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Creamy slice of strawberry tiramisu showing layers of mascarpone, ladyfingers, and strawberry puree.

Strawberry Tiramisu (No Eggs)

A no egg tiramisu made with fresh strawberries and homemade puree. It is creamy, super easy, and comes together in no time.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian
Servings 6 Servings

Ingredients
  

For the strawberry puree

  • 225 g Fresh strawberries washed, trimmed, and cut
  • ½ tablespoon Lemon juice
  • 45 g Granulated sugar

For the cream

  • 225 g Mascarpone cheese
  • 1 Cup Whipping cream at least 30% fat, cold
  • ¼ Cup Granulated sugar
  • ½ teaspoon Vanilla extract or vanilla bean paste

For the layers

  • 22 Ladyfingers depending on your dish size
  • 1 Cup Cold milk for dipping
  • Strawberry puree

Instructions
 

Make the strawberry puree:

  • Wash the strawberries well (see how to wash strawberries properly), remove the stems, and cut them into pieces. Add them to a blender with lemon juice and sugar. Blend until smooth, then set aside.
    making strawberry puree with fresh strawberries in a blender

Prepare the cream:

  • In the bowl of a mixer, add the mascarpone, granulated sugar, and vanilla. Give it a quick mix with a spatula, then pour in the cold whipping cream. Start mixing on low speed, then increase to high. Stop as soon as the cream reaches stiff peaks and the texture thickens. Don’t overmix.
    making the filling of a no egg tiramisu

Assemble the layers:

  • Pour about one cup of milk into a bowl. Quickly dip each ladyfinger in the milk, turning once to coat both sides, and place them in a single layer in your dish. Spread a thin layer of strawberry puree over the ladyfingers, then add half of the mascarpone cream. Repeat the same process with another layer of dipped ladyfingers, more strawberry puree, and the remaining cream.
    layering strawberry tiramisu recipe in a dish
  • Cover the dish and refrigerate for one to two hours so the layers can set and the flavors blend.
  • Place the leftover strawberry puree in a small pan and bring it to a gentle boil for a few minutes until it thickens slightly. Transfer it to a jar while hot and let it cool at room temperature.
  • Once the tiramisu is cold, spread the reduced strawberry puree on top and decorate as you like. Keep it refrigerated until serving.
    decorating tiramisu with strawberries

Notes

  • Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.

Nutrition

Serving: 1gCalories: 524kcalCarbohydrates: 47.7gProtein: 6.7gFat: 34.7gSugar: 35.5g
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