Think of this as tiramisu’s strawberry cousin.
Except a strawberry tiramisu is lighter and brighter, with a spring feel to it. It has creamy layers, fresh berries, a pop of pink and gets even better after a few hours in the fridge. It’s a no bake dessert that is so simple to put together. I’m already planning to make it again because I want to try adding a little strawberry milk to the cookie soak next time for a deeper strawberry flavor.
The layers melt together and the cookie softens as it chills so patience pays off here. The longer it chills, the more everything melts into each other and the cookies turn almost cake-like It’s what makes strawberry tiramisu recipes so good when they rest. I liked it on day one, but after it sat overnight?? It turns into this deeper, richer version of itself.
Letting it sit honestly does most of the work, which is ideal because who’s trying to babysit a dessert. You forget about it in the fridge, and then you pull it out later like, “Oh. Okay. Look at you.” The whole thing is simple to assemble, but the end result doesn’t really give that away! Added Bonus? This can also be an easy make ahead dessert.
Strawberry Tiramisu
Course: DessertDifficulty: Medium20
minutes5
hours5
hours20
minutesIngredients
- Strawberry Soak
2 cups Fresh Strawberries, hulled and chopped
1–2 tsp Lemon Juice
- Cream Layer
3 Egg Yolks
1/3 cup Sugar
1 tsp Vanilla Extract
12 oz Mascarpone Cheese
1 1/2 cups Heavy Cream
2–3 Tbsp Powdered Sugar
- Assembly
2 Packages of Ladyfingers (for layering)
Freeze Dried Strawberries, blended into powder
Fresh Strawberries, sliced
Directions
- Make the strawberry puree
-Add strawberries to a blender (or use an immersion blender) and blend until smooth.
-Transfer to a small pot and heat over medium. Add lemon juice while it’s warming and stir. Let it gently cook down just slightly until it becomes a loose syrupy puree. Set aside to cool. - Make the egg mixture
-In a heat-safe bowl over a double boiler, whisk together egg yolks, sugar, and vanilla.
-Heat while whisking constantly until the mixture turns pale yellow, thick, and silky. Remove from heat and let it cool slightly. - Make the mascarpone cream
-Add mascarpone to a bowl and mix until fluffy. Fold in the warm egg mixture until smooth and fully combined. - Whip the cream
-Whip heavy cream with powdered sugar until peaks form.
-Fold the whipped cream into the mascarpone mixture until light, smooth, and airy. - Assemble
-Dip the ladyfingers into the cooled strawberry puree (just a quick dip, not a long soak).
-In a deep baking dish:
Layer soaked ladyfingers
Spread cream mixture
Add sliced fresh strawberries
Repeat layers:
Ladyfingers
Cream mixture
Finish with a smooth top layer of cream. - Finish + chill
-Dust the top with strawberry powder made from blended freeze dried strawberries and finish with fresh sliced strawberries.
-Refrigerate for at least 4–6 hours, ideally overnight, so everything sets and blends together.
Recipe Video
Notes
- You can swirl a little strawberry jam into the mascarpone for a pretty twist.
- Let the strawberry puree FULLY cool before assembling so it doesn’t melt the cream layer.
- Mascarpone blends best when it’s slightly softened, but still cool. Too warm and it can loosen the texture.
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