Strawberry tiramisu with mascarpone and fruit jelly – the perfect summer dessert
No-bake strawberry tiramisu with mascarpone, whipped cream, and fruit jelly. A creamy, refreshing, and easy-to-make dessert, perfect for summer days.
Strawberry tiramisu with mascarpone and fruit jelly
Course: DessertCuisine: Italian-inspired, EuropeanDifficulty: Easy, Medium8
servings30
minutes6
hours350
kcal6
hours30
minutesIf you’re looking for a spectacular dessert that’s still easy to make, this strawberry and mascarpone tiramisu is exactly what you need. I started from the idea of the classic tiramisu, but wanted a lighter, fresher version that’s perfect for warm days. So I replaced the coffee with a fragrant strawberry syrup and kept everything we love: the creamy layers, the smooth texture, and that perfect balance between sweet and refreshing.
The result is a dessert that looks impressive, slices beautifully, and tastes like summer in every bite. Each layer brings something different — syrup-soaked ladyfingers, airy cream, and fruity jelly — and together they create a reimagined tiramisu that’s just as irresistible.
It’s the kind of recipe you make once and then come back to every time you want something simple, yet with a surprising effect.
Ingredients
- For the cream:
500 g mascarpone
500 ml heavy whipping cream
100–120 g powdered sugar
1 teaspoon vanilla extract
- For the layers:
300–400 g ladyfingers
- For the syrup:
200 g strawberries
2–3 tablespoons sugar
50–80 ml water
- For the jelly:
300–400 g blended strawberries
4–5 tablespoons sugar
6 g gelatin
Preparation method:
- We need simple, fresh ingredients that come together to create a creamy, well-balanced, and flavorful dessert.
- For the syrup, we need strawberries, sugar, and a little water. We place them in a small saucepan and simmer for 5–7 minutes until the fruit softens. We lightly mash everything, and if we want a smoother syrup, we can strain it. We let it cool completely before using.
- For the jelly, we bloom the gelatin in cold water. Meanwhile, we gently heat the strawberries with sugar and water, without bringing it to a strong boil. We remove from the heat, blend the mixture, and add the hydrated gelatin, stirring until it dissolves completely. We let the mixture cool to room temperature.
For a more intense color, you can add a little food coloring — this is optional and can also be used for the syrup. - For the cream, we whip the heavy cream together with the mascarpone, powdered sugar, and vanilla until we get a smooth but firm mixture. We fold in a little lemon zest for extra flavor.
- For assembly, we start with a layer of ladyfingers quickly dipped in syrup, followed by a layer of cream and a thin layer of jelly. We continue with another layer of ladyfingers, then cream, and finally add the remaining jelly.
- For decoration, we can use whipped cream, fresh strawberries, mint leaves, and a few drops of jelly for a glossy effect.
We let the dessert chill in the refrigerator for at least 6 hours, ideally overnight, so the layers can set properly and the flavors can blend beautifully. - The tiramisu is best served well chilled, straight from the fridge, to preserve its creamy texture and perfectly defined layers. It slices easily and looks stunning in cross-section, with delicate layers of cream, syrup-soaked ladyfingers, and strawberry jelly.
It’s a light, refreshing dessert, perfect both for family meals and for moments when you want something simple yet delicious.
