Strawberry and White Chocolate Tiramisu: A Creamy Twist with a Fruity Finish

If the richness of tiramisu is something you love but you’re also a fan of bright, fruity desserts, then this strawberry and white chocolate tiramisu is your new go-to treat.

It keeps the creamy mascarpone base we all adore but adds layers of fresh strawberries and melted white chocolate that bring a refreshing, luxurious contrast.

This version swaps the classic espresso flavor for something lighter and more crowd-friendly, making it a perfect dessert for spring parties, picnics, or whenever you want to bring a little joy to the table.

And if you’re curious about making this into a handheld bar for easy serving, we’ve got you covered with a full conversion method just below.

What Makes Strawberry and White Chocolate Tiramisu Different?

This dessert takes inspiration from the classic Italian tiramisu but replaces the bold espresso and cocoa notes with juicy strawberries and smooth white chocolate.

You still get that beloved layered look and silky texture — just without the coffee kick.

Instead of espresso-soaked ladyfingers, this version uses either lightly sweetened strawberry puree or strawberry syrup.

The mascarpone mixture gets a boost from melted white chocolate, which adds a denser, almost cheesecake-like consistency. Each bite is creamy, sweet, and slightly tart from the berries.

Recipe Overview

Ingredients

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• 8×8 or 9×9 inch baking dish
• Rubber spatula
• Small saucepan (to melt white chocolate)
• Sieve or food processor (if making fresh strawberry puree)
• Piping bag (optional for top layer decor)

How to Make Strawberry and White Chocolate Tiramisu

Lets go!

Step 1: Prep the White Chocolate Mascarpone Filling

Melt the white chocolate gently in a saucepan or microwave until smooth. Let it cool slightly so it doesn’t curdle the mascarpone.

In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. In another bowl, blend mascarpone with vanilla extract, then slowly fold in the melted white chocolate.

Gently fold in the whipped cream mixture until fully combined.

Step 2: Soak the Ladyfingers

Pour your strawberry puree or syrup into a shallow bowl. Dip each ladyfinger quickly — about 1 second per side. You want them moist but not soggy.

Step 3: Layer It Up

Start with a layer of soaked ladyfingers at the base of your dish. Spoon half the mascarpone mixture over them.

Add a layer of sliced strawberries. Repeat with a second layer of soaked ladyfingers, then the remaining mascarpone cream.

Step 4: Decorate and Chill

Top with fresh strawberry slices or shaved white chocolate. Cover and chill in the fridge for 4–6 hours or overnight for the best texture.

How to Make Strawberry and White Chocolate Tiramisu Bars

Want to turn this into a dessert bar? Here’s how to adapt it into firmer, handheld portions.

1. Add a Cookie Crust

Instead of starting with ladyfingers, make a base crust:

• 1½ cups crushed vanilla wafers or shortbread cookies
• ¼ cup melted butter
• 1 tbsp sugar

Press this crust firmly into a parchment-lined 8×8 pan and bake at 350°F for 8–10 minutes. Let cool before adding filling.

2. Make a Thicker Filling

Use slightly less cream (¾ cup instead of 1 cup) to create a firmer mascarpone filling that sets like a cheesecake bar. Add 1–2 tsp cornstarch to help it hold shape.

3. Assembly & Chill

After the crust cools, spread a layer of strawberry puree, followed by the cream mixture. Chill overnight for easy slicing. Top with white chocolate drizzle and berries before cutting into squares.

Variations to Try

Lets try some variations.

Lemon White Chocolate Tiramisu

Replace the strawberry puree with lemon curd or lemon syrup. Fold a little lemon zest into the mascarpone cream.

Pairs beautifully with white chocolate and adds a tangy twist.

Mixed Berry Tiramisu

Use a blend of blueberries, blackberries, and strawberries for a medley of flavor. Add a berry jam layer instead of just puree for a richer filling.

No-Bake Tiramisu Bars

Follow the tiramisu bar method above, but skip baking the crust. Use a pressed graham cracker and butter base, then refrigerate instead.

Works well for warm-weather serving.

Strawberry Dark Chocolate Swap

Use dark chocolate instead of white chocolate for a bolder, less sweet flavor. You can also shave dark chocolate over the top as garnish.

Storage Tips

• Keep covered in the fridge for up to 3–4 days
• Tiramisu bars freeze well for up to 1 month (wrap individually)
• Don’t store at room temperature due to dairy content
• Best served cold or slightly softened from fridge

Extra Tips

• Let the melted white chocolate cool before mixing with mascarpone
• Don’t oversoak the ladyfingers or they’ll collapse
• For bars, line the pan with parchment for easy lifting
• Use stabilized whipped cream for longer-lasting structure

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Common Mistakes & How to Fix Them

FAQs About Strawberry and White Chocolate Tiramisu

• Can I use frozen strawberries?

Yes — just thaw and drain them well to avoid excess moisture in the cream.

• Can I make it dairy-free?

Try using dairy-free cream cheese and coconut cream whipped to soft peaks. Use dairy-free white chocolate as well.

• Do I have to use ladyfingers?

No. A simple sponge cake, graham crackers, or vanilla wafer crust work well, especially for bar versions.

• How long do tiramisu bars need to chill?

Minimum 6 hours, preferably overnight, for the best structure and flavor.

Let’s Make and Share This Strawberry and White Chocolate Tiramisu

Whether you serve it in slices or bars, this tiramisu twist brings the best of both worlds — creamy Italian charm and berry-sweet joy.

Give it a try, and let others know how you enjoyed your version!