The Strawberry Tiramisu Recipe has been on the blog since 2009, with a photo that unfortunately left much to be desired. The express Strawberry Tiramisu is a simple and quick dessert to make, especially because now there’s also the step-by-step video recipe for the strawberry dessert to follow.
I am a true lover of tiramisu; in fact, on the site, you can also find the recipe for the tiramisu cream that’s super versatile and suitable for any variation. However, in this case, I wanted to avoid using eggs to skip the pasteurization process, and I use oro saiwa, which I prefer to the classic ladyfingers. Of course, nothing stops you from using the classic tiramisu biscuits to prepare this strawberry dessert.
I think this strawberry dessert is perfect for Mother’s Day. If you’re undecided and want to gift a cake to your Mom, you can choose from the sweet offerings in the top list Sweets and Cakes for Mother’s Day available on my blog.
On the blog, you can also find the strawberry cake; as you might guess, these small red delights are one of my favorite spring fruits. I like serving strawberry desserts to my guests, like the Cupcakes or the Profiteroles. You can find both recipes in the links below. If you try any of these recipes, let me know if you like them and send a photo, so you’ll see it shared on the blog’s fan page Le Ricette di Bea on Facebook. Before moving on to the recipe, I also remind you, speaking of social channels, that you can follow the Instagram profile of Le Ricette di Bea or the Pinterest board.
Below you will find the links to the strawberry recipes on my cooking blog:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 378.37 (Kcal)
- Carbohydrates 45.72 (g) of which sugars 17.70 (g)
- Proteins 5.21 (g)
- Fat 20.32 (g) of which saturated 0.01 (g)of which unsaturated 0.15 (g)
- Fibers 2.68 (g)
- Sodium 218.08 (mg)
Indicative values for a portion of 100 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
- 24 cookies (in my case oro saiwa)
- 7/8 cup whipping cream (cold from the fridge)
- 2.82 oz cream cheese (in my case Philadelphia)
- 3.5 oz strawberry compote (in my case from Azienda Agricola Della Modesta Luigi)
- Half lemon
- 4 tbsp water
- 1 lb strawberries
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Chopping Board
- 1 Knife
- 1 Baking Dish
- 1 Spatula
- 1 Spoon
- 1 Piping Bag
- 1 Small Bowl
- 1 Citrus Juicer
Steps
Wash the strawberries under running water without cutting off the stem, otherwise, if there are any strawberries that are a bit too soft, they will fall apart. Pat them dry with a cloth or paper towel and start cutting them vertically with a knife after removing the stem, then place them in a small bowl.
Take another small bowl and pour in the tablespoons of water, the juice of half a lemon, and a generous tablespoon of strawberry compote. If you don’t have the compote, you can use strawberry jam. If you don’t have this ingredient either, you can blend four or five strawberries (depending on their size) with a tablespoon of sugar, lemon juice, and water. In all three cases, you will get the soaking mixture for the cookies in our Strawberry Tiramisu. If you have doubts about the step-by-step procedure, remember that there’s a link to the video recipe available on the blog’s YouTube channel.
Proceed with whipping the cream, cold from the fridge, in a bowl with an electric whisk. Consider that at speed 2, it takes me about 5 minutes to make it nice and thick! Then add the cream cheese, in my case an 80-gram pack of Philadelphia, and two generous tablespoons of strawberry compote. Again, if you don’t have it, you can use the jam or blended strawberries. Work for a few more minutes with the whisk. Transfer the egg-free tiramisu cream into a piping bag with the help of a spatula. Now that we have all the ingredients ready, we can proceed with making this strawberry dessert.
Take the baking dish and pour half a tablespoon of soaking mixture for the cookies inside. Then place the cookies and soak them lightly. Spread the tiramisu cream and place the strawberries, one facing and one facing away from each other. Place the cookies again and continue until all the ingredients at your disposal are used up. In my case, I always make three layers of cookies. I never soak the oro saiwa too much to avoid the final mushy effect. I don’t like mushy tiramisus.
Now your egg-free Strawberry Tiramisu is ready to be served. Remember that I await you on the social channels with other recipes and lots of food content, and I wish you a good appetite!!!
Preservation of Strawberry Tiramisu:
You can store the egg-free Strawberry Tiramisu in the fridge, covered, for up to two days. Since there are no eggs, the preservation of this dessert is longer, and there are no issues related to pasteurization. I also recommend serving it immediately, just taken out of the fridge. It is not a semifreddo; it is a strawberry dessert always ready to serve.
