Strawberry tiramisu is the perfect no-bake dessert! Fresh, sweet strawberries, lady finger biscuits and a creamy filling make this irresistible. No eggs, no coffee and alcohol-free options.
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
electric mixer
9 inch square baking pan or baking dish
Instructions
Dice up the strawberries and place into a bowl. Add the 1 ½ tablespoons sugar and squeeze in a teaspoon of lemon juice mix well. Set aside to macerate for at least 1 hour, giving them a stir every now and then.
In a medium bowl, beat the cold cream with an electric beater to soft peak stage.
In a separate bowl, beat the mascarpone, ⅓ cup of sugar and vanilla, until just combined (don’t overbeat).
Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more timesuntil all incorporated.
Quickly dip each biscuit into the liqueur (don’t soak) and lay them side by side in a 9 inch square tin – roughly 14 in the first layer – press down lightly to make them all level and trim some if you need to.
Top the cookies with half the mascarpone cream mixture, spreading it over evenly with an offset spatula.
Scatter over ⅔ of the macerated strawberries.
Repeat the biscuit layer, then pipe or spread the remaining mascarpone mixture over the top of the curd.
Refrigerate 6 hours or overnight before serving.
Right before serving, dust the freeze dried strawberry powder over the top then add the remaining macerated strawberries. Serve the strawberry syrup on the side.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Lady fingers/ Savoiardi: The number of Savoiardi’s you’ll need will depend on their size. I use ones that are just over an inch wide and I fit two layers of 14 into a 9 inch tin.
Lady fingers/ Savoiardi: Savoiardis are an sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You’ll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
If you can’t find Savoiardi, use a sponge cake, cut into fingers and dried, uncovered overnight on a wire rack.
Brandy, Limoncello (lemon liqueur), Marsala all work well in place of the Frangelico.
For a non-alcoholic version, use milk with a touch of sugar or strawberry cordial.
Eggless: The "eggless" in the description of this recipe refers to the cream filling have no raw eggs or egg yolks as a traditional tiramisu with. There will likely be eggs in the ladyfingers.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.