Refined Sugar-Free Strawberry Tiramisu
A refined sugar-free strawberry tiramisu made with layers of strawberry-soaked ladyfingers, creamy mascarpone filling, and fresh strawberries — an easy no-bake dessert that tastes like strawberry shortcake.
Servings 6 servings
Ingredients
Strawberry Soak
- 2 cups fresh strawberries (diced)
- ¾ cup water
- 3 tbsp maple syrup
- 1 tsp vanilla
- Pinch salt
Cream layer
- 8 oz mascarpone (room temperature)
- 1 cup heavy whipping cream (cold)
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- Pinch salt
- ¼ cup strawberry soak
Layers
- 20-24 ladyfingers
- 2 cups fresh strawberries (thinly sliced)
Topping
- 1 package Freeze-dried strawberries (blended into a powder)
Instructions
Make the strawberry soak:
- Add strawberries, water and maple syrup to a small saucepan.
- Simmer on medium-low for 10-15 minutes, gently pressing the berries with a fork or potato masher.
- Remove from heat and stir in the vanilla extract.
- Strain the mixture into a shallow bowl and cool completely before dipping. Save berry pulp for layering!
Prepare the cream filling
- In a large bowl, whisk room temp mascarpone, maple syrup, vanilla, strawberry syrup and salt until smooth. Don't over-mix! You want it to be combined fully but not over beaten where it starts to separate, should take about 60 seconds. Set aside.
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks. About 1-2 minutes.
- Gently fold the whipped cream into the mascarpone mixture until light and fluffy. Do not overmix — you want to keep it airy!
Assemble
- Quickly dip both sides of each ladyfinger into the strawberry soak (1–2 seconds only — don’t soak).
- I used a 8x12 baking dish, but you can also use a 9x9. Layer in this order: Soaked ladyfingers, cream layer, sliced strawberries + strawberry pulp, cream layer one last time!
Chill
- Cover and refrigerate at least 4 hours, preferably overnight. This allows the cookies to soften and flavors to meld.
Serve
- Dust with freeze-dried strawberry powder and top with fresh strawberries before serving. To make freeze dried strawberry powder blend the freeze dried strawberries to a fine powder. and enjoy!!
Notes
- Important: The strawberry soak must be completely cooled before dipping or the ladyfingers can break down too quickly and collapse.
- Dip ladyfingers quickly into the strawberry soak — they should be lightly coated, not soaked, to prevent a mushy texture.
- Make sure mascarpone is at room temperature before mixing so the cream layer stays smooth and lump-free.
- For the best texture, chill overnight so the layers fully set and the cookies soften evenly.
- Slice strawberries thin and evenly to keep layers stable and consistent when slicing.
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