Fresh & Sweet Strawberry Tiramisu (No-Bake)
Fresh & Sweet Strawberry Tiramisu (No-Bake)
Easy No-Bake Strawberry Tiramisu Recipe for Beginners
On a beautiful, sunny morning, inspired by the lovely weather and cherry blossoms, I decided to create a refreshingly sweet Strawberry Tiramisu. The delightful combination of creamy mascarpone cheese and vibrant strawberries pairs wonderfully with coffee, offering a truly blissful taste experience. Indulge in the joy of home baking with generous amounts of fresh ingredients. Adorned with fresh strawberries and a touch of mint, this visually appealing Strawberry Tiramisu promises a delightful tea time.
Filling- Mascarpone cheese 170g
- Heavy cream 160g
- Egg yolks 45g (approx. 2-3 yolks)
- Vanilla extract 2g (approx. 1/2 tsp)
- 1 sheet Gelatin
- Ladyfinger cookies 6 pcs
Strawberry Sauce- Strawberries 170g
- Sugar 55g
- Lemon juice 12g (approx. 2.5 tsp)
Topping Decoration- Fresh strawberries
- Mint leaves (optional)
- Strawberries 170g
- Sugar 55g
- Lemon juice 12g (approx. 2.5 tsp)
Topping Decoration- Fresh strawberries
- Mint leaves (optional)
Cooking Instructions
Step 1
First, wash the fresh strawberries thoroughly under running water. Place them in a colander to drain completely. This step is crucial for preventing excess moisture in the dessert. (Tip: I made a double batch, so my quantities are doubled from a standard recipe.)
Step 2
Thinly slice strawberries to decorate the sides of the tiramisu cups. Use any imperfect or leftover strawberry pieces for the sauce. After slicing, gently pat the strawberry slices dry with a paper towel. This helps them adhere better to the cream and maintain their shape.
Step 3
Now, let’s make the delicious strawberry sauce. Chop about 170g of strawberries into small pieces and place them in a saucepan. Don’t hesitate to add any leftover chopped strawberries from slicing.
Step 4
Add sugar to the chopped strawberries in the saucepan and cook over medium heat. The natural sweetness from the strawberries will start to release.
Step 5
Stir continuously to prevent scorching. Once the sauce begins to bubble, reduce the heat to low and stir in the lemon juice. Lemon juice adds a delightful tanginess and enhances the vibrant color of the strawberries. Allow the sauce to cool completely. (Tip: Adjust the amount of sugar and lemon juice based on the sweetness of your strawberries. Mine were quite sweet, so this balance tasted perfectly tangy and sweet.)
Step 6
To create the creamy tiramisu filling, place the mascarpone cheese in a bowl and whip it until smooth and creamy. Aim for a consistency similar to mayonnaise, ensuring there are no lumps.
Step 7
In a separate bowl, whip the heavy cream (160g). You don’t need to whip it to stiff peaks; medium speed is sufficient. Whip until it becomes thick and holds its shape softly.
Step 8
The cream should be thick enough that when you lift the whisk, it falls off in soft ribbons or just barely holds a peak. Over-whipping can make the filling difficult to spread smoothly.
Step 9
Soak 1 sheet of gelatin in cold water for about 5 minutes until softened. Gelatin will help set the filling and give it the perfect texture.
Step 10
In another bowl, lightly whisk together the egg yolks, sugar, and vanilla extract. The vanilla extract helps to mask any eggy smell and adds a lovely aroma.
Step 11
Gently warm the egg yolk mixture over a double boiler (bain-marie). Heat it to around 75°C (167°F) to pasteurize the egg yolks. Place a bowl over a saucepan of simmering water and whisk constantly.
Step 12
Squeeze out excess water from the softened gelatin and add it to the warmed egg yolk mixture. Stir until the gelatin is completely dissolved. Continue whisking until the mixture becomes pale yellow and slightly fluffy, incorporating air for a lighter texture.
Step 13
Allow the mixture to cool down to about 30°C (86°F). It should feel lukewarm to the touch. This is important to prevent the mascarpone from separating.
Step 14
Add the softened mascarpone cheese to the cooled egg yolk mixture. Mix thoroughly until smooth and creamy, ensuring no lumps remain. If lumps do form, a whisk can help break them down.
Step 15
Finally, gently fold in the whipped heavy cream into the mascarpone and egg yolk mixture. This creates the luscious tiramisu filling. Mix until just combined for a smooth, airy texture.
Step 16
Trim the ladyfinger cookies to fit the base of your dessert cups and arrange them snugly. The ladyfingers will soak up the sauce and provide a soft base.
Step 17
Generously brush the ladyfingers with the cooled strawberry sauce. Then, carefully place the thinly sliced strawberries along the inner sides of the cups, pressing gently to secure them. This creates a beautiful visual effect.
Step 18
Transfer the tiramisu filling into a piping bag for easy and neat layering. If you don’t have a piping bag, you can use a spoon to carefully dollop the filling.
Step 19
Start filling the cups from the bottom, piping or spooning the filling over the strawberries and ladyfingers. (Tip: For an extra burst of strawberry flavor, I added chopped strawberry pieces in the middle layer before covering with more filling.)
Step 20
Smooth the top surface of the filling with a spatula for a neat finish. Cover the cups with plastic wrap and refrigerate for at least 3 hours, or until the tiramisu is firm. This chilling time is essential for the flavors to meld and the texture to set.
Step 21
After chilling, remove the strawberry tiramisu from the refrigerator. Dust the top with powdered sugar (decorative snow) and decorate with fresh strawberries and mint leaves as desired. Your beautiful and delicious Strawberry Tiramisu is ready to be enjoyed!
