Strawberry Tiramisu with Amaretto

Strawberry tiramisu with amaretto is a luscious summer dessert made with fresh strawberries, creamy mascarpone, coffee-soaked savoiardi, and a generous splash of amaretto. This easy strawberry tiramisu combines the familiar flavours of classic tiramisu with a fresh and fruity seasonal twist.

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Hey folks -– I hope you all are doing well!

Today, I’m thrilled to share another tiramisu variation with you. This strawberry tiramisu recipe is rich and creamy yet beautifully balanced thanks to juicy fresh berries, strong coffee, cocoa, and nutty amaretto. I made it as individual tiramisu cups, but you can easily assemble it in one larger dish, too. So, let’s dive into this amaretto tiramisu with strawberries!

What Makes This Strawberry Tiramisu with Amaretto Special?

There are many ways to make tiramisu with strawberries, and fruit-based variations often move away from the traditional combination of espresso and cocoa. Instead, many recipes soak the ladyfingers in fruit syrup, juice, purée, or another fruit-based mixture and either skip the cocoa or replace it with fresh fruit.

This strawberry tiramisu with amaretto takes a different approach. Rather than turning tiramisu into an entirely fruit-based dessert, it brings fresh summer flavours into the framework of the classic. You still get coffee-soaked savoiardi, mascarpone, and cocoa, but strawberries and amaretto add freshness and a distinctive fruity-nutty character.

Classic Tiramisu Meets Fresh Strawberry Flavours

What I particularly like about this version is the contrast between traditional tiramisu flavours and fresh berries. It tastes like tiramisu first, while the strawberries and amaretto give it a summery twist.

• Coffee and cocoa retain the pleasantly bitter, robust notes associated with classic tiramisu.
• Fresh strawberries introduce juiciness, brightness, and gentle acidity that cuts through the rich mascarpone.
• Amaretto adds a sweet almond and stone-fruit character that works beautifully with both coffee and strawberries.
• Mascarpone and cream bring everything together with a smooth, rich yet airy layer.
• Strawberry jam is optional, but it creates another dimension of concentrated berry flavour between the layers.

The result sits somewhere between classic amaretto tiramisu and a fresh strawberry mascarpone dessert rather than leaning entirely in either direction.

Why Strawberries, Coffee, and Amaretto Work Together

Coffee and strawberries may not be the most obvious pairing at first, but they work surprisingly well when other flavours connect them. In this strawberry tiramisu, mascarpone softens the bitterness of the coffee while strawberries provide sweetness and acidity.

Amaretto is particularly useful because its almond-like profile bridges the fruit and coffee elements. Cocoa then introduces another pleasantly bitter note, keeping this tiramisu with strawberries from becoming overly sweet.

• For more strawberry flavour, use particularly ripe, aromatic berries and include a thin layer of strawberry jam.
• For more coffee character, use strong coffee or espresso and keep the jam layer lighter.
• For more almond flavour, keep the full amount of amaretto in the soaking mixture.
• For better balance, choose a less-sweet strawberry jam whenever possible, particularly if you prefer desserts that aren’t excessively sweet.

This balance is also why I would not omit the coffee or cocoa from this particular strawberry tiramisu recipe. They provide the darker flavours that contrast with the sweet fruit and amaretto.

Creamy Mascarpone Filling Without Eggs

Traditional tiramisu often uses eggs or egg yolks to create its rich mascarpone filling. However, strawberry tiramisu without eggs is particularly easy to make because whipped cream provides both volume and structure.

For this strawberry tiramisu with amaretto, I simply combine mascarpone with whipped cream. The result is creamy and luscious but also lighter and airier than a mascarpone mixture made with egg yolks.

There is another advantage: an eggless strawberry tiramisu requires very little preparation. There is no need to cook or temper eggs, so once the cream is whipped, the filling comes together in just a few minutes.

Fresh Strawberries Plus an Optional Jam Layer

Fresh strawberries are essential here because they add flavour as well as juicy texture. I like to cut them into small cubes so they distribute evenly through the individual tiramisu cups rather than creating large pieces between the layers.

You can stop there, or add strawberry jam for an even more pronounced berry flavour.

• Fresh strawberries provide the brightest, freshest flavour and a little acidity.
• Strawberry jam creates a more concentrated strawberry layer and a lovely contrast to the creamy mascarpone.
• Low-sugar strawberry jam is particularly good because the dessert already gets sweetness from the savoiardi and amaretto.
• Strawberry Amaretto Jam is an excellent option if you have it. Because it already contains amaretto, you may want to reduce the amount of liqueur in the coffee mixture slightly to keep the flavours balanced. Strawberry Jam with Amaretto (Soft, Low Sugar)

The jam is entirely optional, though. Without it, you will simply have a lighter, more delicate tiramisu with strawberries where the fresh fruit plays the leading role.

Perfect for Individual Servings

I made this summer tiramisu in individual glasses, which works particularly well for a casual summer dinner or entertaining. You will need to cut some of the savoiardi to fit your glasses, but otherwise the assembly is exactly the same.

Individual portions also make it easy to control the ratio of savoiardi, mascarpone filling, strawberries, and soaking mixture in every serving. And, of course, those visible layers make this no-bake strawberry dessert particularly attractive when served in clear glasses.

That said, individual servings aren’t essential. If you would rather make one large strawberry tiramisu with amaretto, I’ll cover the recommended dish size and a few assembly adjustments below.

Ingredients You’ll Need for Strawberry Tiramisu with Amaretto

You only need a handful of ingredients to make this strawberry tiramisu with amaretto. Since the recipe is relatively simple, the quality and balance of those ingredients matter. Use ripe, flavourful strawberries, good mascarpone, and strong coffee for the best contrast of creamy, fruity, sweet, and bitter notes.

• Mascarpone. The rich and creamy base of this strawberry mascarpone dessert. Full-fat mascarpone gives the filling the best flavour and consistency. Keep it chilled until you are ready to use it.
• Whipping cream. Whipped cream lightens the mascarpone and creates an airy filling without eggs. It also makes this eggless strawberry tiramisu particularly easy to prepare.
• Savoiardi. Also known as ladyfingers, these dry, crisp cookies absorb the coffee-amaretto mixture while maintaining enough structure to create distinct layers. If making individual tiramisu cups, simply cut them as needed to fit your glasses.
• Coffee. Use strong brewed coffee or espresso and let it cool before assembling the tiramisu. Coffee is particularly important in this strawberry tiramisu recipe because it provides a pleasantly bitter contrast to the fruit, cream, and sweet amaretto.
• Amaretto. This almond-flavoured Italian liqueur pairs beautifully with strawberries, coffee, mascarpone, and cocoa. I use a fairly generous amount because I want the amaretto to be noticeable rather than disappearing into the other flavours.
• Fresh strawberries. Choose ripe and aromatic berries and cut them into small cubes. Smaller pieces are easier to distribute between the layers and work particularly well when making individual servings.
• Strawberry jam. This is optional, but a few spoonfuls add concentrated strawberry flavour. A low-sugar jam is ideal for keeping the tiramisu with strawberries balanced rather than excessively sweet. Homemade Strawberry Amaretto Jam is another excellent choice.
• Cocoa powder. A dusting of unsweetened cocoa adds bitterness and gives this summer tiramisu more of the flavour profile associated with classic tiramisu.

How to Make Strawberry Tiramisu with Amaretto

Strawberry amaretto tiramisu is easy to assemble and requires no baking. Whip the cream until it holds its shape, then gently combine it with the mascarpone until smooth and airy. In another bowl, combine the cooled strong coffee with the amaretto. Meanwhile, cut the strawberries into small cubes and have the strawberry jam ready if you are using it.

Briefly dip the savoiardi into the coffee-amaretto mixture and arrange them in your glasses. Add mascarpone filling, fresh strawberries, and small spoonfuls of jam, if desired. Continue layering until the glasses are full, finishing with mascarpone. For a softer and more saturated strawberry tiramisu, you can drizzle a little additional coffee-amaretto mixture over the arranged savoiardi. Refrigerate for several hours to allow the flavours and textures to develop, then dust with cocoa before serving.

How Much Amaretto Should You Add to Strawberry Tiramisu?

For this strawberry tiramisu with amaretto, I use approximately 2/3 cup (160 ml) of coffee and 1/3 cup (80 ml) of amaretto. That’s roughly a 2:1 ratio, so the amaretto is clearly noticeable while coffee remains an important part of the flavour profile.

Of course, there is plenty of room for adjustment. The ideal amount depends on how prominent you want the amaretto to be and, importantly, what else you are adding to your strawberry tiramisu.

How to Balance the Coffee, Amaretto, and Strawberry Flavours

Think about the soaking mixture and strawberry layer together rather than adjusting the alcohol on its own. Amaretto brings both flavour and sweetness, so increasing it affects the overall balance of your tiramisu with amaretto.

• For a balanced starting point, use about two parts strong coffee to one part amaretto. This gives you recognizable coffee flavour with a noticeable almond note.
• For a milder amaretto flavour, reduce the liqueur and replace it with additional coffee. This also makes the finished strawberry tiramisu slightly less sweet.
• For a more pronounced amaretto flavour, you can increase the liqueur slightly. However, I would strengthen the coffee as well so its bitterness does not get lost.
• If using plain strawberry jam, you can keep the full amount of amaretto. The jam intensifies the fruit without adding another layer of alcohol flavour.
• If using homemade Strawberry Amaretto Jam, consider reducing the amaretto in the soaking mixture. Since the jam already contributes its own almond and liqueur notes, you may not need quite as much in the coffee.
• If using a sweeter strawberry jam, keep the layer thin or reduce the amaretto slightly. Both ingredients contribute sweetness, and too much of either can overwhelm the fresh strawberries and coffee.
• For a more strawberry-forward version, use more fresh berries or a little jam and reduce the amaretto. This shifts the balance toward a fresh strawberry tiramisu while still retaining some almond character.

Ultimately, there is no single correct ratio. I like this strawberry tiramisu recipe with a distinctive amaretto flavour, but you can easily make it subtler depending on your preferences and the type of jam you use.

Don’t Have or Don’t Like Amaretto? What Else Can You Use?

While amaretto is particularly lovely with strawberries, you can certainly make this strawberry tiramisu without it. Different spirits will change the personality of the dessert, so choose one that complements both the berries and coffee rather than simply replacing the amaretto in equal quantities without considering the overall flavour.

Here are a few good alternatives:

• Marsala. A natural option if you want to move the dessert closer to traditional tiramisu flavours. Depending on the style, Marsala can bring nutty, caramel, and dried-fruit notes without the distinctive almond flavour of amaretto.
• Dark or aged rum. Rum works particularly well if you want to emphasize the coffee and cocoa side of the dessert. Its warm caramel and vanilla notes create a richer strawberry tiramisu.
• Brandy or Cognac. These offer a deeper and generally less sweet alternative to amaretto. They work nicely when you want the fresh strawberries to remain prominent.
• Orange liqueur. Orange and strawberry are an excellent pairing, so an orange liqueur gives this strawberry tiramisu recipe a brighter, more citrusy profile. It will taste quite different from the amaretto version, but the combination still works beautifully with coffee and cocoa.
• Coffee liqueur. This reinforces the coffee notes and creates a darker, richer version. However, you lose some of the fruity-nutty contrast that makes strawberry tiramisu with amaretto distinctive.

Can I Make Strawberry Tiramisu Without Alcohol?

Absolutely. For an alcohol-free strawberry tiramisu, simply replace the amaretto with additional strong coffee. You’ll still have the contrast of coffee, cocoa, mascarpone, and fresh strawberries, so the dessert will remain flavourful.

If you want to recreate some of amaretto’s almond character, add just a tiny amount of almond extract to the coffee. Almond extract is much more concentrated than amaretto, so start with only a drop or two rather than treating it as a direct substitute. Alternatively, for a more fruit-forward strawberry tiramisu without alcohol, replace some of the amaretto with strawberry syrup or juices released from macerated strawberries.

How to Adjust the Texture to Your Liking

The texture of strawberry tiramisu with amaretto largely depends on how much coffee-amaretto mixture the savoiardi absorb. While many tiramisu recipes recommend an extremely quick dip to prevent soggy ladyfingers, there is nothing wrong with making a softer, more saturated tiramisu if that is the texture you enjoy.

In fact, I prefer my strawberry tiramisu on the softer and moister side. However, soaking the savoiardi heavily before arranging them can make them difficult to handle. A quick dip followed by an extra drizzle once the cookies are in place gives you much better control.

• For firmer layers, dip the savoiardi very briefly into the coffee-amaretto mixture. They will continue absorbing moisture from the filling while the tiramisu chills.
• For a softer texture, let the savoiardi absorb slightly more of the soaking mixture before arranging them, but don’t leave them submerged until they become difficult to handle.
• For a moist, well-saturated tiramisu, briefly dip the savoiardi first, arrange them in the glasses, and then drizzle additional coffee-amaretto mixture over them. This is my preferred method.
• For individual tiramisu cups, pay particular attention to cut pieces of savoiardi. Smaller pieces can absorb liquid faster than whole cookies, so it is easier to add extra liquid after arranging them.
• For the best texture after chilling, remember that the savoiardi will continue softening as the strawberry tiramisu rests. You want them moist, but there should still be enough structure to support the mascarpone and strawberry layers.

You can also adjust the amount of soaking mixture from one layer to another. For example, if the bottom layer already has plenty of moisture from strawberries or jam, you may want to drizzle a little more coffee and amaretto over the upper layer instead.

How to Make One Large Strawberry Tiramisu

Although I made this strawberry tiramisu with amaretto in individual glasses, the same recipe can be assembled in one larger dish. An approximately 8-inch (20-cm) square dish should work nicely with this amount of mascarpone filling and give you substantial layers without spreading them too thin.

The exact amount of savoiardi you need will depend on their size, the shape of your dish, and how tightly you arrange them. For this reason, it is always useful to have a few extra ladyfingers available.

• Choose an 8-inch (20-cm) square dish for approximately the same 4–6 generous servings. A similarly sized rectangular dish will work as well.
• Allow about 250–300 g of savoiardi. You may use somewhat more or less depending on the dimensions of your cookies and whether you make two full layers.
• Arrange the cookies snugly. Whole savoiardi make assembly easier in a large dish, although you will probably need to trim a few pieces around the edges.
• Aim for two layers. Divide the mascarpone mixture, strawberries, and optional strawberry jam roughly between them so each serving contains all the flavours.
• Adjust the soaking as needed. If you enjoy a moister strawberry tiramisu, quickly dip the savoiardi first and then drizzle additional coffee-amaretto mixture over each completed cookie layer.
• Don’t use too large a dish. A 9 x 13-inch (23 x 33-cm) dish would spread this quantity quite thin. For a dish that size, consider making approximately 1 1/2 to 2 times the recipe, depending on how thick you want the layers.

A large strawberry tiramisu also benefits from a thorough chill before serving. The extra resting time allows the savoiardi to soften evenly and helps the mascarpone filling become firm enough for cleaner slices.

Make Ahead and Storage

Strawberry tiramisu with amaretto is an excellent make-ahead dessert. In fact, it needs several hours in the refrigerator for the savoiardi to soften and the coffee, amaretto, mascarpone, and strawberry flavours to come together.

For the best combination of flavour and texture, assemble the strawberry tiramisu at least 4 hours before serving. Making it the evening before works particularly well, especially when preparing one large dish rather than individual portions.

• Make it ahead. Assemble the tiramisu, cover it well, and refrigerate until needed. Overnight chilling gives the layers plenty of time to settle.
• Add the cocoa later. For the freshest appearance, dust the top with cocoa shortly before serving rather than before a long refrigeration period.
• Keep it refrigerated. Because this strawberry tiramisu recipe contains mascarpone, whipped cream, and fresh berries, it should remain chilled.
• Enjoy it within 2–3 days. The dessert will continue to soften as it sits, while fresh strawberries gradually release additional moisture.
• Expect a softer texture on the second day. If you intentionally enjoy a moist tiramisu, this can actually be a bonus. However, the layers will become increasingly soft with longer storage.

More Delicious Summer Desserts

If you love this strawberry tiramisu with amaretto, be sure to explore some of my other creamy, fruity, and no-bake desserts. These recipes are particularly lovely when you’re craving something decadent but still summery.

• Strawberry Jam with Amaretto (Soft, Low Sugar) – A less-sweet homemade strawberry jam with amaretto. It also makes an excellent optional fruit layer for this tiramisu.
• No-Churn Rose Jam Ice Cream – Rich and creamy homemade ice cream with the delicate floral flavour of rose petal jam.
• Rose Affogato with Amaretto – Easy Floral Espresso Dessert – A simple combination of ice cream, coffee, rose flavours, and amaretto that’s perfect when you want an effortless summer dessert.
• Cherry Amaretto Tiramisu (with Cherry Amaretto Jam) – A luscious summer tiramisu made with fresh cherries and homemade Cherry Amaretto Jam for an extra layer of rich fruit flavour.
• Violet Tiramisu with Crème de Violette and Lemon – A delicate floral twist on tiramisu combining crème de violette with bright, refreshing lemon.
• Rose Tiramisu with Amaretto and Rose Petal Jam – A fragrant and creamy tiramisu with floral rose petal jam and nutty amaretto.
• Amaretto Root Beer Float – Boozy Ice Cream Float – A simple boozy ice cream float combining creamy vanilla ice cream, root beer, and amaretto for an easy summer treat.

I’d love for you to try this amaretto and strawberry tiramisu. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!