Description
A beautiful Strawberry Tiramisu featuring alternating layers of coffee-free strawberry-soaked ladyfinger cookies, fresh macerated strawberries in their natural juices, and clouds of sweet mascarpone whipped cream. The dessert is assembled in a clear glass dish to showcase the pretty layers, topped with fresh strawberry slices, a drizzle of strawberry purée, and delicate mint leaves for garnish.
Ingredients
Coffee-Free Tiramisu Base
- 1 lb fresh strawberries, hulled and sliced (about 3 cups—choose the ripest, sweetest berries you can find)
- 3–4 tablespoons granulated sugar (adjust based on how sweet your strawberries are)
- 1 tablespoon lemon juice (optional, but it really brightens the berries)
Cream Layer
- 8 ounces mascarpone cheese, room temperature (this is key—cold mascarpone won’t fold smoothly)
- 1 cup heavy whipping cream, cold (the colder, the better for whipping)
- ¼–⅓ cup powdered sugar (start with less, taste, and add more if needed)
- 1 teaspoon vanilla extract
Assembly Components
- 1–2 packages ladyfinger cookies (about 24–30 cookies, depending on your dish size)
- ½ cup strawberry juice or strawberry purée (you’ll get this from your macerated berries!)
- Optional: splash of orange juice or strawberry liqueur (adds a little extra something special)
Garnish (Optional)
- Fresh strawberry slices
- Extra strawberry purée for drizzling
- Fresh mint leaves
- White chocolate shavings
Instructions
Place your sliced strawberries in a bowl and sprinkle them with sugar and lemon juice if you’re using it.
Let them sit at room temperature for 15–20 minutes while you prep everything else. You’ll see them start to release their gorgeous ruby-red juices, and that’s exactly what you want!
In your mixing bowl, beat that cold whipping cream until soft peaks form—this takes about 2–3 minutes with an electric mixer.
Add the powdered sugar and vanilla extract, then keep beating until you get stiff peaks. Don’t overbeat or you’ll end up with butter!
In a separate bowl, use a spatula to gently soften your room-temperature mascarpone—just a few stirs to loosen it up.
Now here’s the important part: gently fold the whipped cream into the mascarpone using a rubber spatula. Use a light touch and fold from the bottom up, turning the bowl as you go. Stop as soon as everything is combined and smooth. Overmixing will deflate all that beautiful airiness you just created.
In a shallow bowl, combine your strawberry juice (that liquid gold from your macerated berries) with a splash of orange juice or strawberry liqueur if you’re feeling fancy.
Now, this is crucial: dip each ladyfinger for just a second or two on each side. You want them moistened but not drowning.
Soggy ladyfingers will turn your beautiful tiramisu into strawberry soup, and nobody wants that. Quick dip, that’s the secret!
Spread a thin layer of that dreamy mascarpone cream on the bottom of your serving dish—think of it as the foundation.
Arrange your soaked ladyfingers in a single layer over the cream, fitting them snugly together like a little puzzle.
Spoon a generous layer of those juicy macerated strawberries and their syrup over the ladyfingers. Top with another layer of mascarpone cream, spreading it gently and evenly.
Now repeat the whole thing: ladyfingers, strawberries, cream. Keep going until you’ve used up all your ingredients, but make sure you finish with a beautiful layer of cream on top. This is what everyone will see first, so make it pretty!
Cover your tiramisu with plastic wrap or foil and pop it in the refrigerator for at least 4 hours, but honestly, overnight is even better.
I know it’s hard to wait, but this chilling time is when the magic happens. The ladyfingers soften perfectly, the flavors meld together, and everything sets into that signature tiramisu texture.
Just before you’re ready to serve, add your final touches.
Arrange fresh strawberry slices on top, drizzle with extra strawberry purée if you have it, tuck in a few mint leaves for color, or sprinkle white chocolate shavings for a little elegance.
Notes
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream—it whips up faster and holds its shape better
- Use a pastry bag or zip-top bag with the corner cut off to pipe your cream layers if you want those Instagram-worthy, perfectly even layers
- Don’t skip the lemon juice even though it’s optional—that little bit of acid balances the sweetness and makes the strawberries taste even more like themselves
- If your mascarpone is lumpy even at room temperature, whisk it alone for 30 seconds before folding in the whipped cream to smooth it out
- Make mini versions in clear glasses or jars for parties—they’re adorable and everyone gets their own perfect portion
- Prep Time: 30 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American