5 from 2 votes
Chocolate Strawberry Tiramisu
Chocolate Strawberry Tiramisu
Prep Time
15 mins
Cook Time
1 d
Total Time
1 d 15 mins

This Chocolate Strawberry Tiramisu recipe is what chocolate and strawberry lovers dreams are made of. Super creamy. Just 9 ingredients.

Course: Dessert
Cuisine: American, Italian
Servings: 12 servings
Calories: 498 kcal
Author: Also The Crumbs Please
Strawberry cream
  • 3 egg yolks
  • 3/4 cup granulated white sugar (150g)
  • 2 + 3/4 cups mascarpone (610g)
  • 3/4 cup strawberries pureed (5.3oz - 150g)
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1 +1/4 cups strawberries chopped (8.8oz - 250g)
  • 1/2 cup heavy whipping cream, whipped (120ml)
Chocolate cream
  • 1 + 3/4 cups heavy whipping cream (420ml)
  • 1/4 cup granulated white sugar (50g)
  • 1/2 cup mascarpone (110g)
  • 2 tbsp unsweetened cocoa (15g)
  • 40 ladyfingers
  • 1/2 cup hot unsweetened cocoa, room temperature (120ml)
sprinkle with unsweetened cocoa
    1. Strawberry cream: In a big bowl, using a handheld or stand mixer fitted with a whisk attachment mix egg yolks and sugar on medium speed until creamy. Add mascarpone and mix just until combined. Stir in pureed strawberries and vanilla*. Carefully fold in chopped strawberries and whipped cream. Set aside.

    2. Chocolate cream: In another large bowl, whisk 1 + 1/2 cups heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form. On low speed, stir in mascarpone and cocoa just until combined. Add 1/4 cup heavy whipping cream and mix until creamy. 

    3. Dip 1/3 of the ladyfingers in cooled hot cocoa and arrange on bottom of a 9x7 inch (23cm x 18 cm) casserole. If the casserole is lower than 3 inches take a larger pan otherwise, the tiramisu is getting higher then the pan. When using a larger pan, you may need more ladyfingers. Spread 1/3 of strawberry cream on top. Repeat 2 more times, ending up with a strawberry cream layer on top. Spread chocolate cream on top of the strawberry cream. 

    4. Cover tightly and store in the fridge overnight (24 hrs) until firm. Sprinkle with unsweetened cocoa and store leftovers in the refrigerator up to 2 days.


    *First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.