Skip to content
Strawberry Tiramisu

Strawberry Tiramisu

Prep

15 min

Bake

N/A

Serves

8-10

Difficulty

Easy
Strawberry Tiramisu

About

This easy to make strawberry tiramisu is one of the most addictive treats to make this summer! Made with three layers of sponge biscuits, luscious mascarpone cheese, and sweet strawberry sauce. No-bake dessert, perfect to be made ahead of time, ideal for any novice bakers! You will also need a rectangular dish which is roughly 8"x 10" size.

made using

Pure Cane Caster Sugar

View product 
Share this recipe
Instructions
Ingredients
Reviews

HOW TO MAKE THIS RECIPE

Step 1

In a large bowl, mix together the sliced strawberries, 2 tsp of lemon juice and 2 tablespoons of sugar. Set aside for 10 minutes.

Step 2

Place half of the strawberries and the strawberry jam into a food blender or food processor and mix until smooth. Pour the mixture into the bowl with the remaining strawberries.

Step 3

Using an electric mixer, whish the egg yolks with the remaining sugar until the mixture has doubled in volume and is pale yellow and fluffy.

Step 4

In a large bowl, using an electric mixer, whisk the double cream, vanilla, lemon zest and mascarpone cheese until you have smooth and lump-free mixture.

Step 5

Add the yolks and sugar mixture into the mascarpone cheese mixture and fold using a spoon or spatula until well combined.

Step 6

Pour third of the strawberry mixture into the bottom of your dish and spread it in an even layer. Add a single layer of the biscuits (you may have to break some of the biscuits to fit them into the dish) on top, turning them gently in the strawberry mixture until they are evenly coated.

Step 7

Top the biscuits with a third of the mascarpone cheese mixture, spreading it gently in an even layer. Repeat layers of the strawberry mixture, biscuits, and mascarpone 2 more times, finishing with the mascarpone cheese mixture on top (there should be three layers of biscuits in total). Transfer to the fridge to chill overnight or for the minimum of 6-8 hours.

Step 8

Remove from the fridge, decorate with more sliced strawberries if you'd like and some dark chocolate shavings. Serve and enjoy!

Ingredients – 11 items

Serving

1

Strawberries

Strawberries

Hulled and sliced

500 g
Lemon-juice

Lemon juice

2 tsp
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

100 g

Strawberry jam

130 g
Cream

Double cream

Cold

300 ml
Vanilla

Vanilla

1 tsp
Lemon-zest

Lemon zest

1

Egg yolks

2

Mascarpone cheese

Room temp

350 g

Sponge finger biscuits

350 g
Chocolate

Shaved dark chocolate

For decoration, optional

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products