Strawberry Tiramisu
This no bake strawberry tiramisu recipe is the perfect light, airy, and creamy chilled summer recipe! Strawberry Tiramisu is a delightful fusion of traditional Italian dessert and the refreshing flavor of strawberries. This modern take on the classic tiramisu introduces a burst of fruity goodness, making it a perfect treat for any occasion especially during the strawberry season.
If you’re not familiar, the classic tiramisu consists of coffee-dipped ladyfinger cookies layered with egg-based whipped mascarpone cream topped with a dusting of cocoa powder. This is great for those who may want to avoid coffee and eggs but still get to enjoy this dessert. Also, it is a no bake dessert!
Most strawberry tiramisu recipes call for using strawberry jam between layers. But I have used homemade strawberry puree which tastes so much better!
The ladyfinger cookies are dipped in strawberry syrup. If you do not have it, I have provided alternatives in the recipe card below.
This dessert will sure be a hit with both adults and children. The combination of creamy mascarpone, sweet strawberries, and tender ladyfingers creates a dessert that is hard to resist.
Strawberry Tiramisu can be prepared in advance, allowing you to spend more time with your guests. Its flavors increase beautifully over time, so making it a day ahead enhances the taste and texture, ensuring a delicious and stress-free dessert. chilled overnight to allow the ladyfingers to soften and become cake-like in their texture.
Check out my other desserts:
Strawberry Tiramisu
Ingredients
Strawberry Puree
- 2 cups strawberries fresh or frozen
- 3 tablespoon sugar
- 1/2 tablespoon lemon juice
Tiramisu filling
- 275 gram mascarpone cheese cold
- 2 cups whipping cream 473 grams (cold)
- 1/2 cup icing sugar
- Layering
- 24 Italian ladyfingers
- 5 tablespoons strawberry syrup dissolved in 5 tablespoons water
Other
- 1/2 cup chopped strawberries
- Crushed dried freeze strawberry
Instructions
Step 1: Making Strawberry Puree
- In a saucepan on medium heat, add strawberries, sugar and lemon juice.
- Let it cook until the sugar completely dissolves and the strawberries start to soften.
- Gently mash the strawberries with a potato masher (leave a few chunky bits if desired).
- Remove from heat and set it aside to cool completely.
Step 2: Making Tiramisu Filling
- For best results, place the mixing bowl and the whip attachment in the freezer/fridge for at least 30 minutes.
- You can do this in the bowl of a stand-up mixer OR you can do this in a medium bowl with an electric hand mixer.
- Pour the whipping cream and icing sugar and start whisking on low speed for 1-2 minutes (just to mix in the sugar).
- Then add the mascarpone cheese and continue whisking on medium to high speed until smooth, creamy and stiff peaks form.
- DO NOT OVERMIX or it will turn to butter.
Step 3: Assembly
- Take a 9×9 inch dish.
- One at a time, quickly dip the lady fingers in the strawberry syrup (2 seconds) one at a time and lay them in a single layer on the bottom of the pan.
- Top the first layer of the lady fingers with half of the mascarpone mixture and spread it into an even layer.
- Add 3/4 of the cooled strawberry puree on the mascarpone layer and smooth it.
- Add another layer of dipped lady fingers (one quick dip) in a single layer.
- Smooth remaining mascarpone cream over the top.
- Add dollops of the remaining strawberry puree and I just swirled it about.
- Optional: decorate with chopped strawberries or crushed dried freeze strawberries.
- Refrigerate for a minimum 2 hours or up to overnight and enjoy!
Notes
- Do a quick dip of the ladyfinger cookies in the strawberry syrup- not more than 2 seconds. We do not need to make it soggy or the dessert will fall apart.
- Be sure to use very cold HEAVY whipping cream.
- Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.
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