The strawberry tiramisu without eggs is a fresh and indulgent spoon dessert that is ready in no time and is perfect for the whole family thanks to the absence of eggs.
The classic tiramisu is a timeless favorite, but when spring comes I prefer lighter, fruit-based variations like peach tiramisu or berry mini tiramisu.
In the recipe I propose today I chose to remove the raw eggs to simplify preparation, make it lighter and also to allow for a longer storage time during the summer months. The cream is velvety and silky, perfect to support the weight of the fruit.
If you prefer to use the mascarpone cream for tiramisu you can certainly do so, but I recommend using pasteurized eggs to avoid any bacterial contamination.
Also try these other versions:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: serves 4-6
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 20 ladyfingers
- 1 cup mascarpone
- 1 cup heavy cream (for whipping)
- 1/2 cup powdered sugar
- lemon zest (grated, you need the zest of half a natural lemon)
- 1 tsp vanilla extract
- 1 1/4 cup strawberries
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 2 1/2 cup strawberries
Tools
- 2 Bowls
- 1 Electric mixer
- 1 Immersion blender
- 1 Piping bag with star tip
- 1 Cutting board
- 1 Kitchen scale
Method
Place the mascarpone in a large bowl, stir it with a spatula to soften it, add the vanilla, the sifted powdered sugar, the lemon zest and the cream; mix everything until smooth and then whip the mixture with the beaters.
Be careful not to overwhip it, otherwise it will tend to split; the cream should remain smooth and silky.
Put it into the piping bag with a star tip and place it in the fridge.
Wash 1 1/4 cups of strawberries, remove the green tops and cut them into small cubes.
Put the cubes in a bowl, add the lemon juice and the sugar and mix well. Blend them with the immersion blender — the strawberry sauce is ready.
Wash 2 1/2 cups of strawberries, dry them and remove the green tops.
Cut 6 strawberries in half (they will be used for the final decoration) and cut the remaining strawberries into small dice. Set aside.
Quickly dip the ladyfingers into the strawberry sauce so they are well soaked, let the excess liquid drain and place 10 side by side on a long plate.
Spread a layer of mascarpone cream over the biscuits and a layer of diced strawberries, continue with another layer of ladyfingers and finish with the mascarpone cream.
Decorate the surface with the remaining diced strawberries. Garnish with the halved strawberries arranged as you like. If you have leftover cream, as I did, you can make many small decorations — with the star tip they will look like jasmine flowers.
The strawberry tiramisu without eggs is ready; place it in the fridge until serving time.
Tips
Storage
The strawberry tiramisu without eggs can be stored well covered in the coldest part of the fridge for 2-3 days.
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