Description
This Eggless Strawberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of mascarpone cream, fresh macerated strawberries, and crisp savoiardi cookies, all without coffee or eggs. Perfect for a fresh, fruity dessert that’s creamy and indulgent yet light and refreshing.
Ingredients
Scale
Mascarpone Cream
- 16 oz mascarpone (450 g)
- 16 oz whipping cream (450 g)
- 7 oz condensed milk (200 g)
Strawberries & Fruit Preparation
- 25 oz fresh strawberries (700 g), plus extra for garnishing
- 1/2 cup sugar (110 g)
- 1 large organic lemon (juice and zest)
- Fresh mint leaves for garnishing
Base
- 40 savoiardi cookies (sponge ladyfingers) for 9×13 inch pan
Instructions
- Prepare Lemon Juice & Zest: Thoroughly zest the lemon and then squeeze out the juice. Keep the zest and juice separate to use in different steps.
- Macerate Strawberries: Wash the strawberries carefully and pat them dry using a paper towel. Chop them into small pieces to help them release juice. In a large bowl, combine the diced strawberries with sugar, about 1/3 cup of the lemon juice, and fresh mint leaves which you should lightly bruise between your fingers to release flavor. Stir well and leave the mixture to macerate at room temperature for 20-30 minutes so the strawberries become tender and juicy.
- Extract Strawberry Juice & Puree: After maceration, strain the strawberries through a fine mesh strainer by pressing and stirring to extract as much juice as possible. Reserve the juice for the creamy mixture or soaking the cookies as desired.
- Prepare Mascarpone Cream: In a mixing bowl, whip the cold whipping cream until soft peaks form. In another bowl, blend mascarpone with condensed milk until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy filling.
- Assemble the Tiramisu: Quickly dip the savoiardi cookies in the reserved strawberry juice to moisten them without sogginess. Layer the bottom of a 9×13 inch pan with these soaked cookies. Spread half of the mascarpone cream over the cookies, then scatter half of the macerated strawberries evenly over the cream. Repeat with another layer of dipped cookies and the remaining mascarpone cream.
- Chill and Garnish: Refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. Before serving, garnish the top with fresh whole strawberries, lemon zest, and mint leaves for a vibrant presentation.
Notes
- Use organic lemons to avoid any residual pesticides in zest and juice.
- Do not soak savoiardi cookies too long to prevent sogginess; a quick dip is sufficient.
- Macerating strawberries intensifies their flavor and sweetness, enhancing the dessert naturally without added syrup.
- This recipe is perfect for guests who avoid caffeine and eggs but still want to enjoy a traditional tiramisu experience.
- The dessert improves in flavor after chilling overnight, so prepare in advance if possible.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Strawberry tiramisu, eggless tiramisu, fruit tiramisu, no coffee tiramisu, Italian dessert, mascarpone dessert, summer dessert
