5 from 1 vote

Strawberry Tiramisu

Strawberry tiramisu' is a super easy, no-bake Italian dessert that comes together in minutes and is packed with sweet and juicy strawberry flavor!

Prep Time20

Resting time:2

Total Time20

Course: Dessert

Cuisine: Italian

Serving: 12

Calories: 398kcal

Author: Andrea Soranidis

Ingredients

For the strawberry sauce:

600 gr strawberries, + extra to decorate
40 g sugar, approx ½ US cup
2 tablespoons lemon juice

For the strawberry tiramisu':

500 g mascarpone cheese, approx 2 ¼ US cups
220 g zabaglione, (or whipped cream + 5 tablespoons of sugar) approx 1 US cup
400 g ladyfingers

Instructions

Place the strawberries in a blender and blend until smooth. Transfer the strawberry puree, sugar and lemon juice to a sauce pan and bring to a boil, removing the foam when necessary. When the sauce has slightly thickened, remove it from the heat and let it cool to room temperature.
Place the mascarpone cheese in a large bowl and whisk until creamy. Fold in the zabaglione cream and gently mix until combined and refrigerate until ready to use.
Dip each ladyfinger briefly into the strawberry coulis, then place in a rectangular 9-inch baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, break the cookies to fill the base up.
Spread half of the prepared mascarpone cream gently over the ladyfingers, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
Repeat the process of soaking the ladyfingers in the strawberry sauce, then layer them over the cream, until is fully covered.
Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
Place the strawberry tiramisu in the fridge, and allow to set for at least a couple of hours, or overnight. Decorate with chopped strawberries and serve.

Notes

Can I substitute ladyfingers?

Yes, you can substitute it with a sponge cake or angel cake.

Cut the cake into 1cm (½ inch) thick slices and let them dry overnight on a wire rack ( or place them in the oven at 100 C for about half an hour). Then cut the slices into fingers or sticks, and proceed with the recipe.

What if my Tiramisu is soggy and runny?

There are a few reasons you might have ended up with a soggy Tiramisu':

• You might have overworked the mascarpone cream. Try mixing it delicately and incorporate gently the lemon posset cream.

• Your ladyfingers soaked too much strawberry sauce. Avoid dipping the savoiardi for too long.

However, please don't cry over a runny Tiramisu. Place it in the freezer for a couple of hours and serve it as a "frozen dessert"!

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.