Strawberry Tiramisu
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This easy Strawberry Tiramisu is a flavorful no-bake treat for summer. Store-bought ladyfinger cookies dipped in sweet strawberry juice and layered with whipped mascarpone cream and macerated strawberries. There’s zero cooking involved!
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Traditional tiramisu has cocoa, mascarpone cream, sugar, egg yolks, coffee, and ladyfinger cookies. Today’s strawberry tiramisu is a play on that without egg yolks and coffee. We skip the eggs and coffee and use only sugar to sweeten and stabilize the mascarpone cream and strawberry juice to dip the cookies in instead of coffee.
My recipe requires no cooking. You don’t need to turn the stove or oven on. You only need a mixer, some bowls, and a pan to assemble it. The fresh strawberry flavor is perfect for summer and berry season.
If you are a fan of strawberry then you might also enjoy my no-bake strawberry mousse cake and no-bake strawberry cheesecake.
Why This Recipe Works
- No baking or cooking is required!
- Some recipes call for cooking strawberry syrup to dip the ladyfingers in. I found that fresh strawberry juice from pureed strawberries works best!
- An overnight chill is preferred but you can enjoy this tiramisu immediately after it is made.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Strawberries: Fresh, summer-ripened strawberries are the star of this recipe.
- Lemon juice: Only a small amount of lemon juice is added to brighten the strawberry flavor.
- Sugar: Granulated sugar and confectioners’ sugar are used to sweeten the tiramisu.
- Heavy cream: Heavy whipping is needed or it won’t whip to stiff peaks. Regular whipping cream will not work here.
- Mascarpone: This is a creamy, sweet, and soft cheese. It adds flavor to the whipped cream and helps it hold structure.
- Ladyfingers: I use store-bought cookies. I found these Balocco Savoiardi Ladyfingers and they work perfectly.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Toss sliced strawberries with lemon juice and sugar then let it sit for 2 hours.
- Puree strawberries and press them through a fine mesh sieve to separate the juice from the pulp. Strain the juice from the macerated strawberries into the pureed juice.
- Dip ladyfinger cookies into the juice, making sure to coat both sides, then arrange them in an even layer in the bottom of a square baking pan.
- Whip the cream, vanilla, and powdered sugar to stiff peaks. Whip the mascarpone with powdered sugar until smooth then gently fold the whipped cream into the mascarpone.
- Spread half the mascarpone cream over the strawberry-soaked ladyfingers. Top with more strawberry-soaked ladyfingers followed by the macerated strawberries. Cover them with the remaining whipped mascarpone cream.
- I recommend covering the tiramisu and letting it refrigerate overnight but it can be enjoyed right away if you need a quick dessert for a dinner party.
Tips For Success
- Don’t soak the cookies in the juice too long or they’ll become soggy. Simply dip and rotate to coat then remove them.
- The longer you let the macerated strawberries rest, the more liquid will be extracted from them. This sweet juice will add more flavor to the pureed strawberry juice used for dipping the cookies.
Strawberry Tiramisu
Ingredients
For the Strawberry Compote
- 1 ½ cups (220 g) fresh sliced strawberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
For the Strawberry Syrup
- 3 cups (440 g) fresh sliced strawberries
For the Cream
- 2 cups (480 ml) heavy cream, cold
- ¾ cup (90 g) confectioners' sugar, divided
- 1 teaspoon vanilla extract
- 16 ounces (452 g) mascarpone cheese
- 28 ladyfingers
- sliced strawberries, for garnish
Instructions
Make the Compote
- Toss strawberries, lemon juice, and sugar in a large bowl. Stir to combine and let sit for 2 hours.
Make the Strawberry Syrup
- Add the strawberries to a food processor or blender and process until smooth.
- Press pureed strawberries through a fine-mesh sieve into a medium bowl and discard the pulp.
- Strain the juice from the strawberry compote into the bowl with the juice and stir to combine. Set aside.
Make the Cream
- Add cream, ½ cup (60 g) confectioners' sugar, and vanilla to a large bowl. Using an electric mixer, mix at high speed until stiff peaks form, about 3 to 5 minutes.
- In a large bowl, beat the mascarpone and remaining ¼ cup (30 g) confectioners' sugar on medium-high speed until smooth and creamy.
- Gently whisk ⅓ of the whipped cream into the mascarpone mixture. Using a rubber spatula, gently fold in the whipped cream until well combined.
Assemble Tiramisu
- Dip lady fingers, one at a time, into the strawberry syrup. Be sure to coat both sides well. Arrange in a single layer in a 9-inch square baking dish.
- Add half the mascarpone cream and gently spread it evenly over the ladyfingers.
- Dip the remaining ladyfingers and arrange them in a single layer over the cream. Layer the strawberry compote evenly over the ladyfingers. Spread the remaining cream over the top.
- Cover and refrigerate overnight.
- Top with fresh sliced strawberries just before serving.
Notes
- Ladyfinger cookies: The amount you will need will depend on the size pan you use.
- Pan size: The recipe calls for a 9-inch square pan. You can use an 8-inch square pan but the cookies will need to be need to be cut to fit.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.