Italian tiramisu often involves coffee and/or eggs. This strawberry tiramisu is a light no-cook version made with fresh (or frozen) strawberries, layered on top of Italian ladyfinger cookies, topped with whipped cream, and chilled in the refrigerator.
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What is Tiramisu?
Tiramisu is a classic Italian dessert typically made with layers of coffee-soaked ladyfingers, cocoa, and mascarpone cheese, and sometimes eggs.
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 made with layers of ladyfinger cookies, strawberries macerated in red wine, and whipped cream.
Once the above ingredients have chilled for 3 hours or more, it is ready to serve. It is the absolute best way to welcome Spring and fresh (or frozen) strawberries!
Tip: Want to make it with frozen berries? Be sure to let the berries thaw and dry before using them. Using frozen strawberries allows you to make this wonderful, easy dessert for Valentine’s Day or Easter.
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. I wouldn’t recommend making your own. If you can only find soft, moist ladyfingers, dry them in the oven at 250 degrees 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 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 beats the fresh strawberries though.
- If you don’t want the alcohol you could substitute 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.
Illustrated Step by Step:
Frequently Asked Questions:
Yes, 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 for 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 very nicely with a DIY herbal citrus tea.
How to Grow Your Own Strawberries:
Would you like to learn how to grow strawberries in containers or your garden easily? With many years of experience, growing fruit and vegetables both ways, the following posts can show you how:
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No-Cook Strawberry Tiramisu
Equipment
- Serving dish (around 7 x 5 x 2 inches)
- Knife
- measuring spoons and cups
Ingredients
- 12-14 ounces fresh strawberries rinsed, stemmed 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
- 1 cup heavy whipping cream
- 1 tablespoon dark rum optional
Instructions
- Rinse, stem 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.12-14 ounces fresh strawberries, 1 cup powdered sugar, 1 lemon, 1/2 cup sweet red wine
- 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.12 Italian style ladyfingers, 1 cup heavy whipping cream, 1 tablespoon dark rum
- 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.
Does this recipe freeze well?
This recipes sounds delicious! Can’t wait to try it.
I have not frozen it, but my thoughts are that the ladyfingers would get quite soggy if you froze it all together. I would freeze the strawberries by themselves and then add the ladyfingers and whipped cream when you’re ready. It should come together pretty fast that way and still preserve the crisp texture of the ladyfingers.