Chocolate-Covered Strawberry Tiramisu Bites Recipe – Easy No-Bake Dessert

Name: Chocolate-Covered Strawberry Tiramisu Bites
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 18-20 medium fresh strawberries, hulled and dried; 8-10 ladyfingers (savoiardi), cut into small pieces; 8 oz (225g) mascarpone cheese, chilled; 1/2 cup (120ml) heavy whipping cream; 1/4 cup (30g) powdered sugar, sifted; 1/4 cup (60ml) espresso or strong coffee, cooled; 1 tsp vanilla extract; 8 oz (225g) dark chocolate (60-70% cacao), chopped; 2 tsp coconut oil; Cocoa powder, for dusting (optional)

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mandy

Posted on December 21, 2025

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Dessert Recipes

December 21, 2025

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Picture this: the rich aroma of dark chocolate mingling with the sweet, slightly tangy scent of fresh strawberries, all wrapped up with a hint of espresso and velvety mascarpone. That’s the magic moment I find myself in every time I whip up a batch of these chocolate-covered strawberry tiramisu bites. Honestly, the first time I made these, I was just trying to impress my family with something fancier than my usual go-to brownies. But what happened was pure dessert bliss—the kind of moment where you pause, fork in hand, eyes wide, and just smile because you know you’ve stumbled onto something truly special.

I still remember that rainy Saturday afternoon. I’d found a small basket of strawberries at the farmers market, and the idea just popped into my head—what if tiramisu and chocolate-dipped strawberries had a little dessert baby? The kitchen smelled like a European café, and my kids kept sneaking “quality control” bites when they thought I wasn’t looking (spoiler alert: I saw them). My husband gave me that look—the one that says, “this is getting requested at every holiday from now on.” And you know what? I can’t blame him.

Growing up, tiramisu was a rare treat—almost sacred, reserved for birthdays and special dinners. But these chocolate-covered strawberry tiramisu bites bring all that nostalgia with a playful, modern twist. They’re dangerously easy to throw together (no oven required!), ridiculously cute for gifting, and guaranteed to brighten up your Pinterest dessert board. Perfect for potlucks, Valentine’s Day, or just a Tuesday when you need a sweet pick-me-up.

I’ve tested this recipe more times than I can admit—all in the name of research, of course. It’s become a staple for family gatherings, little celebrations, and even just for treating myself after a long week. If you’re looking for a no-bake dessert that feels like a warm hug and delivers major wow factor, you’re going to want to bookmark this one. Trust me—these chocolate-covered strawberry tiramisu bites won’t last long on the plate!

Why You’ll Love This Chocolate-Covered Strawberry Tiramisu Bites Recipe

After many rounds of tinkering and (delicious) trial and error, I can tell you with confidence—these chocolate-covered strawberry tiramisu bites stand out from the crowd. It’s not just about layering flavors; it’s about creating a perfect bite, every single time. Here’s what makes this recipe a keeper in my book:

Quick & Easy: No baking, no fancy techniques. You’ll have these beauties ready in under 40 minutes (plus a quick chill). Perfect for busy folks or last-minute guests!
Simple Ingredients: Everything comes from your local grocery store. No need to hunt for specialty items—if you’ve got strawberries, ladyfingers, and chocolate, you’re nearly set.
Perfect for Any Occasion: These are a hit at bridal showers, Mother’s Day brunch, romantic dinners, and backyard barbecues. They’re bite-sized, so they travel well and look adorable lined up on a platter.
Crowd-Pleaser: I’ve watched kids and grown-ups alike go back for “just one more.” My neighbor called them “the best dessert I’ve had this year.” That’s saying something!
Unbelievably Delicious: Each bite delivers a little crunch from the chocolate, creamy mascarpone, juicy strawberry, and a whisper of coffee. It’s a flavor symphony—no fork required.

What truly sets this recipe apart is the balance. I blend mascarpone with a touch of whipped cream for extra lightness, and I brush the ladyfingers with just enough espresso to add depth without overpowering the fruit. And, of course, that dark chocolate shell brings everything together. No soggy cookies, no artificial flavors—just fresh, honest ingredients assembled with love.

This isn’t just another tiramisu spin-off—it’s the one that will have your friends texting you for the recipe. It’s comfort food for grown-ups, but still fun enough for the kids. It’s the kind of dessert that makes you linger at the table, savoring every bite. Whether you’re impressing guests or just treating yourself, you can count on these chocolate-covered strawberry tiramisu bites to deliver joy (and maybe a little kitchen bragging rights, too).

What Ingredients You Will Need

This chocolate-covered strawberry tiramisu bites recipe uses simple, wholesome ingredients to create a dessert bursting with flavor and texture. Most are pantry staples or easy to grab from the store, and I’ll share some of my favorite substitutions and tips along the way.

Strawberries (18-20 medium, fresh, hulled and dried): Go for ripe but firm berries. If they’re too soft, they’ll get mushy inside the chocolate shell.
Ladyfingers (savoiardi, about 8-10 cookies, cut into small pieces): Classic Italian ones are best, but you can substitute with soft sponge cake if you can’t find them.
Mascarpone cheese (8 oz/225g, chilled): This Italian cream cheese gives tiramisu its signature flavor. For a lighter touch, you can swap half for whipped cream cheese, but the real deal is worth it.
Heavy whipping cream (1/2 cup/120ml): Whip this to soft peaks before folding into the mascarpone—this makes the filling cloud-like and not too dense.
Powdered sugar (1/4 cup/30g, sifted): Adds just the right amount of sweetness without grittiness.
Espresso or strong coffee (1/4 cup/60ml, cooled): I like to use a stovetop moka pot, but instant espresso works in a pinch. Don’t use hot coffee or it will make the ladyfingers soggy.
Vanilla extract (1 tsp): Adds warmth—Madagascar vanilla is my go-to for depth of flavor.
Dark chocolate (8 oz/225g, 60-70% cacao, chopped): Melts smoothly and sets up with a nice snap. You can use semi-sweet chips or a bar. If you prefer, milk chocolate can be swapped in for a sweeter bite.
Coconut oil (2 tsp): This helps the chocolate melt smoothly and gives it a glossy finish. If you’re out, a neutral oil like sunflower works, but don’t skip it!
Cocoa powder (for dusting, optional): A little sprinkle at the end gives a classic tiramisu finish. Totally optional but adds a nice touch.

Ingredient Tips:

If you’re dairy-free, use a plant-based whipped topping and vegan chocolate.
For gluten-free, choose gluten-free ladyfingers (Schar makes a good one).
If berries are out of season, try using halved canned cherries (well drained and patted dry)—it’s a fun twist and just as tasty.
I recommend BelGioioso mascarpone and Ghirardelli dark chocolate for consistent, high-quality results.

Everything else is flexible—just keep the flavors balanced and the textures layered, and you’ll have a winning batch every time!

Equipment Needed

You don’t need any high-tech gadgets for these chocolate-covered strawberry tiramisu bites—just a handful of kitchen basics will get the job done:

Mixing bowls (2-3, medium and large): For whipping the cream and mixing the mascarpone filling.
Hand mixer or stand mixer: Makes quick work of whipping cream. If you’re feeling strong, a whisk and elbow grease are fine!
Small saucepan: For melting chocolate gently without scorching.
Baking sheet lined with parchment paper: Essential for setting the dipped bites and easy cleanup.
Toothpicks or small forks: For dipping strawberries and assembling the bites without getting chocolate everywhere (though, no judgment if you do!).
Microwave-safe bowl (optional): If you prefer melting chocolate in the microwave, just do it in short bursts to avoid burning.
Fine mesh sieve (for dusting cocoa, optional): If you want that pretty tiramisu finish.

If you don’t have a hand mixer, a whisk and some patience work in a pinch (I’ve done this on vacation with just a fork—took a little longer, but hey, it still worked). For melting chocolate, a double boiler is nice, but a heatproof bowl over simmering water is just as good. And don’t worry if your baking sheet is a little warped; just line it well and you’ll be fine.

Quick tip: Keep your mixing bowls cold when whipping cream—it makes a fluffier filling! And if you’re making a big batch, work in batches to avoid chocolate hardening before you’re done.

Preparation Method

Prep the Strawberries:
- Wash and gently dry 18-20 medium strawberries. Hull them and pat completely dry with paper towels (any moisture will mess with the chocolate).
- Set aside on a clean towel while you prep the filling.
Make the Mascarpone Filling:
- In a medium bowl, whip 1/2 cup (120ml) heavy cream to soft peaks using a hand mixer (about 2-3 minutes).
- In a separate large bowl, combine 8 oz (225g) mascarpone, 1/4 cup (30g) powdered sugar, and 1 tsp vanilla extract. Mix until smooth—don’t overmix.
- Gently fold the whipped cream into the mascarpone mixture until just combined. The texture should be light and fluffy.
Prepare the Ladyfingers:
- Cut 8-10 ladyfingers into small pieces (about 1/2 inch/1.5cm).
- Dip each piece quickly in 1/4 cup (60ml) cooled espresso or strong coffee—just a fast dunk, not a soak. Set aside on a plate.
Note: Oversoaking will make them mushy and hard to work with.
Assemble the Bites:
- Using a small spoon or piping bag, carefully hollow out a little cavity in the bottom of each strawberry (if needed).
- Fill each strawberry cavity with a bit of mascarpone filling, pressing in a coffee-dipped ladyfinger piece.
- Add a touch more mascarpone to seal the base. Repeat for all strawberries.
If you have leftover filling, pipe a little swirl on top for extra flair!
Melt the Chocolate:
- Combine 8 oz (225g) chopped dark chocolate and 2 tsp coconut oil in a heatproof bowl.
- Melt over a saucepan of simmering water, stirring until smooth. Or, microwave in 30-second bursts, stirring each time.
- Let the chocolate cool slightly—too hot, and it’ll melt the filling.
Dip the Strawberries:
- Using a toothpick or fork, dip each filled strawberry into the melted chocolate, swirling to coat the base and halfway up the berry.
- Let excess chocolate drip off, then set each strawberry (filling side down) on a parchment-lined baking sheet.
- If you like, dust with a little cocoa powder using a fine sieve.
- Repeat with all strawberries.
If your chocolate thickens, warm it gently and keep going.
Chill and Serve:
- Refrigerate the tray for 30 minutes, or until chocolate is set and filling is firm.
- Arrange on a platter, garnish with fresh mint or more cocoa if desired, and serve chilled!

Troubleshooting: If the mascarpone filling gets runny, pop it in the fridge for 10 minutes to firm up. If the chocolate doesn’t set, make sure your strawberries are really dry before dipping. And if you over-soak the ladyfingers, just use a new batch (I’ve learned the hard way!).

Cooking Tips & Techniques

Keep Everything Cold: Warm cream or mascarpone turns runny fast. I chill my mixing bowls and utensils for 10 minutes before starting—makes a huge difference in texture.
Don’t Overwork the Mascarpone: Overmixing makes the filling grainy and dense. Mix just until smooth, then gently fold in the cream. Trust me, I’ve ended up with a soupy mess before from getting too enthusiastic.
Chocolate Melting 101: Use low, gentle heat. If the chocolate seizes, add a teaspoon more coconut oil and stir—the texture should be glossy and pourable, not stiff. (A microwave works, but watch it like a hawk!)
Assembly Line Strategy: Set up all your berries, filling, ladyfingers, and chocolate in order. This helps you work quickly—especially important since the chocolate sets fast on cold strawberries.
Test Dip First: Dip one strawberry and let it set for a minute. If the chocolate cracks, it’s too cold; if it slides off, the strawberry is too wet. Adjust as needed for the rest.
Work in Batches: If making a big batch for a party, keep half the strawberries in the fridge while you work, so they stay firm and easy to handle.

I’ve definitely made my share of mistakes—like forgetting to chill the filling (oops) or using hot coffee for the ladyfingers (hello, mush). But every goof just made the next round better. The biggest key is to keep ingredients cool, work in a rhythm, and don’t sweat the drips. Even the “ugly” bites taste amazing!

Variations & Adaptations

Gluten-Free Version: Swap in gluten-free ladyfingers or use small cubes of gluten-free sponge cake. The results are just as delicious and safe for everyone to enjoy (my cousin’s celiac, so I always have this tweak ready).
Dairy-Free Adaptation: Use a plant-based whipped topping and vegan mascarpone or whipped coconut cream. Pair with dairy-free chocolate—easy to find these days. It’s a little lighter but just as decadent.
Flavor Twists:
- Add a splash of orange liqueur (like Grand Marnier) to the espresso for a grown-up kick.
- Use white chocolate instead of dark for a sweeter, eye-catching bite. Dust with freeze-dried strawberry powder for color.
- Try raspberries instead of strawberries for a more tart, punchy bite. (I did this once during raspberry season and was hooked!)
Cooking Methods: Instead of dipping, drizzle the chocolate over the assembled berries for a rustic look, or set the bites in mini cupcake liners for party-ready treats.
Nut-Free: This recipe is naturally nut-free. Just double-check your chocolate label if allergies are a concern.

One of my favorite spins was swapping in lemon zest and limoncello for a bright, springy version—still dreamy with chocolate! Don’t be afraid to play around and make these bites your own.

Serving & Storage Suggestions

Chocolate-covered strawberry tiramisu bites are best served chilled. Arrange them on a pretty cake stand or a rustic wooden board for a Pinterest-worthy presentation. Garnish with a few mint leaves, extra cocoa powder, or even a dusting of powdered sugar for a little sparkle.

They pair beautifully with espresso, cappuccino, or a glass of bubbly prosecco. For a dessert platter, try serving alongside fresh berries, biscotti, or mini cannoli for a true Italian spread.

To store, place the bites in a single layer in an airtight container and refrigerate. They’ll stay fresh for up to 3 days (if they last that long!). If you need to stack them, separate layers with parchment paper to prevent sticking. I don’t recommend freezing—the strawberries tend to weep and the chocolate can get spotty, but a quick overnight chill works if you’re prepping ahead.

To serve after chilling, let them sit at room temperature for 5-10 minutes for the best texture. The flavors actually deepen after a few hours, so making them in the morning for an evening event is spot-on.

Nutritional Information & Benefits

Each chocolate-covered strawberry tiramisu bite (about 1.5 oz/45g) contains approximately:

Calories: 110
Fat: 6g (mainly from dark chocolate and mascarpone)
Carbohydrates: 13g
Protein: 1.5g
Sugar: 9g

The star ingredients—strawberries and dark chocolate—bring antioxidants and vitamin C, while mascarpone provides a little calcium and protein. If you swap in gluten-free or dairy-free options, the nutrition shifts slightly, but the joy remains! This recipe does contain dairy, gluten (unless adapted), and may have traces of soy depending on your chocolate choice.

From a wellness perspective, these bites are a treat, but they’re portion-controlled and made with real ingredients. I find one or two really satisfy a sweet tooth without going overboard. As always, check labels if you’re managing allergies or special diets.

Conclusion

If you’re craving a dessert that’s as show-stopping as it is easy, chocolate-covered strawberry tiramisu bites are your answer. They combine the best of classic tiramisu, chocolate-dipped strawberries, and that little something extra that makes people ask, “How did you make these?!”

Whether you stick to the recipe or tweak it with your own favorite flavors, these bites are pure happiness in every mouthful. I love making them for special occasions, but honestly, they’re just as perfect for a cozy night in. You know what? Sometimes the simplest desserts leave the biggest impression.

If you try these, I’d love to hear your spin—share your adaptations in the comments below or tag me on social media. And don’t forget to save this recipe for your next celebration or “just because” treat. Happy no-bake dessert making—may every bite be as sweet as you hope!

Frequently Asked Questions

Can I make chocolate-covered strawberry tiramisu bites ahead of time?

Absolutely! You can assemble them up to one day in advance. Keep them refrigerated and add any cocoa dusting just before serving for the freshest look.

What if I can’t find ladyfingers?

No worries—use small pieces of sponge cake or even shortbread cookies. Just avoid anything too crumbly or overly moist.

Can I skip the espresso for a kid-friendly version?

Yes! Replace espresso with milk or a little chocolate milk. The dessert will still taste amazing and be totally kid-approved.

How do I melt chocolate without burning it?

Melt slowly over a double boiler or in the microwave in 30-second bursts, stirring each time. Add coconut oil for a smooth, shiny finish and never walk away while it’s melting!

What’s the best way to store leftovers?

Keep any leftover bites in an airtight container in the fridge. Eat within 3 days for best flavor and texture. They’re usually gone long before that in my house!

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