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A vibrant No-Bake Strawberry Tiramisu dessert layer with fresh strawberries.

No-Bake Strawberry Tiramisu Delight

This No-Bake Strawberry Tiramisu Delight is a refreshing and easy dessert featuring layers of macerated strawberries, creamy mascarpone, and delicate ladyfingers, perfect for a summer treat. It requires at least 4 hours of chilling to allow the flavors to meld and the dessert to set.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds Fresh Strawberries hulled and sliced
  • 1/2 cup Granulated Sugar divided
  • 1 tablespoon Lemon Juice freshly squeezed
  • 16 ounces Mascarpone Cheese at room temperature
  • 1 1/2 cups Heavy Cream very cold
  • 1 teaspoon Vanilla Extract
  • 7 ounces Ladyfingers about 24-30 cookies
  • 1/4 cup Water
Garnish (Optional)
  • Fresh mint leaves or more sliced strawberries

Equipment

  • Medium bowl
  • Large mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Separate bowl
  • Small shallow dish
  • 8x8 inch serving dish
  • Plastic wrap

Method
 

Preparation
  1. Combine two-thirds of the sliced strawberries with 1/4 cup sugar and lemon juice in a bowl and let macerate for 15-20 minutes to release juices.
  2. Beat cold heavy cream with the remaining 1/4 cup sugar until soft peaks form, then gently whisk mascarpone until smooth and fold in the whipped cream and vanilla.
  3. Mix 1/4 cup water with 2 tablespoons of the strawberry syrup and briefly dip each ladyfinger into this mixture.
Assembly
  1. Arrange a layer of dipped ladyfingers in an 8x8 inch dish, spread half the mascarpone cream, and top with half the macerated strawberries.
  2. Repeat the layers with the remaining ladyfingers, mascarpone cream, and strawberries.
  3. Cover and refrigerate for at least 4 hours, or overnight, then garnish with mint or extra strawberries before serving.

Notes

For best results, prepare this dessert the day before you plan to serve it to allow ample chilling time for the flavors to fully develop and the structure to set firmly. Be careful not to overmix the mascarpone cream, as this can make it lumpy.