Making an eggless strawberry tiramisu without coffee is such a delightful experience! The creamy mascarpone and whipped cream combine beautifully with fresh strawberries, delivering a refreshing taste that’s perfect for warm days or special occasions. It’s a no-bake dessert that’s surprisingly simple to make yet delivers a luxurious feel, making it suitable for anyone looking to satisfy their sweet tooth.
This strawberry tiramisu brings a light and airy texture that’s simply irresistible. Each layer of luscious strawberry juice-soaked savoiardi cookies paired with the rich mascarpone cream creates a heavenly treat that both kids and adults will love. It’s ideal for gatherings or as a special indulgence at home.
Why you’ll love strawberry tiramisu
- Quick to prepare with simple ingredients.
- No baking required; just layer and chill.
- Fresh fruity flavors make it light and refreshing.
- Can serve a crowd, great for parties.
- Versatile; customize with different berries or flavors.
What ingredients do I need for strawberry tiramisu?
- 16 oz mascarpone (450 g)
- 16 oz whipping cream (450 g)
- 25 oz fresh strawberries (700 g; more for garnishing)
- 1/2 cup sugar (110 g)
- 7 oz condensed milk (200 g)
- 40 savoiardi cookies (for 9×13 inch pan)
- 1 large organic lemon (juice and zest)
- Fresh mint leaves for garnishing
Ingredient notes & swaps
- The mascarpone provides creaminess; you can use cream cheese as a substitute, but it may alter the flavor.
- Fresh strawberries are key for flavor, but you can swap in other berries for a twist.
- Be mindful of dairy allergies, as this dessert contains both cream and mascarpone.
How do I make strawberry tiramisu step-by-step?
To create your strawberry tiramisu, you’ll macerate the strawberries, prepare the mascarpone cream, and layer the ingredients. It’s a straightforward process that leads to a delightful dessert.
- Macerate Strawberries: Start by slicing the fresh strawberries and mixing them with sugar and lemon juice in a bowl. Let them sit to release their juices.
- Make Strawberry Juice & Puree: Blend a portion of the macerated strawberries for a saucy layer in your tiramisu.
- Prepare Mascarpone Cream: In a separate bowl, whip together mascarpone, whipping cream, condensed milk, lemon zest, and sugar until smooth and fluffy.
- Assemble Strawberry Tiramisu: Dip each savoiardi cookie lightly in the strawberry juice and layer them in a 9×13 inch pan. Spread half of the mascarpone cream on top, followed by half of the puree and macerated strawberries. Repeat the layers.
- Chill and Serve: Allow the tiramisu to set in the fridge for at least 4 hours, or overnight for best results. Before serving, garnish with fresh strawberries and mint leaves.
Pro Tip: Soak the savoiardi cookies quickly! If left too long, they can become too soggy.
How should I serve it?
Serve the strawberry tiramisu chilled, garnished with additional fresh strawberries and a scattering of mint leaves for a pop of color. For a lovely presentation, you can serve it in individual cups or bowls, drizzling some extra strawberry sauce on top.
Can I make it ahead? How do I store and reheat it?
Absolutely! Strawberry tiramisu is best made a day in advance, allowing the flavors to meld beautifully. Store it covered in the refrigerator for up to three days. It’s a no-bake dessert, so there’s no need to reheat—just slice and serve cold.
How do I fix common issues?
If your tiramisu ends up too runny, it could be due to overly ripe strawberries releasing too much juice. To fix this, use less liquid when soaking the cookies next time. If it tastes bland, you may need a touch more sugar or lemon juice to enhance the flavor.
What variations can I try?
You can experiment with different fruits such as raspberries or blueberries instead of strawberries for a unique twist. Alternatively, adding a splash of vanilla or almond extract to the mascarpone cream can add another layer of flavor. For an adult version, consider incorporating a splash of liqueur like amaretto into the strawberry mixture.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to prevent excess liquid in your tiramisu.
Is it possible to make this vegan?
You could experiment with plant-based mascarpone and whipping cream alternatives, and use coconut condensed milk for a vegan-friendly version.
How do I know when it’s set?
Your tiramisu should be firm to the touch and hold its shape when cut. It should feel creamy and luscious rather than too soft.
Can I use other cookies?
While savoiardi are traditional, you can use ladyfingers or sponge cake as alternatives, keeping in mind soaking times may vary.
What can I do with leftover mascarpone?
Leftover mascarpone is delicious spread on toast, used in pasta sauces, or incorporated into desserts like cheesecakes or tiramisu variations.
Strawberry Tiramisu
Ingredients
Method
- Slice the fresh strawberries and mix them with sugar and lemon juice in a bowl. Let them sit to release their juices.
- Blend a portion of the macerated strawberries for a saucy layer in your tiramisu.
- In a separate bowl, whip together mascarpone, whipping cream, condensed milk, lemon zest, and sugar until smooth and fluffy.
- Dip each savoiardi cookie lightly in the strawberry juice and layer them in a 9x13 inch pan. Spread half of the mascarpone cream on top, followed by half of the puree and macerated strawberries. Repeat the layers.
- Allow the tiramisu to set in the fridge for at least 240 minutes, or overnight for best results. Before serving, garnish with fresh strawberries and mint leaves.