Description
A fruity, no-bake twist on the classic Italian tiramisu, made with layers of ladyfingers dipped in strawberry purée, airy mascarpone cream, and fresh strawberries. Perfect for spring and summer entertaining.
Ingredients
250g mascarpone cheese
3 eggs, separated
100g sugar
200ml strawberry purée
200g ladyfingers (savoiardi)
2 tbsp sugar (for strawberries)
200g fresh strawberries, sliced
Cocoa powder, for dusting
Instructions
- Beat the egg yolks with 100g of sugar in a mixing bowl until pale and creamy.
- Add the mascarpone cheese to the yolk mixture and mix until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture to keep the cream airy.
- Quickly dip each ladyfinger into the strawberry purée and arrange a layer at the bottom of a serving dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
- Arrange sliced strawberries on top and sprinkle with 2 tbsp of sugar.
- Refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder just before serving.
Notes
You can substitute ladyfingers with sponge cake or vanilla cookies if needed.
Use pasteurized eggs if you're concerned about consuming raw eggs.
Frozen strawberries can be used for purée—just thaw and drain well first.
A splash of strawberry liqueur can be added for an adult version.
Best served cold and even tastier the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
