Strawberry Tiramisu with Lemon Mascarpone Cream
Light, bright, and structured enough to hold a clean slice — this no-bake strawberry tiramisu with lemon mascarpone cream tastes like a perfect June afternoon captured in a dish. The secret is cooking the berries into a concentrated syrup so the ladyfingers never get soggy.
Equipment
- 9x13 Baking Dish
- Medium Saucepan
- Fine-mesh Sieve
- Stand mixer or hand mixer
- Mixing Bowls
- Rubber spatula
Ingredients
Strawberry Syrup
- 2 lbs fresh strawberries (plus extra for topping)
- 1/4 cup granulated sugar
- 1 lemon (juiced)
Mascarpone Cream
- 16 oz mascarpone cheese
- 2 packages (7 oz each) savoiardi ladyfingers
- 2 large lemons (zest and juice)
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Topping
- Fresh strawberries, sliced
Instructions
- Hull and quarter the strawberries. Toss with 1/4 cup sugar and juice of 1 lemon. Let sit 15 minutes until they release juice.
- Cook the berry mixture in a saucepan over medium heat until simmering, then reduce to low and cook 12-15 minutes until syrupy and reduced.
- Strain through a fine-mesh sieve, pressing on solids. Discard solids. Cool the syrup completely (can refrigerate).
- Separate eggs. In a heatproof bowl, whisk yolks with 1/2 cup sugar until pale and thick, about 3-5 minutes.
- Place bowl over a pot of barely simmering water (bowl not touching water). Whisk constantly for 4-5 minutes until warm and thickened (zabaglione).
- Remove from heat. Let cool 2 minutes, then whisk in mascarpone, vanilla, and zest of both lemons until smooth.
- In a separate bowl, whip heavy cream to soft peaks. Fold into mascarpone mixture gently until no white streaks remain.
- Pour cooled strawberry syrup into a shallow bowl. Dip each ladyfinger for about 2 seconds per side (no longer). Arrange in a single layer in a 9x13 dish.
- Spread half the mascarpone cream over the ladyfinger layer.
- Dip remaining ladyfingers and arrange on top. Spread remaining cream evenly.
- Thinly slice extra strawberries and arrange on top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Notes
Ladyfinger dip is critical: A quick 2-second dunk per side, not longer. Warm syrup will turn them to paste, so cool the syrup completely first. Chilling time: Minimum 6 hours, ideally overnight. The layers need time to set. Storage: Covered in fridge for up to 3 days, best on days 1-2. Not recommended for freezing. Make ahead: Assemble the day before for best texture.