Name: Eggless Strawberry Tiramisu without Coffee Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 8 h 40 min
Cuisine: Italian
Ingredients: 16 oz mascarpone (450 g); 16 oz whipping cream (450 g); 7 oz condensed milk (200 g); 1/2 cup sugar (110 g); 1 large organic lemon (juice and zest); 25 oz fresh strawberries (700 g) plus more for garnishing; Fresh mint leaves for maceration and garnishing; 40 savoiardi cookies (for 9×13 inch pan)

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Introduction

Strawberry Tiramisu offers a fresh and fruity twist on the classic Italian dessert, perfect for those who prefer an eggless, coffee-free version. Bursting with layers of luscious mascarpone cream and juicy strawberries, this dessert is as delightful to look at as it is to eat.

The image shows a close-up view of a sliced tiramisu cake with three visible layers. The bottom layer is a light beige sponge soaked in a reddish sauce. Above it is a thick white creamy layer, topped by a second thin sponge layer also soaked in sauce, followed by another thick white creamy layer. The top layer consists of dark brown cocoa powder dusted evenly over neat dollops of cream, creating a textured, soft surface with peaks. The dessert is presented on a white plate set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz mascarpone (450 g)
16 oz whipping cream (450 g)
25 oz fresh strawberries (700 g), plus more for garnishing
1/2 cup sugar (110 g)
7 oz condensed milk (200 g)
40 savoiardi cookies (for 9×13 inch pan)
1 large organic lemon, juice and zest
Fresh mint leaves for garnishing

Instructions

Step 1: Zest the lemon and squeeze out the juice. Keep the zest and juice separate.
Step 2: Wash and dry the strawberries, then cut them into small pieces. In a bowl, mix the diced strawberries with sugar, about 1/3 cup of lemon juice, and fresh mint leaves that have been slightly rubbed between your fingers. Stir well and let the mixture macerate for 20 to 30 minutes.
Step 3: Strain the macerated strawberries through a fine mesh strainer, pressing gently to extract as much juice as possible. Set aside the juice. Remove the mint leaves from the leftover strawberry pieces.
Step 4: Blend the reserved strawberry pieces until smooth to create a strawberry puree. For a smoother texture, optionally pass the puree through a fine mesh sieve to remove seeds.
Step 5: In a large bowl, combine mascarpone, whipping cream, condensed milk, and lemon zest. Whip on low speed until the mixture just starts to thicken, then increase to medium speed until medium peaks form. Be careful not to overwhip.
Step 6: Gently fold the strawberry puree into the mascarpone cream using a spatula until well combined.
Step 7: Before assembling, arrange savoiardi cookies in your serving dish to check their fit. Cut them if necessary.
Step 8: Quickly dip each savoiardi cookie into the strawberry juice for about 2 seconds to soak.
Step 9: Spread a thin layer of strawberry mascarpone cream in the bottom of your dish.
Step 10: Layer soaked savoiardi cookies over the cream, then cover with half of the remaining mascarpone cream.
Step 11: Add another layer of soaked savoiardi cookies. If you have leftover strawberry juice, brush it on this layer for extra flavor.
Step 12: Finish with a final layer of strawberry mascarpone cream.
Step 13: Garnish with fresh strawberries cut into quarters and fresh mint leaves, or optional toppings like coconut flakes or cocoa powder.
Step 14: Refrigerate for at least 8 hours, or preferably overnight, before serving.

Tips & Variations

For an added flavor boost, add a splash of homemade strawberry liqueur or limoncello to the strawberry juice before soaking the cookies.
Be careful not to overwhip the mascarpone cream to keep it light and airy.
Use fresh, ripe strawberries for the best natural sweetness and vibrant color.
If you prefer a seedless cream, always sieve the strawberry puree after blending.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors improve as it chills, but the cookies may soften further over time. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

This is a close-up view of a slice of tiramisu showing three clear layers: the bottom and middle layers are light beige sponge cake soaked with a reddish-brown coffee mixture, the middle of the cake is creamy white mascarpone cheese, and the top has a thick layer of white mascarpone cream topped with many small, pointed dollops dusted evenly with dark brown cocoa powder, creating a textured surface with some creamy spots where the cocoa powder is thinner. The cake sits on a white plate on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Strawberry Tiramisu ahead of time?

Yes, it’s ideal to prepare this tiramisu at least 8 hours before serving, preferably overnight, to allow the flavors to meld and the cookies to soften perfectly.

Is this recipe suitable for those avoiding eggs and coffee?

Absolutely. This tiramisu is made without eggs or coffee, making it suitable for those who prefer or require eggless and coffee-free desserts.