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A slice of Strawberry Champagne Tiramisu on a white plate and pink napkin.

Strawberry Champagne Tiramisu

  • Author: Lindsay Conchar
  • Prep Time: 1 hour 15 minutes
  • Chill Time: 3 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Strawberry Champagne Tiramisu is such a fun and tasty twist on classic tiramisu. Ladyfingers are dipped in a lightly-sweet champagne mixture and layered with chopped strawberries and delicious mascarpone filling.


Champagne Mixture 

  • 1 3/4 cups (420ml) champagne 
  • 1/3 cup (69g) sugar
  • 1/2 cup water


  • 2 lbs fresh strawberries, washed, hulled and diced
  • 3 tbsp (24g) sugar


  • 6 large egg yolks
  • 1 cup (207g) sugar
  • 1 1/4 cups (10oz) mascarpone cheese*
  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 1 (17.5 ounce) package ladyfingers

Whipped Cream Topping

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • Strawberries, for decorating


  1. To make the champagne mixture, add the champagne and sugar to a small saucepan and cook over medium-low until the sugar is dissolved. Remove from heat and add the water. Pour into another bowl and set in the fridge to cool to at least room temperature.
  2. Combine the diced strawberries and sugar. Gently toss them together so that the strawberries are coated in the sugar. Set aside.
  3. To make the mascarpone filling, combine the egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
  4. Continue cooking and whisking vigorously for about 5 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
  5. Set the egg mixture aside to cool to a little warmer than room temperature.
  6. While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
  7. When the egg mixture has cooled (you don’t want to melt the cheese or deflate the whipped cream), add the mascarpone cheese and gently fold together until combined.
  8. Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
  9. To assemble, dip the ladyfingers, one at a time, into the champagne mixture for about 3-5 seconds. I recommend 3 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of a 9×13 pan. You should be able to get three rows of ladyfingers in a layer.
  10. Spread half of the strawberries evenly over the lady fingers.
  11. Spread half of the mascarpone filling evenly over the strawberries. The strawberries will kind of incorporate into the filling.
  12. Repeat another champagne and ladyfinger layer. Then use the remaining strawberries for another layer of strawberries and top with remaining the mascarpone filling. Set aside.
  13. To decorate, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form. Use the whipped cream to decorate on top as desired, or simply spread it over the top. I used Ateco tip 844 to pipe rosettes around the sides of the tiramisu. Then I finished it off with some sprinkles and strawberries.
  14. Refrigerate for 3-4 hours, or overnight, then serve.


*Get the mascarpone cheese out of the fridge about 10-15 minutes before using. You want it to soften up a bit, but still be cool.


  • Serving Size: 1 slice
  • Calories: 347
  • Sugar: 30.1 g
  • Sodium: 23.7 mg
  • Fat: 20.7 g
  • Carbohydrates: 33.4 g
  • Protein: 3.8 g
  • Cholesterol: 134.3 mg