Savoiardi Biscuits

  • 50 grams (1.75 ounces) flour
  • 2 eggs
  • 35 grams (1.23 ounces) powdered sugar (#1)
  • 35 grams (1.23 ounces) powdered sugar (#2)
  • Pinch of salt
  • 0.33 teaspoons (0.033 ounce) baking powder

Strawberry Syrup

  • 100 grams (3.5 ounces) strawberry puree
  • 30 grams (1.05 ounces) sugar
  • 50 grams (1.75 ounces) water

Strawberry Jam

  • 200 grams (7 ounces) berries
  • 6 grams (0.21 ounces) citrus pectin
  • 45 grams (1.58 ounces) sugar
  • Pinch of lemon acid

Creamy Mousse

  • 500 grams (17.64 ounces) mascarpone cheese
  • 300 grams (10.58 ounces) cream (#1) 33-38%
  • 100 grams (3.53 ounces) cream (#2) 33-38%
  • 60 grams (2.12 ounces) egg yolks
  • 60 grams (2.12 ounces) sugar
  • 8 grams (0.28 ounces) gelatin
  • 30 grams (1.05 ounces) honey
  • Vanilla to taste


  • Mixing Bowls

    You'll need multiple sizes for whipping yolks, whites, and mixing various components. Opt for glass or metal for better temperature control.

  • Hand Mixer or Stand Mixer

    For perfectly whipped egg whites and cream. A stand mixer can make the process easier, especially for those with less arm strength.

  • Sieve

    Essential for ensuring your flour and baking powder are lump-free. A fine mesh sieve works best.

  • Baking Paper

    Non-stick and heat-resistant, crucial for baking Savoiardi biscuits without them sticking to the tray.

  • Ring Mold

    Used to form and freeze the strawberry jam layer. Ensure it's the right size for a well-proportioned dessert.

  • Piping Bag

    Helpful for layering mousse neatly. Use a large, round tip for smooth application.


Step 1

You absolutely have to try this!

Step 2

1. Separate the eggs into whites and yolks. Whip the egg yolks with the powdered sugar (#1) and a pinch of salt until the mixture is light and fluffy. Using an electric mixer can make this faster and easier.

Step 3

2. In a separate bowl, whip the egg whites with the powdered sugar (#2) until they form soft peaks. Make sure the bowl and beaters are clean and dry to achieve the best results.

Step 4

3. Gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the batter. Use a spatula for gentle folding.

Step 5

4. Sift the flour and baking powder together, then gently fold them into the egg mixture. The dough should remain light and airy.

Step 6

5. Pipe the dough onto a baking sheet lined with parchment paper and sprinkle them with additional powdered sugar. Bake the Savoiardi biscuits for 7 to 10 minutes at 170°C (338°F) until they are lightly golden.

Step 7

6. For the strawberry syrup, combine the strawberry puree, sugar, and water in a saucepan. Warm the mixture over medium heat until the sugar has completely dissolved. Stir occasionally to prevent sticking.

Step 8

7. For the strawberry jam, slice the berries and add them to a saucepan with the sugar and citrus pectin. Bring the mixture to a boil, then add a pinch of lemon acid and stir. Pour the jam into a 16 cm (6.3 inch) ring mold and freeze until set. This can be done a day in advance.

Step 9

8. Pre-soak the gelatin in 48 grams (1.65 ounces) of cold water. To make the anglaise, combine the egg yolk, sugar, and cream (#2) in a saucepan. Cook the mixture over medium heat, stirring constantly until it reaches 82°C (180°F). Add the gelatin and stir until it completely dissolves, then strain the mixture through a sieve and add vanilla to taste. Allow it to cool.

Step 10

9. In a large bowl, mix the mascarpone cheese with the honey until smooth. Gently fold the cooled anglaise into the mascarpone mixture.

Step 11

10. Whip the cream (#1) to a yogurt-like consistency and gently fold it into the mascarpone mixture to create an airy mousse.

Step 12

11. To assemble, dip the Savoiardi biscuits in the strawberry syrup. Grease an 18 cm (7 inch) ring mold with vegetable oil and line it with side tape. Pour a layer of mousse into the mold and arrange a layer of soaked biscuits on top. Add another layer of mousse and then the frozen strawberry jam. Continue layering with mousse and biscuits, finishing with a layer of mousse. Freeze the dessert for 8 to 10 hours to set.

Step 13

12. Once set, remove the dessert from the mold and side tape. Decorate with additional Savoiardi biscuits or your favorite toppings. Bon Appetit! Serve chilled for the best texture.


Imagine serving this beautiful Strawberry Tiramisu at your next dinner party – the eyes of your guests lighting up as they behold the layers of fluffy mousse, vibrant strawberry jam, and delicate biscuits. Pair it with a chilled glass of Prosecco to elevate the experience, as the light bubbles complement the creamy richness of the dessert. For a summer picnic, slice a piece of this Tiramisu and pack it in a cooler. Enjoy it under the sun with a fresh bowl of strawberries on the side. It’s a lovely treat that adds a touch of sophistication to your outdoor feasting. Hosting a brunch? This Strawberry Tiramisu shines as a stunning centerpiece. Serve it with strong coffee or an elegant mimosa. The dessert's sweetness and the beverages’ zest make for a deliciously balanced finish to your meal. Whether you’re satisfying a sweet tooth or impressing loved ones, presenting this Tiramisu with a crown of fresh berries and a light dusting of powdered sugar makes it picture-perfect and utterly irresistible.


To make this delightful dessert gluten-free, simply replace the traditional flour in the Savoiardi biscuits with a gluten-free flour blend. Ensure that all other ingredients and baking powder are certified gluten-free to avoid any cross-contamination. For a vegan version, you can perform a little kitchen alchemy. Replace the eggs in the Savoiardi biscuits with flax seeds: mix 1 tablespoon of ground flax seeds with 3 tablespoons of water to create one egg substitute. Use a plant-based cream (like coconut cream) in place of the dairy cream, and opt for a vegan mascarpone alternative. Swap gelatin with agar-agar for the mousse and anglaise mix. Finally, use maple syrup instead of honey to keep every element plant-based but equally delightful.


  • How can I get my egg whites to stiff peaks without collapsing?

    Ensure your mixing bowl is grease-free, keep the egg whites at room temperature, and add a pinch of salt or cream of tartar to stabilize them while beating.

  • What’s the best way to spread the mousse evenly?

    Use a piping bag or a spatula to layer the mousse smoothly. Gently tapping the mold on the counter after each layer helps remove air bubbles for an even finish.

  • Why is my mousse not setting properly?

    Check that you have used the correct amount of gelatin and given it enough time to dissolve completely. Also, ensure the ingredients were cooled properly before mixing together.

  • Can I prepare any components of this dessert in advance?

    Yes! You can make and freeze the strawberry jam layer and prepare the Savoiardi biscuits a day or two ahead to spread the workload.

  • How do I avoid over-mixing the mascarpone and Anglaise?

    Fold them together gently, using a light hand and a spatula. Over-mixing can deflate the mixture and affect the final texture.

  • Can I use homemade strawberry puree for the syrup?

    Absolutely! Homemade puree can add a fresher, more vibrant flavor. Just ensure it’s smooth and strained to remove any seeds or pulp.

Nutrition facts

Strawberry Tiramisu
Recipe Yield:8 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30 grams
Saturated Fat:18 grams
Protein:8 grams
Total Carbohydrate:40 grams
Total Sugars:35 grams