Strawberry Orange Tiramisu

A fresh, citrusy twist on classic tiramisu, layered with juicy strawberries, creamy mascarpone, and lightly soaked ladyfingers. This no-bake dessert is bright, elegant, and perfect for spring and summer gatherings.

Ingredients

Strawberry Layer

1 pound strawberries, sliced or quartered

1 tablespoon sugar

2 teaspoons orange zest

Mascarpone Cream

8 ounces mascarpone cheese, room temperature

1 to 2 tablespoons sugar

1 cup plain full-fat Greek yogurt

Assembly

1/2 cup fresh orange juice

12 ladyfinger cookies

Garnish

Fresh mint

Edible pansies

Instructions

Macerate the strawberries
In a medium bowl, combine the sliced strawberries, sugar, and orange zest. Toss gently and let sit for 10–15 minutes, until the berries release their natural juices and become slightly syrupy.

Make the mascarpone cream
In a mixing bowl, beat the mascarpone cheese with sugar until smooth and creamy. Gently fold in the Greek yogurt until fully incorporated and light in texture.

Prepare for assembly
Pour the fresh orange juice into a shallow bowl.

Assemble the tiramisu
In serving glasses or jars, add a spoonful of mascarpone cream to the bottom of each.

Quickly dip each ladyfinger into the orange juice (about 3–5 seconds—just enough to soften without becoming soggy). Break into pieces if needed and layer over the cream.

Add a layer of macerated strawberries along with some of their juices.

Repeat the layers—mascarpone cream, soaked ladyfingers, and strawberries—until all ingredients are used.

Finish with a final layer of strawberries or a dollop of mascarpone cream on top.

Chill
Refrigerate for at least 1–2 hours before serving to allow the dessert to set and the flavors to meld.

Garnish and serve
Top with fresh mint and edible pansies just before serving for a beautiful presentation.

Notes

Adjust sugar based on the sweetness of your strawberries.

Do not over-soak the ladyfingers—they should be soft but not mushy.

Best served chilled the same day or within 24 hours.

Yield

Serves 4 to 6