Strawberry Tiramisu with no Raw Egg or Alcohol

Strawberry tiramisu with no raw egg or alcohol, who would be interested in a piece? It probably comes as no surprise that I am a huge fan of tiramisu as it contains my beloved sponge cake. I love tiramisu with a fruity flavor. For that reason you can already find a strawberry tiramisu cake on my blog as well as the Brazilian version with peaches.  Today I wanted to introduce the “classic” version. But I am using the word classic lightly as we will make the ladyfingers ourselves and will simply make one full layer instead of single ladyfingers and we use the fruit strawberry. Try to imagine a tiramisu sweetened with elderflower cordial, a slightly lighter cream with mascarpone and farmer’s cheese with no raw egg and strawberries sandwiched in between, once as puree and once fresh. I did enjoy this dessert a lot!

As a huge fan of sponge cake or ladyfingers, it probably comes as no surprise that I wanted to make them myself. If you are hesitant and wonder how you can make them, check out this blog article with twelve tips for perfect sponge cake. That article still is extremely popular. I think I have made sponge so many times that it is hard for me to imagine anymore it might be intimidating. But in the worst case you can buy ladyfingers and not have all the hassle of making it yourself. I do hope you enjoy this refreshing dessert, either fully from scratch or with bought ladyfingers.

Credit: Slightly adapted from Homemade and baked (in German)

Strawberry Tiramisu

Prep Time: 1hr Cooking Time: 15min Total Time: 1hr 15min

Wie will make our own sponge cake for this strawberry tiramisu without egg or alcohol, but refreshing strawberries.


  • Sponge (if making, otherwise 200 grams of lady fingers)
  • 5 eggs, separated
  • 80 grams of regular sugar + more if you want to sweeten your tiramisu more
  • 3 teaspoons of vanilla extract
  • 130 grams of all-purpose flour

  • Filling
  • 600 grams of fresh strawberries
  • 50 grams of elderflower cordial
  • 250 grams of mascarpone
  • 500 grams of quark or farmer's cheese
  • 200 grams of heavy cream



In this video you will get a lot of tips and a visual how to make perfect sponge cake. If you are making the sponge cake yourself, line a baking sheet with parchment paper and preheat oven to 200 degrees Celsius. Divide the egg yolks and egg whites into two separate bowls. Add 40 grams of sugar to each, the egg yolks and egg whites, also add one teaspoon of vanilla extract to the egg yolks. Measure the flour into a small bowl.


Beat the egg whites with a pinch of salt until pretty stiff peaks form. It is OK if they are not fully stiff. Without cleaning your mixer, now mix the egg yolks until paler in color and thicker in consistency, this takes a few minutes. Sieve the flour on top of the egg yolks. Add 1/3 of the beaten egg whites and combine everything. Fold in one more third, the last third of the egg whites should be folded in, you don't want to lose any air. Once prepared, immediately spread on the baking sheet, it is going to be a thin layer.Bake for 12-15min or until lightly golden. Transfer to a towel and immediately take off the parchment paper. Cut into the size of your casserole, you need three layers, I managed to get two proper rectangles, the third one had to be patched together with two pieces. Let cool.


For the filling set aside 100 grams of the strawberries, divide the others into 250 grams each. Puree 250 grams of strawberries after cleaning with 25 grams of elderflower cordial and a teaspoon of vanilla extract. You can also sweeten with additional sugar. In a separate bowl combine mascarpone and quark with 25 grams of elderflower cordial and another teaspoon of vanilla extract. Whisk briefly until combined.


Place the first layer of the sponge cake into a casserole dish (or one layer of lady fingers), spread one third of the strawberry puree, 1/3 of the mascarpone and then thinnly slice about 3-4 strawberries as the last layer. Repeat one time, the second time stop just before the fresh strawberries. Cover and chill for a few hours or overnight. Shortly before serving beat the cream with one teaspoon of vanilla extract and, if wanted, 25 grams of sugar. Transfer to a piping bag with a round tip and pipe dollops onto of the tiramisu. Decorate with the remaining 100 grams of strawberries. Enjoy.

P.S.: Are you interested in more tiramisu recipes? How about:

Tiramisu sponge roll

Vegan tiramisu

Strawberry tiramisu cake

Tiramisu with peaches from Brazil

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  • Reply
    Sunday May 7th, 2023 at 08:54 PM

    Liebe Jenny, da hast du dir wirklich ein tolles Rezept herausgesucht. Dieses Tiramisu ist so sommerlich frisch, das gibt’s bei mir bestimmt auch bald wieder 🙂
    Liebe Grüße, Bettina

    • Reply
      Sunday May 7th, 2023 at 09:31 PM

      Ich werde bestimmt öfter bei dir vorbeischauen. Danke für die Inspiration.

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