Strawberry Italian Tiramisu

This twist on a traditional Tiramisu uses strawberries and cream.  A refreshing Summer dessert.

Prep Time 30 minutes

Chilling Time4 hours

Total Time30 minutes

Servings8 servings


Strawberry Juice– 2 cups chopped strawberries (332 grams)

1 teaspoon lemon juice

1 tablespoon sugar

1/2 cup cold water (118 grams)


1 pasteurized egg*

1 cup mascarpone (225 grams)

1 cup whole cream

1 1/2 tablespoons powdered sugar (sifted)

30 Italian Lady finger cookies (approximately)

1 cup sliced strawberries

*The egg can be left out if you wish.


To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.

To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don’t want it to be too thick or too thin, nice and creamy ).

Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used  10 x 7 inch / 26 x 17 cm).

In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don’t leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture and strawberries on top.

Refrigerate for at least 4-5 hours or even overnight.

Top with shavings of white or dark chocolate and fresh strawberries


Italian Lemon Olive Oil Cake

This Italian Lemon olive oil cake makes a perfect end to a family meal. Using our Cassata Sonoma lemon olive oil will enhance the flavor.

Italian Lemon Olive Oil Cake

Prep Time 15 mins

Cook Time 24 mins

Total Time 39 mins

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Course: Dessert

Cuisine: Italian

Servings: 16

Thanks to—AuthorMelissa Stadler, Modern Honey


Italian Lemon Olive Oil Cake:

1 cup Cassata Sonoma Extra Virgin Lemon Olive Oil or natural Olive Oil

3 Eggs

1 1/3 cup Whole Milk

1 Tablespoon Fresh Lemon Juice

2 Tablespoons Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt


1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

1/2 cup Butter softened

1 – 8 ounce package Cream Cheese softened

4 cups Powdered Sugar may need 1/4 cup more depending on consistency

1 Tablespoon Fresh Lemon Juice

1/2 teaspoon Lemon Zest plus more for garnish

1 teaspoon Pure Vanilla or Vanilla Beans optional


Lemon Zest




Preheat oven to 325 degrees.

In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

To assemble cake:

Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.