Strawberry Tiramisu
Servings: 4 servings
Calories: 537kcal
My strawberry tiramisu is a no-bake, coffee-free twist on the classic—creamy, fruity, and ready to chill in under 20 minutes.
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Ingredients
- ½ cup strawberries mashed (approximately 4-5 berries)
- 2 tablespoons granulated sugar
- 1 cup mascarpone cheese
- ½ cup heavy cream
- 2 tablespoons powdered sugar substitute honey
- 1 teaspoon vanilla extract
- 12 ladyfingers Savoiardi biscuits
- ½ cup strawberry juice substitute strained strawberry puree
- ½ cup strawberries diced, for garnish
Instructions
- In a small bowl, stir together the mashed strawberries and sugar until the sugar dissolves and the mixture becomes syrupy. Set aside.
- In a mixing bowl, beat mascarpone, heavy cream, powdered sugar (or honey), and vanilla extract until smooth and fluffy — about 2–3 minutes using a hand mixer on medium speed.
Assemble the tiramisu.
- Briefly dip each ladyfinger into the strawberry juice — just 1–2 seconds per side to prevent them from getting soggy.
- Line the bottom of a small dish (8x8 or similar) with a single layer of soaked ladyfingers.
- Spread half of the mascarpone cream over the ladyfingers.
- Spoon over half of the strawberry mash mixture.
- Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
- Top with the remaining mashed strawberries and smooth into an even layer. Garnish with diced strawberries.
- Cover and refrigerate for at least 4 hours (overnight is best for flavor and texture). Serve chilled and enjoy.
Notes
- Use ripe, fragrant strawberries — underripe berries will make the dessert taste flat. If your berries are out of season, add a squeeze of lemon and a tiny pinch of salt to the strawberry mash to boost flavor.
- Chill your mixing bowl and beaters before whipping the cream and mascarpone. This helps the cream whip faster and creates a more stable, fluffy texture.
- Whip just until soft peaks form — overwhipping can make the mascarpone grainy or stiff. Stop when the mixture looks pillowy and holds soft ridges when you lift the beaters.
- Layer gently, don’t press down. The ladyfingers are fragile — stack and spread the mascarpone carefully to maintain the dessert’s airy structure.
- Give it time. Four hours is the minimum; overnight is ideal. This allows the flavors to meld and the ladyfingers to soften perfectly.
- Serve cold, not room temp. This helps the cream hold its shape and keeps the texture light and mousse-like.
Nutrition
Calories: 537kcal | Carbohydrates: 37g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 163mg | Sodium: 88mg | Potassium: 167mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1416IU | Vitamin C: 38mg | Calcium: 125mg | Iron: 1mg
