Strawberry Tiramisu: this recipe is particularly dear to my heart, as I often prepare it for my family, and it encapsulates not only the fresh and delightful taste of strawberries but also the memory of my sweetest moments in the kitchen.

When strawberries are in season, I can’t resist and always look for new ways to enhance them. This tiramisu is perfect for those who, like me, love fresh and light desserts but still want a full and creamy taste. The peculiarity of this recipe is that the mascarpone cream contains no eggs, making it lighter and just as velvety. It’s a dessert that is quickly prepared but with that refined touch that makes it suitable even for special occasions. This strawberry tiramisu is perfect as a dessert at the end of a meal, but also as a snack or to celebrate mom, a perfect idea: simple, quick, and very delicious. It’s a dessert that conquers everyone, young and old, and I’m sure you’ll love it too!

Did I make your mouth water? Then don’t waste time and discover the recipe right away! 😻👇 And don’t forget to check out the other strawberry recipes I’ve prepared for you, you’ll find many irresistible ideas for the whole season! See you soon, Susy! 💕

Difficulty: Very Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 10
Cooking methods: No Cooking
Cuisine: Italian

404.26 Kcal

calories per serving

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Energy 404.26 (Kcal)
Carbohydrates 45.63 (g) of which sugars 32.82 (g)
Proteins 4.36 (g)
Fat 23.87 (g) of which saturated 7.77 (g)of which unsaturated 1.36 (g)
Fibers 0.85 (g)
Sodium 52.54 (mg)

Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the strawberry tiramisu

14 oz strawberries
2/3 cup sugar
2 tsp alchermes
2 tbsp lemon juice
10.5 oz mascarpone
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract
8.8 oz ladyfingers
as needed strawberries

Tools

The dish I used is oval and measures 12×9 inches.

Electric whisk
3 Bowls
Baking dish

Prepare the strawberry tiramisu

I wash the strawberries, remove the stems, and cut them into pieces. I put them in a bowl and add sugar, lemon juice, and alchermes liqueur (if the tiramisu is for kids, I don’t add the liqueur 😍).
Using a spatula or spoon, I mix to combine all the ingredients, cover the bowl with plastic wrap, and place it in the fridge for 20 minutes, enough time for the juice to come out, which I will use to soak the ladyfingers. Then I strain the strawberries to extract the juice and set aside.
In the bowl, I pour the cream and mascarpone, using a kitchen spatula, I stir to soften the mascarpone. I add the vanilla extract and then sift in the powdered sugar. Using the electric whisk, I beat until I get a compact mixture, which takes a couple of minutes.
I add a little mascarpone cream to the bottom of the baking dish, spreading it well, then I start to quickly soak the ladyfingers in the strawberry juice and form the first layer of tiramisu. I cover the layer with mascarpone cream and sprinkle the strawberries from the previously made coulis on top. I make another layer of ladyfingers, still soaked in juice, add the mascarpone cream, level the surface, and add the strawberry pieces. Lastly, I decorate as desired; I sliced about 5 strawberries and arranged them in pairs around the baking dish.
I let it rest in the fridge for a couple of hours before serving.