This no-bake strawberry tiramisu is a refreshing twist on the classic Italian dessert.
It features layers of ladyfingers soaked in a luscious strawberry sauce nestled between clouds of creamy mascarpone filling.
You don’t need any egg yolks or coffee. Instead, it’s fruity, sweet, and perfect for summer.
Fair warning: once you try this, you might make excuses to have “just one more slice”!
Why You’ll Love This No-Bake Strawberry Tiramisu
Easy Peasy Recipe: To make this yummy dish, you just slice, mix, whip, and layer. How easy is that?
Fresh & Fruity Flavor: Every mouthful offers a burst of juicy strawberries, creamy mascarpone, and a hint of orange. It’s impossible to resist.
Beautiful Colors: The contrast of vibrant red strawberries and white mascarpone creates a stunning centerpiece, ideal for any event or gathering.
Make-Ahead Friendly: Since you need to chill this dish for at least 8 hours, it’s ideal as a make-ahead dessert.
Ingredients
- Strawberries: Use fresh fruit for the juiciest, sweet-tart flavor. Keep some back for the garnish.
- Granulated Sugar: Sweetens the strawberries and draws out the natural juices.
- Orange Liqueur: Adds a bright, zesty note to the strawberry sauce. Use lemon juice or orange zest if you prefer.
- Mascarpone Cheese: This creamy Italian cheese offers a smooth, luxurious texture and subtle sweetness to the filling.
- Heavy Cream: Adds a rich, airy texture to the mascarpone filling.
- Powdered Sugar: Sweetens the creamy filling without making it grainy.
- Vanilla Extract: A dash of vanilla adds warmth and depth to the mascarpone filling.
- Ladyfingers: These cake-like cookies soak up the strawberry sauce, forming the sponge layers of the tiramisu. Savoiardi brand works best.
How to Make No-Bake Strawberry Tiramisu
This delightfully fruity dessert is perfect for warm days when you don’t want to turn on the oven.
And while it does need a few hours to set, you can have it ready in no time!
1. TOSS the sliced strawberries, sugar, orange liqueur, and salt in a large bowl. Set aside for 30 minutes until soft and syrupy.
2. WHIP the heavy cream and powdered sugar on low until thickened, then increase to medium and whisk to soft peaks.
3. ADD the mascarpone, vanilla, and orange zest, whisking until smooth and well combined.
4. DIP the ladyfingers in the strawberry syrup and arrange them in a single layer in the bottom of an 8-inch baking dish.
5. LAYER half of the strawberries over the ladyfingers, then cover with half of the mascarpone filling. Repeat with the remaining dipped ladyfingers, strawberries, and mascarpone.
6. CHILL for at least 8 hours or overnight. Then, serve cold with fresh sliced strawberries. Enjoy!
Tips For the Best No-Bake Strawberry Tiramisu
You know those moments when you’re craving something sweet, refreshing, and utterly delicious, but the thought of turning on the oven makes you break into a sweat?
Well, this dessert is the answer to all your summer dessert prayers!
Just read these tips, then get mixing.
- Try frozen berries. Thaw them first, drain away the excess liquid (or use it in another recipe), and macerate as instructed.
- Can’t find ladyfingers? You can also use sponge cake or angel food cake slices.
- Need a mascarpone substitute? Cream cheese, ricotta, or a mix of cream cheese and heavy cream can be used instead of mascarpone. But the flavor will differ.
- Don’t soak the ladyfingers too much. Dip them in the strawberry sauce for 1-2 seconds to prevent them from getting too soggy and making the tiramisu runny.
- Chill it overnight. Refrigerate the assembled tiramisu overnight to allow the flavors to meld and the dessert to set.
- Fun variations. For a delicious twist, use raspberries, mixed berries, passionfruit, or pineapple. Try strawberry liqueur or limoncello for a strawberry lemonade flavor. Or top it with shaved chocolate for added decadence.
How to Store
Unfortunately, this dessert won’t freeze well. After thawing, the creamy filling is likely to split and turn watery.
But you can make it in advance. Here’s how to store it:
To Store: Cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. Refrigerate for 2-3 days to maintain freshness and flavor.
More Tiramisu Recipes You Have to Try
Baileys Irish Cream Tiramisu
Tiramisu Cups
Chocolate Tiramisu
Tiramisu Dip
No-Bake Strawberry Tiramisu
9
servings30
minutes8
hours30
minutes366
kcalThis easy, no-bake strawberry tiramisu is perfect for summer entertaining. It’s a fruity twist on a classic Italian dessert, and I know you’ll love it.
Ingredients
- Strawberry Compote
1 pound strawberries, hulled and sliced
1/4 cup granulated sugar
2 tablespoons orange liqueur
pinch salt
- Mascarpone Filling
1 1/2 cups heavy cream
1/2 cup powdered sugar
2 (8 ounce) tubs mascarpone cheese
1 teaspoon vanilla extract
2 teaspoons orange zest
- To Assemble
1 (7 ounce) package ladyfingers
fresh strawberries, sliced
freeze-dried strawberries, optional for garnish
Instructions
- Macerate the Strawberries: In a large bowl, combine the sliced strawberries, sugar, orange liqueur, and salt. Toss until the fruit is well coated, then set aside until soft and syrupy, about 30 minutes.
- Make the Filling: In a clean, cold bowl, whip the heavy cream and powdered sugar on low until thickened. Increase the speed to medium and whisk until soft peaks form.
- Add the mascarpone, vanilla, and orange zest and whisk again until smooth and well combined. (see note)
- Assemble: Dip and turn the ladyfingers one at a time in the strawberry syrup. Arrange them in a single layer in the bottom of an 8-inch square baking dish.
- Mix well, then spread half of the strawberries on top of the ladyfingers. Cover with half of the mascarpone filling, spreading it evenly with a spatula. (This is easiest with a piping bag.)
- Dip the remaining ladyfingers in the strawberry syrup and arrange them over the mascarpone. Top with the remaining strawberries and then the rest of the mascarpone.
- Cover the dish loosely with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
- Optional: Blitz the freeze-dried strawberries into a powder and dust over the chilled dish.
- Serve cold with fresh sliced strawberries, and enjoy!
Notes
- If the mascarpone seems firm, whisk it with the vanilla and orange zest in a separate bowl until smooth. Then, whisk it into the heavy cream.
- Try frozen berries. Thaw them first, drain away the excess liquid (or use it in another recipe), and macerate as instructed.
