Strawberry and Prosecco Tiramisu

We stay in Italy for this month's recipe. Summer in the Veneto region of Italy arrives with sun-warmed strawberries spilling from market stalls and the soft pop of Prosecco corks echoing across vineyard terraces.

As the days lengthen and the heat settles in, Italian kitchens turn to desserts that are cool, light, and effortlessly celebratory. Tiramisu, that most beloved of Italian classics, gets a seasonal reinvention here, swapping the traditional espresso and cocoa for the floral sweetness of ripe strawberries and the gentle fizz of Prosecco.

This recipe is as elegant as it is easy, and works beautifully as a centrepiece dessert for summer entertaining or a leisurely weekend treat.

You will need:

• 400g lady's fingers
• 500g mascarpone
• 1kg strawberries
• 150ml prosecco
• 200g sugar
• 6 egg yolk
• Juice of 1 lemon

How To Make  Strawberry and Prosecco Tiramisu

1. Cut the strawberries into thin slices and place them in a bowl with the prosecco, lemon juice, and half of the sugar.
2. Stir gently, then leave them to rest in the fridge so the flavours can blend and create a nice juice.
3. In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and creamy. Add the mascarpone and gently fold it in until smooth and fully combined.
4. Refrigerate the mascarpone cream for about 30 minutes, allowing it to firm up slightly.
5. To assemble the dessert, arrange a layer of ladyfingers in your serving dish and lightly soak them with some of the strawberry juice. Spread a layer of mascarpone cream over the biscuits, then top with a layer of strawberries.Repeat the layers until all the ingredients have been used, finishing with strawberries on top if desired.

Buon appetito!

Posted on 25 May 2026.