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Easy Strawberry Tiramisu Recipe

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4.3 from 31 reviews

This Easy Strawberry Tiramisu is a delightful and refreshing twist on the classic Italian dessert. Layers of crisp ladyfingers soaked in sweet strawberry puree, creamy mascarpone filling, and a vibrant strawberry gelatin base create a luscious, fruity treat perfect for any occasion. With a preparation time that includes setting and chilling, this no-bake dessert offers a beautiful presentation with fresh sliced strawberries on top and a balance of creamy, fruity, and crunchy textures.

  • Total Time: 8 hours 45 minutes
  • Yield: 10 servings

Ingredients

Strawberry Gelatin Layer

  • 1/3 – 1/2 cup granulated sugar
  • 1/4 cup cold water
  • 3/4 Tablespoon unflavored gelatin
  • 1 lb fresh or frozen strawberries (if using frozen, defrost first)

Strawberry Puree for Ladyfingers

  • 1 lb fresh or frozen strawberries (if using frozen, defrost first)
  • 1/4 cup sugar
  • 1/2 cup cold water

Mascarpone Cream Filling

  • 6 egg yolks
  • 3/4 cup granulated sugar (divided)
  • 1/2 cup half and half (half whole milk, half heavy whipping cream)
  • 1 1/2 lbs mascarpone cheese (room temperature)
  • 1-2 teaspoons vanilla extract
  • 1 cup heavy whipping cream

Assembly

  • 14 oz ladyfingers Italian cookies (savoiardi)
  • 1 lb fresh strawberries (sliced for topping)

Instructions

  1. Prepare Strawberry Gelatin Layer: Pour cold water into a large bowl and sprinkle unflavored gelatin over it. Let it soften and bloom while you puree 1 lb of strawberries with 1/3 – 1/2 cup sugar until smooth in a blender or food processor.
  2. Cook Strawberry Mixture: Heat the pureed strawberries in a saucepan until bubbles start to break the surface (about 5 minutes). Remove from heat and whisk into the softened gelatin until fully dissolved.
  3. Set Gelatin Layer: Pour this mixture into the bottom of a 13×9-inch baking pan and refrigerate until set, approximately 1 hour.
  4. Prepare Strawberry Puree for Ladyfingers: Meanwhile, puree another 1 lb of strawberries with 1/4 cup sugar and 1/2 cup cold water. Pour into a shallow dish and set aside for dipping ladyfingers.
  5. Make Egg Mixture: Whisk the 6 egg yolks with 1/4 cup sugar in a heatproof bowl. Add half and half to the mixture.
  6. Cook Egg Mixture Over Simmering Water: Place the heatproof bowl over a saucepan with simmering water, ensuring the bowl doesn’t touch the water. Whisk continuously for about 10 minutes until the mixture is thickened and cooked through; then set aside to cool.
  7. Whip Heavy Cream: In a separate bowl, whip the heavy cream with 2-4 tablespoons of the remaining sugar until soft peaks form.
  8. Prepare Mascarpone Mixture: Combine mascarpone cheese, the remaining sugar, and vanilla extract in a bowl. Mix gently with a spatula or mixer until smooth without overbeating.
  9. Combine Components: Fold the cooled egg mixture into the mascarpone, then gently fold in the whipped cream to create a smooth filling.
  10. Assemble First Layer: Once the gelatin layer is set, dip the ladyfingers briefly (2-3 seconds each side) into the strawberry puree mixture, ensuring they remain mostly dry and crisp. Arrange a single layer over the gelatin base.
  11. Add Mascarpone Layer: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  12. Assemble Second Layer: Repeat dipping and layering with the remaining ladyfingers and mascarpone cream, smoothing the top evenly.
  13. Chill Tiramisu: Refrigerate the assembled tiramisu for at least 6 hours or overnight to allow flavors to meld and layers to set.
  14. Garnish and Serve: Just before serving, arrange thinly sliced fresh strawberries over the top layer, slightly overlapping for an elegant finish.

Notes

  • Use authentic Italian ladyfingers (savoiardi) which are crisp, not the soft variety found in some grocery stores, to avoid soggy texture.
  • Allow enough time for the strawberry gelatin layer to fully set before assembling the tiramisu.
  • Do not over soak the ladyfingers; brief dips keep them crisp while allowing them to soften pleasantly after chilling.
  • If using frozen strawberries, defrost them completely before using to ensure smooth purees and accurate texture.
  • The dessert is best served chilled and can be prepared a day in advance.
  • Author: Madelynn
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://allyumcooks.com/easy-strawberry-tiramisu-recipe/