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Strawberry Pistachio Tiramisù
20 Mins, plus marinating and chilling time

Strawberry Pistachio Tiramisù

One normally thinks of tiramisù as a heavy dessert, something full of calories and not easily finished at the end of a meal. Switch it up with this fresh and light yogurt and strawberry version – Mama mia!

Take the stress off:

  • Make these the night before and keep stored ready to garnish and serve.
Strawberry Pistachio Tiramisù
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Dish Component

  • 400g Strawberries, trimmed and finely chopped Tip: Choose small strawberries, as they tend to be tastier than larger ones.
  • 15g Caster Sugar
  • 10ml Lime Juice
  • 200g Double Cream
  • 50 Tbsp Icing Sugar
  • 200g Onken Natural Set Yogurt
  • 12 Sponge Finger
  • 20g Unsalted, shelled pistachios, finely chopped Tip: You can swap the pistachios for dark chocolate, finely grated or chopped.


  • Step 1

    Place the strawberries into a large mixing bowl and add the caster sugar and lime juice. Stir well to combine then set aside for at least 30 minutes (up until 4 hours).

  • Step 2

    Using an electric hand whisk, whisk the double cream with the icing sugar until soft peaks, then stir through Onken Natural Set Yogurt until well combined.

  • Step 3

    Use one small glass per guest (around 8cm tall, 7.5cm wide). Break the sponge fingers in half and place half of them on the bottom of the glass. Top with a few spoonfuls (around 45g) of marinated strawberries followed by a few spoonfuls (around 45g) of cream/yogurt mixture. Add another layer of sponge fingers and repeat with the strawberries and cream. Repeat for each glass. Cover the glasses with clingfilm and place in the fridge for at least 4 hours or up to 1 day.

  • Step 4

    Before serving, remove the clingfilm and sprinkle over the chopped pistachios.

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