Italian tiramisu often involves coffee and/or eggs. This light no-cook version is made with fresh strawberries, layered on top of Italian ladyfinger cookies and topped with whipped cream and chilled in the refrigerator. There is no better dessert for Spring or Summer!Jump to Recipe
What is Tiramisu?
Tiramisu is a classic Italian no-bake dessert typically made with layers of coffee-soaked ladyfingers, cocoa and mascarpone cheese. It is rich and wonderful, but I’ve been thinking of berries lately and this strawberry tiramisu has the same fluffy texture, but with a fresh taste as opposed to the rich notes of classic tiramisu.
This version of a strawberry no-cook tiramisu is make with layers of ladyfinger cookies, strawberries macerated in red wine, and whipped cream. It is then chilled for 3 hours or more. It is the absolute best way to welcome in Spring and fresh strawberries!
Ingredients and Substitutions:
- The best ladyfingers are Italian crisp ladyfinger biscuits called Savoiardi. These should be available in the cookie section of most major grocery stores. Frankly, I haven’t see any pre-made substitutions for these and I wouldn’t recommend making your own. If you can only find soft, moist ladyfingers, dry them in the oven at 250 F for 15 to 20 minutes.
- Many recipes will call for you to soak the ladyfingers, but I feel that makes the texture too mushy. The recipe below uses the juice from the macerated strawberries and sugar to drizzle over the layers before chilling.
- Get the freshest strawberries you can find. Homegrown or farmers’ market berries are the best, but if that is not an option, store-bought strawberries can be pretty darn good if you let them sit in the sugar and wine for a while to bring out their flavor.
- Most recipes use an Italian cheese called Mascarpone for the cream layer. I actually used whipped cream that I whipped to stiff peaks and found it was superb in flavor and texture. Heavy whipping cream is something I always have in the refrigerator, whereas Mascarpone cheese is not. You can also substitute cream cheese for the Mascarpone, but it will change the flavor and it won’t be as smooth and fluffy.
- The berries: you could use blackberries, raspberries or a mix of strawberries and blueberries. I wouldn’t use just blueberries alone because you won’t get enough juice from them. Another substitute could be your favorite jam. Nothing really beats the fresh strawberries though.
- If you don’t want the alcohol you could substitute in orange juice or even some Balsamic Vinegar. I love the sweet wine, but since it is a no-cook dessert just know that you will not be burning off the alcohol if that bothers you.
Frequently Asked Questions:
Yes, in fact it is better the next day as the ladyfingers have had time to absorb the strawberry mixture. I wouldn’t leave it in the refrigerator more than 2-3 days as it will dry out.
It does not freeze well. It is a layered dessert with a lot of creamy soft layers that will deflate in the freezer, and the ladyfingers will lose their crispness.
More Popular Strawberry Recipes:
- Strawberry “Fool” topped with pistachios
- Low Carb Panna Cotta with Strawberry Sauce
- Strawberry Brownies with Rosewater Frosting
- Fresh Strawberries Topped with Fruit Vinegars
And if you are inclined to have this tiramisu for breakfast (like me), it pairs really nicely with a DIY herbal citrus tea.
No-Cook Strawberry Tiramisu
- Serving dish (around 7 x 5 x 2 inches)
- Slotted spoon
- butter knife
- measuring spoons and cups
- 12-14 Ounces fresh strawberries rinsed and sliced
- 1 Cup powdered sugar aka confectioners’ sugar
- 1 lemon will use both zest and juice
- ½ Cup sweet red wine can use sweet white wine
- 12 Italian style ladyfingers
- 2 Tablespoon dark rum
- 1 Cup heavy whipping cream
- Rinse and then slice the strawberries and place in large bowl.Add powdered sugar to the bowl and zest a lemon over the bowl. Add the wine. Cut the lemon in half and squeeze the juice into the bowl. Stir everything together well.
- Line the bottom of your serving dish with 6 ladyfingers (you can break them to fit the dish you have).Using a slotted spoon, spoon half of the macerated strawberries over the ladyfingers, then layer half of the whipped cream onto the strawberries and drizzle with 1 Tablespoon of the rumRepeat this process of layering, saving some of the strawberries to add to the top of the dessert.Spoon the remaining strawberry liquid in the bowl over the layered cake
- Spoon the remaining strawberry liquid in the bowl over the layered cake (save just a little bit out to spoon over dessert right before serving. Place in refrigerator to chill for at least 3 hours. Dress with any remaining strawberry liquid. Cut into slices using a hot knife to preseve the layered look.