Easy Strawberry Tiramisu Without Eggs (VIDEO)
Strawberry tiramisu without eggs is a fresh and delicious spoon dessert, a delicious summery variant of the classic coffee tiramisu. A quick and easy recipe, ideal for those who prefer not to use raw eggs.
Preparing this dessert is very easy. Find out how to prepare a perfect strawberry tiramisu by following the step-by-step instructions and tips.
Easy Strawberry Tiramisu Video Tutorial
Tools You Will Need
In addition to the tools that we all already have in the kitchen, to make this Tiramisu without eggs, coffee, and alcohol, you will need (Affiliate links):
- 1 Immersion hand blender
- 1 Hand Mixer Electric
- 2 Mixing bowls
- 1 6 Inch (about 15 cm) Non-stick Springform Pan with Removable Bottom
Eggless Strawberry Tiramisu Ingredients
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- Fresh strawberries – I prefer to make this strawberry dessert in the fresh strawberry season, but you can use frozen strawberries if you prefer. But remember that the taste will not be the same!
- Lemons – Use organic lemons, as you will need to grate the zest. Be careful to grate only the yellow part of the peel, because the white part may make the cream bitter.
- Icing sugar
- Mascarpone cheese
- Whipping cream
- Ladyfingers – I used these Italian Savoiardi biscuits
How to Make the Strawberry Tiramisu Dessert
Prepare Strawberry purée. Cut 200 g of strawberries into small pieces and, together with 50 g of icing sugar, place them in a container with high sides. Add 50 ml of lemon juice (about 3 lemons) and blend with an immersion blender until smooth.
Prepare the Ladyfingers. Dip 150 g of Ladyfingers in the strawberry syrup for 2 seconds per side and arrange them on a baking sheet. Let them rest while you prepare the mascarpone cream.
Make the Mascarpone cream. Whip the cream with 80 g of icing sugar, then add the mascarpone and the grated rind of 1–2 lemons.
Assemble your Strawberry Tiramisu. Now assemble your Tiramisu in a 15 cm diameter springform pan, by alternating a layer of Ladyfinger biscuits and a layer of mascarpone cream, and finish with a layer of mascarpone cream. Garnish with 2-3 thinly sliced strawberries.
Serve! Refrigerate for 2 hours before serving. You can serve egg-free strawberry tiramisu in delicious single portions, in cups or glasses, but also in a single pan if you prefer.
Tips to Make a Perfect Strawberry Tiramisu
You can add Limoncello to the strawberry purée, to make it more aromatic.
You can sprinkle the layers with white chocolate flakes, toasted coconut chips, or flaked almonds, for a tiramisu that will surprise your guests.
If you want to make a tiramisu suitable for people intolerant to eggs, use ladyfingers or other types of biscuits without eggs.
Strawberry Tiramisu Storage Instructions
You can store the eggless strawberry tiramisu for 1–2 days in the refrigerator, covered with plastic wrap, or in an airtight container. Freezing is not recommended.
Do You Like this Tiramisu recipe?
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Easy Strawberry Tiramisu Without Eggs (VIDEO)
Equipment
- 1 Immersion hand blender
- 1 Hand Mixer Electric
- 2 Mixing bowls
- 1 6 Inch (about 15 cm) Non-stick Springform Pan with Removable Bottom
Ingredients
- 200 g Fresh strawberries + 2–3 strawberries for decoration
- 3 Lemons zest and juice
- 130 g Icing sugar
- 250 g Mascarpone cheese
- 250 ml Whipping cream
- 150 g Ladyfingers
Instructions
- Wash strawberries and take 2-3 apart for the garnish. Remove the stem and leaves from the rest of the strawberries and cut them into small pieces.
- Pour the strawberries into the glass of a blender with 50 ml of lemon juice and 50 g of icing sugar. Blend for a few seconds. You will have to obtain a liquid purée that you will use to dip the ladyfingers.
- Dip the ladyfingers in the strawberry purée for 2 seconds on each side and set aside while preparing the mascarpone cream.
- Whip the whipping cream and, as soon as it begins to whip, add 80 g of icing sugar. Continue whipping to stiff peaks.
- Add the mascarpone to the cream, and whip until smooth and fluffy.
- Add the grated lemon zest and mix gently, then transfer the cream into a sac à poche with a star nozzle.
- Arrange the ladyfingers in a small springform pan (I used a cm 15 pan) or in single-portions glasses or cups. Top with a layer of mascarpone cream and continue with the layers until all the ingredients are used up. Complete the last layer with tufts of mascarpone cream.
- Garnish with the strawberries you left aside.
- Refrigerate for at least 2 hours before serving.
