Description

Strawberry Tiramisu is a refreshing, no-bake twist on the classic Italian dessert, featuring strawberry-soaked ladyfingers layered with fluffy mascarpone cream and topped with a dusting of cinnamon and whole strawberries. Perfect for warm-weather gatherings.

Ingredients

Units Scale

1 pound fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1/4 cup strawberry jam
1/4 cup water
1 tablespoon lemon juice
16–18 ladyfinger cookies
1 1/2 cups heavy whipping cream
8 oz mascarpone cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whole strawberries for garnish

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Instructions

In a saucepan over medium heat, combine sliced strawberries, sugar, jam, water, and lemon juice. Cook for 6–8 minutes until syrupy. Let cool completely.
In a large bowl, whip the heavy cream until soft peaks form.
In another bowl, beat the mascarpone, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream until fully combined.
Quickly dip each ladyfinger into the cooled strawberry syrup and arrange in a single layer in a rectangular dish.
Spread half the mascarpone cream over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Dust the top with ground cinnamon and chill for at least 4 hours, preferably overnight.
Before serving, garnish with whole fresh strawberries.

Notes

Ensure strawberry syrup is fully cooled before assembling to avoid soggy layers.
Use a glass dish for a beautiful layered presentation.
Mascarpone should be at room temperature for smooth mixing.
Can be made a day ahead for best flavor development.

Nutrition

Serving Size: 1 square
Calories: 360 kcal
Sugar: 25 g
Sodium: 90 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg