Strawberry Tiramisu (No-Bake)

Strawberry Tiramisu (No-Bake)

Ingredients

• For the Cream Layer 2 cups mascarpone cheese (450g)

• 1½ cups heavy whipping cream (360g)
• ¾ cup powdered sugar (90g)
• 1 teaspoon vanilla extract (5g)

• For the Strawberry Layer 2 cups fresh strawberries, blended (300g)

• ¼ cup granulated sugar (50g)
• 1 tablespoon lemon juice (15g)

• For Assembly 24–30 ladyfingers or sponge fingers (200–250g)

• 1 cup fresh strawberries, sliced (150g)
• 2 tablespoons strawberry powder or crushed freeze-dried strawberries (10g)

Instructions

Start by preparing the strawberry sauce. Combine the blended strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let it simmer gently until slightly thickened, about 8–10 minutes. Remove from heat and allow it cool completely. This will be your soaking syrup and flavor layer.

In a large bowl, beat the heavy cream until soft peaks form. In another bowl, mix the mascarpone, powdered sugar, and vanilla until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until light, smooth, and fluffy. Avoid overmixing so the cream stays airy.

To assemble, quickly dip each ladyfinger into the cooled strawberry sauce. Do not soak too long or they will become soggy. Arrange a layer at the bottom of your dish. Spread a generous layer of the mascarpone cream over it, then scatter sliced strawberries across the cream.

Repeat with another layer of dipped ladyfingers, cream, and strawberries. Finish with a final smooth layer of mascarpone cream on top.

Dust generously with strawberry powder for that vibrant red finish. Cover and refrigerate for at least 4 hours, preferably overnight, so the layers set beautifully and the flavors meld together.

Slice cleanly and garnish with fresh strawberries before serving.