The BEST Strawberry Tiramisu (No Coffee + No Raw Eggs)
This Strawberry Tiramisu is made with a creamy mascarpone strawberry filling, soft ladyfingers, and a vibrant homemade strawberry sauce.
Ingredients
Strawberry sauce
- 1 ½ cups Strawberries frozen or fresh
- ¼ Granulated Sugar
- ¼ Water
For the strawberry mascarpone cream
- 1 lbs Mascarpone room temperature
- 2 cup Heavy cream cold
- ⅓ cup Strawberry sauce that we made
- 1 teaspoon Vanilla extract
- ½ cup Granulated sugar
Assembly
- ⅓ cup Freeze dried strawberries ground
Instructions
Make the strawberry sauce
- In a medium saucepan, combine the fresh or frozen strawberries, granulated sugar, and water. Place over medium heat and bring to a simmer, stirring occasionally, for 8–10 minutes until the berries break down and the liquid thickens slightly.
- Pour the hot mixture through a fine-mesh sieve into a bowl, pressing on the solids with a spatula to extract all the juice.
- Measure out ⅓ cup of this strained sauce and set it aside to cool completely (this goes into the cream). Keep the remaining sauce in a shallow dish to cool to room temperature (this is your dipping liquid).
- In a large mixing bowl, add the room-temperature mascarpone cheese, the ⅓ cup of strawberry sauce, granulated sugar, and vanilla extract. Whisk with an electric hand mixer until the base is perfectly smooth and uniform in color.
- Pour the cold heavy cream directly into the same bowl. Start your mixer on low speed to incorporate the liquid, then increase to medium-high. Whip the entire mixture together until it reaches thick, stiff peaks that hold their shape.
Assemble and top
- Briefly dip your ladyfingers into the room-temperature strawberry dipping sauce (about 1–2 seconds per side). Arrange them in a tight, single layer along the bottom of your baking pan.
- Spread exactly half of your prepared strawberry mascarpone cream over the soaked ladyfingers, smoothing it out evenly with an offset spatula.
- Add a second layer of ladyfingers quickly dipped in the strawberry sauce, then top with the remaining half of the mascarpone cream. Smooth out the surface.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours (or overnight) to let the ladyfingers soften.
- Right before serving, dust the top generously with your ground freeze-dried strawberry powder and top with fresh sliced strawberries if desired.
Notes
- Cool the Sauce: Never add warm strawberry sauce to your cheese or cream. Warm sauce will melt the cream and make your filling runny.
- Soft Cheese, Cold Cream: Your mascarpone must be at room temperature so it does not form lumps. Your heavy cream must be ice-cold so it whips up thick.
- Do Not Overmix: Watch the bowl closely when whipping the cream. If you mix mascarpone too long, it will separate and look grainy. Stop mixing as soon as it looks thick.
- Dip Quickly: Only dip the ladyfingers in the sauce for 1 second per side. If they soak too long, they will get soggy and watery.
- Press the Fruit: When straining your sauce, press hard on the berries. The best flavor is in the thick part of the fruit!
Nutrition
Calories: 393kcalCarbohydrates: 24gProtein: 4gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 34mgPotassium: 158mgFiber: 1gSugar: 17gVitamin A: 1116IUVitamin C: 92mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!