Strawberry Tiramisu Recipe | Easy No Bake Strawberry Dessert Layers
A no-bake strawberry tiramisu with layers of coffee-free ladyfingers, silky mascarpone cream, and macerated strawberries. It’s light, fruity, and perfect for make-ahead entertaining.
Ingredients
Ingredients
- Fresh strawberries: 2 pounds, hulled and sliced (reserve a few for topping)
- Granulated sugar: 1/3 cup
- Lemon juice: 1–2 tablespoons
- Strawberry jam or preserves: 1/4 cup
- Mascarpone cheese: 16 ounces, cold but pliable
- Heavy cream: 1 1/2 cups, cold
- Powdered sugar: 1/2 cup, sifted
- Pure vanilla extract: 2 teaspoons
- Fine sea salt: a small pinch
- Ladyfingers (savoiardi): about 30–36, crisp style
- Orange juice or strawberry syrup: 3/4–1 cup, for dipping
- Fresh mint: optional, for garnish
Instructions
Instructions
- Combine sliced strawberries with granulated sugar and lemon juice, toss, and let macerate 15–20 minutes until a syrup forms; stir in strawberry jam and adjust sweetness or acidity to taste.
- In a bowl, whisk mascarpone with powdered sugar, vanilla, and a pinch of salt until smooth and fluffy without overbeating.
- In a separate chilled bowl, whip heavy cream to medium-stiff peaks, then gently fold it into the mascarpone mixture in two additions until silky.
- Pour orange juice or strawberry syrup into a shallow dish for dipping the ladyfingers.
- Spread a thin layer of cream on the bottom of a 9x13-inch dish to anchor the base.
- Dip each ladyfinger briefly, about 1–2 seconds per side, and arrange in a snug single layer in the dish.
- Spread half of the mascarpone cream over the ladyfingers, then spoon half of the macerated strawberries and some of their syrup evenly over the cream without flooding.
- Repeat with another dipped-ladyfinger layer, the remaining cream, and the rest of the strawberries.
- Cover tightly and refrigerate for at least 4 hours or overnight until the layers set.
- Before serving, garnish with reserved strawberry slices and mint, then slice into squares.
Notes
For best slices, chill overnight. Use crisp Italian savoiardi for structure and avoid oversoaking. If using frozen strawberries, thaw and drain well before macerating and add jam to thicken juices. For a boozy option, add a splash of Grand Marnier or strawberry liqueur to the dipping liquid. Refrigerate leftovers up to 3 days; freeze portions up to 1 month and thaw in the fridge.