Strawberry Tiramisu (Gluten Free) – Tiramisù alle Fragole
My Gluten Free Strawberry Tiramisu is an authentic and delicious summer fruity twist on the Italian coffee classic… Strawberry-infused Savoiardi Biscuits (ladyfingers) layered with rich Mascarpone custard and a light strawberry ‘compote’. Incredible!
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Fancy a summer twist on an Italian classic? I’m here for you with this deliciously fruity Gluten Free Strawberry Tiramisu (Tiramisù alle Fragole). Making the most of the summer strawberries, it takes traditional gluten free Savoiardi biscuits (ladyfingers/sponge fingers), soaks them in strawberry juice and layers them with a light strawberry compote and authentic Mascarpone custard. It’s the perfect seasonal variation of the ULTIMATE Italian dessert. Safe for Coeliacs. And it’s flippin’ lovely!
A Strawberry Tiramisu that’s authentically Italian
I’m incredibly pedantic! And I come from Italian heritage. That means that when I make a traditional Italian dish, it has to be authentic. I already have a hugely popular recipe for the traditional coffee version of Italian Gluten Free Tiramisu on the website. Thus, it was important to give my Strawberry Tiramisu the same authenticity.
So what makes THIS Strawberry Tiramisu authentic?
- It’s made with traditional Savoiardi Biscuits (ladyfingers)… Specifically Gluten Free Savoiardi Biscuits.
- The Mascarpone custard is made using super-fresh raw eggs that have been separated and whipped individually before being combined with the Mascarpone.
- It contains NO cream or milk. A traditional Tiramisu custard does NOT contain cream… Ever! It should be made with just eggs, Mascarpone cheese and sugar (+ optional vanilla/flavouring).
Let me explain my grumpiness on this one… When I decided I fancied Strawberry Tiramisu, I first looked for a recipe I could use on the internet. There were many recipes, but none I wished to use. Why? Because virtually all the recipes I found made the ‘custard’ by whipping cream and Mascarpone (sort of like a no bake cheesecake) 🙈. That’s not a Mascarpone custard and it’s not a Tiramisu. And for me that simply isn’t ‘right’. Moan over!
Key ingredients for making Gluten Free Strawberry Tiramisu
Gluten free Savoiardi biscuits
Gluten free Savoiardi biscuits (also known as ladyfingers or sponge fingers) are really hard to find (to buy) in the UK. If you do know somewhere that sells them, then by all means use them.
Personally though, I prefer homemade ladyfingers. And the good news is they’re pretty easy and can be created days and weeks ahead of when you need them! I’ve added my Gluten Free Savoiardi recipe at the bottom of this post (below the Strawberry Tiramisu recipe). But for the full post with lots of advice and tips on how to make them, it may be better to use the separate Gluten Free Savoiardi post HERE 🖕.
Eggs
I know that some people reading this recipe will be uncomfortable about using raw eggs. I get it! But to be honest, raw eggs are a familiar ingredient in many foods we enjoy… From mayonnaise and soft meringue, to Real Chocolate Mousse and even eggnog. And providing they’re VERY fresh (and in the UK, stamped with the British Lion Mark showing they come from hens vaccinated against salmonella and regularly tested), they are fine for most people to eat.
Nonetheless, if you remain uncomfortable with eating raw egg (or fall into one of the vulnerable groups for your area that should avoid them), use pasteurised egg whites and yolks. Egg whites are often sold in supermarkets (in the chillers). Egg yolks are harder to source, but can be found online.
Alternatively, the yolks can also be gently cooked as you whisk them with the sugar (as per recipe), but over very gently simmering water. Put the egg yolks and sugar in a large heat-proof glass bowl (Pyrex) and set it over a saucepan with a little water in the bottom. Whisk continually while over the heat and do NOT let the hot water touch the underside of the bowl.
Egg size
The size of eggs used to make all elements of your gluten free Strawberry Tiramisu is important… Hence, I have given the weight of whites and yolks to be used at each stage. Unfortunately, hens don’t lay eggs with uniform white and yolk volume, so I figured being specific was more helpful on this one. PLEASE follow the weights accurately!
Mascarpone Cheese
For an authentic Tiramisu, use genuine Italian Mascarpone Cheese (found in all good supermarkets).
Sugar
It’s important to use a fine granular sugar for making Strawberry Tiramisu. The fineness allows it to dissolve easily into the whisked eggs and the strawberries. In the UK, use caster sugar. In North America, choose superfine sugar if possible… Although I believe your granulated sugar may be more finely ground than in the UK… So may still work well in the absence of ‘super-fine’.
Strawberries for Tiramisu
The ‘juice’ and ‘compote’ strawberry elements of the tiramisu can be made using strawberries that are either fresh or frozen. (* It’s a great way to make the best of the glut of summer strawberries in the supermarket reduced section!) . However, if decorating the top of the tiramisu with strawberries, it’s important to ensure these are fresh and firm.
The weight of strawberries with stalk tops has been given in the recipe. However, when de-stalking and cutting them, try to leave as much of the strawberry flesh as possible.
Booze or juice?
Once the strawberries have been cooked up in a pan and sieved, the juice is quite ‘thick’. To ensure it is soaked up by the Savoiardi sponge fingers, it needs to be ‘loosened’ with either a little booze (for grown-ups) or apple juice (which pairs well with strawberry). The best options for those who want to go boozy are to add fruit gin, Cointreau or Limoncello.
I recommend around 4 tablespoons, but you can add more as preferred or needed for liquidity.
*If there is a possibility that children may eat your Strawberry Tiramisu, please leave out the alcohol and use apple juice instead.
Tips to make incredible Strawberry Tiramisu
*The only difference between making standard and gluten free Strawberry Tiramisu is the type of Savoiardi biscuits used. The rest of the ingredients and process are identical. So…
- Cook down the strawberries and separate them into juice and solids ahead of time. Thus they can cool and chill thoroughly before soaking the biscuits and layering the tiramisu.
- Do NOT press the strawberry solids when draining the juice through a sieve. The cooked strawberry pieces are used in the layering and need to be nice and juicy.
- Taste the just-cooked strawberry pieces and if they need sweetening, add and stir through a little extra sugar while still warm, so it dissolves easily.
- Give each ladyfinger a few seconds to soak up some of the strawberry ‘juice’ (don’t just ‘dip’). Because strawberry juice is thicker than the usual coffee, it takes a little longer to absorb.
- Chill the Tiramisu well. It needs a good 4 to 5 hours (at least) in the fridge to fully set and hold when cut. *If you don’t have enough time, chill for as long as you can and serve in bowls ‘trifle-style’.
Egg tips for the Mascarpone custard
- Use VERY fresh eggs.
- Use an electric whisk when beating both the whites and the yolks. They are both whisked long and hard to be thick enough for the Mascarpone custard to set. They can either be whisked in a stand mixer or using an electric whisk. My KitchenAid Hand Mixer is the best I’ve ever owned.
- Whether hand or stand, make sure the bowls and beaters are spotlessly clean before whisking the whites. Wash thoroughly in hot soapy water and either air dry or wipe with a clean kitchen towel. OR dip the heads and wipe the bowls with a solution of hot water and lemon juice. It’s important to remove all traces of oil, otherwise the whites won’t stiffen.
- Separate the whites from the yolks with care… Empty the whites one at a time into a separate clean bowl before transferring to the whisking bowl. If a yolk breaks when cracking, set that whole egg aside and start fresh with a new one and a clean bowl. Even a trace of yolk will prevent the white from whisking properly.
- Whisk the whites until they form stiff glossy peaks.
- Whisk the yolks until very thick and pale.
- Gently fold the whisked meringue into the yolks from bottom to top. It’s important to maintain as much air as possible.
Make Strawberry Tiramisu ahead
Because Tiramisu needs plenty of time to set, it’s best made ahead… I make Strawberry Tiramisu (undecorated) the day before in a glass dish with a lid, both to protect it and to keep it fresh from fridge smells.
It’s also important to ensure the strawberries are cooked down in time for them to cool properly before layering the tiramisu.
And if making Savoiardi biscuits (ladyfingers), these too should be made ahead (a week + if necessary).
How to store gluten free Strawberry Tiramisu
If there are any leftovers, they will keep well for a further 2 to 3 days in the fridge. Make sure the dish is covered with a lid or clingfilm. Or that the leftovers are stored in an airtight container.
*Gluten free Strawberry Tiramisu is NOT suitable for freezing.
How to serve Strawberry Tiramisu
Strawberry Tiramisu can be either spooned or sliced from the dish (yes… the first couple of slices are always a bit tricky!) and served as it is. If you have any strawberry sauce or fresh strawberries left over after making the Tiramisu however, they make a perfect extra dessert accompaniment.
Use a tea strainer to remove any biscuit crumbs (after dipping) from the remaining strawberry sauce, to serve as a ‘side’.
Ready to make Gluten Free Strawberry Tiramisu?
Thank you for reading. I hope you enjoy my delicious Gluten Free Strawberry Tiramisu. It’s the perfect dessert to make the most of strawberry season.
If you have any questions, feel free to get in touch. Leave a comment at the bottom, message me on social media (Facebook, Instagram and Pinterest) or email me at kate@glutenfreealchemist.com
If you want to make the more well-known Tiramisu with coffee, head over to my other authentic Italian Gluten Free Tiramisu recipe. I even have a fabulous layer cake version on the blog too: my Tiramisu Cake with a gluten free coffee genoise sponge. And for all my other recipes, whether sweet or savoury, my extensive Gluten Free Recipe Index (with 600+ free recipes) is the place to start your gluten free kitchen journey.
All shared with my love
Strawberry Tiramisu (Gluten Free) – Tiramisù alle Fragole
Key equipment
- 8 x 10 inch (20 x 25 cm) glass serving dish
- fridge
- saucepan & hob
Ingredients
- 1 x batch gluten free Savoiardi Biscuits (approx. 300g (22 to 30 biscuits))
Strawberry Preparation
- 800 g strawberries
- 3 to 4 tbsp UK caster sugar (US: superfine sugar)
- 1½ tsp balsamic vinegar (optional)
- 4 tbsp Limoncello/Cointreau/fruit gin/apple juice
- extra caster sugar to sweeten as preferred
Mascarpone Custard
- 75 to 90 g egg yolks : approx 4 to 5 VERY fresh – at room temperature – UK large – See EGG Notes at bottom
- 120 g caster sugar (US: superfine sugar) – split into two x 60g portions
- 500 g Mascarpone cheese (drain off any liquid from the top)
- 1 tsp vanilla paste or powder
- 100 g egg whites approx 2 to 3 VERY fresh – at room temperature – UK large
Additional
- lemon juice for cleaning the bowl and whisk heads before whisking egg whites
- freeze dried strawberry powder/pieces (optional additional decoration)
Instructions
Strawberry Preparation
- Take around 200g of the nicest-looking strawberries (or the number you want to decorate the top) and set them aside.
- De-stalk and cut the remaining strawberries into small pieces and place in a saucepan with the caster sugar and balsamic vinegar.
- Place the pan over medium heat and allow the strawberries to simmer and cook, stirring frequently until they become very soft and start to reduce (around 8 to 10 minutes).
- Remove from the heat and gently drain the strawberry juice through a fine sieve into a measuring jug to separate most of the liquid. Do NOT press the solids as they need to stay nice and juicy.
- Add about 4 tbsp Limoncello/Cointreau/fruit gin/apple juice to make the strawberry juice up to around 270 to 300 ml and stir through. If the liquid volume falls below 270 ml, or if the syrup still seems too thick, add a drop of apple juice. The syrup needs to be liquid enough to absorb into the biscuits. Set aside in the fridge (once near room temperature).
- Taste the strawberry ‘pulp’ and (if too tart) add 1 to 2 extra tsp of caster sugar or honey while it is still warm and mix through. Once cooled to room temperature, set aside in the fridge.
Mascarpone Custard
- VERY carefully separate the egg yolks from the whites. Place the yolks and whites in separate large mixing bowls. Make absolutely sure the bowl for the egg whites is spotlessly clean from any oiliness, by wiping with a solution of warm water and a little lemon juice and allowing to air dry.
- Thoroughly wash the whisk heads and dip into a jug of very hot water with a drop of lemon juice to remove any residual grease. Allow to air dry.
- Whisk the egg whites until foamy and then add 60g caster sugar a little at a time, until you have a glossy meringue with stiff peaks. Set aside.
- Whisk the egg yolks in the separate bowl (immediately after whisking the whites), using an electric whisk with the remaining 60g caster sugar until very thick, pale and creamy. (At least 5 minutes on high speed. Scrape down the bowl mid-way)
- Add the vanilla and the Mascarpone (a little at a time), beating well between each addition, to create a thick cream. (This may take up to 10 minutes on high speed and should have the consistency of whipped cream – holding its shape).
- Add a spoonful of the whipped egg whites to the yolk mixture and stir through with a mixing spoon/spatula to loosen.
- GENTLY fold the remaining whisked whites into the yolk mix until even. Fold from bottom to top in a large circular motion to maintain as much air as possible in the mix.
- Place a generous spoonful of the Mascarpone custard in the base of a large serving dish and spread to form a thin layer across the bottom.
- One at a time, gently soak the Savoiardi biscuits in the cold strawberry liquid (one side and then the other). Give them time to soak and absorb some of the juice, as it is thicker than pure liquid.
- Layer the soaked Savoiardi closely together across the ‘custard’ layer in the base of the dish (8 x 10 inch (20 x 25 cm)).
- Once the layer of biscuits is complete, take half of the strawberry ‘pulp’ and dab/spread gently across the surface.
- Next, totally cover this with a thickish layer (half) of the remaining custard and spread evenly.
- Add a further layer of strawberry-soaked Savoiardi biscuits (repeating the process as instructed above).
- Top this with the remaining strawberry ‘pulp’ followed by Mascarpone custard.
- Chill in the fridge for 4 to 5 hours (or overnight) to set.
- When ready to serve, take the remaining fresh strawberries and (either sliced, halved or whole) arrange them across the surface of the Tiramisu.
- Sprinkle a little freeze dried strawberry powder for additional decoration (optional).
- If there is any remaining strawberry ‘juice’ left, sieve through a tea strainer (to remove any biscuit crumbs that have fallen off during dipping, and serve alongside the tiramisu, as desired, or use to make strawberry lemonade (mixing a few teaspoons with standard lemonade in a glass).
Notes
Alternatively, the yolks can be gently ‘cooked’ at home by whisking with the sugar (as per recipe), but over very gently simmering water. Use a large heat-proof glass (Pyrex) bowl placed over a large saucepan and whisk continually. And do NOT let the water touch the underside of the bowl. Use these yolks alongside pasteurised, shop-bought egg whites.
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Savoiardi Biscuits (aka Lady Fingers or Sponge Fingers)
Key equipment
- Oven
- small sieve
Ingredients
Flour (dry) Mix
- 150 g white gluten free flour blend (must include reasonable portion of corn starch and/or potato starch) – I use GFA blend A – See NOTES
- ¼ tsp xanthan gum (leave out if the flour blend already contains xanthan gum)
- ¾ tsp baking powder (gluten free)
Egg Yolk Mix (note from 3 large eggs – separated)
- 3 large egg yolks approx 52 to 55g (3 yolk) weight – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 55 g white caster sugar (superfine sugar)
- 1 tsp vanilla paste or powder (optional)
Egg White Mix
- 3 large egg whites approx 120g (3 white) weight – At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 60 g white caster sugar (superfine sugar)
Dusting Mix
- 40 g icing sugar (powdered/confectioners sugar)
- 80 g white caster sugar (superfine sugar)
Instructions
Pre-prep
- Weigh and mix together the flour with the xanthan gum and baking powder in a small bowl. Set aside.
- Line two large baking sheets with baking paper.
- Get ready a piping bag fitted with a 1½ cm (½ inch) piping nozzle. (If you have one, place a clip at the end above the piping nozzle)
- Mix together the two sugars for the 'Dusting Mix' in a small bowl and set aside.
- In a jug, mix a solution of very hot water with a a little lemon juice.
- Using a clean piece of kitchen towel, wipe the inside of a medium-sized mixing bowl with a little of the lemon water to remove any residual oil. Set the rest of the water jug aside (you will need it again).
Making the Savoiardi batter
- Very carefully separate the eggs into yolks and whites, placing the whites into the lemon-cleaned bowl and the yolks into a separate large mixing bowl.
- Beat the yolks with the caster sugar (portion as stated under 'yolk mix') and the vanilla, using an electric whisk until pale and thick (approx 5 minutes).
- Thoroughly wash the whisk heads with hot water and soap and then place them into the jug of hot lemon water to remove any residual greasiness. Shake off the water to air-dry (do not wipe with a drying cloth).
- Whisk the egg whites with the caster sugar (portion as stated under 'egg white mix') until they form stiff glossy peaks and the bowl can be inverted without the meringue moving.
- Place 2 to 3 tablespoons of the whisked egg whites into the bowl with the yolks and fold through to loosen the yolk mix.
- Add the rest of the whisked whites and very gently fold through from the bottom of the bowl to the top in a turning motion, maintaining as much air as possible in the mix. Stop folding when the mixture is almost incorporated.
- Sift about a third of the flour mix into the bowl and fold through until incorporated (maintaining as much air as possible).
- Sift half the remaining flour mix into the bowl, folding through, followed by the other half.
- Fold the mixture until it is evenly blended with no remaining pockets of flour, continuing to be careful to maintain as much air as possible.
- Pre-heat the oven to 180 C/350 F/Gas 4
Piping the batter
- Fill the piping bag with the batter and remove the clip (if used). Pipe lines approximately 10 cm (4 inches) long onto the baking paper-lined trays, leaving a gap of 2½ to 3 cm between them.
- Using a tea strainer or small sieve, generously dust the top of the batter cookies with the sugar dusting mix.
- Place in the oven and bake at 180 C (350 F) for 15 minutes. After 15 minutes, swap the trays around and turn the oven down to 150 C/ 300 F (Gas 2). Continue to bake for a further 12 to 15 minutes. (or for a softer middle, reduce the time by 5 to 8 minutes).
- Remove from the oven and leave on the trays to cool completely.
- Store in an airtight container for 1 to 2 weeks.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Strawberry Tiramisu shared with
- Full Plate Thursday with Miz Helen’s Country Cottage
- Fiesta Friday with Angie
