Strawberry Tiramisu
Strawberry Tiramisu, a fast and easy no bake classic Italian dessert. Made with layers of mascarpone cream and fresh strawberries. No coffee or liqueur makes this the perfect dessert for everyone. Kids will love it!
Tiramisu is a dessert favourite in our house, especially for the Italian, from an easy No Bake Tiramisu Cheesecake to a Kid Friendly Chocolate Milk Tiramisu to his favorite Pisctachio Tiramisu.
Nothing screams summer like spending a nice weekend at a cottage or eating berries, especially strawberries in my case. Luckily for me I usually get to enjoy Strawberries twice a year. The first time in Italy, strawberries arrive in late April and early May and in Canada in early July.
What you need to make a Strawberry Tiramisu Recipe
- Strawberries
- Lemon juice – fresh lemon juice
- Sugar – granulated sugar
- Water
- Egg – an egg is optional
- Mascarpone cheese
- Cream – whole, whipping or heavy cream, with at least 30% fat content
- Powdered sugar
- Ladyfinger cookies
Why use an egg?
This is the Italian recipe that I have eaten and eat in Italy. Using a pasteurized egg in this recipe is safe, if you still do not wish to use an egg, then you can just leave it out, be sure to use powdered sugar rather than substituting with granulated sugar.
How to Make Strawberry Tiramisu
Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
In a medium bowl beat the raw egg (if using) then add the sugar, mascarpone and cream, beat on medium until thickened.
In a small bowl add half the strawberry juice to start, you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink, dip the ladyfinger cookies in the juice just to coat, then arrange the cookies on bottom of the baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture. Refrigerate for a few hours or even over night. Top with fresh strawberries before serving.
How to Clean Strawberries:
- Leave the stem on the strawberries when washing, it helps the strawberries absorb less water (make sure to never soak the strawberries in water).
- Place the strawberries in a large colander.
- Rinse the strawberries under cold water.
- Moving them gently with your hand to remove any dirt.
- Pat them dry with a paper towel.
Substitutions and variations
Instead of strawberries you can substitute with blueberries, blackberries or even raspberries. Instead of strawberry juice you could use milk, or a simple sugar syrup or even your favorite strawberry sauce.
recipe tip
To keep your tiramisu from becoming soggy make sure you don’t soak the ladyfingers in the sauce, just turn them quickly and place in the baking dish.
Can the tiramisu be made in advance?
Yes the strawberry tiramisu can be made 24 hours in advance. Be sure to keep it well chilled, then slice and serve.
Storage
The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.
More Delicious Strawberry Recipes:
- Easy Fresh Strawberry Mousse
- Easy Strawberry Cookies
- Strawberries and Cream Vertical Layer Cake
- Strawberry Cream Cheese Strudel
- Homemade Fresh Strawberry Bread
So if you love Strawberries and you are looking for a refreshing no bake Dessert I hope you give this Easy Strawberry Tiramisu Recipe a try. Enjoy!
Strawberry Tiramisu
Ingredients
STRAWBERRY JUICE
- 2 cups chopped strawberries
- 1 teaspoon lemon juice
- 1 tablespoon sugar
- ½ cup cold water
CREAM MIXTURE
- 1 large pasteurized egg*
- 1 cup mascarpone
- 1 cup cream whole, heavy or whipping cream, with at least 30% fat content
- 1½ tablespoons powdered sugar (sifted)
- 30 Italian ladyfinger cookies (approximately)
- 1 cup sliced strawberries
*The egg can be left out if you wish.
Instructions
STRAWBERRY JUICE
- Clean and chop the strawberries into small pieces sprinkle with sugar, then place the strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
CREAM MIXTURE
- In a medium/large bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened, we like it nice and thick, some like it a bit thinner.
PUTTING IT ALTOGETHER
- Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used 10 x 7 inch / 26 x 17 cm).
- In a small bowl add half the strawberry juice to start, (you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the ladyfinger cookies in the juice (turning quickly to coat all the cookie with the juice, but don't leave them submerged in the juice or you will end up with a soggy tiramisu) then arrange the cookies on bottom of the baking dish, cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with the remaining cream mixture.
- Refrigerate for at least 4-5 hours or even over night. Top with fresh strawberries before serving. Enjoy!
Notes
To store the Tiramisu
The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.Nutrition
Updated from July 11, 2014.
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Would blueberries work in this dessert?
Hi Jonidee, yes blueberries should work, although I would use fresh rather than frozen. I hope you enjoy it. Take care!
Does it effect the cake if you don’t use the raw egg?
Hi Mary, no eliminating the egg is fine. I hope you enjoy it. Take care!
Fortunately, Canada is now producing spring strawberries which are available earlier and ; they are very good. They are much better than southern counties’ berries.
Try this: cut the strawberries, a pinch of fresh ground of black pepper and hand ripped fresh basil. Let it sit for about 1/2 hours to develop the taste and juices. The aroma is just crazy with a taste to match. Enjoy with a glass of prosecco (with or without alcohol).
Hi Tony, oh that sounds interesting! And buy Canadian!!! Take care.
This was so easy to make an absolutely delicious. It was a crowd pleaser. I made this for my friends, son university graduation. It truly was a hit. I give it 10 stars
Hi Rose, thanks so much, so glad it was enjoyed. Congratulations to your son! Take care.
I recently made the Strawberry Tiramisu and everyone loved it! It’s a great change for the summer season. I plan on making it for our Memorial day cookout.
I did made it without the egg and it was still fantastic. And my husband used the extra strawberry sauce on his ice cream. Such great recipe!!
Hi Celeste, thanks so much, so glad you enjoyed it. Great idea with the sauce on the ice cream! Take care.
I made this for Easter and left the egg out. It was absolutely delicious! I loved that I could make it the day before and just take it out of the refrigerator! I served it with lots of fresh strawberries.
Our family loved it! I will be making it again for Memorial Day and will used mixed fresh berries, red white and blue!
Hi Sally, thanks so glad you enjoyed it. Take care!
Any way to use frozen strawberries? Berries in Florida are not sweet or juicy 95% of time.
Hi Arlene, to make the juice you could use frozen strawberries, although to for the rest of the dessert, I do recommend fresh but if you want to try with frozen, be sure to let them thaw then dry with a paper towel to remove as much excess moisture as possible, if not they will just make the dessert really soupy and you don’t want that. I hope that helps. Take care!
can I use cream cheese instead of marscapone cheese?
Hi Bridget, not really because Tiramisu is made with mascarpone. Cream cheese has more of a sour taste to it. 🙂