strawberry tiramisu

No-Bake Strawberry Tiramisu dessert has layers of ladyfingers, whipped cream and fresh strawberries. It is the most perfectly fresh and easy dessert for summer!

NO-BAKE STRAWBERRY TIRAMISU

strawberries,

tbsp sugar

lemon juice

cream cheese, (softened to room temperature)

sugar

tsp strawberry preserves, (melted)

lady fingers

orange juice

(16 oz) Cool Whip whipped topping, thawed (divided use)

tsp strawberry extract

fresh sliced strawberries, (for topping)

In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Gently stir and set aside until juices develop.

For the strawberries:

In a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth.

Stir in one cup of the whipped dessert topping. Set aside.

Place ladyfingers in a small bowl and drizzle with orange juice.

For the filling:

In another bowl whisk together the rest of the whipped topping with strawberry extract. Set aside.

For the topping:

Spread half the cream cheese filling into the bottom of a 9x9 or 11x7 baking dish.

Follow with an even layer of half the lady fingers. Break them up as needed to make them fit.

Then add a layer of half the strawberries (with some juice) on top of the lady fingers.

Spread the rest of the cream cheese filling evenly on top of the strawberry layer.

Next, spread half the strawberry-flavored whipped topping on top of the cream cheese layer.

Evenly layer the rest of the lady fingers on top of the Cool Whip.

Then layer the rest of the strawberries and juice.

Finally, top with the rest of the strawberry flavored Cool Whip whipped topping.

Cover with plastic wrap and refrigerate overnight or of at least 6 hours.&nbsp;

When ready to serve, top with fresh sliced strawberries before serving.

To assemble:

https://www.youtube.com/watch?v=Dhyw19RlLZk

No-Bake Strawberry Tiramisu dessert has layers of ladyfingers, whipped cream and fresh strawberries. It is the most perfectly fresh and easy dessert for summer!
FULL RECIPE HERE: https://www.thecountrycook.net/strawberry-tiramisu/

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How to make: NO BAKE STRAWBERRY TIRAMISU

Strawberry Tiramisu with Blueberries and Raspberries is a delicious triple berry dessert! This fruity tiramisu recipe is sweet, beautiful, easy, and SO delicious. It's the perfect easy dessert recipe for Valentine's Day, 4th of July, or any other day of the year!

Strawberry Tiramisu with Blueberries and Raspberries

ladyfingers (165 grams (1 package))

heavy cream (341 grams)

mascarpone cheese (454 grams)

sugar (200 grams, divided)

pure vanilla extract (4 grams)

raspberry liqueur (71 grams, divided)

strawberry jam or jelly (227 grams)

strawberries (251 grams)

raspberries (120 grams)

blueberries (85 grams)

Spray

Spray a 9x9-inch baking dish with nonstick spray.

Place

Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.

Beat

In a large bowl, using a hand mixer, beat the heavy cream until soft peaks form, about 3-4 minutes.

Beat in the mascarpone, ½ cup sugar, vanilla, and 2 tablespoons Chambord. Mix until fully combined and smooth. Set aside.

Stir

In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.

Macerate

In yet another bowl, mix together all of the fruit with ½ cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.

Layer

Start by smoothing half of the cream mixture over the ladyfingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.

Repeat

Repeat the layers, starting with ladyfingers, cream, jam, then fruit.

Chill

Cover and refrigerate for a minimum of 4 hours.

Serve

https://embed.mediavine.com/videos/vtwzqkz4ehjqxsvwxxxl

Strawberry Tiramisu with Blueberries and Raspberries is a delicious triple berry dessert! This fruity tiramisu recipe is sweet, beautiful, easy, and SO delicious. It’s the perfect easy dessert recipe for Valentine’s Day, 4th of July, or any other day of the year!

Triple Berry Tiramisu

Light, creamy and delicious Strawberry Tiramisu made with juicy strawberries, Cointreau&nbsp;liqueur, and shavings of white chocolate. It's a fresh and summery spin on the classic Italian dessert that's just as delicious and easy to make.

Strawberry Tiramisu with White Chocolate

(400 grams) fresh strawberries (finely sliced)

(500 grams) mascarpone cheese (at room temperature)

brown sugar

10.5 oz (200 grams) ladyfingers

Cointreau liqueur

strawberry jam

(250 milliliters) water

white chocolate (for grating)

Add 3 large egg whites to a bowl with 3 tbsp sugar and whisk to stiff peaks. In a separate bowl whisk together 4 egg yolks and 2 tbsp sugar until light, creamy and doubled in size.

Top Tip: DO NOT let any egg yolk touch the egg whites as the fat will stop the whites from whipping and can cause them to collapse. It's ok if there is a little egg white in with the yolks though.

Add the mascarpone in with the beaten egg yolks and whisk until incorporated with no lumps. Add 2 tbsp Cointreau or liqueur of choice and stir to combine..

Fold in the egg whites using a spatula or wooden spoon being careful not to knock too much air out. Fold gently until completely incorporated.

Add strawberry jam and water to a saucepan and bring to a boil. Pour into a shallow bowl and let cool Once cooled add 2 tbsp Cointreau and stir.

.Dunk the biscuits into the cooled liquid and line the bottom of a baking dish, you might need to break a few biscuits or change direction to fit your dish.

Once you have one layer top with the mascarpone mixture, use just under half because you want the top layer to have slightly more. Spread it all over evenly then top with sliced strawberries and grated white chocolate.

Continue with another layer of biscuits followed by the rest of the mascarpone, sliced strawberries and grated white chocolate.

Cover with cling film (plastic wrap) and place in the fridge for at least 4 hours or 8 if possible. The longer you leave it the better because the biscuits get a chance to soak up all the extra flavour.

Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!

No-Bake Strawberry Tiramisu Cake Recipe (video)

white granulated sugar

cornstarch

water

milk

flour

unsalted butter

oz mascarpone cheese (softened)

heavy cream (chilled)

strawberries

ladyfinger cookies

strawberries (for garnish)

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.

Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.

Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.

TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.

Preparing the Vanilla Custard:

Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.

For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.

Making the Filling:

To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.

For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.

Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Assembling the Cake:

https://www.youtube.com/watch?v=vj1I6bbNP6Q

FULL RECIPE HERE:  https://tatyanaseverydayfood.com/recipe-items/strawberry-tiramisu-cake/
The most delicate, no-bake strawberry cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.
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EASY, No-Bake Strawberry Tiramisu Cake Recipe!! With Mascarpone Filling & Ladyfingers!

Strawberry Tiramisu is the perfect no-bake summer dessert made with fresh strawberries, ladyfingers, and mascarpone! This summer version is made without coffee, alcohol, and raw eggs.

Strawberry Tiramisu

water ((or prosecco))

tsp balsamic vinegar ((or lemon juice))

heavy whipping cream

mascarpone cheese

confectioners’ sugar

tsp vanilla extract

strawberries ((1 pint))

ladyfingers ((see tip above))

In a medium bowl, combine mascarpone cheese, cream, sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed for 1 to 1 1/2 minutes until smooth and thickened.

In a small bowl, combine strawberry preserves, water, and balsamic vinegar. Stir with a fork until combined. Dip the ladyfingers in the mixture to coat them. Line the ladyfingers in a single layer, in the bottom of a 8”x 8” or similarly sized baking dish.

Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries.

Repeat with the remaining ladyfingers, mascarpone mixture, and sliced strawberries.

Cover with cling wrap and chill at least 8 hours or overnight.

Strawberry Tiramisu, a fast and easy no bake Dessert. &nbsp;Made with fresh strawberries, cream and mascarpone.&nbsp; No coffee or liqueur makes this the perfect dessert for everyone.&nbsp; An Italian Classic!

strawberries ((332 grams))

water ((118 grams))

pasteurized egg*

mascarpone ((225 grams))

whole cream ((220 grams))

Italian Lady finger cookies (approximately)

strawberries ((166 grams))

To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.

To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don't want it to be too thick or too thin, nice and creamy ).

Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used&nbsp; 10 x 7 inch / 26 x 17 cm).

In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don't leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture.

Refrigerate for at least 4-5 hours or even over night. Top with fresh strawberries before serving. &nbsp;Enjoy!

This strawberry tiramisu is a delicious no-bake summer dessert! Fresh strawberries and a homemade strawberry syrup pack it with sweet and tangy strawberry flavor. Heads up: This recipe needs to chill for at least 8 hours before serving! Make sure to plan ahead when you want to try it.

strawberries (hulled)

cane sugar

balsamic vinegar

sea salt

mascarpone cheese (at room temperature)

vanilla extract

DeLallo Savoiardi ladyfingers (exact number will depend

Thinly slice half the strawberries and set aside. Dice the remaining strawberries and place in a medium saucepan. Add the sugar, balsamic vinegar, and salt and place over medium heat. Cook, stirring, until the sugar dissolves. Cover the pan and simmer, stirring occasionally and reducing the heat as needed, for 10 minutes, or until the strawberries cook down into a juicy sauce.

Set a fine mesh strainer over a medium heatproof bowl. Pass the strawberry sauce through the strainer to remove the solids. Set the solids aside for assembling the tiramisu. Add the water to the juices in the bowl and stir to combine. Chill in the refrigerator until ready to assemble the tiramisu.

In a large bowl, mix together the mascarpone and vanilla extract.

In another large bowl, use an electric mixer or stand mixer to beat the cream and powdered sugar on medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently fold the whipped cream into the mascarpone, mixing until just combined.

Assemble the tiramisu. Dip the half ladyfingers into the strawberry syrup one at a time, leaving each one in the liquid just long enough to coat it on all sides. Arrange the dipped ladyfingers evenly at the bottom of a 9x9-inch or similar baking dish, cutting them if necessary to fully cover the bottom.

Spread half the mascarpone mixture evenly on top, then evenly dot the reserved cooked strawberry solids on top of the mascarpone. Top with half the sliced strawberries.

Dip the remaining ladyfingers into the strawberry syrup one at a time, placing them in an even layer on top of the sliced strawberries. Top with the remaining mascarpone mixture and remaining sliced strawberries.

Cover and chill in the refrigerator for at least 8 hours or overnight before slicing and serving.

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