Strawberry Tiramisu
This no-bake, family-friendly, delicious Strawberry Tiramisu is made with fresh homemade strawberry syrup, a creamy mascarpone cheese filling, and sweet, fluffy ladyfingers!
Servings: 9 servings
Ingredients
Strawberry Sauce
- 1 pound strawberries mashed (fresh or frozen)
- ¾ cup granulated sugar
- 1 Tablespoon fresh lemon juice
Mascarpone Filling
- 1½ cups heavy cream
- 8 ounces mascarpone cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Assembly
- 1 (7-ounce) package Savoiardi ladyfingers (about 24)
- Finely grated white chocolate for dusting
- Additional strawberries for garnish
Instructions
- Combine mashed strawberries, lemon juice and sugar in a bowl and let them sit for 5-10 minutes until the sugar has dissolved and the strawberries have released their juices. If the strawberry sauce still feels gritty when you rub some of the syrup between your fingers, you can bring it to a simmer in a medium saucepan over medium heat for 5 minutes until the sugar is melted, but I haven't found this to be necessary most of the time.1 pound strawberries, ¾ cup granulated sugar, 1 Tablespoon fresh lemon juice
- Meanwhile, beat heavy cream in a large bowl with a whisk attachment until stiff peaks form. Set aside.1½ cups heavy cream
- In a separate bowl, combine mascarpone cheese, sugar, and vanilla. Beat until smooth with an electric mixer. Fold in heavy cream with a heavy spatula until evenly combined.8 ounces mascarpone cheese, ½ cup granulated sugar, 1 teaspoon vanilla extract
- Dip lady fingers into the strawberry sauce, one at a time, until soaked but not soggy. Arrange in an even layer in an 8-inch square baking dish. Spread half of the filling on top.1 (7-ounce) package Savoiardi ladyfingers
- Arrange remaining ladyfingers on top of the mascarpone cheese layer. Spread with the remaining filling or transfer the remaining filling to a piping bag fitted with a large round tip and pipe decorative dollops over the top of the tiramisu with the remaining filling instead.
- Sprinkle with the grated white chocolate. I use a bar of Ghiradelli white chocolate and grate it right over the tiramisu using a zester or the smallest holes of a box grater. Refrigerate for 6 hours or overnight.Finely grated white chocolate
- Slice and decorate with additional strawberries just before serving.Additional strawberries
Notes
Make Ahead: As your Strawberry Tiramisu needs to sit in the refrigerator for at least 6 hours, it's perfect for making the night before to enjoy the next day. You can let it chill for up to 24 hours before enjoying it fresh. The longer you leave it, the more time those spongy fingers will have to soak up all the juicy goodness!
Storage:
- Store: Store leftover tiramisu in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days.
Nutrition
Calories: 373kcal | Carbohydrates: 33g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 26mg | Potassium: 118mg | Fiber: 1g | Sugar: 31g | Vitamin A: 943IU | Vitamin C: 31mg | Calcium: 70mg | Iron: 0.3mg
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