If you would like an easy, no-bake, child-friendly dessert then this indulgent strawberry tiramisu recipe might just be what you are looking for. It is also a great option for when you are hosting friends or family but don’t want too much to do on the day, you can make this ahead and just finish it with the topping right before serving.
So savor the taste of spring with this no-bake strawberry tiramisu made with with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it… strawberry syrup. And that is what we refer to as a delicious mouthful!
Would I say this is the best strawberry tiramisu recipe? Well, I’m not one to gloat but I wouldn’t be surprised if you thought so. Now let’s make it.
How to Make Strawberry Tiramisu
First off, wash the strawberries. I leave them to soak in baking soda for 10 minutes. Make sure to rinse them at least 2 times.
Sort the strawberries into those that are ripe but firm – to be used for the layering and topping. And those that are ripe and bruised which will be used to make the syrup
Hull and cut the strawberries into halves or quarters.
How to Make Strawberry Syrup
Carefully tip the cut strawberries into hot water, bring it to a boil then reduce the heat and let them simmer for 15 minutes.
Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.
Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.
Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes.
Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.
Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks
Dice some ripe and firm strawberries into small pieces and set those on the side
How to Make Strawberry Mascarpone Filling for Tiramisu
Use eggs at room temperature, (they form faster) separate the egg whites from the yolks.
Whip the egg whites and once they start to froth up, tip the sugar into the bowl and whip until they form still peaks, this should take about 5 minutes or so.
Whisk them until they are thickened and leave a ribbon trail when you lift the whisk
Add the mascarpone to the yolks and whisk until they are well incorporated with as few bits of mascarpone globules as possible. The mixture should be thick.
Drizzle about 2 tablespoons of the strawberry syrup into the egg yolk mascarpone mixture and whisk it in before adding 1/4 of the egg whites to the yolk mixture and folding it in using a spatula.
Then add the rest of the egg whites and quickly but gently fold, do not overmix, a few streaks of egg whites are okay, we need the mixture to retain some structure including the whipped air for lightness.
Drizzle about 1 tablespoon of strawberry syrup over the diced strawberries, and mix to coat. We just want them coated in the sweet syrup and not drenched so avoid using too much syrup at this point.
How to Layer Strawberry Tiramisu
Lay the savoiardi biscuits sugar side down. Then lightly drizzle some syrup over them.
Thereafter, scoop half of the mascarpone mixture over the ladyfingers and using the spatula, try to evenly spread it to every crevice of the dish.
Then dollop the diced strawberry over it in a way that somewhat ensures every bite has some and add a drizzle of the syrup (optional).
Top that with a layer of the biscuits, followed by the syrup, then the mascarpone mixture
Cover the tiramisu with cling film and keep it in the fridge to set for no less than 4 hours if you are in a hurry otherwise leave it in the fridge overnight.
When you are ready to serve, slice the strawberries and top your tiramisu with them right before serving with a drizzle of the syrup.
And that’s it, the best strawberry tiramisu recipe completed!
Storage
Keep it in the fridge and eat within 2 days
How to make it even more child-friendly
Reduce the amount of syrup used between layers. Make sure the strawberries are cut to child-friendly bite sizes.
I hope you liked the recipe for strawberry tiramisu. If so please give it a thumbs up below.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
You Might Also Love
Tiramisu
Tiramisu made with savoiardi biscuits dipped in just enough coffee to deliver a soft exterior and slight bite from the still dry core. Topped with a generous spread of mildly sweet, light, and airy cream cheese frosting. Sealed with a drizzle of cocoa powder and chocolate shavings. Now tell me, what better way is there to end a meal than with tiramisu?
Strawberry Tiramisu
(+15 rating, 3 votes)
Loading...Easy no-bake strawberry tiramisu made with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it... strawberry syrup.
Ingredients
- Strawberry syrup
- 300g strawberries
- 265ml (1 and 1/4 cup) water
- 250g (1 and 1/4 cup) granulated sugar
- Mascarpone filling
- 2 large eggs plus 1 egg white
- 3 tablespoons of granulated sugar
- 125g Mascarpone
- Layers
- Savoiardi biscuits (i used 14 but this will vary depending on the size of your dish)
- Strawberry syrup
- 70g diced strawberries plus extra for the final topping
Instructions
Strawberries
Wash the strawberries. I leave them to soak for a few minutes in baking soda for 10 minutes. Make sure to rinse them at least 2 times.
Sort the strawberries into those that are ripe but firm, to be used for the layering and topping. And those that are ripe and bruised which will be used for the syrup
Hull and cut the strawberries into halves or quarters.
Make the strawberry syrup
Carefully tip the cut strawberries into hot water (265ml), bring it to a boil then reduce the heat and let them simmer for 15 minutes.
Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.
Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.
Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes
Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.
Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks
Prepare the layering ingredients
Dice some ripe and firm strawberries into small pieces and set those on the side
Use eggs at room temperature, (they form faster) separate the egg whites from the yolks.
Whip the egg whites and once they start to froth up, tip the sugar into the bowl and whip until they form still peaks, this should take about 5 minutes or so.
Whisk them until they are thickened and leave a ribbon trail when you lift the whisk
Add the mascarpone to the yolks and whisk until they are well incorporated with as few bits of mascarpone globules as possible. The mixture should be thick.
Drizzle about 2 tablespoons of the strawberry syrup into the egg yolk mixture and whisk it in before adding 1/4 of the egg whites to the yolk mixture and folding it in using a spatula
Then add the rest of the egg whites and quickly but gently fold, do not overmix, a few streaks of egg whites is okay, we need the mixture to retain some structure including the whipped air for lightness.
Drizzle about 1 tablespoon of strawberry syrup over the diced strawberries, and mix to coat. We just want them coated in the sweet syrup and not drenched so avoid using too much syrup at this point.
Layering the strawberry tiramisu
Lay the savoiardi biscuits sugar side down. Then lightly drizzle some syrup over them.
Thereafter, scoop half of the mascarpone mixture over the ladyfingers and using the spatula, try to evenly spread it to every crevice of the dish.
Then dollop the diced strawberry over it in a way that somewhat ensures every bite has some and add a drizzle of the syrup (is optional).
Top that with a layer of the biscuits, followed by the syrup, then the mascarpone mixture
Cover the tiramisu with cling film and set it in the fridge to set for no less than 4 hours if you are in a hurry otherwise leave it in the fridge overnight.
When you are ready to serve, slice the strawberries and top your tiramisu with them right before serving with a drizzle of the syrup.
No Comments