Luscious Strawberry Tiramisu (Easy No-Bake!)

The Ultimate Strawberry Tiramisu: A Luscious No-Bake Dessert

Estimated reading time: 7-9 minutes  |  Prep time: 45 minutes  |  Total time: 6 hours 45 minutes (includes chilling)

Key Takeaways

• Incredibly Creamy & Fresh: Experience layers of light, airy mascarpone cream and a vibrant, homemade fresh strawberry syrup. It’s a bright twist on the classic.
• Easy & No-Bake Recipe: This is a perfect beginner-friendly dessert. There’s no oven required, making it ideal for warm weather or any time you need a simple yet elegant treat.
• Perfect for Making Ahead: This Strawberry Tiramisu needs to chill for at least 6 hours, so it’s the ideal make-ahead dessert for dinner parties, holidays, or family gatherings.
• A Showstopping Centerpiece: Beautifully layered and garnished with fresh berries, this dessert looks as amazing as it tastes. It’s guaranteed to impress your guests.

Why You’ll Love This Strawberry Tiramisu Recipe

Welcome to the dessert of your dreams! This beautiful Strawberry Tiramisu is a refreshing, vibrant, and utterly delicious twist on the classic Italian favorite. Instead of coffee and cocoa, we soak crisp ladyfingers in a sweet, homemade strawberry syrup and layer them with a rich, velvety mascarpone cream. It’s a delightful no-bake dessert that’s surprisingly easy to make from scratch, delivering a truly special treat with every spoonful.

What makes this simple recipe so special is the perfect balance of flavors and textures. The tangy sweetness of fresh strawberries cuts through the rich creaminess of the mascarpone, while the softened ladyfingers provide a delicate, cake-like structure. This family-friendly dessert is perfect for spring and summer gatherings, Easter brunch, or any occasion that calls for a showstopping centerpiece. If you’re looking for a homemade dessert that is both elegant and effortless, this Strawberry Tiramisu recipe is the one you’ll come back to again and again.

Ingredients You’ll Need

Using high-quality, fresh ingredients is the key to achieving the perfect texture and flavor in this Strawberry Tiramisu. Here’s what you’ll need:

For the Strawberry Syrup:

• 1 lb (450g) fresh strawberries, hulled and quartered
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) water
• 1 tbsp fresh lemon juice

For the Mascarpone Cream:

• 4 large egg yolks
• 1/2 cup (100g) granulated sugar, divided
• 16 oz (450g) mascarpone cheese, at room temperature
• 1 1/2 cups (360ml) heavy whipping cream, cold
• 1 tsp vanilla extract

For Assembly & Garnish:

• 7 oz (200g) package of crisp ladyfinger cookies (Savoiardi)
• 1 cup (approx. 150g) fresh strawberries, thinly sliced
• Fresh mint leaves, for garnish (optional)
• Freeze-dried strawberry powder, for dusting (optional)

Step-by-Step Instructions

Follow these simple steps to create a flawless homemade Strawberry Tiramisu. Be sure to have your equipment ready: a medium saucepan, fine-mesh sieve, electric mixer, mixing bowls, spatula, and an 8×8 inch (20×20 cm) baking dish.

1. Step 1: Create the Strawberry Syrup. First, combine the quartered strawberries, 1/2 cup (100g) of sugar, and 1/2 cup (120ml) of water in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Then, reduce the heat to low and let it cook for 10-12 minutes until the strawberries have completely broken down and the syrup has thickened slightly.
2. Step 2: Strain the Syrup. Next, carefully pour the mixture through a fine-mesh sieve set over a bowl. Use the back of a spoon to press the solids and extract as much liquid as possible. You should have about 1 to 1 1/4 cups of vibrant red syrup. Finally, stir in the lemon juice and set the syrup aside to cool completely to room temperature. This step is crucial, as hot syrup will make the ladyfingers mushy.
3. Step 3: Prepare the Mascarpone Cream Base. In a large, heatproof mixing bowl, whisk together the egg yolks and 1/4 cup (50g) of the granulated sugar. Create a double boiler by setting this bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg yolk mixture for 5-7 minutes. The mixture will become pale, thick, and warm to the touch, effectively pasteurizing the eggs. Remove the bowl from the heat and set it aside to cool slightly.
4. Step 4: Whip the Cream and Combine. In a separate large bowl, use an electric mixer to whip the cold heavy cream and the remaining 1/4 cup (50g) of sugar. Start on low speed and gradually increase to high. Continue whipping until stiff peaks form. Stiff peaks mean the cream holds its shape and doesn’t droop when the beaters are lifted. Now, add the room temperature mascarpone cheese and vanilla extract to the cooled egg yolk mixture. Gently whisk until just combined and smooth; be careful not to overmix. Using a spatula, gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it. Subsequently, add the remaining whipped cream and fold until no white streaks remain. The final cream should be light, airy, and uniform in texture.
5. Step 5: Assemble the First Layer. Pour the cooled strawberry syrup into a shallow dish. Working one at a time, quickly dip each ladyfinger into the syrup for just 1-2 seconds per side. Do not let them soak for too long, or they will fall apart. Arrange the dipped ladyfingers in a single, snug layer at the bottom of your 8×8 inch dish. You may need to break some cookies to fit perfectly.
6. Step 6: Build the Layers. Spread half of the mascarpone cream evenly over the layer of ladyfingers. Next, arrange the thinly sliced fresh strawberries in a single layer over the cream. After that, dip the remaining ladyfingers in the strawberry syrup and arrange them on top of the sliced strawberries to create a second cookie layer.
7. Step 7: Finish and Chill. Spread the remaining half of the mascarpone cream smoothly over the second layer of ladyfingers. Cover the dish tightly with plastic wrap. For the best flavor and perfect texture, refrigerate the Strawberry Tiramisu for at least 6 hours, but preferably overnight. This extended chilling time allows the flavors to meld and the dessert to set firmly.
8. Step 8: Garnish and Serve. Just before serving, uncover the tiramisu. You can garnish the top with more fresh sliced strawberries, a few mint leaves, or a light dusting of freeze-dried strawberry powder for an elegant finish. Finally, slice into squares and serve chilled.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Strawberry Tiramisu

• Ingredient Temperatures Matter: For the fluffiest mascarpone cream, ensure your heavy cream is very cold and your mascarpone cheese is at room temperature. Cold cream whips up with more volume, while room temperature mascarpone incorporates smoothly without lumps.
• Don’t Oversoak the Ladyfingers: A very quick dip (1-2 seconds per side) is all that’s needed. Ladyfingers are like sponges and will absorb the syrup instantly. Oversoaking them will result in a soggy, unstable tiramisu.
• Patience is Key: Do not skip the chilling time! This dessert needs at least 6 hours in the refrigerator for the ladyfingers to soften perfectly and for the entire structure to set. Making it a day ahead is even better for flavor development.
• Gentle Folding Technique: When combining the whipped cream with the mascarpone base, use a gentle folding motion with a spatula. This incorporates the ingredients while preserving the air you whipped into the cream, which is essential for a light, mousse-like texture.

Easy Variations You Can Try

• Add a Boozy Kick: For an adult version, add 2-3 tablespoons of a complementary liqueur to the cooled strawberry syrup. Grand Marnier, Limoncello, or a strawberry liqueur would all be fantastic choices.
• Try Other Berries: This recipe works wonderfully with other berries. Try making a raspberry, blackberry, or mixed berry tiramisu for a different flavor profile.
• Add a Citrus Twist: Add the zest of one lemon to the mascarpone cream along with the vanilla for an extra layer of bright, fresh flavor that pairs beautifully with the strawberries.
• Gluten-Free Option: To make this recipe gluten-free, simply substitute the traditional ladyfingers with a gluten-free variety, which can be found in many larger grocery stores or online.

Watch: How to Make It

How to Serve & Store Your Strawberry Tiramisu

Serve this Strawberry Tiramisu chilled, directly from the refrigerator. It is delightful on its own or garnished with extra fresh berries and a sprig of mint. For storage, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 3 days. The texture and flavor are often even better on the second day! Freezing is not recommended, as the mascarpone cream can separate and become watery upon thawing, which would compromise the dessert’s delicate texture. If you enjoyed this recipe, you might also love our Classic Tiramisu Recipe.

Frequently Asked Questions