Everyone has a tiramisu opinion. Espresso purists swear by the original. The adventurous ones are on TikTok making matcha versions. But this summer, the dessert worth making — the one your guests will actually ask about — is a strawberry lychee tiramisu that skips the coffee entirely and leans into something lighter, fruitier, and more refreshing than anything you'd order at a café.
No oven. No complicated technique. No espresso machine. Just layers of soft Italian ladyfingers soaked in fragrant lychee juice, fresh strawberries, and a cloud-light mascarpone cream that sets beautifully overnight.
"You can have it assembled and in the fridge in under 20 minutes."
Why this works so well
Classic tiramisu is brilliant in winter — rich, bold, caffeinated. But in an Indian summer, the last thing you want is a coffee-heavy dessert that leaves you warm and wired. This version replaces espresso with lychee juice from Mogu Mogu Lychee, a Thai fruit drink packed with real nata de coco pieces that adds a delicate floral sweetness and gentle chewiness to the soaked ladyfingers.
Pair that with the melt-in-your-mouth texture of Matilde Vicenzi Strawberry Ladyfingers — Italian Vicenzovo savoiardi with a whisper of strawberry — and you have a dessert base that practically builds itself.
Dip each ladyfinger for just 2–3 seconds per side — soft, not soggy.
What you'll need (serves 6–8)
For the lychee soak
- 1 bottle Mogu Mogu Lychee Juice (320ml) — nata de coco pieces add texture between layers
- 1 tsp rose water — optional, but beautiful
For the cream
- 250g mascarpone cheese, at room temperature
- 200ml heavy whipping cream, cold
- 3 tbsp icing sugar
- ½ tsp vanilla extract
For the layers
- 1 pack Matilde Vicenzi Strawberry Ladyfingers (200g)
- 300g fresh strawberries, hulled and sliced
- Freeze-dried strawberry powder or crushed biscuits — to dust on top
Method
Make the cream
In a large bowl, beat the cold whipping cream to soft peaks. In a separate bowl, whisk the mascarpone with icing sugar and vanilla until smooth. Gently fold the whipped cream into the mascarpone in two batches until you have a fluffy, pillowy mixture. Don't overmix — you want it light, not dense.
Prep the soak
Pour the Mogu Mogu Lychee Juice into a shallow bowl. Add rose water if using. Set aside the nata de coco pieces — you'll scatter those between layers for little pops of chewiness.
Spread the cream generously — every layer matters.
Build the layers
In a 20cm x 28cm dish (or individual glasses), dip each Matilde Vicenzi Strawberry Ladyfinger into the lychee juice for 2–3 seconds per side. Don't soak them through — soft, not soggy. Lay in a single layer covering the base. Spread half the mascarpone cream over the first layer of ladyfingers. Scatter sliced strawberries and nata de coco pieces. Repeat: another layer of soaked ladyfingers, the rest of the cream, and the remaining strawberries on top.
Chill and serve
Cover with cling film and refrigerate for at least 6 hours, ideally overnight. The ladyfingers will soften into a pillowy, almost cakey texture. Dust with freeze-dried strawberry powder just before serving.
A dusting of freeze-dried strawberry powder right before serving.
Tips for getting it right
Don't rush the chill. Six hours minimum. Overnight is genuinely worth the wait — the flavours meld and the texture transforms completely.
Individual cups work beautifully for parties. Layer in transparent glasses or mason jars and guests can see every stratum.
Swap lychee for blackcurrant. Mogu Mogu Blackcurrant gives a more intense, tart profile that works brilliantly with strawberry.
Already alcohol-free. The lychee juice is the star — no swaps needed for kids' parties.
Mason jars make every layer visible — and make serving a breeze.
This tiramisu travels well, scales up effortlessly for dinner parties, and can be made two days ahead. Keep a box of Matilde Vicenzi Strawberry Ladyfingers in your pantry and a few bottles of Mogu Mogu in the fridge, and you're always 20 minutes away from a dessert worth photographing.
