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A no-bake strawberry tiramisu featuring layers of ladyfinger cookies dipped in homemade strawberry syrup, fresh strawberry jam, and a smooth mascarpone cream mixture. This bright and fresh twist on classic tiramisu uses fresh strawberries and chilled cream for a luscious, fruity dessert perfect for gatherings.

Ingredients

Scale
  • 300 g (about 2 cups) fresh strawberries
  • 50 g (¼ cup) granulated sugar, adjust depending on strawberry sweetness
  • 1 tablespoon fresh lemon juice
  • 6 large egg yolks
  • 150 g (¾ cup) granulated sugar
  • 500 g (2¼ cups) high-fat mascarpone cheese, kept very cold
  • 350 g (1½ cups) heavy cream (at least 36% fat), very cold
  • 20 ladyfinger cookies
  • A handful of fresh strawberries, diced (for layering)
  • Fresh strawberries for garnish
  • Freeze-dried strawberries, crushed into powder, for decoration
  • Chantilly cream for topping

Instructions

  1. Blend strawberries, granulated sugar, and fresh lemon juice until smooth.
  2. Cook the strawberry puree over low–medium heat until the sugar fully dissolves.
  3. Remove half the syrup and set it aside for dipping the ladyfingers.
  4. Simmer the remaining syrup about 10 minutes, stirring occasionally, until reduced and thickened into jam; refrigerate to chill.
  5. Whisk egg yolks and sugar over a double boiler on very gentle heat until the sugar dissolves (about 5 minutes), keeping heat low to avoid scrambling.
  6. Cool the yolk mixture completely to room temperature.
  7. Whip very cold mascarpone with an electric mixer until soft early stiff peaks form.
  8. Fold the whipped mascarpone gently into the cooled egg yolk mixture with a rubber spatula.
  9. Whip very cold heavy cream until early stiff peaks form.
  10. Fold the whipped cream gently into the mascarpone–yolk mixture until light and uniform.
  11. Prepare an 18×24 cm (7×9 in) or 8×8 in pan.
  12. Briefly dip each ladyfinger into the cooled strawberry syrup so they are moist but not soaked.
  13. Arrange a single layer of soaked ladyfingers across the bottom of the pan (about 10 per layer).
  14. Spread half of the chilled strawberry jam evenly over the ladyfingers.
  15. Dollop and spread half of the mascarpone cream over the jam.
  16. Optionally sprinkle chopped fresh strawberries between the layers.
  17. Repeat: dip and arrange another layer of ladyfingers, then spread the remaining jam and remaining mascarpone cream.
  18. Smooth the top with an offset spatula.
  19. Chill the assembled tiramisu in the refrigerator for at least 4 hours, preferably overnight, to set.
  20. Just before serving, decorate the top with chantilly cream, a dusting of crushed freeze-dried strawberries, and sliced fresh strawberries.

Notes

Measure ingredients by weight for best results., Keep mascarpone and heavy cream well chilled before whipping; chilling bowls and beaters helps., Keep heat low when heating egg yolks and sugar to avoid scrambling; cool mixture completely before folding., Fold gently to keep the mixture light and prevent runniness., Do not soak ladyfingers too long to avoid sogginess., If using frozen strawberries, thaw fully and cook longer to reduce liquid., Chill the assembled tiramisu for at least 4 hours, preferably overnight, for best texture and clean slices., Use a hot, dry knife wiped between cuts or a thin spatula for neat slicing., Store leftovers airtight in the fridge for 2-3 days; do not freeze as texture will degrade., Adjust sugar in strawberry syrup based on berry sweetness; lemon juice brightens flavor.

Nutrition

Find it online: https://gingerbaking.com/strawberry-tiramisu/