No-Bake Strawberry Tiramisu with Silky Mascarpone Cream

This no-bake strawberry tiramisu is impossibly delicate and completely egg-free: ladyfingers soak up strawberry milk in moments, while the mascarpone, cream, and sour cream filling turns airy, silky, and beautifully stable. A summery dessert with a fragrant finish that looks stunning on the table and melts on the tongue.

Ingredients

• Mascarpone — 17.6 oz | 500 g
• Sour cream 20% — 7.1 oz | 200 g
• Heavy cream 33–35% — 13.5 fl oz | 400 ml
• Powdered sugar — 5–6 tbsp (to taste)
• Cream stabilizer — 2 packets
• Vanilla extract — 10 g
• Ladyfingers — 7.1 oz | 200 g
• Strawberry milk — 17.6 fl oz | 500 ml
• Fresh strawberries — 7.1 oz | 200 g
• Red food coloring — a little (optional)

Step-by-Step Recipe

1. Chill the cream, bowl, and whisk attachments thoroughly in advance. Wash the strawberries, pat dry, and slice.
2. Whip the cold cream with powdered sugar, stabilizer, and vanilla extract to soft peaks: the cream should hold its shape while staying smooth.
3. In a separate bowl, gently mix the mascarpone with the sour cream using a spatula until smooth, without overbeating.
4. Fold the whipped vanilla cream into the mascarpone mixture in 2–3 additions. If desired, add a drop of coloring for a soft pink shade.
5. Quickly dip the ladyfingers into the strawberry milk for 1–2 seconds on each side — they should absorb the liquid without becoming soggy.
6. Line the bottom of a 20×20 cm | 8×8 in dish with a layer of ladyfingers, then add a layer of cream and some sliced strawberries.
7. Repeat the layers 2–3 times. Finish with cream on top, smooth it out, and decorate with the remaining strawberries.
8. Cover and chill for at least 4 hours (overnight is best) so the cookies fully soften and the cream sets. Serve well chilled.

Nutritional Value per Serving

Calories	Protein	Fat	Carbs	Sugars	Fiber	Sodium
≈520 kcal	≈7 g	≈38 g	≈38 g	≈28 g	≈1 g	≈120 mg

Tips and Variations

• No strawberry milk? Use regular milk mixed with strawberry purée or syrup; compote or a light strawberry juice will also work.
• Without stabilizer: use very cold 33–35% cream and chill the dessert longer; the cream will be softer but still hold.
• Adjust sweetness: start with 5 tbsp of powdered sugar and add more if needed.
• For extra aroma, add a little finely grated lemon zest to the cream.
• Gluten-free version: replace the ladyfingers with gluten-free sponge biscuits.

FAQ

What can I use instead of strawberry milk?

Mix regular milk with puréed fresh or thawed strawberries and a little sugar. A compote or moderately sweet berry juice also works well.

Can I use frozen strawberries?

Yes. Thaw them completely, drain off any excess juice, and blot dry with paper towels so the dessert does not turn watery.

The cream is too runny — what should I do?

Check the fat content and temperature of the cream: it should be very cold and at least 33%. If you do not have a stabilizer, chill the dessert overnight.