CONTEST WINNER: Rich Strawberry Tiramisu

CONTEST WINNER: Rich Strawberry Tiramisu


(5 votes) 4 5

Creamy rich strawberry version of an old Italian favorite dessert. Wonderful for any occasion!

Shared by

Serving Size / Yield

6 servings


  • 3 C. fresh strawberries, washed, diced
  • 1/4 C. granulated sugar or Splenda
  • 2/3 C. whipping cream
  • 8 oz. mascarpone cheese
  • 3/4 C. powdered sugar
  • 1 tsp. vanilla extract
  • 1/3 C. honey
  • 1 3-oz. pkg. ladyfingers
  • 6 ramekins or custard cups
  • 1/3 C. whipping cream
  • 1 tsp. vanilla extract
  • 2 Tbs. granulated sugar or Splenda
  • 1/4 C. strawberry ice cream topping
  • powdered sugar
  • whole strawberries, washed and dried
  • Pirouline French Vanilla Pirouette Cookies or plain vanilla wafers

Our Readers Also Loved


In a large bowl, coat berries in sugar and stir in the hot water. Let sit 10 minutes or until berries soften. In a separate bowl, with an electric mixer, whip cream until stiff peaks form; reserve. In another bowl, with a mixer set on medium speed, combine the mascarpone cheese, powdered sugar and vanilla. Add the cheese mixture to the berries and mix gently with a spoon. Fold in whipped cream

Heat honey in a microwave-safe cup for 10-15 seconds until warm and a thin consistency. Line bottom of each ramekin with 3 ladyfingers. Drizzle a thin layer of honey over the ladyfingers in each ramekin. Spoon some strawberry filling on top and spread evenly to cover all the lady fingers. Create a second layer of ladyfingers and honey drizzled. (warm honey again if needed to keep thin). Spoon more of the strawberry filling to the top edge. Make sure you have at least 2 complete layers for each ramekin.

At high speed, whip cream, vanilla and granulated sugar until stiff peaks form. Spread a layer of cream over the tiramisu until completely covered.

Heat the strawberry topping in a microwave-safe bowl 5-10 seconds. Spoon small amounts on top of the whipped cream layer in random locations. Using a knife, lightly score the top in a swirl pattern to move the topping for a design. Cover each with plastic wrap and chill until ready to serve.

To serve, dust each dessert plate with powdered sugar. Place a tiramisu in the middle and garnish with strawberry preserves and mint leaves, as desired. Serve with cookies. 

Reviews (10)

  • anyone that knows anything about cooking can tell you that they want it to be similliar to the beginning of a strawberry shortcake to make them soft. put just enough water in a small pan I would say about a cup if your using the 3 cups strawberries with the 1/4 cup sugar to blend the strawberries with the sugar and then take just the strawberries out and use them not the juice you can do whatever you want with the juice i would drizzle it on top of the finished product because it makes a nice ga

    Flag as inappropriate brandy071992  |  February 8, 2009

  • This is under the sugar free section of desserts, it is not sugar free

    Flag as inappropriate kellydodson  |  September 4, 2008

  • This sounds like a great summer dessert to add to my menu. Still not clear on the hot water issue. Recipe calls for fresh fruit not frozen, and it says "the" hot water as if it was in the ingredients list, which it is not. If you made this please tell me what you did.

    Flag as inappropriate  |  March 26, 2008

  • I made this recipe for my family today and WOW what a hit!!! They can't wait for me to make it again.

    Flag as inappropriate ladyff1481  |  February 24, 2008

  • The recipe calls for fresh strawberries, how are you going to thaw fresh strawberries?
    So the question is still how much hot water and for what?

    Flag as inappropriate  |  February 13, 2008

  • The hot water is just to thaw the strawberries. So just enough to barely cover fruit, let sit until fruit is soft.

    Flag as inappropriate momeema  |  February 13, 2008

  • did anyone find out how much hot water????

    Flag as inappropriate vickiep1  |  February 10, 2008

  • I want to make this recipe, but first line in directions has hot water, but not how much. Help.

    Flag as inappropriate dmcrider  |  October 7, 2007

  • You think you've teasted it all. Not !!

    Flag as inappropriate LaVada  |  September 28, 2007

  • WOW That's really a great recipe...

    Flag as inappropriate dadcooks  |  August 21, 2007

Around The Web