Strawberry Tiramisu
A no-bake strawberry tiramisu layered with juicy macerated strawberries, fluffy vanilla mascarpone filling, soft ladyfingers dipped in strawberry juice, and a buttery strawberry crunch topping.
Servings: 6 servings
Calories: 360kcal
Ingredients
Strawberries
- 10 ounces strawberries sliced
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ cup (60 ml) orange juice or water - for assembly
Vanilla Mascarpone Filling
- ½ cup (120 ml) heavy cream cold
- 5 ounces mascarpone cheese cold
- ¼ cup (28 g) powdered sugar
- ¾ teaspoon vanilla extract
- Small pinch salt
Strawberry Crunch Layer
- 5 vanilla creme sandwich cookies or shortbread cookies also work
- ¼- ounce freeze-dried strawberries crushed
- 1 ½ teaspoons (½ tablespoon, 7 g) unsalted butter melted
- Small pinch salt
Assembly
- About 10–12 crisp ladyfingers
Instructions
Prepare the strawberries
- In a medium bowl, combine the sliced strawberries, sugar, vanilla extract, and lemon juice. 10 ounces strawberries 2 tablespoons granulated sugar ½ teaspoon vanilla extract 1 teaspoon lemon juice
- Stir together and let sit for at least 30 minutes until the berries release their juices.
- Drain the strawberry juice into a shallow bowl. Add ¼ cup orange juice (or water). Reserve for dipping the lady fingers. ¼ cup (60 ml) orange juice
- Reserve the strawberries for layering.
Make the mascarpone filling
- In a mixing bowl, beat the heavy cream until soft peaks form. ½ cup (120 ml) heavy cream
- In a separate bowl, stir together the mascarpone cheese, powdered sugar, vanilla extract, and salt until smooth. 5 ounces mascarpone cheese ¼ cup (28 g) powdered sugar ¾ teaspoon vanilla extract Small pinch salt
- Fold the whipped cream into the mascarpone mixture until combined and fluffy.
Make the strawberry crunch
- In a small bowl, stir together the crushed cookies, freeze-dried strawberries, melted butter, and salt until evenly combined. 5 vanilla creme sandwich cookies ¼- ounce freeze-dried strawberries 1 ½ teaspoons (½ tablespoon, 7 g) unsalted butter Small pinch salt
Assemble the tiramisu
- Quickly dip each ladyfinger into the reserved strawberry juice for about 1 second per side. About 10–12 crisp ladyfingers
- Arrange a layer of dipped ladyfingers in the bottom of an 8x4-inch loaf pan, breaking some as needed to fit.
- Spread half of the mascarpone filling over the ladyfingers.
- Top with: half of the strawberries, half of the strawberry crunch mixture (save other half to top with before serving). Repeat with: dipped ladyfingers, remaining mascarpone filling, remaining strawberries.
- Cover and refrigerate for at least 6 hours, preferably overnight, so the ladyfingers soften and the flavors meld together. Top with remaining strawberry crunch mixture before serving (I like to wait to top it with the crunch mixture so it doesn’t soften too much and stays crunchy. Serve chilled. Cover and refrigerate leftovers for up to 4 days.
Video
Nutrition
Calories: 360kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 85mg | Potassium: 160mg | Fiber: 1g | Sugar: 17g | Vitamin A: 782IU | Vitamin C: 48mg | Calcium: 67mg | Iron: 1mg