Craving a different kind of tiramisu?! Here is my proposal, a delicious pink tiramisu with strawberries, cream, and mascarpone, without added eggs. Fresh, colorful, and with a spring flavor, a real treat!
Super quick to prepare, super creamy, with an incredible strawberry aroma. So good that there won’t be a spoonful left, word of Gabry!
The tiramisu is one of the most loved Italian desserts worldwide.
Apparently, it originated in Treviso in 1970 at a restaurant called “Le Beccherie”.
The original tiramisu was made with only egg yolks. Whipped with sugar to form a frothy mixture, to which mascarpone was added, resulting in a soft cream.
The ladyfingers were dipped in sweetened coffee, and two alternating layers were created: soaked ladyfingers and mascarpone cream, finishing with a dusting of unsweetened cocoa.
What I’m proposing is, of course, a reinterpretation of the classic tiramisu, which over the years has undergone numerous variations.
The eggless tiramisu with strawberries, cream, and mascarpone is delicate, fresh, fragrant, and has a truly enveloping taste!
It’s a really simple dessert, beautiful to serve besides being really delicious! The ideal dessert for a Sunday lunch, for Mother’s Day, or why not, for a spring birthday.
If you’re a fan of this traditional dessert, check out this super delicious collection:
Tiramisu: 10 delicious versions you’ll love at first taste!
Let’s see the procedure together, but first, I’ll leave you with some other delicious recipes you shouldn’t miss!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
Ingredients
- 14 oz Ladyfingers (approximately)
- 18 oz Strawberries
- 9 oz Mascarpone
- 14 oz Fresh liquid cream
- to taste Alchermes (or milk or orange juice for a non-alcoholic soak)
- 2 teaspoons Sugar
Tools
- Bowls
- Mixer
- Baking Dish
- Spatula
Preparation
To prepare your pink tiramisu, first, wash the strawberries well and chop them into small pieces.
Place them in a bowl, add a couple of teaspoons of sugar and a couple of tablespoons of Alchermes (those who prefer can replace the liquor with orange juice) and let it macerate.
In a bowl, pour the fresh liquid cream, add a couple of tablespoons of sugar, also add the mascarpone, and whip with an electric mixer.
While the whisks are in action and the mixture begins to whip, add some tablespoons of Alchermes until you get the shade of pink you prefer.
Take a bowl and pour a glass of water and some tablespoons of Alchermes inside, it will be your soak.
Those who prefer can replace Alchermes with orange juice, pineapple, or simply milk.
Take a baking dish, create the first layer of ladyfingers after passing them in the soak, and spread some of the cream and mascarpone mixture on top.
Decorate with strawberries and cover with another layer of ladyfingers dipped in Alchermes. Again spread cream and mascarpone, arrange the strawberries, and so on until the ingredients are finished.
If you like, you can put the cream and mascarpone mixture in a piping bag and have fun creating decorations to make your pink tiramisu even more beautiful.
And there you go, a super easy, super quick, and especially super delicious dessert! Enjoy and see you at the next recipe!
My advice: leave the tiramisu at least a couple of hours in the fridge, the more it rests, the better it tastes!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
What can I use instead of strawberries?!!
I’m not a fan of these types of questions, especially when it comes to altering the main ingredient of the recipe! Since this is a reinterpretation of a dessert whose basic recipe is always the same, we can think of replacing strawberries with any fruit we like most (e.g., peaches, pineapple, raspberries, blueberries, etc.). The method of execution remains the same.
