Strawberry Tiramisu

This Strawberry Tiramisu is a fresh twist on the classic; no coffee, alcohol, or raw eggs. With layers of ladyfingers, mascarpone, and homemade strawberry compote, it’s light, fruity, and the perfect no-bake summer dessert!

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 25

Ingredients

Strawberry Compote:

▢ 500 g Fresh Strawberries Hulled
▢ 100 g Granulated Sugar

Tiramisu:

▢ 32 Ladyfinger
▢ 250 g Mascarpone Cheese
▢ 300 ml Heavy Whipping Cream
▢ 3 Gelatin Sheets

Instructions

Cut the strawberries into small pieces and place them in a pan with the sugar. Simmer gently for about 5 minutes, until the berries soften and release their juices. Remove from the heat, then strain the syrup through a sieve into a bowl.
Blend the strawberries in a food processor for 1 minute until completely smooth. Strain the mixture to remove the seeds, then set the strawberry compote aside to cool.
Line a 24cm x 18cm cake mold with cling film.
Place half of the ladyfingers in the mold and brush them with strawberry syrup.
In a bowl, whip the mascarpone and heavy cream together until soft peaks form. Gently fold in half of the strawberry compote, keeping the mixture light and airy. Spread half of the cream over the layer of ladyfingers.
Repeat with another layer of ladyfingers, brushing with syrup, and topping with the remaining cream. Refrigerate for 30 minutes to set slightly.
Soak the gelatin sheets in cold water for 5 minutes.
In a small pan, gently warm the strawberry syrup with the remaining compote for about 3 minutes. Squeeze the excess water from the gelatin sheets and stir them in until completely dissolved. Let the mixture cool for 5 minutes, then pour it evenly over the tiramisu. Refrigerate overnight to let it set and develop its flavor.
Remove the tiramisu from the mold and serve chilled.

Notes

Strain the Syrup and Compote: I always pass both through a sieve to keep the texture super smooth, no seeds, no lumps.

Whip Just to Soft Peaks: I stop mixing as soon as the cream holds its shape softly. That way, the filling stays light and silky.

Line the Mold Well: I like to press cling film into the corners so the strawberry tiramisu cake lifts out easily without sticking.

Cool the Topping Before Pouring: I let the gelatin mix sit for 5 minutes so it sets evenly on top without sinking into the cream.

Nutrition