Valentines Day Strawberry Tiramisu

My partner surprised me last February by asking what I wanted for dinner on Valentine's Day, and without thinking I blurted out tiramisu. They laughed and said okay, but we're making it together, and that's how these strawberry cups came to life in our tiny kitchen with flour somehow everywhere and me tasting the mascarpone cream far too many times. There's something about layering something beautiful in clear glasses that makes you feel like you're creating edible art, especially when someone you love is watching and occasionally sneaking a strawberry from the counter.

I've made these for dinner parties where someone always asks for the recipe mid-bite, and I've made them just for two people eating directly from wine glasses because we couldn't find the proper serving dishes. The combination of cold, creamy mascarpone with those tangy macerated strawberries and the coffee-soaked ladyfingers creates this moment where everything just clicks, and you realize that sometimes the simplest desserts are the ones that stick with you.

Ingredients

• Fresh strawberries (2 cups, hulled and sliced): Choose ones that are fragrant and deeply red all the way through, because mealy berries won't do the dish justice no matter what else you do.
• Granulated sugar (2 tablespoons): This draws out the strawberry juice and creates a natural syrup that soaks into the ladyfingers beautifully.
• Lemon juice (1 tablespoon): A tiny squeeze brightens everything without making it taste citrusy, trust me on this.
• Mascarpone cheese (1 cup, room temperature): Cold mascarpone gets lumpy and stubborn, so take it out of the fridge about 30 minutes before you start.
• Heavy cream (1/2 cup, cold): Keep this cold right up until you whip it, or you'll end up with butter instead of clouds.
• Powdered sugar (1/4 cup): Sift this if it's lumpy, because nobody wants grainy cream.
• Vanilla extract (1 teaspoon): A good vanilla makes a real difference in the cream layer.
• Ladyfinger biscuits (12 savoiardi): These are the crispy, oblong Italian cookies you find near the specialty baking section, and they're essential because regular cookies get soggy in a weird way.
• Brewed coffee (1/2 cup, cooled): Use strong coffee but don't make it scalding hot, or you'll cook the mascarpone when you dip into it.
• Coffee liqueur (1 tablespoon, optional): Kahlúa adds depth, but the dessert is just as lovely without it.
• Fresh strawberries and mint leaves (for garnish): These are your final touch and what guests see first.
• Unsweetened cocoa powder (for dusting): Use a sieve or fine strainer so you don't dump a big clump on top.

Instructions

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Prepare the strawberries:

Toss your sliced strawberries with sugar and lemon juice in a bowl and let them sit for 10 minutes while you work on everything else. You'll notice the juice pooling at the bottom, which is exactly what you want.

Make the mascarpone cream:

Start by beating room temperature mascarpone with powdered sugar and vanilla until it's smooth and fluffy. In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it gently into the mascarpone using a spatula so you don't deflate all those air bubbles you just created.

Set up your coffee dip:

Mix your cooled brewed coffee with the coffee liqueur if you're using it, and pour it into a shallow dish or plate. This is your dipping station where the magic happens.

Dip the ladyfingers:

Break each ladyfinger in half so it fits in your serving glasses, then dip each piece briefly into the coffee mixture, about one second per side. If you leave them in too long they become mushy and fall apart, so quick dips are your friend here.

Build your layers:

Place 2 to 3 dipped ladyfinger pieces in the bottom of each glass, top with a generous spoonful of mascarpone cream, then add a layer of those macerated strawberries with their juice. Repeat this until you reach the top of your glass, finishing with mascarpone cream so the top looks beautiful.

Chill and let the flavors marry:

Cover your cups and refrigerate for at least 2 hours, though overnight is even better because the flavors really deepen and blend together. The ladyfingers soften, the cream gets silkier, and everything becomes this cohesive, dreamy dessert.

Final garnish before serving:

Top each cup with a fresh strawberry slice, a leaf of mint, and a light dusting of cocoa powder using a sieve. This is when it transforms from a cup of ingredients into something that looks like it came from a fancy restaurant.

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My favorite moment with this dessert happened when someone who claimed to hate tiramisu tasted it and their whole face changed, and they asked if we could make it again next week. That's when I realized these little cups somehow convert people who think they don't like coffee, or cream, or layered desserts, and that's a kind of magic worth knowing about.

Timing and Make-Ahead Strategy

This dessert is built for people with actual lives, meaning you can absolutely make it hours before your guests arrive and just add the garnish at the end. I've prepped these in the morning for an evening dinner, and they've only improved by sitting in the fridge all day. The only thing to avoid is assembling them more than 24 hours ahead, because the ladyfingers eventually get too soft and lose their pleasant texture.

Variations and Swaps That Work

If strawberries aren't available or you're bored with them, raspberries bring a tartness that pairs beautifully with the rich mascarpone, and blackberries create this gorgeous color contrast in the glass. For the alcohol-free version, simply skip the coffee liqueur and add a splash of strawberry jam to the macerated berries instead, which gives you that extra flavor without the booze. Some people have told me they've used mascarpone mixed with a tiny bit of cream cheese for a slightly lighter result, and while that's not traditional, it absolutely works if that's what you have.

Small Moments That Make a Difference

I learned the hard way that presentation matters when you're serving this to someone special, so take those extra 30 seconds to make sure your cocoa powder dusting looks intentional and not accidental. The smell of good coffee while assembling these gets everyone excited about dessert, so brew something nice even if you're not drinking it. This is one of those desserts where every component matters, but none of them are complicated, which is exactly why it feels so satisfying to make.

• Use a toothpick to gently arrange your cocoa powder dusting if it looks uneven, creating those little artistic swirls that make people feel like you went to pastry school.
• If your strawberries are very large, consider halving them instead of slicing so they stay structurally sound in the cups instead of falling into syrup soup.
• Taste your macerated strawberry syrup before assembly and add more sugar or lemon if it needs it, because every batch of berries is slightly different.

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These strawberry tiramisu cups have become my go-to when I want to impress someone without stressing myself into the ground. They're beautiful, they taste like love, and they prove that some of the best moments in the kitchen happen when you slow down and layer things with intention.

Recipe Questions & Answers

→ How do I prepare the strawberry layers?

Slice fresh strawberries and macerate them with sugar and lemon juice for about 10 minutes to release their natural juices and enhance sweetness.

→ What is the best way to assemble the layers?

Briefly dip ladyfingers in cooled coffee, then layer them with mascarpone cream and macerated strawberries in serving cups, repeating layers gently.

→ Can I make this dessert ahead of time?

Yes, refrigerate assembled cups for at least 2 hours or overnight to allow flavors to meld and set properly.

→ Are there alternatives to coffee liqueur?

You can omit coffee liqueur for a non-alcoholic version or substitute with more brewed coffee as preferred.

→ What garnish complements this dish?

Fresh strawberries, mint leaves, and a light dusting of unsweetened cocoa powder add color, fragrance, and a touch of bitterness.

→ Can I substitute other fruits for strawberries?

Yes, other berries such as raspberries or blueberries can be used for a different fruity twist without changing the texture.