Strawberry Tiramisu Orange Mascarpone

Sweet and creamy with the bright lift of fresh berries and just enough citrusy kick to keep things interesting this strawberry tiramisu will turn a quiet weeknight into something special. If classic tiramisu feels heavy this version is pure sunshine with layers of ladyfingers mascarpone and juicy strawberries. I love making it in spring when strawberries are at their best or just whenever someone needs a little cheering up. Every bite tastes like celebration.

I first made this when my garden strawberries came in and my whole family became instant fans. It is now my go-to for potlucks memorial days and birthdays especially when I want a guaranteed crowd-pleaser.

Ingredients

• Ladyfingers: use crisp savoiardi cookies for the most authentic texture and flavor
• Orange liqueur: I prefer Cointreau for its bright flavor but Triple Sec is a solid choice too
• Mascarpone cheese: make sure it is at room temperature so it blends easily and stays silky
• Heavy whipping cream: use it chilled for best whipped volume
• Powdered sugar: sifted for a totally smooth cream and no clumps
• Strawberry preserves: a good brand with high fruit content adds intense berry flavor
• Fresh strawberries: look for ripe fragrant ones with no mushy spots slice just before assembling

Instructions

Prepare the Filling:

Start by blending room temperature mascarpone with sifted powdered sugar in a big bowl. Mix until completely smooth and creamy with no lumps hiding anywhere. In a separate bowl whip the very cold heavy cream with a mixer or by hand until soft peaks form just stiff enough to hold some shape but still pillowy not grainy. Gently fold the whipped cream into the mascarpone sugar mixture running your spatula down the side and lifting up so you keep all that air in the cream. Keep folding until it looks like one fluffy mixture.

Prepare Soaking Liquid:

Mix orange juice with half a cup of orange liqueur in a shallow bowl. Stir them together so the flavor is balanced and not too strong. This will be the quick bath for your ladyfingers so set it close by.

Assemble the Tiramisu:

Working quickly dip each ladyfinger into the orange liqueur and juice mixture for just a second or two. You want them moist but still holding their shape not soggy or falling apart. Arrange a full layer of these moistened ladyfingers in your serving dish covering the bottom completely. Spread half the creamy mascarpone mixture over the ladyfingers with an offset spatula or spoon getting right to the edges. Next gently spoon or spread half of the strawberry preserve on top then cover with a generous layer of fresh strawberry slices. Repeat the layers using the rest of the ladyfingers mascarpone mixture preserves and sliced strawberries.

Finish and Chill:

Once you have finished layering drizzle the remaining quarter cup of orange liqueur evenly over the top. Cover tightly with plastic wrap and refrigerate at least two hours or better overnight. This time lets everything soak and meld so the dessert slices beautifully.

My favorite part is sneaking a taste of the mascarpone cream as I work it is so lush and simple. Once my daughter tried helping she wanted to be in charge of layering the strawberries and added her own artistic flair.

Storage Tips

Cover any leftover tiramisu snugly with plastic wrap and keep it in the fridge. It will stay fresh for up to three days though the strawberries may start to lose color after a couple of days. For a crisp top layer add fresh berries just before serving instead of in advance.

Ingredient Substitutions

If orange liqueur is a concern swap in extra orange juice or try a splash of lemon juice for tang. Dairy free mascarpone and coconut whipped cream work for a vegan option just remember the flavor will change slightly. Blueberry or raspberry preserves also taste amazing if strawberries are not in season.

Serving Suggestions

I love to serve strawberry tiramisu in clear glasses so everyone can see the pretty layers. For parties scoop small portions into shot glasses for a perfect individual treat. A dusting of extra powdered sugar or a few fresh mint leaves makes it look bakery worthy.

Cultural and Seasonal Notes

Tiramisu comes from northern Italy where coffee is king but Italian cooks love to riff on tradition. This fruity version often appears at spring and summer tables for Easter or Mother’s Day. It is wonderful with berries picked at their sweetest so use whatever looks and smells best at the market.

Seasonal Adaptations

Blueberries raspberries or blackberries work just as well if strawberries are out of season. In early summer try swapping in stone fruit like peaches or apricots. For holidays add a grating of orange zest over the top for festive color and aroma.

Success Stories

The first time I made this for a birthday picnic it was gone before the last guests arrived. Friends who say they dislike coffee desserts always ask for seconds of this recipe. My neighbor even asked for the recipe so she could make it for her anniversary dinner.

Freezer Meal Conversion

While traditional tiramisu is not ideal for freezing this strawberry version can be wrapped tightly and kept in the freezer for up to a month. Thaw slowly in the refrigerator overnight and add a few extra fresh berries before serving to refresh the look and taste.

This tiramisu is creamy uplifting and easy to make for any celebration. Try it soon—your guests will be begging for seconds.

Common Recipe Questions

→ Can I use a different liqueur instead of orange liqueur?

Yes, you can substitute orange liqueur with another fruit liqueur or even skip it for a non-alcoholic version by using more orange juice.

→ Is there a way to make this dessert ahead of time?

Absolutely, it's best when made a few hours or a day in advance to let the flavors meld and the texture soften.

→ Can I use frozen strawberries if fresh are unavailable?

Frozen strawberries can be used, but thaw and drain them well to prevent excess moisture in the dessert.

→ What is the best way to slice the strawberries for layering?

Hull and thinly slice the strawberries to ensure even layers and a pleasant texture throughout.

→ How long should the dessert be chilled before serving?

Chill for at least 2 hours, but overnight is ideal for the best flavor and consistency.