A delicious recipe for no-bake strawberry Tiramisu cake with soft mascarpone cream. Fresh strawberries, Savoyardi biscuits, and cream cheese are the ingredients to make this strawberry tiramisu irresistible. In the Tiramisu recipe, we don’t use the whites, just the yolks, so you can use the whites to make a delicious Strawberry Pavlova cake.


STRAWBERRY TIRAMISU

Ingredients (6-8 servings)

  • 1.4 kg of Strawberries
  • 350 g of Mascarpone
  • 150 g of Sugar
  • 400 g of Savoyardi Biscuits
  • 6 Yolks
  • 1 small Lemon
  • 1 tsp Vanilla Extract
  • 2 tbsp. Chopped Pistachio Nuts

Instructions

Squeeze the lemon juice.
Cut 1 kg of strawberries into slices; the rest will go for decoration.
Preheat pan without oil on high heat, add the strawberries. Add the lemon juice 2 tbsp. of sugar and ; cook 2-3 minutes, until the sugar melted.
Cool the strawberries, drain, save the syrup.

Put yolks in a bowl, add sugar and vanilla essence. Beat until sugar dissolves.
Add mascarpone, mix until thick and creamy.

Place a detachable form without bottom with a diameter of 22 cm on the serving plate. Put a one-piece form without a base with a diameter of 18 cm inside. 

Place the cookies along the sides vertically. Place cookies on the bottom of the form. Put the strawberries on cookies. Add cream, smooth with a spatula. Put the second layer of cookies on the cream.

Remove the inner form. Put the strawberries on the cookies, add the cream, smooth with a spatula.
Put the last layer of cookies, add strawberries. Top with the remaining cream.
Cut 400 g of fresh strawberries into slices. Put on the top of the cream. Grease the strawberries with strawberry syrup.

Put the cake in the fridge for 4-5 hours. Before serving, carefully remove the form, sprinkle with pistachio nuts.

Strawberry Tiramisu Cake
Strawberry Tiramisu Cake
    A delicious recipe for no-bake strawberry Tiramisu cake with soft mascarpone cream.

    Strawberry Tiramisu Cake

    Servings: 8

Ingredients

  • 1.4 kg of Strawberries
  • 350 g of Mascarpone
  • 150 g of Sugar
  • 400 g of Savoyardi Biscuits
  • 6 Yolks
  • 1 small Lemon
  • 1 tsp Vanilla Extract
  • 2 tbsp. Chopped Pistachio Nuts

Instructions

  1. COOKING THE STRAWBERRIES Squeeze the lemon juice. Cut 1 kg of strawberries into slices. Preheat pan without oil on high heat, add the strawberries. Add lemon juice and 2 tbsp. of sugar; cook for 2-3 minutes. Cool the strawberries, drain, save the syrup.
  2. MAKING THE CREAM Put the yolks in a bowl, add sugar and vanilla essence. Beat until sugar dissolves. Add mascarpone, mix until thick and creamy.
  3. ASSEMBLING THE CAKE Place a detachable form without bottom (diameter of 22 cm) on the serving plate. Put a one-piece form without bottom (diameter of 18 cm) inside. Place the cookies along the sides vertically. Place cookies on the bottom of the form. Put the strawberries on cookies. Add cream, smooth with a spatula. Put the second layer of cookies on the cream. Remove the inner form. Put the strawberries on the cookies, add the cream, smooth with a spatula. Put the last layer of cookies, add strawberries. Top with the remaining cream. Cut 400 g of fresh strawberries into slices. Put on the top of the cream. Grease the strawberries with strawberry syrup. Put the cake in the fridge for 4-5 hours. Before serving, carefully remove the form, sprinkle with pistachio nuts.
    strawberry tiramisu cake
      Strawberry Tiramisu Cake