Strawberry Tiramisu: The best recipe

Tiramisu in a different way: We serve our fruity strawberry tiramisu in a glass and with fresh strawberries. But otherwise we are absolutely loyal to the classic!



  • 500grams of strawberries
  • 1vanilla pod
  • 350grams of cream yoghurt (or Greek yogurt, 10% fat)
  • 150grams of mascarpone
  • 4.5tablespoon maple syrup
  • 5tbsp coffee liqueur (substitute espresso and 1 tsp sugar)
  • 6tablespoons of espresso (freshly brewed)
  • 100grams of Sponge Biscuit (or Cantuccini)


  1. Rinse the strawberries, clean and cut 350 g into pieces. Set the rest aside. Cut the vanilla pod lengthways and scrape the pith out with a sharp knife.
  2. Mix yoghurt, mascarpone, vanilla and 3-4 tablespoons of maple syrup until creamy. Mix liqueur and espresso. Break the biscuits into small pieces and spread them over 6 glasses. Douse the liqueur-espresso mixture. Distribute the mascarpone cream evenly on the biscuit pieces and then top with the strawberry pieces.
  3. Puree the remaining strawberries, season with maple syrup and drizzle over the tiramisu. Serve immediately.

How long does Strawberry Tiramisu have to pull?

A good tiramisu has to go through properly, otherwise it will not taste good. Of course, this also applies to our strawberry tiramisu. It is best if you prepare the dessert the day before and then let it pass overnight in the fridge. Do not worry: it lasts so long.

You have no time the day before or start with the preparations at the last minute? No problem, but the strawberry tiramisu should already have time to pull a few hours.

How long is strawberry tiramisu?

We prepare our tiramisu with strawberries without any raw eggs. That’s why it easily stays in the fridge overnight and until the next day. That’s what sets it apart from the classic recipe for tiramisu, which uses raw eggs.

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