This strawberry tiramisu is an egg-free fruit alternative to the classic Italian coffee and liqueur tiramisu. It is the perfect make-ahead summer dessert to serve at your next party or bring to your next potluck!
The coming of spring and summer also heralds the arrival of strawberries.
We enjoy eating strawberries fresh, especially at the height of their season.
Becca can finish a 250g punnet all by herself in one sitting!
Therefore, I was sure that she would love a strawberry tiramisu.
A Different Tiramisu
Tiramisu, which means “pick me up” or “cheer me up” in Italian, is one dessert that will definitely leave you happier.
Traditionally, tiramisu is made of coffee-soaked Savoiardi biscuits layered in between a creamy mascarpone mixture, usually made with raw eggs.
This strawberry tiramisu highlights the strawberries in a creamy, egg-free, child-friendly dessert.
This crowd-pleaser is also make-ahead, which is a great addition to a dessert table for a summer party.
With just 6 ingredients, it couldn’t be easier to make as well.
Some things to consider in making Strawberry Tiramisu:
Use strawberries at their peak. Strawberry tiramisu tastes best when you use strawberries when in season. If the strawberries are a bit sour, macerate in a tablespoon or two of white sugar before using.
Get your hands on Savoiardi biscuits. Traditionally, for Italian Tiramisu, Savoiardi biscuits are used. These are dry biscuits that are the best base for the mascarpone-cream mixture as they do not get mushy over time.
Look for Mascarpone. Mascarpone is an Italian cream cheese, which tastes sweeter than normal cream cheese. Please use if available as using cream cheese will change the taste.
Plan accordingly. The strawberry tiramisu needs at least 4 hours in the refrigerator for the flavors to meld.
Let’s make strawberry tiramisu
First, gather your ingredients.
Puree 300 grams of the strawberries. Add 1 tbsp sugar (or to taste, depending on the taste of the strawberries.)
Set aside.
Slice the remaining strawberries. Set aside.
In a medium bowl or in the bowl of your stand mixer, mix the mascarpone, whipping cream and powdered sugar. Then beat with a handheld mixer or in a stand mixer at medium-high speed until smooth and thickened.
Dip each side of the ladyfingers in the pureed strawberries.
Use 12 ladyfingers for the first layer. Spread half of the mascarpone-cream mixture over the ladyfingers. Arrange half of the strawberries.
Repeat with the rest of the ladyfingers, mascarpone-cream mixture and strawberries.
Cover and refrigerate for at least 4 hours before serving.
Pin the Strawberry Tiramisu recipe for future reference!
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Yields 1
An egg-free, fruit alternative to the classic Italian dessert.
20 minPrep Time
4 hrCook Time
4 hr, 20 Total Time
Save RecipeIngredients
- 750 g fresh strawberries
- 1 tbsp sugar, or more to taste
- 250 g mascarpone
- 300 g whipping cream
- 100 g powdered sugar
- 24 pcs/200 g Ladyfingers/Savoiardi biscuits
- Blender or Stick blender
- 7.5 x 10 inch/19 x 25 cm baking dish
- Hand mixer
Directions
- Puree 300 grams of the strawberries. Add 1 tbsp sugar (or to taste, depending on the taste of the strawberries.) Set aside.
- Slice the remaining strawberries. Set aside.
- In a medium bowl or in the bowl of your stand mixer, mix the mascarpone, whipping cream and powdered sugar. Beat with a hand held mixer or in a stand mixer at medium high speed until smooth and thickened.
- Dip each side of the ladyfingers in the pureed strawberries.
- Use 12 ladyfingers for the first layer. Spread half of the mascarpone-cream mixture over the ladyfingers. Arrange half of the strawberries.
- Repeat with the rest of the ladyfingers, mascarpone-cream mixture and the strawberries.
- Cover and refrigerate for at least 4 hours before serving.
Notes
For a tropical twist, you may substitute pureed ripe mangoes instead of strawberries.
