We've given tiramisu a seasonal upgrade with piles of fresh syrupy strawberries and a healthy glug of Pimm's and it's fast turning into our dessert of the summer. Super easy to make, our strawberries and cream tiramisu is indulgently creamy but at the same time light and fresh. Perfect to enjoy with the sound of tennis in the background, or for any al fresco gathering in the garden.
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Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
700 g strawberries
150 g caster sugar
250 g mascarpone
2 tsp. vanilla bean paste
600 ml double cream
32 sponge fingers
350 ml Pimm's
Zest of 1/2 orange
10 mint leaves, to serve
Directions
Step 1Reserve 200g of the strawberries and slice the remaining 500g. Place the sliced strawberries in a bowl and sprinkle with 50g of the sugar. Set aside to macerate for 30min.
Step 2 Put the mascarpone in a bowl with the remaining caster sugar and vanilla bean paste and briefly whisk to loosen. Add the double cream and whip to soft peaks.
Step 3Pour half the Pimm’s in a shallow dish and add half the sponge fingers, turning to coat in the liquid. Transfer the soaked biscuits to the base of a serving dish. Add a layer of macerated strawberries and then cover with half of the cream.
Step 4Soak the rest of the sponge fingers in the remaining Pimms, then repeat the layers with the remaining strawberries and cream, reserving around 1 tbsp of the macerating liquid. Transfer to the fridge for a minimum of 2 hours to chill.
Step 5To decorate, slice the remaining strawberries and toss them with the reserved liquid. Garnish the top of the tiramisu with the sliced strawberries, orange zest and a few mint leaves.
GH TIP:
If you don't like Pimm's, switch it out for a strawberry liqueur or Chambord.
Raspberries, or any soft berry fruit, would work well in this too.
The best strawberry recipes to celebrate summer in all its glory!
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
