Strawberry Tiramisu with White Chocolate. Easy No Bake Dessert

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This strawberry tiramisu with white chocolate is the perfect dessert to celebrate the arrival of strawberry season. The classic combination of fresh strawberries and white chocolate creates a balance of flavors that is simply irresistible. The creamy mascarpone and subtle sweetness make it the ideal treat for Spring gatherings. This dessert is so light and refreshing without being overly sweet. Whether you’re hosting a brunch or a family dinner, this dessert will surely impress your loved ones. With its vibrant colors and rich yet delicate flavors, it’s a true crowd-pleaser that embodies the best of the season.

One of the best things about this strawberry tiramisu is how incredibly easy it is to prepare. There’s no need to turn on the oven and heat up the house during a hot day. With just a few simple steps, you can assemble the dessert in no time. The hardest part is letting it chill in the fridge long enough for the flavors to meld and the tiramisu to set. It’s a great choice for those with less baking experience, and it’s sure to become a go-to recipe for effortless yet impressive entertaining.

Equipment

• A mixer – to prepare the white chocolate and mascarpone mixture you are going to need a hand or stand mixer. You can also use a regular whisk, but that would take a bit more effort.
• A mixing bowl – any mixing bowl that is deep enough and mixer friendly will do. I used a glass bowl.
• Small cooking pots – you need two small pots to make the strawberry syrup and the chocolate ganache.
• An immersion blender – If you don’t have one try mashing the strawberries with a potato masher.
• Small blender – to blend the dried strawberries and create strawberry dust.
• A heat resistant strainer– to strain the strawberry syrup. I use a fine mesh strainer and I discard all solids and seeds.
• Baking dish to make the tiramisu- I used 10.5″ x 7.5″ rectangular baking dish.

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Ingredients for the Strawberry Tiramisu

• Fresh strawberries -I used fresh, organic strawberries to prepare strawberry syrup. I used the strawberry syrup to dip the ladyfingers in order to make them softer. This really helps with the strawberry flavor of the desert.
• Freshly squeezed lemon juice – the lemon juice is essential to help with preserving the color and flavor of the strawberry syrup.
• Heavy whipping cream – good quality heavy cream is essential for this dessert. I prefer using organic and I always read the ingredient list. The only ingredient should be heavy whipping cream. If there are additives like carrageenan, emulsifiers, sweeteners, or preservatives I put it back.
• White chocolate – you can use your favorite brand of chocolate or white chocolate chips. When I prepare anything with white chocolate I use Ghirardelli baking chocolate or Lindt. Both are so easy to melt and the flavor is much better than using chocolate chips.
• Mascarpone cheese -Mascarpone cheese is a soft, creamy, and rich Italian cheese made from cream. It has a smooth texture and a mildly sweet, slightly tangy flavor.I usually buy the mascarpone cheese from Trader Joe’s. I’ve also seen it at Whole Foods.
• Ladyfingers-You can’t make Tiramisu without ladyfingers. Ladyfingers or Savoiardi are cookies that have a texture of a sponge cake. They are hard but will get soft when are dipped in any liquid. I buy them at an international food store. You can also buy them online.
• Freeze dried strawberries – I blended them to dust the tiramisu. You can find them at Trader Joe’s, Whole foods, Sprouts and Costco.

How to make the Strawberry tiramisu

1. Make the Strawberry Syrup First

• Start by making the strawberry syrup, as it needs time to cool. This will allow it to be at the ideal temperature when you’re ready to dip the ladyfingers.
• Once made, strain the syrup to remove any solids, then place it in the refrigerator to cool down completely.

2. Make the White Chocolate Ganache

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (don’t let it boil).
• Remove the pan from the heat and immediately add in the white chocolate. Stir gently until the chocolate is fully melted and the mixture is smooth and glossy.
• Let the ganache cool in the refrigerator until it’s thickened slightly.

3. Prepare the Cream

• In a large mixing bowl, combine the cooled white chocolate ganache with mascarpone cheese.
• Mix together until smooth and fully incorporated. The result should be a creamy, velvety texture.

4. Dip the Ladyfingers into Strawberry Syrup

• Carefully dip the ladyfingers into the cooled strawberry syrup. Be mindful, as the ladyfingers absorb liquid very quickly and can become soggy. A quick dip (1–2 seconds) is usually enough.

5. Build Your Tiramisu

• In a large serving dish, start by spreading a layer of the cream mixture.
• Next, layer the dipped ladyfingers on top, followed by a thin layer of strawberry jam.
• Repeat the layers until the dish is filled, ensuring the final layer is a smooth, creamy layer of the mascarpone mixture.

6. Refrigerate the Tiramisu

• Cover the tiramisu and refrigerate for at least 4 hours to allow the flavors to meld together. For best results, let it chill overnight to achieve the perfect texture and flavor balance.

7. Blend Dried Strawberries for Dusting

• Once the tiramisu has chilled, blend dried strawberries in a blender or food processor until they are finely powdered.
• Lightly dust the top of the tiramisu with the strawberry powder for an added burst of flavor and a lovely visual effect.

8. Add Your Favorite Toppings

• You can enjoy the tiramisu as-is, or get creative with toppings. A swirl of freshly whipped heavy cream and a fresh strawberry on top make a delightful garnish.

Print Recipe

5 from 1 vote

Strawberry Tiramisu with White Chocolate

Prep Time30 minutes mins

Refrigeration time4 hours hrs 30 minutes mins

Total Time5 hours hrs

Course: Dessert

Keyword: no bake

Servings: 6

Equipment

• Hand or stand mixer
• Immersion blender
• Small blender or smoothie maker
• rectangle baking dish mine was 10.5'' x 7.5''

Ingredients

For the syrup

• 1 cup strawberries fresh or frozen, stems removed
• ½ cup sugar
• ½ cup water
• 1 Tbsp freshly squeezed lemon juice

For the cream

• 1 pint heavy whipping cream 273 ml
• 6 oz white chocolate I used Lindt
• 16 oz Mascarpone cheese

Other

• 24 ladyfingers
• 1 cup strawberry jam

Toppings

• 1 cup freeze dried strawberries blended
• heavy whipping cream optional
• fresh strawberries optional

Instructions

To prepare the syrup

• In a small pan cooking pan add one cup fresh strawberries (stems removed, coarsely chopped), ½ cup water and ½ cup sugar.
• Heat on medium heat and insert an immersion blender. Blend until the sugar is dissolved. Bring to a boil then remove from the heat and add the lemon juice.
• Strain the syrup through a fine, heat resistant, mesh strainer.
• Place the syrup in the refrigerator.

To prepare the cream

• Start by preparing a white chocolate ganache.

  Pour the heavy cream in a small pan and heat on medium heat.
• When the cream starts to simmer turn off the heat and add the chocolate to it. Stir until the chocolate is completely melted.
• Place the mixture in the refrigerator and cool off completely.
• In a clean, dry bowl add the mascarpone cheese and the cooled down white chocolate ganache.
• Mix them together until well combined and you have a smooth cream.

To make the tiramisu

• Add a thin layer of cream on the bottom of a rectangular pan (mine was 10.5'' x 7.5'').
• Then dip quickly the ladyfingers in the cooled strawberry syrup and arrange them on top of the cream. I was able to fit 12 ladyfingers on the bottom row.
• Cover the ladyfingers with half of the remaining cream. Then add the strawberry jam on top and use a spoon to make swirl it around.
• Continue with another layer of ladyfingers dipped in strawberry syrup and finish with cream.
• Refrigerate the tiramisu for at least 4 hours. For best results overnight.

Decoration and toppings

• Use a small blender to blend the freeze dried strawberries to a fine dust.
• Use a small sifter to dust the strawberry dust on top of the tiramisu.
• Serve as it is or decorate with some extra whipped cream and fresh strawberries.
• Store leftover tiramisu in an airtight food container in the refrigerator for up to 4 days.

Notes

Other tiramisu recipes you might like

Easy Blueberry Tiramisu with a Hint Of Lemon

Classic Italian Tiramisu (Video and Step by Step Pictures)