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Strawberry Elderflower Tiramisu with Eggless Mascarpone Cream Recipe

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4.4 from 74 reviews

A delightful twist on classic tiramisu, this Strawberry Elderflower Tiramisu features layers of fresh strawberry sauce, delicate ladyfinger cookies soaked lightly with elderflower syrup, and a luscious eggless mascarpone cream. Perfectly chilled and topped with freeze-dried strawberry powder and fresh strawberries, this no-bake dessert is elegant, refreshing, and ideal for spring or summer gatherings.

Ingredients

Strawberry Sauce

  • 1 lb fresh strawberries (hulled, coarsely chopped, and mashed, about 1 1/2 cups mashed)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons St. Germain liqueur (optional)

Mascarpone Cream

  • 8 oz cold mascarpone cheese
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla bean paste (or seeds of 1/2 a vanilla bean)
  • Pinch of fine sea salt
  • 1 1/4 cups cold heavy whipping cream

Assembly

  • 7 oz ladyfinger cookies (1 package, approx. 24 cookies)
  • 2 tablespoons elderflower syrup (optional)
  • Freeze dried strawberry powder (optional, for topping)
  • Fresh strawberries and/or edible flowers for garnish (optional)

Instructions

  1. Make the strawberry sauce: Remove hulls from the strawberries, then coarsely chop and mash them thoroughly using a potato masher or fork until you have about 1 1/2 cups of mashed strawberries.
  2. Simmer the sauce: Combine the mashed strawberries, 1/2 cup sugar, lemon juice, and St. Germain liqueur (if using) in a saucepan. Heat over medium heat, stirring occasionally, and bring to a gentle simmer. Continue cooking for about 5 minutes until the sauce slightly thickens. Remove from heat and allow to cool completely to prevent melting the cream later. The sauce can be refrigerated up to one week ahead.
  3. Prepare serving dishes and cookies: Get your serving dishes ready. For individual servings, trim or cut ladyfinger cookies to fit ramekins using a 3-inch round cutter or chop for a rustic style. Trim cookies if necessary to fit an 8-inch square pan.
  4. Layer strawberry sauce: Spoon a generous 1 tablespoon of strawberry sauce into the bottom of each ramekin or spread about half of the sauce evenly in the baking pan.
  5. Add first cookie layer: Lay one layer of ladyfingers on top of the sauce, pressing lightly to submerge them. Brush the tops of the cookies with a light coating of elderflower syrup.
  6. Make the mascarpone cream: In a mixing bowl or stand mixer, beat cold mascarpone, 1/4 cup sugar, vanilla bean paste, and salt on medium speed for 1 minute until smooth and fluffy, scraping sides as needed.
  7. Incorporate heavy cream: With mixer on low, gradually add heavy cream in 1/4 cup increments, mixing well and scraping bowl between additions until fully combined.
  8. Whip cream to soft peaks: Increase mixer speed to medium and whip the cream mixture until it just begins to thicken and shows soft tracks. Watch carefully to avoid over-whipping; the cream should barely hold soft peaks and be silky smooth.
  9. Layer mascarpone cream: Spoon or pipe about half of the mascarpone cream evenly over the first cookie layer. Use a piping bag for neatness or spread with an offset spatula or spoon.
  10. Spread second strawberry sauce layer: Spoon the remaining strawberry sauce (about 1 tablespoon per ramekin) over the mascarpone cream, tilting the pan to evenly spread the sauce to the edges.
  11. Add second cookie layer: Arrange the second layer of ladyfingers atop the sauce, pressing lightly to sink cookies slightly. Brush cookies with elderflower syrup again.
  12. Top with remaining mascarpone cream: Add the rest of the mascarpone cream on top, spreading flat or piping decorative dollops as desired.
  13. Chill the tiramisu: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow the ladyfingers to absorb moisture and soften fully.
  14. Garnish and serve: Just before serving, dust the tops with freeze dried strawberry powder and garnish with fresh strawberries and edible flowers if using.

Notes

  • Strawberry sauce can be made up to one week in advance and stored refrigerated in an airtight container.
  • If you skip St. Germain, substitute with another light liqueur or omit for a non-alcoholic version.
  • Trim ladyfingers to fit your serving dish; rustic chopping is also an option for texture variation.
  • Whip the mascarpone cream carefully to avoid over-whipping, which can affect texture.
  • Use freeze dried strawberry powder for an elegant color and flavor boost on top.
  • Chilling time is crucial for the layers to meld and ladyfingers to soften perfectly.

Find it online: https://justsosavory.com/strawberry-elderflower-tiramisu-with-eggless-mascarpone-cream-recipe/