Strawberry Tiramisu

No-egg tiramisu with strawberries in a white oval dish.

5 from 2 votes

This luscious Strawberry Tiramisu is a true delight, made with layers of ladyfingers soaked in homemade strawberry syrup and a rich, creamy strawberry mascarpone filling. It’s finished with a dusting of vibrant strawberry powder. Serve as dessert.

Prep Time30

Chill time6

Total Time6 30

Course: bakery, Dessert, Sweet Treat

Cuisine: American, Italian

Diet: Vegetarian

Servings: people

Calories: 379kcal

Author: Jen Sim

Equipment

9" oval dish
mixing bowl
Hand-held electric whisk

Ingredients

4 cups of strawberries
½ cup water
¾ cup of granulated sugar
4 tablespoons of lemon juice
1 ½ cups of heavy cream or double cream
16 oz or 450g of mascarpone cheese
¾ cup of granulated sugar
2 teaspoons of vanilla extract
260 g of Ladyfingers or enough to fill the dish

Topping

2-3 tablespoons of freeze dried strawberries blended into a powder
1 strawberry sliced ¾ through

Instructions

Begin by removing the stems from the strawberries and rinsing them thoroughly. Place the prepared strawberries into a saucepan along with water.
Cook over low heat for 5 minutes, then mash the strawberries using a fork or a masher. Once softened, pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the remaining pulp.
Add sugar and lemon juice to the strawberry juice. Stir to combine, then return the mixture to the heat and bring to a boil. Allow it to simmer for an additional 5 minutes until it thickens slightly. Set aside to cool while you prepare the filling.
In a mixing bowl, whisk together the mascarpone cheese, sugar, and vanilla extract for about one minute, or until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold one-third of the whipped cream into the mascarpone mixture. Gradually fold in the remaining whipped cream, being careful not to overmix.
Once the filling is prepared, gently fold in ¾ cup of the cooled strawberry syrup. Set aside.
Pour the remaining syrup into a shallow dish. Dip each ladyfinger into the syrup for ten seconds, then arrange them in a single layer at the bottom of your serving dish.
Spread half of the mascarpone filling over the ladyfingers and smooth the surface. Add another layer of dipped ladyfingers, followed by the remaining filling. Smooth the top, cover the dish with plastic wrap, and refrigerate for a minimum of 6 hours, or overnight for best results.
Just before serving, blend freeze-dried strawberries into a fine powder. Lightly dust the surface of the tiramisu with the powder, and add a sliced fresh strawberry in the center for presentation.
Serve this strawberry tiramisu as a show-stopping dessert!

Video

Notes

Ladyfingers: Do not soak the ladyfingers in the strawberry syrup for too long, as they can become soggy. A brief dip is enough for them to absorb the flavor while retaining their structure for the strawberry tiramisu.
Strawberry Syrup: Ensure that the syrup is cooled before incorporating it into the mascarpone mixture. Introducing warm syrup may cause the filling to separate or curdle.
Heavy Cream: Whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture. This technique helps to retain a light, airy texture and ensures stability without curdling the filling of the strawberry tiramisu.
Topping: As an alternative, garnish the strawberry tiramisu with fresh strawberry slices, a drizzle of strawberry syrup, a dusting of freeze-dried strawberry powder, or a few mint leaves.

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