Strawberry Tiramisu – Easy eggless dessert that requires no baking. Enjoy a fun twist on the classic Italian dessert, tiramisu, with our Strawberry Tiramisu! Picture delicate ladyfinger cookies soaked in fresh strawberry sauce and topped with a creamy mixture of mascarpone cheese and whipped cream.
Ingredient
28 thumbs
strawberry sauce
14 oz (400g) fresh strawberries, peeled and cut into small pieces
1/3 cup (70g) sugar
2 tablespoons (30ml) lemon juice
1/4 cup (60ml) water
Mascarpone filling
1 pound (500g) Mascarpone cheese, room temperature
2/3 cup (80g) powdered sugar
2 teaspoons (10g) vanilla extract
1 ½ cups (360g) whipping cream (35% fat), chilled
To decorate
fresh strawberries
Instruct
Line the edges of an 8-inch (20 cm) square springform pan with acetate sheets.
Prepare the thumbs, trimming them as needed to fit the pan perfectly.
Prepare strawberry sauce.
Put strawberries, sugar, lemon juice and water in a pot.
Bring to a boil and simmer for 5-7 minutes. Use a stand blender to puree the sauce until smooth.
Strain to remove seeds and let cool completely.
Prepare the mascarpone filling.
In a large bowl mix Mascarpone cheese until smooth. Add powdered sugar and vanilla extract and mix well.
Add the cream and continue mixing until stiff peaks form.
Assemble the strawberry tiramisu.
Spread ⅓ cup (80g) of strawberry sauce on the bottom of the pan.
Dip the ladyfingers in the remaining strawberry sauce and arrange in a single layer in the pan.
Spread a little less than half of the Mascarpone mixture on the thumbs. Use an offset spatula to spread evenly.
Dip the remaining ladyfingers in the strawberry sauce and arrange another layer of ladyfingers on top of the Mascarpone mixture.
Transfer the Mascarpone mixture to a piping bag fitted with a ½ inch (1 cm) plain tip and pipe the mixture onto your fingers.
Cover and refrigerate for at least 4 hours or overnight.
Decorate with fresh strawberries and enjoy. Keep leftovers in the refrigerator.
Please refer to many other cooking methods:
