Strawberry Tiramisu (Eggless and Without Coffee)

5 from 1 vote

Strawberry Tiramisu (Eggless and Without Coffee)

Try this strawberry tiramisu - flavorful, super airy and velvety twist on a classic Italian tiramisu. You'll love this no-cook recipe that the whole family will enjoy!

Prep Time20

Resting time8

Total Time8 20

Course: Dessert

Cuisine: Italian

Servings:

Calories: 539kcal

Author: Svi

Ingredients

16 oz mascarpone (450 g)
16 oz whipping cream (450 g)
25 oz fresh strawberries (700 g) more for garnishing
½ cup sugar (110g)
7 oz condensed milk (200g)
40 savoiardi cookies for 9x13 inch pan
1 large organic lemon , juice and zest
Fresh mint leaves for garnishing

Instructions

Lemon Juice & Zest

Zest lemon and squeeze the juice.
Keep juice and zest apart.

Macerate Strawberries

Wash and pat dry the strawberries with paper towel. Cut in small pieces to help them release the most juice.
Mix diced strawberries in a bowl with sugar, lemon juice (about ⅓ cup) and fresh mint leaves slightly rubbed between your fingers.
Give everything a nice stir and let the strawberries macerate for at least 20-30 minutes.

Strawberry Juice & Puree

Strain strawberries through a fine mesh strainer applying some pressure and mixing to get the most juice out. Ideally you can let them sit over a strainer for another 10 minutes.
Remove mint leaves from the remaining strawberry pieces. Don’t worry if you miss any.
Blend strawberries until you get smooth strawberry puree. You can use it as is or do an optional step below.
OPTIONAL: pass the strawberry puree through a fine mesh sieve to remove any seeds. This will give your strawberry cream even and smooth look.

Mascarpone Cream

In a large bowl add mascarpone cheese, whipping cream, condensed milk and lemon zest. Whip on low speed until it starts to thicken just slightly, then increase the speed and whip until medium peaks.
TOP TIP: Be careful not to overwhip the cream mix or the cream will be dense!! Stop frequently to check the consistency.
Once the peaks curl when the whisks are lifted without falling off immediately mascarpone cream is ready
Using a spatula mix in the strawberry puree (sieved or unsieved to your choice).

Assemble Strawberry Tiramisu

TIP: Before you start assembling tiramisu place savoiardi cookies in the dish you’re planning to use to see how they fit. If needed cut the cookies to fit the dish. Do this before dipping them in the strawberry juice.
Dip savoiardi cookies in strawberry juice. Let them soak for 2 seconds.
EXTRA: add a shot of homemade strawberry liquor or limoncello to the strawberry juice for an extra kick of flavor.
Cover the dish with a thin layer of strawberry mascarpone cream.
Place a layer of soaked savoiardi cookies.
Top with about half of all mascarpone cream.
Add another layer of soaked savoiardi cookies.
TOP TIP: if you have any leftover strawberry juice you can brush it onto the last layer of savoiardi cookies.
Finish with a layer of strawberry mascarpone cream.

How To Garnish Strawberry Tiramisu

You can leave it as is or garnish with coconuts flakes or cocoa powder and fresh strawberries cut in quarters.
Place in the fridge for at least 8 hours or better yet overnight.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Dish Size Notes

Quantities indicated in this recipe are good to fill a 9x13 inch dish (22x33cm).

Alternatively you can use an 8x8 inch dish (20x20cm). In this case you might have some strawberry mascarpone cream leftovers which you can turn into individual strawberry tiramisu cups or simply enjoy it as is. It's absolutely delicious!

Whichever dish size you choose, it should be at least 2.5 inch (6.5cm) deep.

Top Tips

Use Italian hard sugar-coated savoiardi cookies. They will soak up the strawberry flavor without falling apart.
Measure the dish. Before you start assembling tiramisu, place savoiardi in a clean dish you're planning to use and see how they fit. Try placing them lengthwise and crosswise. If needed cut the cookies slightly to fit the dish. Do this before dipping them in the strawberry juice.
Mind over-whipping. Be careful to not over-whip the cream. Stop frequently to check the consistency. Once the peaks curl when the whisks are lifted without falling off immediately mascarpone cream is ready.
Make in advance and chill. Chill strawberry tiramisu for at least 8 hours before serving or better yet overnight. This will help all the layers set nicely.

Nutrition