Strawberry Tiramisu

This strawberry tiramisu is a light no-bake dessert layered with ladyfingers, mascarpone cream, and fresh strawberries. It is creamy, fruity, and perfect to make ahead for a chilled summer dessert.

Recipe Developer-Estefania

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Prep Time 35

Cook Time 8

Total Time 43

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

Add 1 lb (500 g) chopped strawberries and ½ cup (100 g) granulated sugar to a saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries soften and release their juices. Remove from the heat, strain the mixture through a sieve into a bowl to collect the strawberry syrup, then set the syrup aside.
Transfer the cooked strawberries to a blender or food processor and blend for 1 minute until smooth. Pass the blended strawberries through a sieve to remove the seeds, then let the strawberry compote cool.
Line a 9 × 7 inch (24 × 18 cm) cake mold with cling film. Arrange 16 ladyfingers in the bottom of the mold and brush them with some of the reserved strawberry syrup.
In a bowl, whip 9 oz (250 g) mascarpone cheese with 1¼ cups (300 ml) heavy whipping cream until soft peaks form. Fold in half of the strawberry compote until smooth and evenly combined, then spread half of the mascarpone cream mixture over the ladyfingers.
Arrange the remaining 16 ladyfingers on top, brush them again with the strawberry syrup, and spread the remaining mascarpone cream evenly over the surface. Refrigerate for 30 minutes so the cream layer can set slightly.
Soak 3 gelatin sheets in cold water for 5 minutes. In a small saucepan, gently heat the remaining strawberry syrup with the remaining strawberry compote for about 3 minutes. Squeeze the excess water from the gelatin sheets, stir them into the warm strawberry mixture until fully dissolved, then let the mixture cool for about 5 minutes.
Pour the strawberry topping evenly over the tiramisu, then refrigerate overnight so the layers can set and the flavors develop.
Lift the tiramisu from the mold using the cling film, slice, and serve chilled.

Notes

Strain the Strawberries Well: Passing both the syrup and the blended strawberries through a sieve helps keep the dessert smooth and free of seeds. I find it gives the finished tiramisu a cleaner texture.

Whip the Cream Gently: I stop whipping the mascarpone and cream once soft peaks form, so the mixture stays light and airy instead of becoming too firm.

Let It Chill Properly: Leaving the tiramisu overnight in the refrigerator gives the ladyfingers time to absorb the strawberry flavor, and I think the texture is much better the next day.

Nutrition