Strawberry Tiramisu
This strawberry tiramisu dessert is easy to make and the result is a delicious no-bake dessert. Give it a try!
- Prep time
- 20 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 7.05 ounces packages of ladyfingers (each packet is about 200g)
- 4 cups frozen strawberries
- 1¼ cups granulated sugar
- zest of 1 lemon
- 1 tablespoon lemon juice
- 2 cups water
- 3 tablespoons cornstarch (+ 2 tablespoons cold water)
- 16 ounces mascarpone cheese
- 2 cups heavy whipping cream
- 1¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
To Make the Strawberry Compote
- 2
Add the frozen strawberries to a pot. Do not thaw.
- 3
Add them to a pot on medium-high heat along with the sugar, lemon zest, lemon juice, and 2 cups of water.
- 4
Mix well and let it cool down for 5-10 minutes, stirring occasionally so they don’t burn. You want them to be extremely soft.
- 5
Mix until thickened before removing from the heat to cool completely. I prefer doing the additional step of blending them using an immersion blender, but you can keep them as is. Reserve 1 1/2 cups of compote to dip the lady fingers, or use milk instead.
- 6
To Make the Cream
- 7
Beat the mascarpone, heavy cream, powdered sugar, and vanilla together. Whisk for about 10 minutes until stiff peaks appear.
- 8
To Assemble the Strawberry Tiramisu
- 9
Lightly dip each ladyfinger into the reserved strawberry compote and layer 1 time at the bottom of your pan. Add the cream layer and spread it evenly.
- 10
Add half of the cooled strawberry compote.
- 11
Dip the biscuits again and layer once more.
- 12
Add the final layer of mascarpone cream and finally finish it off with a layer of compote.
- 13
Top with powdered sugar or crushed freeze-dried strawberries.
- 14
Cool your tiramisu and set it for 6 hours in the fridge. Serve your amazing Strawberry Tiramisu. Enjoy!