Take the traditional classic Italian dessert to the next level with this scrumptious no-bake strawberry tiramisu recipe! Sweet ladyfingers are topped with silky mascarpone cream and fresh strawberry jam between each layer for a blast of berry flavor!
Best Strawberry Tiramisu Recipe
If you've been looking for a fun yet easy way to add a twist to tiramisu, you've landed in the right place! This simple strawberry tiramisu recipe is fruity, flavorful, and simple enough for beginners. It has just enough detail to help you understand the science behind the masterpiece, yet it is short enough not to overwhelm you!
My recipe is not only super easy to make but also requires no special ingredients or equipment. If you don't already have what you need at home, you can easily find it at your local grocery store.
I use the freshest, highest-quality ingredients to give it the best flavor. My technique and expert tips help ensure that you achieve flawless results the first time you make it.
Lastly, this recipe is also incredibly versatile. You can experiment with different flavors and fillings or mix and match them to make the perfect dessert!
Ingredients
You only need a few simple ingredients, and no baking is required! The strawberry syrup is made with fresh or frozen strawberries and sugar. For the creamy mascarpone filling, all it takes is eggs, mascarpone, heavy cream, and a touch of sugar. Then, assemble your tiramisu with fresh strawberries and ladyfinger cookies, finishing it off with a dusting of crushed freeze-dried strawberries.
For exact ingredient quantities and a printable recipe card, visit the original Strawberry Tiramisu recipe at Spatula Desserts.
Make The Strawberry Syrup
Start by making the strawberry syrup. Blend the fresh strawberries in a blender with the granulated sugar and lemon juice (fresh lemon juice is best). Depending on the sweetness of the strawberries, you may need to adjust the amount of sugar.
Once thoroughly blended, cook it over medium-low heat for a few minutes until the sugar fully dissolves. Then, remove half of the mixture and set it aside—this delicious strawberry compote will become your syrup for dipping the ladyfingers.
You can use frozen strawberries; however, due to the extra moisture, you may need to cook them slightly longer to reduce them. Thaw them first before using the blender.
Make The Strawberry Jam
Continue cooking the remaining mixture for approximately 10 minutes, stirring it occasionally. Temove it from the heat once it has reduced in volume, thickened into a jam-like consistency, and turned darker in color. Place the strawberry jam in the refrigerator while you move on to assembling the tiramisu.
How To Make Mascarpone Cream For Tiramisu
You will need the yolks of six raw eggs to make the mascarpone cream. Don't worry; the raw egg yolk in tiramisu is safe to consume. Always use fresh, free-range, pasteurized eggs. Use a hand whisk to whip the yolk with the sugar over a double boiler for approximately 5 minutes, until the sugar has dissolved completely. Heat the double boiler over low heat to prevent the egg yolk from cooking.
The amount of time for the sugar to dissolve could vary depending on the size of your bowl and the temperature of the water. Once dissolved, let the mixture cool completely to room temperature.
In the meantime, carefully whip the mascarpone cheese with an electric hand mixer, only until it reaches early stiff peaks. For the best results, use a high-fat mascarpone while it is very cold.
Next, use a rubber spatula to carefully fold the mascarpone mixture into the room-temperature egg yolk and sugar mixture. Do not attempt to fold in the mascarpone while the egg yolk mixture is still warm, or it will break the mascarpone, resulting in a runny cream.
Use your electric hand mixer to slowly whip the heavy cream (a/k/a known as heavy whipping cream) in a separate bowl. For the best flavor and consistency, the cream must have a high fat content and be very cold before use. I use 36% fat heavy cream in this recipe. Start whipping the mixture very slowly. Then, increase the speed, mixing it only until the cream reaches early stiff peaks.
Use the rubber spatula to carefully fold the heavy cream into the mascarpone and egg yolk mixture. The cream should be airy and fluffy. It will set further in the fridge.
Assemble Your Strawberry Tiramisu
I assemble the tiramisu in an 18x24 cm / 7x9 inches container in this recipe. However, you can also use an 8x8 inch square baking dish.
First, soak the ladyfinger cookies in the cooled strawberry syrup. You can use premade cookies or my homemade ladyfingers recipe. Then, place them next to each other at the bottom of the pan. If you use the same size pan I use, you can fit 10 at the bottom and 10 on the second layer.
Spread half of the jam on top of the cookies, followed by half of the mascarpone cream - or the other way around, as you can see in the picture below. Repeat this with the second layer, and use an offset spatula to smooth the top. Place the assembled strawberry tiramisu in the refrigerator for at least four hours to set.
Once the tiramisu is fully set, you can move on to decorating it. I like to top mine with my homemade chantilly cream, a layer of powdered freeze-dried strawberries (which you can crush or pulse blend), and fresh sliced strawberries for a bright and fancy finished product.
Storing & Freezing
Any leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Cover it to prevent the container from absorbing any odors from the fridge. I recommend re-dusting the top with the freezer-dried strawberries before serving.
Mascarpone cream doesn't freeze well, so I do not recommend freezing the tiramisu.
Expert Tips To Make Strawberry Tiramisu
- When making the strawberry syrup and jam, maintain a gentle simmer to avoid burning or breaking down the strawberries too much.
- Cooking the compote for a shorter time can make a thicker syrup and jam. If it ends up too thick, add a bit of water or fruit juice to thin it out. On the other hand, if it is too runny, continue cooking it over medium heat to reduce it further.
- Making mascarpone filling is a three-step process. Do not attempt to speed up the process by combining any steps.
- It is very easy to overwhip mascarpone and heavy cream, which can give first a super firm texture that is not easy to fold with the rest of the ingredients. Or, if overwhipped all the way, it can result in runny whipped mascarpone and runny whipped cream. Pay careful attention to the consistency and stop whipping as soon as they achieve early stiff peaks form.
- It is critical to let the tiramisu fully set before serving it. Four hours is the absolute minimum, but overnight is even better.
Try Some Of My Other Tiramisu Recipes
If you like this recipe, you will love my other tiramisu and ladyfinger recipes! Here are a few other fun favorites you can try:
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