This strawberry tiramisu is an an easy, no bake, no alcohol dessert the entire family will love. Layers of mascarpone custard, whipped cream, fresh strawberries and delicate ladyfingers make a delicious summer dessert.
Traditional tiramisu is one of my favorite desserts but I know coffee flavor is not for everyone. This strawberry tiramisu recipe usually pleases everyone in the crowd. It’s put together just like traditional tiramisu but without the coffee and the alcohol so the kids can have it too!
I know that without coffee it’s not really tiramisu, so feel free to call it a strawberry trifle if you want. You can even make the layers in a large trifle bowl instead of a casserole dish or make individual servings in jars or glasses.
Strawberry tiramisu is the perfect dish for your next summer party because you can make it in advance! In fact, it’s best made a day ahead so all the flavors can meld together and the ladyfingers can soak and soften.
I do not recommend using the soft ladyfingers because they may get too soggy. As long as you make it ahead, the hard ones will soften just the right amount while the dessert chills.
There are tons of strawberry and mascarpone recipes out there. In fact, my strawberry tart with lemon mascarpone is one of my other summer favorites. What sets this strawberry tiramisu recipe apart is that it’s not just mascarpone and whipped cream. It has a custard component to it. This adds an extra step but it is well worth it. You won’t get the richness of a traditional tiramisu without it!
VARIATION: Add extra strawberries on top for a different look. Cut the strawberries in half or in quarters depending on the size of your strawberries.
- 6 egg yolks
- 1 cup sugar
- ⅔ cup milk
- 1 pound mascarpone, room temperature
- 1 Tablespoon vanilla
Whip cream layer
- 1 ¼ cup heavy cream
- ¼ cup confectioners sugar
- 1 teaspoon vanilla
- 36 ladyfinger cookies (hard)
- 32 ounces strawberries
- 1 cup strawberry preserves
- ⅓ cup orange juice
1. In a large bowl, beat the yolks with 1 cup sugar until well blended.
2. Heat the milk in a medium saucepan until just boiling.
3. Very slowly the pour the hot milk, while continuously whisking in the egg mixture.
4. Transfer the contents of the bowl back into the pot and place it on the stove over medium heat, continuously stirring, until it begins to boil.
5. Reduce heat to low and stir for 1 more minute. The mixture should be thick and able to coat the back of a wooden spoon.
6. Strain the mixture into a clean bowl and place the bowl in another bowl of ice water to cool it down quickly.
7. Wrap the surface with plastic and refrigerate for 1 hour.
8. Add the mascarpone and vanilla to the cooled custard. Mix until smooth and combined. Set aside.
9. Beat the heavy cream, sugar and vanilla until you have medium to stiff peaks. Refrigerate until ready to use.
10. In a small bowl, combine and mix the strawberry preserves with the orange juice.
11. Add one-third of the preserve mixture to the bottom of a 9x13 casserole dish. Layer 18 lady fingers across the bottom in two rows.
12. Spread half of the remaining preserve mixture on top of the lady fingers.
13. Spread half of the custard mixture next followed by half of the whipped cream.
14. Arrange thinly sliced strawberries overlapping each other to create a layer over the whipped cream.
15. Repeat layers with the remaining ladyfingers, custard, and whipping cream in that order.
16. Layer more thinly sliced strawberries on top or decorate the top with strawberry halves.
Do not use jelly. Only use quality jam or preserves for best taste.
Stirring and controlling the heat while making the custard is important so that the eggs do not overcook.
Nutrition Information:Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 123mgSodium: 124mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 4g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.