Strawberry Tiramisu (草莓提拉米蘇)

It’s wonderful that the strawberry season lasted for quite a while in California.  They really are my Kids’ favorite fruit.  Today’s recipe not only feature these sweet and juice berries, it’s also a super easy no-bake desserts.  In my opinion, it’s perfect for summer time.  Especially when the temperature can hit 3-digits easily during the day and turning on the oven is just unbearable!  Best of all, you don’t even need to turn on the stove to make this dessert!  Are you sold yet?  I hope you are because this could be one of the most wonderful no-bake dessert you’ll ever tasted.    



A while back, I shared my Matcha Tiramisu recipe on the blog, it’s one of my hubby’s and my favorite desserts to enjoy.  However, my Kids don’t care too much for Matcha as much as the grown-up's do.  I guess the kiddos don't like the slightly bitter flavor from the Matcha, and that’s very understandable.  So, I created this Strawberry Tiramisu (草莓提拉米蘇) especially for them.  It was a love at first bite dessert for the kids.  They could have this Strawberry Tiramisu every day if I let them!   



Tiramisu in Italian means “pick me up”.  Traditionally, this famous dessert is made of ladyfingers dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder.  The texture is so soft and fluffy, hence, it’s called “pick me up”.  In this strawberry version, I keep the ingredient simple and there’s no raw eggs involved.  I macerate (a fancy word for marinating fruit) the diced strawberries with a little fresh lemon juice and sugar.  The strawberries then gave out their natural juices after just a few minutes.  When I layer the strawberries (and the juice) on top of the lady fingers, the cookies soaked up all the goodness and became nice and soft (similar to the chiffon cake texture) by the time you serve it.  In case if you wonder, below is a picture of the lady fingers that I used.  I’ve tried a few different brands since not many supermarket carry this one brand.  I have even tried making my own!  But really, nothing compares to this one, both texture and flavor wise, this brand is superb.  So, by all means, try to use these authentic lady fingers if possible.  You can get them online here if you can’t find it in the market.  Don’t you just love how convenience it is with the internet?



Imagine this, slightly sweetened mascarpone cheese that was lighten up with vanilla whipped cream; topped with sweet and slightly tangy strawberries;  plus, soft and fluffy lady fingers that soaked up all the strawberry goodness, all in one perfect bite.  This is truly strawberry heaven.  Want to know how to put this quick and easy no-bake dessert together?  I’m going to show you how. 



Please refer to the pictorial below.
1) First, line a 9-by-5 loaf pan with plastic wrap. Make sure you have 5 to 6 inches of excess wrap hanging on each side.

2) Place the strawberries, lemon juice and sugar in a large bowl, gently toss together to coat. Let the strawberries macerate while you work on the cream.

3) In the bowl of the stand mixer fitted with the wire attachment, whisk the cream, vanilla extract and powdered sugar together until soft peak forms.

4) Add the mascarpone cheese and whip until creamy and thick.

5) To assemble, spread 1/3 of the mascarpone cream mixture on the bottom of the prepared pan. Smooth the top with the back of a spoon.

6) Place 7 lady fingers over the cream in a single layer.



7) Then, spoon 1/2 of the strawberries on top of the lady fingers in an even layer, including some of the juice.

8) Spread another 1/3 of the mascarpone cream mixture on top of the strawberries, smooth the top with the back of the spoon.

9) Line another 7 lady fingers over the cream in a single layer.

10 & 11) Repeat with the remaining strawberries and mascarpone cream mixture.

12) Last, fold the hanging plastic over the top to cover the cream. Refrigerate overnight before serving.  Yes, the hardest part of this recipe is waiting! But your patient will be rewarded. 



I hope you enjoy today’s easy recipe and pictorial.  Give it a try while the strawberries are still in season, and you’ll be glad that you did.  Do you have a traditional dessert that you changed up to suit your own taste?  Since the strawberries are still nice and bright, I’ve been enjoying them as much as possible.  So, if you have a favorite strawberry treat recipe that you think I should try, feel free to share in the comment below. 









Strawberry Tiramisu (草莓提拉米蘇): (Printable Recipe)
3 cups strawberry, diced
juice of 1 ½ lemons
3 tablespoons sugar
2 cups whipping cream
2 teaspoon vanilla extract
½ cup powdered sugar
8 oz mascarpone cheese
14 lady fingers

Line a 9-by-5 loaf pan with plastic wrap. Make sure you have 5 to 6 inches of excess wrap hanging on each side.

Place the strawberries, lemon juice and sugar in a large bowl, gently toss together to coat. Let the strawberries macerate while you work on the cream.
In the bowl of the stand mixer fitted with the wire attachment, whisk the cream, vanilla extract and powdered sugar together until soft peak forms. Add the mascarpone cheese and whip until creamy and thick.

To assemble, spread 1/3 of the mascarpone cream mixture on the bottom of the pan. Smooth the top with the back of a spoon. Place 7 lady fingers over the cream in a single layer. Then, spoon 1/2 of the strawberries on top of the lady fingers in an even layer, including some of the juice.

Spread another 1/3 of the mascarpone cream mixture on top of the strawberries, smooth the top with the back of the spoon. Line another 7 lady fingers over the cream in a single layer. Repeat with the remaining strawberries and mascarpone cream mixture. Last, fold the hanging plastic over the top to cover the cream. Refrigerate overnight before serving. 

When ready to serve, unfold the plastic wrap and lift the cake up.  Slice, serve and enjoy.