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Strawberry Tiramisu (Creamy, Light and Fresh) Recipe

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3.9 from 52 reviews

This Strawberry Tiramisu recipe offers a creamy, light, and fresh twist on the classic Italian dessert, featuring layers of strawberry-infused savoiardi biscuits, mascarpone cream, and fresh strawberries. Perfectly balanced between sweetness and fruitiness, it’s a refreshing treat ideal for any occasion, requiring no baking and simple assembly with a chilling time to develop flavors.

  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

Ingredients

Strawberries and Syrup

  • 1 lb / 500 g fresh strawberries
  • 7 oz / 200 g fresh strawberries (for syrup)
  • 3 tablespoons sugar
  • ⅓ cup milk of choice

Base Layer

  • 30 savoiardi biscuits (ladyfingers)

Cream Mixture

  • 17.5 oz / 500 g mascarpone cheese (room temperature)
  • 4 large organic eggs
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Strawberry Syrup: Place 7 oz / 200 g of strawberries along with 3 tablespoons sugar and ⅓ cup milk into a blender. Blend until smooth to make a strawberry syrup and pour it into a deep wide bowl for dipping the biscuits.
  2. Slice Strawberries for Layering: Slice half of the remaining strawberries (about 8 oz / 250 g) into medium-thick slices. Avoid slicing too thin to prevent sogginess in the layers.
  3. Separate Eggs: Separate the 4 large eggs into two bowls, egg whites in one and egg yolks in another.
  4. Make Cream Base: To the egg yolks, add ⅓ cup sugar and whip with an electric mixer until creamy. Add 1 teaspoon vanilla extract and 500 g mascarpone cheese, then whip gently to combine without overwhipping.
  5. Whip Egg Whites: Using an electric mixer, whip the egg whites on medium-high speed until stiff peaks form, being careful not to overbeat.
  6. Fold Egg Whites into Cream: Gently fold the whipped egg whites into the mascarpone mixture using a rubber spatula. Fold slowly from the bottom upwards to maintain airiness.
  7. Assemble First Biscuit Layer: Quickly dip each savoiardi biscuit into the strawberry syrup for no more than 2 seconds, then arrange them in a single layer covering the bottom of a 13 x 9-inch (30 x 22 cm) Pyrex dish. Break biscuits if needed to fit.
  8. Add First Cream Layer: Pour half of the cream mixture evenly over the biscuit layer and smooth with a spatula or spoon.
  9. Add Strawberry Layer: Evenly place the sliced strawberries over the cream layer, covering the entire surface.
  10. Assemble Second Biscuit Layer: Dip the remaining savoiardi biscuits quickly into the syrup as before and arrange in a single layer over the strawberries.
  11. Add Final Cream Layer: Pour the remaining cream mixture on top and gently smooth to an even layer. Cover the dish with plastic wrap.
  12. Chill: Refrigerate the assembled tiramisu for at least 8 hours, preferably overnight, to set.
  13. Garnish and Serve: Before serving, slice the remaining fresh strawberries and arrange them on top as garnish. Slice the tiramisu and enjoy this fresh, creamy dessert.

Notes

  • If you prefer to avoid using raw eggs, substitute the egg yolks and whites with pasteurized alternatives or use whipped cream to maintain the creamy texture.
  • Do not over-soak the savoiardi biscuits; a quick 2-second dip is enough to absorb flavor without becoming soggy.
  • Slicing strawberries too thin can lead to soggy layers—slice medium-thick for best texture.
  • Allowing the tiramisu to chill overnight enhances flavor and texture development.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/strawberry-tiramisu-creamy-light-and-fresh-recipe/