Sweet & Tangy Strawberry Tiramisu
[No-Bake] Homemade Strawberry Tiramisu Recipe
This is the strawberry tiramisu I made and enjoyed last year. I created this recipe myself, and my children absolutely loved it! Since it’s strawberry season, this would be a delightful dessert to make. It’s a wonderful treat that’s both easy to prepare and incredibly delicious.
Tiramisu Cream & Base Ingredients- 12 Ladyfinger cookies
- 180g Cream cheese, softened
- 50g Sugar
- 150g Heavy cream, chilled
- 1 Tbsp Vanilla sugar
- 1 Tbsp Raspberry liqueur (or strawberry syrup)
- 3 Gelatin sheets
- 2 Tbsp Cold water (for blooming gelatin)
- 3 Tbsp Strawberry syrup (for cream filling)
- Pomegranate powder, a pinch (for garnish)
- Powdered sugar, a pinch (for dusting)
Strawberry Compote Ingredients- 200g Strawberries, mashed (for compote)
- 50g Sugar
- 1 Tbsp Raspberry liqueur (or strawberry syrup)
- Lemon juice, a splash
- 200g Fresh strawberries, chopped (for layers)
- 200g Strawberries, mashed (for compote)
- 50g Sugar
- 1 Tbsp Raspberry liqueur (or strawberry syrup)
- Lemon juice, a splash
- 200g Fresh strawberries, chopped (for layers)
Cooking Instructions
Step 1
Prepare the main ingredients for the tiramisu. You’ll need 12 ladyfinger cookies, 180g of cream cheese softened at room temperature, 50g of sugar, 150g of chilled heavy cream, 1 Tbsp of vanilla sugar for aroma, 1 Tbsp of raspberry liqueur for a delightful flavor twist (or strawberry syrup as an alternative), 3 gelatin sheets, 2 Tbsp of cold water to bloom the gelatin, and 3 Tbsp of strawberry syrup to enrich the cream filling. Have all these measured and ready to go.
Step 2
To make the strawberry compote, place 200g of fresh strawberries in a saucepan. Gently mash them using a fork or a potato masher. Mashing the strawberries will help release their juices, creating a more flavorful compote.
Step 3
Add 50g of sugar, 1 Tbsp of raspberry liqueur, and a splash of lemon juice to the mashed strawberries. Cook this mixture over medium-low heat, stirring occasionally, until the sugar dissolves and the strawberries thicken into a jam-like consistency. This process concentrates the strawberry flavor.
Step 4
Now, prepare the fresh strawberries for layering. Wash 200g of fresh strawberries, remove the stems, and chop them into small, bite-sized pieces (about 1cm). Also, set aside 3 Tbsp of the cooked and cooled strawberry syrup (from step 2, the compote) to be incorporated into the cream filling. If the compote is too thick, you can loosen it with a little water.
Step 5
In a mixing bowl, place the softened cream cheese. Use a hand mixer or a whisk to beat it until smooth and creamy. Gradually add the 50g of sugar, mixing well after each addition until the sugar is completely dissolved. This ensures a smooth and lump-free cream base.
Step 6
To the smooth cream cheese mixture, add plain yogurt (or sour cream) and whisk until well combined. The tanginess of the yogurt complements the sweetness of the tiramisu beautifully. (Using sour cream will result in a richer flavor profile.)
Step 7
Bloom the 3 gelatin sheets by soaking them in 2 Tbsp of cold water for about 5 minutes. Once softened, squeeze out any excess water. Gently microwave the bloomed gelatin for 3-5 seconds until it liquefies. Add one spoonful of the warm cream cheese mixture to the melted gelatin and stir quickly to temper it. Then,
Step 8
Pour the tempered gelatin mixture into the main cream cheese bowl. Mix rapidly but thoroughly to ensure the gelatin is evenly distributed throughout the cream mixture, preventing any clumps.
Step 9
In a separate, chilled bowl, whip the cold heavy cream until soft peaks form (they should gently curl over when the whisk is lifted). Be careful not to over-whip. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold just until combined, being careful not to deflate the whipped cream too much, to achieve a light and airy texture.
Step 10
Now, let’s enhance the flavor of the cream. Stir in 1 Tbsp of raspberry liqueur and the 3 Tbsp of cooled strawberry syrup (prepared earlier) into the cream cheese mixture. Mix well until everything is smoothly incorporated. This step creates a delicious cream filling with a subtle strawberry aroma and taste.
Step 11
Take a moment to review all the prepared ingredients. Everything looks ready! Let’s begin assembling the delicious strawberry tiramisu.
Step 12
Pour the strawberry syrup (or raspberry liqueur) into a shallow dish. Briefly dip each ladyfinger cookie into the syrup, coating both sides lightly. Be quick – you want them moist, not soggy! Remove them as soon as they are nicely soaked.
Step 13
Arrange the syrup-dipped ladyfingers in a single layer at the bottom of your serving dish (a rectangular container or individual glasses work well). Pack them closely together to form a solid base for your tiramisu.
Step 14
Evenly spread the chopped fresh strawberries (prepared in step 3) over the layer of ladyfingers. The burst of freshness from the strawberries will beautifully complement the creamy layers.
Step 15
Gently spoon the prepared cream cheese filling (from step 9) over the layer of strawberries. If you prefer a taller tiramisu, you can repeat the layers: ladyfingers, strawberries, and cream. Once assembled, cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or until firmly set. Chilling is crucial for the tiramisu to meld its flavors and achieve the perfect texture.
Step 16
After chilling for at least 2 hours, remove the tiramisu from the refrigerator. Dust the top generously with powdered sugar using a fine-mesh sieve. This creates a beautiful, snowy white finish.
Step 17
For the final touch, sprinkle a pinch of pomegranate powder over the powdered sugar. I initially considered strawberry powder, but the pink hue of the pomegranate powder offered a more visually appealing and lovely finish. It adds a beautiful pastel color, making the strawberry tiramisu look even more inviting. Feel free to add mint leaves for extra decoration.
