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  • Erdbeeren Rhabarber Tiramisu
  • Strawberry rhubarb tiramisu in the dish from above, served
  • Erdbeer Rhabarber Tiramisu
  • Two slices of strawberry rhubarb tiramisu on plates, plated
  • Slice of strawberry rhubarb tiramisu on wooden plate with fork, plated
  • Strawberry rhubarb tiramisu slice with fork on plate, detail view
  • Strawberry rhubarb tiramisu slices with rhubarb stalks, served
  • Strawberry rhubarb tiramisu showing layers, close-up

9 JUNE 2019

Strawberry rhubarb tiramisu

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This post is also available in: deutsch

Last updated 8 June 2026

Prep
30 min
Cook
20 min
Total
50 min
Servings
6 servings

Hello lovelies, finally it’s strawberry time, I have longed for it and now I’m happy to share many strawberry recipes with you. It starts with a strawberry rhubarb tiramisu. A modification of the classic, of course in a vegan version, with a fruity layer of strawberries and rhubarb, as rhubarb still has season in June. This way the tiramisu gets a nice harmony through the tartness of the rhubarb and the sweetness of the first sun kissed strawberries.

For another quick strawberry dessert, try my strawberry guacamole with yogurt – fruity, creamy and ready in 15 minutes.

Strawberry rhubarb tiramisu in the dish from above, served

Erdbeer Rhabarber Tiramisu

Since it’s difficult to get vegan sponge fingers, I always bake a quick sponge cake for my tiramisu. This consists of only a few ingredients, is baked quickly and you can prepare it easily. The cream is a blend of vegan ricotta (such as this), curd and soy cream. So it turns out really fluffy and creamy. In between a layer of rhubarb compote and fresh strawberries - heavenly, right? The perfect summer dessert, if you ask me.

Two slices of strawberry rhubarb tiramisu on plates, platedSlice of strawberry rhubarb tiramisu on wooden plate with fork, plated

Recipe

You can also just use strawberries for the recipe. Make a compote with them (same amount as the rhubarb) and use fresh ones as well.

Strawberry rhubarb tiramisu slice with fork on plate, detail view

The tiramisu tastes best if you let it sit in the fridge for a few hours. Of course you can make this version with strawberries only. Instead of the rhubarb compote just make a compote of strawberries (you can simply exchange rhubarb with strawberries in the recipe). And if you like it a little fresher or want to try something new, then you can add some peppermint or lemon verbena to the cream and/or the compote. This gives the tiramisu an extra special taste.

Strawberry rhubarb tiramisu slices with rhubarb stalks, servedStrawberry rhubarb tiramisu showing layers, close-up

Have you ever tried a tiramisu with fruits or do you like the classic? I think both versions are delicious, but now in summer of course the fruity strawberry rhubarb tiramisu is my favorite.

If you love strawberries and rhubarb as much as I do, be sure to also try my rhubarb berry crumble or this summery strawberry galette while they are in season. And for anyone who wants to celebrate rhubarb on its own, my rhubarb pie is the perfect baking project for your next coffee date.

Yours, Verena

TIPS

Verena's notes

Tips from my kitchen: be sure to plan 4–6 hours of chilling, ideally overnight, so the sponge soaks through and the tiramisu turns lovely and moist. That makes it perfect to prepare ahead for guests. You can also make a pure strawberry tiramisu: instead of rhubarb, cook a strawberry compote (same amount) and use the fresh strawberries on top as well. Make sure the compote has cooled fully before layering. For a fresher twist, add a little peppermint or lemon verbena to the cream or compote. For the cream, vegan ricotta (e.g. New Roots) with vegan curd and well-whipped soy cream works best.

Erdbeeren Rhabarber Tiramisu

5.0 from 2 votes

Strawberry rhubarb tiramisu

Vegan strawberry rhubarb tiramisu: fruity layers of rhubarb compote, fresh strawberries and a creamy mascarpone alternative. The perfect make-ahead dessert.

  • Course:Dessert
  • Keyword:rhubarb, strawberry, vegan, tiramisu, spring dessert, eggless
  • Prep:30 min
  • Cook:20 min
  • Servings:6 servings
Vegan
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INGREDIENTS

Rhubarb compote:

  • 300gr (10.5 oz.)rhubarb alternatively strawberries
  • somewater
  • 1Tbspmaple syrup
  • 1Tspvanilla extract

Sponge cake:

  • 75ml (1/3 cup)soy milk or any other plant-based milk
  • 200ml (1 cup)sparkling water
  • 100gr (1/2 cup)raw cane sugar
  • 1tspvanilla extract
  • Zest1lemon
  • 250gr (2 cups)spelt flour
  • 1tspbaking soda
  • 1tspbaking powder
  • 1Tbspapple cider vinegar

Creme:

  • 120gr (4 oz.)Ricotta vegan (e.g. New Roots)
  • 150gr (5 oz.)curd vegan
  • 2Tbsplemon juice
  • 75gr (1/3 cup)powdered sugar
  • 300ml (1 ¼ cup)soy cream whippable
  • 200gr (7 oz.)strawberries

INSTRUCTIONS

Rhubarb compote

  1. Finely chop the rhubarb and put all ingredients in a pot
  2. Let simmer for 10-15 minutes until the rhubarb is soft and slightly fallen apart

Sponge cake

  1. Preheat the oven to 180°C (356°F)
  2. Mix flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and mix until smooth
  3. Put into a greased or with baking paper covered square baking pan (approx. 20x30 cm/8x12”) and bake for 20 minutes – check with a stick if well done

Creme

  1. Put ricotta, curd, powdered sugar, lemon juice and vanilla in a bowl and mix until creamy
  2. Whip the soy cream until it’s firm and carefully fold in the ricotta curd mix

Tiramisu

  1. Cut the strawberries in slices
  2. Cut the cooled off sponge cake in half horizontally and place one half in a casserole (approx. 20x30 cm/8x12“). Coat it with half of the compote and place the strawberry slices on it. Then add half of the cream on top
  3. Repeat with the 2nd half of the sponge cake, finish with the cream and powder the tiramisu with strawberry powder/cocoa
  4. Let it steep in the fridge for 4-6 hours
Calories
320 kcal
GOOD TO KNOW

Frequently asked questions

  • Instead of mascarpone and eggs, you use a cream made from vegan ricotta, curd and whippable soy cream. The ladyfingers are replaced with a quick vegan sponge cake made from spelt flour. The result is creamy, fluffy and completely plant-based.

  • The cream works best with vegan ricotta (e.g. from New Roots) and vegan curd, sweetened with powdered sugar, lemon juice and vanilla. Folding in whipped soy cream keeps it airy. A whipped cashew or coconut cream works as an alternative.

  • Plan for at least 4–6 hours in the fridge, ideally overnight. This lets the sponge soak up moisture from the compote and cream so it turns moist and the flavors meld. That is exactly why it is great to make ahead.

  • Yes. Simply leave out the rhubarb and cook a strawberry compote instead (same amount as the rhubarb). You still use the fresh strawberries as in the recipe. That gives you a pure vegan strawberry tiramisu.

  • Rhubarb is in season from April until around mid-June, after which it should no longer be harvested. Together with the first strawberries in May and June, that makes it the perfect time for this spring and summer dessert.

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