Strawberry Tiramisu | Tiramisu alle Fragole

This decadent and creamy, no bake dessert, is a spin on the classic, and replaces espresso and liquor with a combination of strawberry and sweet Moscato wine to give its sweet and distinct flavor. Unlike the traditional dessert, this version is eggless, saving you time in its preparation. This was a crowd pleaser and I hope you love it as much as we did!

This recipe was inspired by one I found from a favorite Italian Food Blogger, Benedetta Rossi. To make it non-alcoholic, you can use her recipe, where she uses orange juice instead of Moscato wine. Find the YouTube video here.

Strawberry Tiramisu | Tiramisu alle Fragole

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1.5 lbs strawberries, sliced and divided
  • 2 tablespoons granulated sugar
  • 1.5 cup moscato wine
  • 2 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1/4 cup powdered sugar
  • 1 8 ounce container mascarpone cheese
  • 24 ladyfinger cookies
  • Mint Leaves to garnish


  1. In a bowl, place 1 lb of the sliced strawberries, granulated sugar and Moscato wine, and mix well. Set aside to marinate for about 1/2 hour.
  2. In a large bowl or stand mixer, combine whipping cream, vanilla extract, powdered sugar and mascarpone cheese. Whip to stiff peaks.
  3. When the strawberries have finished marinating with the Moscato, use a slotted spoon to remove about 1/3 of the strawberries and set aside. Transfer the remaining strawberries and wine to a blender and blend together. Place in a shallow bowl.
  4. Prepare your baking dish. Add a layer of the cream. Individually dip your ladyfingers on each side into the strawberry puree. The cookies are sturdier than you would think, so you can subermerge them on each side. Place them in a single layer on top of the cream, breaking or cutting them as needed to create an even layer.
  5. Add another layer of cream on top of the ladyfingers, followed by a layer of the reserved strawberry slices. Create another layer with ladyfingers submerged in the strawberry moscato mixture. Top with remaining cream and refrigerate at least 4 hours or overnight.
  6. Before serving, garnish with slices of strawberry and mint leaves.

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