Description
This Eggless Strawberry Tiramisu recipe is a delightful twist on the classic Italian dessert, featuring fresh strawberries instead of coffee and a luscious mascarpone cream without eggs. The dessert is layered with macerated strawberry-soaked savoiardi cookies and a creamy mascarpone-strawberry mixture, resulting in a refreshing, fruity, and light treat perfect for spring and summer gatherings. It’s a no-bake, chilled dessert that requires an 8-hour setting time to develop its signature flavors.
Ingredients
Scale
Mascarpone Cream
- 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)
Strawberries
- 25 oz fresh strawberries (700 g) plus more for garnishing
- Fresh mint leaves for maceration and garnishing
Other Ingredients
- 40 savoiardi cookies (for 9x13 inch pan)
Instructions
- Lemon Juice & Zest: Zest the lemon and squeeze out its juice separately to use later in the recipe.
- Macerate Strawberries: Wash and pat dry the strawberries, then cut them into small pieces. Combine the diced strawberries with sugar, about 1/3 cup lemon juice, and the fresh mint leaves slightly rubbed to release flavor. Stir gently and let the mixture macerate for at least 20-30 minutes to draw out juices.
- Strawberry Juice & Puree: Strain the macerated strawberries through a fine mesh strainer, applying pressure to extract the maximum juice. Allow the mixture to sit on the strainer for about 10 minutes. Remove mint leaves from the remaining solids. Blend the drained strawberries until smooth. Optional step: pass the puree through a fine mesh sieve to remove seeds for a smoother cream texture.
- Prepare Mascarpone Cream: In a large bowl, combine mascarpone cheese, whipping cream, condensed milk, and lemon zest. Whip on low speed until slightly thickened, then increase speed to medium and continue whipping until medium peaks form. Be careful not to overwhip to prevent dense cream; stop and check frequently until the peaks curl when whisks are lifted without falling.
- Combine Strawberry Puree: Gently fold the strawberry puree into the mascarpone cream mixture using a spatula until fully incorporated.
- Assemble Tiramisu – Prepare Cookies: Fit savoiardi cookies into your 9×13 inch dish, trimming if necessary. Dip each cookie briefly (about 2 seconds) into the strawberry juice extracted earlier. Optionally, add a splash of homemade strawberry liquor or limoncello to the strawberry juice for extra flavor.
- Layering: Spread a thin layer of strawberry mascarpone cream on the base of the dish. Arrange a layer of soaked cookies on top, then spread about half of the remaining mascarpone cream evenly. Add another layer of soaked cookies; if any strawberry juice remains, brush it on these cookies for extra flavor. Finish with a final layer of mascarpone cream.
- Garnish and Chill: Garnish the tiramisu with fresh strawberries quartered and optionally, fresh mint leaves, coconut flakes, or a dusting of cocoa powder. Refrigerate for at least 8 hours or preferably overnight to allow flavors to meld and the dessert to set properly before serving.
Notes
- Ensure not to overwhip the mascarpone cream to maintain a light and airy texture.
- The strawberry puree can be sieved to remove seeds for a smoother texture but this is optional.
- Adding a shot of strawberry liquor or limoncello to the soaking juice adds an adult twist and enhances the flavor.
- Letting the tiramisu chill overnight improves the melding of flavors and texture.
- You can substitute fresh strawberries with frozen ones if fresh are out of season, though fresh is preferred for best flavor.
- Make sure to soak the savoiardi cookies just enough to absorb flavor without becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (mostly whipping and prepping)
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Strawberry Tiramisu, Eggless Tiramisu, No Coffee Tiramisu, Italian Dessert, Mascarpone Dessert, Fruit Tiramisu, Summer Dessert, No-Bake Dessert
