Strawberry Tiramisu for Two

    40 mins

    This no-cook taste bud tantalizer has become a traditional wedding anniversary dessert treat that I've been making for my husband and me for 17 years. This is my easy version of the classic with the elimination of raw eggs and addition of a wonderful fresh strawberry layer and puree base. It's delicioso!

    76 people made this

    Serves: 2 

    • 600g fresh strawberries
    • ½ cup icing sugar
    • 1 cup mascarpone cheese
    • ½ cup (125ml) thickened cream
    • 1½ tablespoons (23ml) coffee-flavored liqueur
    • 18 ready made sponge finger or savoiardi biscuits
    • 1/3 cup (75ml) chilled coffee
    • ½ teaspoon unsweetened cocoa

    Prep:40min  ›  Ready in:40min 

    1. Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for decoration.
    2. In a blender, place 2 cups sliced strawberries and 2 tablespoons sugar; blend to puree and set aside.
    3. In a medium bowl, combine mascarpone cheese, ¼ cup cream(60ml), ¼ cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1½ minutes until thickened.
    4. Place 6 biscuits on a serving plate and brush each with approximately 1 teaspoon (5ml) cold espresso coffee. Spread or pipe out ½ of the cheese mixture over the sponge fingers, and layer with half of the sliced strawberries.
    5. Repeat with the next 6 sponge fingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 sponge fingers.
    6. In a small mixing bowl, combine remaining cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed to soft peaks, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
    7. Dust over cocoa and decorate with 2 reserved strawberries. Chill until required.
    8. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

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    Reviews and ratings
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    Reviews in English (57)


    The result is very good but only if you make an adjustment. The recipe calls for one pint of strawberries then has you puree 2 cups (the whole pint)and still have strawberries left over to put between layers. Instead, puree one cup of strawberries and use the remaining cup to put between layers.  -  18 Jun 2005  (Review from Allrecipes US | Canada)


    Delicious and genuine taste. A little too much of the marscapone mixture for me- I would have cut amount by 1/2 to 2/3, and only layered it with two layers of the lady fingers. Also, like everyone else pointed out, you need about 3/2 as much strawberries, for the slice layer and top. The larger pieces make for nice texture- glad I read reviews. The espresso added a lovely flavor to the fingers. Only thing I would now have added would be to put some nice large shavings of dark chocolate on top in addition to cocoa powder. For added wow- a few twirls of edible gold.  -  15 Feb 2011  (Review from Allrecipes US | Canada)


    I made this for Valentine's Day dinner as suggested by the Allrecipes Newsletter. Even though the recipe can be hard to follow, I enjoyed it very much. The flavor was amazing and the presentation alone looks beautiful. There may be a problem with the number of strawberries called for in the puree, but still having enough remaining for the layering / garnish. I recommend setting aside 5 or 6 strawberries to use in the layering / garnish and using the rest for the puree. I highly recommend this recipe and look forward to making it for guests in the future.  -  15 Feb 2006  (Review from Allrecipes US | Canada)