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Easy Strawberry Tiramisu – Fresh, Creamy, and No Oven Needed

Strawberry Tiramisu with Fresh Berries and Mascarpone Layers
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This Strawberry Tiramisu is made with tender ladyfingers and a velvety mascarpone filling, just like the classic recipe, but instead of coffee and chocolate, this stunning dessert is filled with fresh strawberries.

Ingredients

Scale

Strawberry Gelatin Layer:

  • 1 lb strawberries (fresh or frozen; defrost if using frozen)
  • 1/3 – 1/2 cup granulated sugar
  • 1/4 cup cold water
  • 3/4 tablespoon unflavored gelatin

Strawberry Sauce:

  • 1 lb strawberries (fresh or frozen; defrost if using frozen)
  • 1/4 cup sugar
  • 1/2 cup cold water

Tiramisu:

  • 14 oz ladyfingers (Italian savoiardi cookies)
  • 6 egg yolks
  • 3/4 cups granulated sugar (divided)
  • 1/2 cup half and half
  • 1 1/2 lbs mascarpone cheese (room temperature)
  • 1-2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1 lb fresh strawberries (sliced)

Instructions

1. Start with the strawberry gelatin layer since that will need time to set in the refrigerator before you can assemble the rest of the Tiramisu.

2. Pour the cold water into a large bowl and sprinkle the unflavored gelatin over it. Set it aside for the gelatin to soften and bloom.

3. Meanwhile, puree the strawberries with the sugar in a food processor or a blender until the berries are smooth.

4. Pour the pureed berries into a saucepan and heat to almost a boiling point, until bubbles start to break at the surface, about 5 minutes.

5. Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed. Pour into the bottom of a 13×9-inch pan and refrigerate until fully set, about 1 hour.

6. Meanwhile, puree another pound of strawberries with 1/4 cup sugar and 1/2 cup water. Pour into a shallow dish and set aside to dip the ladyfingers.

7. To make the cream filling, whisk the egg yolks with 1/4 cup sugar in a large heatproof bowl. Add the half and half.

8. Set up the bowl over a saucepan with 1-2 inches of simmering water, making sure the bowl does not touch the water.

9. Whisk continuously for about 10 minutes, until thickened and cooked through. Set aside to cool.

10. Whip the heavy cream with 2-4 tablespoons of the remaining sugar until soft peaks form.

11. In a separate bowl, mix the mascarpone with the remaining sugar and vanilla extract until smooth. Do not overmix.

12. Fold the cooled egg mixture into the mascarpone, then gently fold in the whipped cream.

13. Once the gelatin layer is fully set, begin assembling the tiramisu.

14. Dip each ladyfinger into the strawberry puree for 2-3 seconds per side. Do not oversoak.

15. Arrange dipped ladyfingers in a single layer over the gelatin.

16. Spread half of the mascarpone mixture evenly over the ladyfingers.

17. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

18. Smooth the top and chill the tiramisu for at least 6 hours or overnight.

19. Just before serving, arrange the sliced fresh strawberries on top in overlapping layers.

Notes

Use only crisp Italian savoiardi cookies, not soft ladyfingers, for the best texture.

This dessert tastes best after chilling overnight, allowing the flavors and textures to meld.

Top with sliced strawberries just before serving to maintain freshness and visual appeal.

Find it online: https://cookingwithramsay.com/strawberry-tiramisu/