Easy No-Bake Strawberry Tiramisu

5 from 1 vote

Strawberry Tiramisu is an easy and delightful no-bake summer dessert made with juicy strawberries, mascarpone cheese, and ladyfinger biscuits.

Prep Time25

Total Time25

Course: Dessert, Snack

Cuisine: Italian

Diet: Halal, Low Salt, Vegetarian

Servings: portions

Calories: 648kcal

In a small bowl, mix the strawberry jam with balsamic vinegar, water, and strawberry liqueur. This will create the syrup for soaking the ladyfinger biscuits.
Wash and hull the fresh strawberries, set aside a few for garnishing, and chop the rest into small pieces. Keep them separated.

Place the half of the icing sugar and the egg yolks in a medium-sized bowl.
Place the bowl over a saucepan of gently simmering water. Ensure that the water does not touch the bottom of the bowl.
Whisk the icing sugar and egg yolks vigorously for approximately 3 minutes, or until they have doubled in size and the mixture turns foamy and light. I suggest using a hand mixer for this step.
Remove the bowl from the heat, continue whisking the egg yolk mixture for a few more minutes, and let it cool down to room temperature.
Add the mascarpone cheese, vanilla paste, and the rest of the strawberry liqueur to the egg yolk mixture.
Gently fold it in using a hand whisk, avoiding the use of an electric hand mixer to prevent over-whipping the mascarpone cheese. Set the mixture aside.
In a different bowl, whisk the egg whites with the remaining half of the icing sugar until they form stiff peaks. Ensure the bowl is dry and clean, with no trace of egg yolk in the whites.
Combine the stiffened egg whites and ¾ of chopped strawberries with the mascarpone mixture. Use a silicone spatula to gently fold the ingredients from the bottom to the top.
Mix slowly until you achieve a smooth and creamy consistency.

Quickly dip the ladyfingers into the strawberry liqueur mixture and arrange half of them on the bottom of a 14" x 9.5" (30cm x 20cm) rectangular ceramic or glass dish.
Spoon half of the mascarpone filling over the first layer of ladyfingers and spread it evenly.
Dip the remaining ladyfingers very quickly into the liqueur mixture and arrange a second layer over the mascarpone filling.
Spread the remaining mascarpone mixture evenly over the ladyfingers using a spoon.
Cover the dish with cling film, and let it rest in the fridge overnight or 10-12 hours before serving.
Just before serving, garnish the tiramisu with additional sliced strawberries.

I don't recommend replacing the mascarpone with any other cheese, as it has a unique taste and texture that cannot be substituted.
Be careful when separating egg yolks and whites. Even a small amount of yolk in the whites can hinder proper whipping.
When you set your double boiler for the bain-marie, don't let the water touch the bottom of the bowl.
While whisking the egg yolks on a bain-marie, make sure the water simmers gently. Too much heat would cook the egg yolks and you might end up with scrambled eggs! If the bowl gets too hot, remove it from the heat for a few seconds while still whisking.
Make sure the mascarpone cheese is at room temperature and the egg yolk mixture is cooled down to room temperature before mixing them together.
When combining the egg whites and mascarpone mixture, fold gently to maintain the desired light and airy consistency.
Dip the ladyfingers briefly in the strawberry syrup to avoid making them too soggy. They should absorb the flavors without becoming overly wet.
Allow the dessert to chill for the recommended time to let the flavors meld and the dessert set properly.