- Sharp knife for slicing berries
- Rubber spatula for folding
Tiramisu Fraise Recipe Variations
Berry Mix-Ups:
- Strawberry raspberry combo
- All raspberry for deeper color
- Mixed summer berries
- Strawberry with a few blueberries
Chocolate Lovers:
- Add cocoa powder between layers
- Mini chocolate chips mixed in cream
- Chocolate ladyfingers instead of plain
- Drizzle melted chocolate on top
Fancy Versions:
- Add a splash of Grand Marnier
- Rose water for floral taste
- Crushed pistachios on top
- Fresh mint leaves mixed in
Kid-Friendly:
- Extra vanilla in the cream
- Skip any alcohol
- Use strawberry milk for dipping
- Add colorful sprinkles
Storing Your Tiramisu Fraise
In the Fridge (3-4 days):
- Cover tight with plastic wrap
- Keep it cold the whole time
- Don't leave it out more than 2 hours
- Add fresh berries right before serving
Make-Ahead Tips:
- Best made day before serving
- Flavors get better overnight
- Can make 2 days ahead if needed
- Don't add top berries until serving
Serving Notes:
- Take out 10 minutes before serving
- Dust with powdered sugar at the end
- Scoop with big spoon to get all layers
- Serve in small portions (it's rich!)
What Doesn't Work:
- Don't make more than 3 days ahead
- Don't freeze it (cream gets weird)
- Don't leave uncovered (picks up fridge smells)
How My Sister's Dish Became a Family Favorite
My sister brought this tiramisu fraise to a family barbecue three years ago, and I still remember Emma's face when she took her first bite. She looked at me with those big eyes and said, "Mom, why don't we make desserts like this?" just laughed and said it was way easier than it looked - she'd been making it for her kids all summer.
That night, I called for the recipe, but she just said, "Use strawberries instead of coffee and figure it out." So Emma and I spent the next weekend trying different ways to make it work. We made some pretty bad versions at first - one time the cream was too runny, another time the cookies got mushy and fell apart. But Emma kept saying we should try again because she remembered how good Claire's tasted.
Top Tip
- The biggest mistake people make with tiramisu fraise is rushing it. Emma and I learned this the hard way after trying to serve it too early and getting runny cream and mushy cookies. Now we always make it the day before we need it, and it's perfect every single time. The waiting is the hardest part, especially when Emma keeps asking if we can "just try a little bit" while it's setting up in the fridge.
- Also, save your prettiest strawberries for the top layer - they're what people see first, and first impressions matter even with dessert! Emma has become the official strawberry picker in our house, and she takes this job very seriously. She'll go through the whole container to find the most perfect ones for the top, saying "these are the star berries, Mom."
Why This Tiramisu Fraise Works
The strawberries don't make everything watery like you'd think they would. The trick is slicing them thin and letting some of the juice mix with the jam - that's what flavors the cookies without making them fall apart. Emma noticed this when we compared thick slices to thin ones, and she was right that the thin ones worked way better. The mascarpone and cream mixture stays fluffy because you don't overmix it.
Now I just fold everything together gently and stop when it looks good enough. The overnight rest is what makes everything come together - the cookies soften just enough, the flavors blend, and the whole thing sets up so you can actually cut clean pieces. Emma always wants to eat it right away, but even she admits it tastes better the next day when we wait. It's forgiving too - if your strawberries aren't super sweet, add a little more sugar.
FAQ
What not to do when making tiramisu fraise?
Don't overmix the mascarpone and cream or it'll get lumpy and weird. Also, don't soak the ladyfingers too long or they'll fall apart. Emma learned this when she got excited and dunked them like cookies in milk - we ended up with strawberry mush instead of pretty layers.
What is the secret to a good tiramisu fraise?
Room temperature mascarpone is everything - cold mascarpone won't mix smoothly no matter how hard you try. Also, let it sit overnight in the fridge. I know it's hard to wait, but the flavors need time to come together and the cookies need to soften just right.
What makes tiramisu soggy?
Too much liquid on the cookies or using really juicy strawberries without draining them first. Slice your berries and let them sit for a few minutes, then pat them dry before layering. Also, don't go crazy with the jam mixture when dipping the cookies.
How long should you wait before eating tiramisu?
At least 4 hours, but overnight is way better. Emma always asks if we can eat it early, but even she knows it tastes much better when we wait. The cream sets up nicely and all the flavors blend together instead of tasting like separate parts.
Time to Make This Summer Favorite!
Now you have everything you need to make this tiramisu fraise that'll have everyone asking for the recipe. This dessert proves that sometimes the best things happen when you take a classic and make it your own with whatever's in season.
Want more desserts that taste fancy but aren't too hard? Try our Healthy Red Velvet Brownies Recipe that nobody can tell are actually good for you. Need something that feels like a special occasion? Our The Best Date and Walnut Cake Recipe has been in the family for years and never disappoints. Or brighten up any day with our Easy Moist Orange Cake Recipe that smells amazing while it bakes!
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Pairing
These are my favorite dishes to serve with Tiramisu Fraise
Tiramisu Fraise
Equipment
- 1 Large mixing bowl (For whipping cream)
- 1 Electric mixer (Or whisk + elbow grease)
- 1 Glass serving dish (8×8 inch or similar)
- 1 Sharp knife (For slicing strawberries)
- 1 Rubber spatula (For folding cream)
- 1 Small bowl (For jam + lemon mix)
Ingredients
- 500 g Fresh strawberries - Thinly sliced
- 250 g Mascarpone cheese - Room temperature
- 200 ml Heavy cream - Chilled
- 80 g Granulated sugar - Divided
- 24 Ladyfinger cookies
- 1 teaspoon Vanilla extract
- 100 g Strawberry jam
- 1 tablespoon Fresh lemon juice
- Powdered sugar - For dusting optional
- 100 g Extra strawberries - For topping optional
- handful Fresh mint leaves - For garnish optional
Instructions
- Slice strawberries, mix jam with lemon, and gather all ingredients
- Whip heavy cream, blend mascarpone with sugar and vanilla, then fold together
- Dip ladyfingers in jam mix, layer cookies, cream, and berries twice
- Cover with plastic wrap and refrigerate for at least four hours (better overnight)
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