recipe

Strawberry Tiramisu: the No-Bake Recipe for The Fresh and Light Spring Variant of a Classic Dessert

Total time: 40 mins + resting time
Difficulty: Low
Serves: 6 people
By Cookist
18
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Strawberry Tiramisu is a fresh, light variant of the classic Italian tiramisu, perfect for the spring and summer seasons. The recipe is sweet, soft and calls for fresh juicy strawberries, ladyfingers and mascarpone cheese – no alcohol of coffee needed.

In this no-bake recipe for our Strawberry Tiramisu, we will create a strawberry gelatin that will act as the base of our tiramisu; we will then soak the ladyfingers biscuits in a strawberry and sugar syrup, then layer them alternating with a spread of delicious mascarpone cream. Finally, once the resting time will be over, we'll decorate with freshly slices strawberries and mint leaves, for a simple but impressive result. This is a great make-ahead recipe, you can assemble it the day before so that the ladyfingers absorb the flavor of the strawberry syrup better and become even softer.

This is the perfect recipe to be enjoyed as a dessert after a family lunch or a dinner with special guests, as it is very light. You can also have it as a refreshing snack, or prepare it for a backyard party.

What is Strawberry Tiramisu?

Tiramisu, an iconic Italian dessert, originated in the Veneto region during the 1960s. The name "tiramisu" translates to "pick me up," referring to its energizing ingredients: coffee and cocoa. Traditional tiramisu is made with layers of coffee-soaked ladyfingers, mascarpone cheese, eggs, sugar, and cocoa powder. The dessert's popularity spread quickly across Italy and eventually the world, leading to numerous variations.

Fruit-based tiramisu variations, including those with strawberries, started to emerge in the late 20th century as culinary creativity expanded the boundaries of traditional recipes. These fruit variants replaced the coffee and cocoa with fruit purees and fresh fruits, appealing to those seeking a lighter and more refreshing take on the classic dessert. Strawberry tiramisu, with its vibrant color and fresh flavor, became a popular choice, especially in spring and summer.

Tips to Obtain the Best Strawberry Tiramisu

  • For maximum flavor and sweetness, choose fresh, ripe strawberries. If using frozen strawberries, ensure they are fully defrosted and drained of excess water to prevent a watery consistency.
  • Ensure the gelatin blooms properly by sprinkling it evenly over cold water and allowing it to sit undisturbed. This helps achieve a smooth, consistent texture in the strawberry gelatin layer.
  • Blend the strawberries and sugar until completely smooth to avoid any lumps in the gelatin and sauce. Strain the puree if needed for a silkier texture.
  • When heating the strawberry puree and gelatin mixture, avoid boiling. Gentle heating ensures the gelatin dissolves evenly without affecting the strawberry flavor.
  • Dip the ladyfingers quickly (2-3 seconds on each side) in the strawberry puree mixture to prevent them from becoming too soggy. They should be moist but still hold their shape.
  • Whip the heavy cream to soft peaks before folding it into the mascarpone mixture. This ensures a light and airy texture without overwhipping.
  • Allow the egg yolk mixture to cool completely before combining it with the mascarpone cheese to prevent curdling and ensure a smooth, creamy consistency.
  • Spread the mascarpone mixture evenly over each layer of soaked ladyfingers to achieve a balanced texture and flavor in each bite.
  • Refrigerate the assembled tiramisu for at least 6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, making it easier to slice and serve.
  • Decorate just before serving with fresh strawberry slices and mint leaves for the best presentation and to maintain the freshness of the toppings.

Can I Make This Recipe Ahead of Time?

Yes, this strawberry tiramisu recipe can be made ahead of time. In fact, it's recommended to chill the dessert for at least 6 hours or overnight before serving, allowing the flavors to meld and the tiramisu to set properly.

Can I Use Canned or Frozen Strawberries Instead of Fresh Ones?

Yes, you can use frozen or canned strawberries instead of fresh ones for this recipe. If using frozen strawberries, defrost them first. For canned strawberries, drain any excess liquid before using.

What Can I Use Instead of Mascarpone Cheese?

Instead of mascarpone, you can use cream cheese, ricotta cheese, or a mix of cream cheese and heavy cream. Be aware that, although the texture is similar to that of mascarpone cheese, the flavor might differ greatly.

Why is My Strawberry Tiramisu Runny and Soggy?

The tiramisu might have turned out soggy and runny because the ladyfingers were dipped in the strawberry puree mixture for too long, absorbing too much liquid. Additionally, the mascarpone mixture might have been too loose, or the tiramisu may not have been chilled long enough to set properly.

More No-Bake Strawberry Recipes You Will Love

Strawberry Dessert Cups

Strawberry Icebox Cake

No-Bake Strawberry Cheesecake

Strawberry Coconut Truffles

How to Store Strawberry Tiramisu

Store the Strawberry Tiramisu in the refrigerator, covered, for up to 3 days. You can also freeze it for up to 2 months. Before serving, let it thaw in the refrigerator overnight.

Ingredients
For the strawberry gelatin
Strawberries
450 grams
Sugar
70 grams
Cold Water
60 ml
Unflavored gelatin
6 grams
For the strawberry sauce
Fresh strawberries
450 grams
Sugar
50 grams
Cold Water
125 ml
For the tiramisu
Ladyfingers
400 grams
Egg yolks
6
Sugar
190 grams
Half and half
60 ml
Mascarpone cheese
680 grams
Vanilla Extract
2 tsp
Whipping cream
250 ml
For the decoration
Sliced strawberries
to taste
Mint leaves
to taste

How to Prepare Strawberry Tiramisu

Pour the cold water into a large bowl and sprinkle the unflavored gelatin over it. Set it aside for the gelatin to soften and bloom.

Puree the strawberries with the sugar in a food processor or a blender until the berries are smooth.

Pour the pureed berries into a saucepan and heat to almost a boiling point, until bubbles start to break at the surface, about 5 minutes.

Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed in the strawberry puree.

Pour the strawberry mixture into the bottom of a 13 x 9-inch baking pan and place in the refrigerator until this layer completely cools and sets – for about 1 hour.

In the same food processor (or blender), puree another pund of strawberries with 50 grams of sugar and 125 ml of water.

Pour into a shallow dish and set aside.

Whisk the egg yolks with 50 grams of sugar in a large heatproof bowl.

Add the half and half and whisk to incorporate it.

Set up the heatproof bowl over a small saucepan. Pour in about an inch or two of water into the saucepan, making sure that the bottom of the bowl doesn't touch the water. Bring the water to a boil, reduce the heat to a simmer. When the water is at a simmer, keep whisking the egg mixture for about 10 minutes, until the mixture is cooked through and has thickened. Set aside to cool.

Whip up the heavy cream, sweetening it with the remaining sugar, until soft peaks form.

In another bowl, combine the mascarpone cheese with the remaining portion of the sugar.

Add the cooked egg yolk mixture and combine it to the mascarpone cheese.

Then, add the vanilla extract and combine.

Finally, slowly incorporate the whipped cream, folding it in with movements from bottom to top.

Dip the ladyfingers in the pureed strawberry mixture, just 2-3 seconds on each side.

Take the 13 x 9-inch baking pan and arrange the soaked ladyfingers over the gelatin in one single layer.

Spread half the mascarpone mixture on top and level it with a spatula. Repeated with another layer of dipped ladyfingers and the remaining half of the mascarpone mixture. Chill the tiramisu for at least 6 hours, or even overnight.

When you're ready to serve, slice a fresh batch of strawberries and use them to decorate the top of your tiramisu. Sprinkle some mint leaves here and there.

Enjoy!

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