Strawberry Tiramisu
This Strawberry Tiramisu is made with two layers of ladyfingers soaked in strawberry water and topped with a light mascarpone cream. In between the layers, there’s a quick homemade strawberry compote. It’s super easy and no baking needed.
This Strawberry Tiramisu is a small batch dessert that comes together pretty quickly. I made it in a 20x25 cm ceramic pan, so it's mostly considered small batch, right?! The recipe has two layers of ladyfingers, two layers of mascarpone cream and one layer of homemade strawberry compote in the middle. The compote is really easy, I just cooked down some fresh strawberries with a bit of sugar and water for about 5 minutes. Once they softened, I strained out 200g of the liquid to make a strawberry water for soaking the ladyfingers. After that, I put the compote back on the stove and cooked it down until it thickened a bit more.Once everything is layered, I chilled it in the fridge for about 4 hours.
For the topping I wanted something pretty but still easy, so I blended up some freeze dried strawberries into a powder and sifted it on top like cocoa powder on a classic Tiramisu. It gives a nice touch of color and adds a bit more strawberry flavor. If you don’t have freeze dried strawberries for the top, you could skip that part or just decorate with some fresh ones.
If you’re someone who loves strawberry desserts, I think you would love thid. It’s not too sweet and it doesn’t feel heavy at all.
What makes this recipe different?
NO COFFEE, NO COCOA - This isn’t your classic tiramisu. Instead of coffee soaked ladyfingers and cocoa powder, I use a light strawberry compote, strawberry water and freeze dried strawberry powder.
SMALL BATCH & SIMPLE - It’s made in a 20×25 cm ceramic dish, so it’s great if you don’t want leftovers for days. It’s also super easy, no eggs in the cream layer.
QUICK HOMEMADE STRAWBERRY COMPOTE - You’ll cook down some strawberries, strain part of it to make the soaking syrup, then reduce the rest for a thicker middle layer. Takes about 15 minutes and it’s all made in one saucepan.
FREEZE DRIED STRAWBERRY TOPPING - Instead of fresh berries on top, I used freeze dried strawberries blended into a powder. It gives a lovely color and extra flavor. Shop freeze dried strawberries here.
Frequently asked questions
1. Can I use frozen strawberries? Yes. They’ll release more liquid, so cook the compote a bit longer to thicken it.
2. What can I use instead of freeze dried strawberries on top? You can skip the topping or add fresh strawberries or strawberry compote.
3. How long does it need to chill? At least 4 hours. It firms up and tastes better after a few hours in the fridge.
4. Can I make it ahead of time? Yes, it’s even better the next day. Just keep it covered in the fridge.
5. How long does it last? About 2-3 days in the fridge. After that, the texture can get a little soggy.
6. Is this egg free? The cream is egg free. The only eggs in this recipe are in the ladyfingers.
7. Can I use homemade ladyfingers? Yes, but store bought ones work perfectly fine and save time.
Ingredients you will need for this recipe
For the strawberry compote & strawberry water
Strawberries: Fresh ones are best when they’re in season, but you can also use frozen.
Granulated sugar: This sweetens the strawberries and helps them break down into a syrupy texture.
Vanilla bean paste or extract: Vanilla extract works just as well.
Water: This helps the strawberries to start cooking down. We will strain some of the liquid to soak the ladyfingers and keep cooking the rest to make the thicker compote.
For the Mascarpone cream
Mascarpone: This makes the cream layer rich and smooth. Don’t overmix or it can turn grainy.
Whipping cream: Helps lighten the mascarpone and gives the cream its fluffy texture.
Granulated sugar: This sweetens the cream layer.
Vanilla bean paste or extract: Either paste or extract is totally fine.
Extras
Ladyfingers: These are the base of the layers like in classic tiramisu.
Freeze dried strawberries: Totally optional, but if you have some at home, just blend them into a powder and sprinkle on top for color and flavor.
Step by step instructions with photos
1. For this recipe I used a 20x25 cm ceramic pan.
2. First, prepare the jam and the strawberry water.
3. Add the diced strawberries, the sugar, vanilla and the water to a small saucepan. Bring it to a simmer then reduce the heat to medium and let it cook for 5 minutes. After 5 minutes, pour out most of the water (about 200g) into a separate bowl (we will use this to dip the ladyfingers in). Let the rest of the compote cook a little longer until it thickens. Once ready, take it off the heat and let it COMPLETELY cool. (Both the compote and the water)
4. Once cold, time to prepare the rest of the components.
5. To prepare the cream, mix together the mascarpone with the sugar and vanilla until smooth. I recommend doing this gently, using a spatula.
6. In another bowl, beat the whipping cream until stiff peaks form, then gradually scoop it onto the mascarpone mixture and gently fold it in.
7. To assemble the cake, dip the ladyfingers into the strawberry water we prepared earlier and place them into your dish. Then add about half of mascarpone cream and all of them jam. Top with another layer of ladyfingers and cream.
8. Optionally, top with strawberry powder.
9. Refrigerate for a minimum of 4 hours before serving. Enjoy!
Strawberry Tiramisu
This Strawberry Tiramisu is made with two layers of ladyfingers soaked in strawberry water and topped with a light mascarpone cream. In between the layers, there’s a quick homemade strawberry compote. It’s super easy and no baking needed.
Ingredients
- 300g strawberries, diced up - 2 cups
- 130g granulated sugar - 2/3 cup
- 1 teaspoon vanilla bean paste or vanilla extract
- 60g water - ¼ cup
- 500g mascarpone – 2 cups
- 350g whipping cream – 1 ½ cup
- 150g granulated sugar – ¾ cup
- 1 teaspoon vanilla bean paste or vanilla extract
- Ladyfigers, for the layers
- Optional, freeze dried strawberries (blended into a powder)
Instructions
- Add the diced strawberries, the sugar, vanilla and the water to a small saucepan.
- Bring it to a simmer then reduce the heat to medium and let it cook for 5 minutes.
- After 5 minutes, pour out most of the water (about 200g) into a separate bowl (we will use this to dip the ladyfingers in).
- Let the rest of the compote cook a little longer until it thickens.
- Once ready, take it off the heat and let it COMPLETELY cool. (Both the compote and the water)
- To prepare the cream, mix together the mascarpone with the sugar and vanilla until smooth. I recommend doing this gently, using a spatula.
- In another bowl, beat the whipping cream until stiff peaks form, then gradually scoop it onto the mascarpone mixture and gently fold it in.
- To assemble the cake, dip the ladyfingers into the strawberry water we prepared earlier and place them into your dish. Then add about half of mascarpone cream and all of them jam. Top with another layer of ladyfingers and cream.
- Optionally, top with strawberry powder.
- Refrigerate for a minimum of 4 hours before serving. Enjoy!
Nutrition Facts
Calories
776Fat
59 gSat. Fat
37 gCarbs
55 gFiber
1 gNet Carbs
54 gSugar
52 gProtein
8 gSodium
63 mgCholesterol
149 mg
