Don't turn on the oven! Try this strawberry tiramisu instead 🍓 #nobakedessert #summer
Make the ultimate no bake strawberry crunch tiramisu that tastes just like childhood ice cream bars. This refreshing treat combines creamy vanilla mascarpone with fresh berries and a nostalgic cookie crumble topping.
Learn how to layer this impressive dessert without ever turning on your oven. Perfect for summer parties or a simple weekend treat, this recipe breaks down the assembly process so you get perfect results every time.
Subscribe for more easy dessert recipes and tell me your favorite fruit combo below!
Find the full recipe here: https://www.bostongirlbakes.com/strawberry-tiramisu/
Ingredients
Strawberries
10 ounces strawberries sliced
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
¼ cup (60 ml) orange juice or water - for assembly
Vanilla Mascarpone Filling
½ cup (120 ml) heavy cream cold
5 ounces mascarpone cheese cold
¼ cup (28 g) powdered sugar
¾ teaspoon vanilla extract
Small pinch salt
Strawberry Crunch Layer
5 vanilla creme sandwich cookies or shortbread cookies also work
¼- ounce freeze-dried strawberries crushed
1 ½ teaspoons (½ tablespoon, 7 g) unsalted butter melted
Small pinch salt
Assembly
About 10–12 crisp ladyfingers
Instructions
Prepare the strawberries
In a medium bowl, combine the sliced strawberries, sugar, vanilla extract, and lemon juice. 10 ounces strawberries 2 tablespoons granulated sugar ½ teaspoon vanilla extract 1 teaspoon lemon juice
Stir together and let sit for at least 30 minutes until the berries release their juices.
Drain the strawberry juice into a shallow bowl. Add ¼ cup orange juice (or water). Reserve for dipping the lady fingers. ¼ cup (60 ml) orange juice
Reserve the strawberries for layering.
Make the mascarpone filling
In a mixing bowl, beat the heavy cream until soft peaks form. ½ cup (120 ml) heavy cream
In a separate bowl, stir together the mascarpone cheese, powdered sugar, vanilla extract, and salt until smooth. 5 ounces mascarpone cheese ¼ cup (28 g) powdered sugar ¾ teaspoon vanilla extract Small pinch salt
Fold the whipped cream into the mascarpone mixture until combined and fluffy.
Make the strawberry crunch
In a small bowl, stir together the crushed cookies, freeze-dried strawberries, melted butter, and salt until evenly combined. 5 vanilla creme sandwich cookies ¼- ounce freeze-dried strawberries 1 ½ teaspoons (½ tablespoon, 7 g) unsalted butter Small pinch salt
Assemble the tiramisu
Quickly dip each ladyfinger into the reserved strawberry juice for about 1 second per side. About 10–12 crisp ladyfingers
Arrange a layer of dipped ladyfingers in the bottom of an 8x4-inch loaf pan, breaking some as needed to fit.
Spread half of the mascarpone filling over the ladyfingers.
Top with: half of the strawberries, half of the strawberry crunch mixture (save other half to top with before serving). Repeat with: dipped ladyfingers, remaining mascarpone filling, remaining strawberries.
Cover and refrigerate for at least 6 hours, preferably overnight, so the ladyfingers soften and the flavors meld together. Top with remaining strawberry crunch mixture before serving (I like to wait to top it with the crunch mixture so it doesn’t soften too much and stays crunchy. Serve chilled. Cover and refrigerate leftovers for up to 4 days.
#tiramisu #nobakedessert
Learn how to layer this impressive dessert without ever turning on your oven. Perfect for summer parties or a simple weekend treat, this recipe breaks down the assembly process so you get perfect results every time.
Subscribe for more easy dessert recipes and tell me your favorite fruit combo below!
Find the full recipe here: https://www.bostongirlbakes.com/strawberry-tiramisu/
Ingredients
Strawberries
10 ounces strawberries sliced
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
¼ cup (60 ml) orange juice or water - for assembly
Vanilla Mascarpone Filling
½ cup (120 ml) heavy cream cold
5 ounces mascarpone cheese cold
¼ cup (28 g) powdered sugar
¾ teaspoon vanilla extract
Small pinch salt
Strawberry Crunch Layer
5 vanilla creme sandwich cookies or shortbread cookies also work
¼- ounce freeze-dried strawberries crushed
1 ½ teaspoons (½ tablespoon, 7 g) unsalted butter melted
Small pinch salt
Assembly
About 10–12 crisp ladyfingers
Instructions
Prepare the strawberries
In a medium bowl, combine the sliced strawberries, sugar, vanilla extract, and lemon juice. 10 ounces strawberries 2 tablespoons granulated sugar ½ teaspoon vanilla extract 1 teaspoon lemon juice
Stir together and let sit for at least 30 minutes until the berries release their juices.
Drain the strawberry juice into a shallow bowl. Add ¼ cup orange juice (or water). Reserve for dipping the lady fingers. ¼ cup (60 ml) orange juice
Reserve the strawberries for layering.
Make the mascarpone filling
In a mixing bowl, beat the heavy cream until soft peaks form. ½ cup (120 ml) heavy cream
In a separate bowl, stir together the mascarpone cheese, powdered sugar, vanilla extract, and salt until smooth. 5 ounces mascarpone cheese ¼ cup (28 g) powdered sugar ¾ teaspoon vanilla extract Small pinch salt
Fold the whipped cream into the mascarpone mixture until combined and fluffy.
Make the strawberry crunch
In a small bowl, stir together the crushed cookies, freeze-dried strawberries, melted butter, and salt until evenly combined. 5 vanilla creme sandwich cookies ¼- ounce freeze-dried strawberries 1 ½ teaspoons (½ tablespoon, 7 g) unsalted butter Small pinch salt
Assemble the tiramisu
Quickly dip each ladyfinger into the reserved strawberry juice for about 1 second per side. About 10–12 crisp ladyfingers
Arrange a layer of dipped ladyfingers in the bottom of an 8x4-inch loaf pan, breaking some as needed to fit.
Spread half of the mascarpone filling over the ladyfingers.
Top with: half of the strawberries, half of the strawberry crunch mixture (save other half to top with before serving). Repeat with: dipped ladyfingers, remaining mascarpone filling, remaining strawberries.
Cover and refrigerate for at least 6 hours, preferably overnight, so the ladyfingers soften and the flavors meld together. Top with remaining strawberry crunch mixture before serving (I like to wait to top it with the crunch mixture so it doesn’t soften too much and stays crunchy. Serve chilled. Cover and refrigerate leftovers for up to 4 days.
#tiramisu #nobakedessert
