Go Back
strawberry tiramisu in a glass decorated with cocoa powder and mint leaves

Strawberry Tiramisu in a Glass

This easy Strawberry Tiramisu in a Glass is the perfect no-bake summer dessert made with fresh strawberries, ladyfingers, mascarpone, coffee and without eggs!  A light twist on the classic Italian dessert! Skip the alcohol to make it kids-friendly
Course Dessert
Cuisine Italian
Keyword strawberry tiramisu, tiramisu in a glass
Prep Time 15 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 300 kcal


  • 300 g strawberries - about 10 strawberries + a few decorative berries
  • 250 g mascarpone / 1 cup
  • 250 g strained Greek yogurt see notes - / 1 cup strained - see tips below or use quark
  • 8 ladyfingers - = approx. 2 ladyfingers per glass
  • 3 1/2 tbsp sugar
  • 1 lemon - freshly squeezed
  • 1 tsp vanilla
  • 100 ml espresso 1/3 cup + 1 tbsp
  • 3 tbsp amaretto or rum alternatively rum aroma or a few drops of bitter almond aroma
  • Mint and cocoa powder for decoration


  1. Strawberries: wash, pat dry and puree 10 with 1 ½ tablespoons sugar and a squeeze of lemon juice and refrigerate the puree.

  2. With a hand mixer, combine the mascarpone, quark or strained Greek yogurt, a pinch of salt, 2 tablespoons of sugar or sweetener, one tablespoon of lemon juice and vanilla in a bowl. Refrigerate.
  3. Mix the esresso with the amaretto.
  4. Put some strawberry puree in the glass. Break 1 ladyfinger into pieces and place the first layer on top of the strawberries in the glass. Then sprinkle 1-2 teaspoons of the coffee mixture over the cookie - you can also do it the other way around. First biscuit, then berries. I just like it when the amaretto seeps into the strawberries.

  5. Then you spoon a layer of the mascarpone cream on this first layer of ladyfingers and carefully top with a layer of broken ladyfingers. Sprinkle with 1-2 teaspoons of coffee again. Strawberries on top, then the last layer of mascarpone cream and a little cocoa powder for decoration. Chill the strawberry tiramisu in the glass for at least 2 hours.
  6. Garnish with the remaining strawberries and mint to serve.

Recipe Notes

Strain yogurt: Layer cheesecloth over a fine mesh sieve and spoon in 1 1/2 cup of Greek yogurt. Pull the excess cloth over the top and squeeze gently to release the initial liquid. Set the sieve in over large bowl and place in the fridge overnight or for at least 3 h to continue straining.