The best ever strawberry tiramisu dessert, made with creamy mascarpone cheese and imported Italian ladyfingers cookies that are dipped in a vanilla strawberry puree.
Unlike the original version, this easy, no bake dessert is made without coffee, without alcohol and If you so choose without eggs.
For those of you who feel uncomfortable having raw egg yolks in your dessert, feel free to leave them out. Simple as that! I won’t lie tough, It is so much fluffier and luscious with them 😉
However, it is very important to carefully beat the mascarpone on very low speed or by hand to just get it creamy and smooth. If whipped too hard in a mixer, the mascarpone might become grainy with a cottage cheese like texture because of its high fat content. So keep that significant detail in mind If going that route 😉
If making it the classic way using raw egg yolks, remember to only use extra fresh, organic and free range eggs.
I used wine glasses to create a trifle look, however fell free to use a plate and springform pan as I did here with my Limoncello Cake, or use a deep glass dish as I did here with my espresso Tiramisu Cheesecake.
This classic recipe is also kid friendly, but If you plan to make this for a grown up brunch or a Holiday party, I would probably add some dark rum or orange liqueur to the strawberry puree. Because really, why not ..? 😉
Strawberry Tiramisu Recipe
The best Italian strawberry tiramisu dessert made with creamy mascarpone cheese and imported ladyfingers that are dipped in a vanilla strawberry puree.
Servings 6
Ingredients
- 12 oz strawberries
- 1 cup strawberries - sliced
- 4 egg yolks -organic
- 1 lb mascarpone cheese
- 1 cup heavy cream
- 3 tbsp Zing™ Baking Blend
- 1 tsp Zing™ Baking Blend
- 2 tsp vanilla extract
- 7 oz lady fingers cookies
- 2 tbsp lemon balm leaves or basil -for garnish
- 1/2 lemon -juiced
Instructions
- Using a hand held mixer beat together the heavy cream and 1 tbsp of Zing Baking Blend until whipped. Store in the refrigerator until ready to use.
- In a separate bowl beat together the egg yolks, vanilla extract and 2 tbsp of Zing Baking Blend until creamy. Start adding the mascarpone cheese one dollop at the time and whisk until incorporated. Gently fold in the whipped cream and set aside.
- Add the whole strawberries to the bowl of a food processor together with 1 teaspoon of Zing Baking Blend and the lemon juice. Process until smooth. Taste and adjust sweetness with more Zing™ if desired.
- Prepare one glass trifle bowl or 6 small wine glasses for the Tiramisu.
- If assembling your strawberry Tiramisu in the wine glasses, make sure to break the lady fingers in half before layering.
- Dip the lady fingers in the strawberry puree and layer them in the bottom of the glasses. Add a few of the sliced strawberries on the sides of the glasses or just sprinkle them on top of the lady fingers.
- Spoon a dollop of the Mascarpone whipped cream filing on top. Layer with strawberry puree dipped lady fingers again and finish with another dollop of the mascarpone filing.
- Garnish with the lemon balm leaves and extra strawberry slices.
- Refrigerate for at least 1 hour or until ready to serve.
Notes
You can easily adapt this recipe to use honey or agave to your taste for both the strawberry pure and the whipped cream.
You’ll Also Love:
Berry Tiramisu Trifle
Italian Tiramisu Cheesecake
No Bake Mascarpone Cheesecake
Lemon Olive Oil Cake
Disclosure: I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
