This delicious and easy Strawberry Tiramisu recipe is made with juicy strawberries, creamy mascarpone cheese and light and fluffy lady fingers. A tasty twist on the classic Italian recipe, this no bake, layered dessert is perfect for spring and summer!
Combine the strawberries and sugar in a medium bowl and stir to combine. Set aside for at least 10 minutes. Then, use a fork to gently smash the strawberries in the bowl. Add the strawberry pie filling and stir to combine. Set aside.
Mascarpone Layer
In a large bowl or the bowl of a stand mixer, beat the heavy whipping cream and vanilla extract together until frothy, about 2 to 3 minutes.
Gradually add the powdered sugar and pudding mix and continue beating at until stiff peaks form, about 3 to 4 minutes.
Add half of the mascarpone cheese and beat into the cream mixture until smooth and creamy. Add the remaining mascarpone cheese and mix until fully combined and mixture is completely smooth, 3 to 4 minutes.
Assembly
Lightly spray a 9 inch square baking dish with nonstick baking spray.
Dip the lady fingers in the strawberry mixture (I like to use tongs), turn to fully coat and then place in a single layer in the prepared baking dish.
Spoon half of the strawberry mixture on top of the lady fingers.
Transfer half of the mascarpone mixture to the baking dish and gently spread on top of the strawberry layer using an offset spatula.
Repeat the last three steps creating another layer of lady fingers, strawberry filling and finally the remaining mascarpone mixture, making sure to spread it into an even layer.
Cover the baking dish with plastic wrap and refrigerate overnight or for at least 6 hours.
When ready to serve, remove from the refrigerator, top with sliced strawberries and/or whipped cream, cut into squares and serve!
Notes
Storage InformationStore leftover Strawberry Tiramisu in the refrigerator, in airtight container, for up to 3 days. Likewise, if planning on making in advance, prepare the tiramisu, cover tightly and refrigerate for up to 2 or 3 days before serving. I do not recommend freezing the tiramisu. The tiramisu is best enjoyed within 2 days of making.Prefer to make your own strawberry pie filling? Here's an easy recipe that's a great alternative to using store bought pie filling:Here's a recipe for making strawberry pie filling from scratch:Ingredients:
4 cups fresh strawberries, hulled and chopped
1 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/2 teaspoon vanilla extract
Instructions:
Combine the strawberries and sugar in a large sauce pan and stir to combine. Let sit for 10 minutes.
Meanwhile, whisk together the cornstarch and salt in a small bowl. Stir into the strawberries until combined. Stir in the water and turn the heat to medium. Cook, stirring constantly, until the mixture comes to a boil.
Reduce heat to low and cook for an additional 1 to 2 minutes, until the mixture has thickened and turns glossy. Remove from heat and stir in the vanilla extract.
Let cool to room temperature before using in the recipe.