Strawberry Tiramisu Cake

Published on August 17, 2017 | In American, Italian/French | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Difficulty Level

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Calling all tiramisu dessert lovers – I present to you the most delicate, no-bake strawberry tiramisu cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.

This strawberry tiramisu cake is light as air and literally melts in your mouth! It’s the perfect way to use up some summer berries! If you’re making this cake during the off-season, frozen strawberries will also work well. Just thaw them out first! I also recommend using firm/crunchy ladyfingers for this recipe; avoid the soft and cakey ones. Firm lady fingers will hold up better and serve as sturdy cake layers for this no-bake dessert!

Watch my video recipe for all the sweet details!

When making this cake, I recommend letting it set in the refrigerator overnight to allow the custard filling to set properly. This recipe will work well even if made a few days in advance. Just wait to add the sliced strawberry garnish until you’re ready to serve; the strawberries will dry out if left on the cake overnight.

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If you love all things strawberry, try my ‘Red Velvet Strawberry Cheesecake’ next! https://tatyanaseverydayfood.com/recipe-items/red-velvet-strawberry-cheesecake/

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Ingredients

For Custard Filling:
2 large egg yolks
1/2 cup (100 g) white granulated sugar
2 tablespoons cornstarch
2 tablespoons (30 ml) water
1 1/2 cups (355 ml) milk
1 tablespoon (8 g) flour
1/2 cup (113 g) unsalted butter
8 oz (227 g) mascarpone cheese, softened
2 cups (473 ml) heavy cream, chilled
For Strawberry Puree:
3 to 4 cups strawberries
1/2 cup (100 g) white granulated sugar
60 to 80 ladyfinger cookies
2 cups strawberries, for garnish

Instructions

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.
Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.
Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.
TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.
Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.
For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.
To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.
For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.
Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Servings : 6-8
Course : Dessert
Recipe Type : Cakes, Video

9 Responses to Strawberry Tiramisu Cake

Janet Welte September 14, 2017 at 2:29 pm #

I just love your videos and enthusiasm for anything that you make! thank you for all you do!

Reply
- tatyanaseverydayfood September 15, 2017 at 7:38 am #
  
  Thank you for all the support!! 🙂
  
  Reply
jessica September 19, 2017 at 7:39 am #

Where do you buy ladyfingers? I cant find it in the store

Reply
- tatyanaseverydayfood September 19, 2017 at 9:22 am #
  
  Some Safeway stores carry them. I usually get mine at a local Italian specialty store, or any European store.
  
  Reply
Nelya March 22, 2018 at 10:57 pm #

Planning to make this this weekend, in both cake form and small individual trifle cups (for church bake sale). I just wanted to ask – is this cream fairly similar to the one in your White Chocolate Mousse Crepe Cake? Maybe I’m not a big fan of custard in general, but I wasn’t really feelin’ it when I made that, thought it was just all right (although husband liked it), and made another cake recently with a custard based cream and also wish I’d done something else. Maybe it’s not as Slavic for my tastebuds or something?.. Anyway, is there maybe another cream you think would go good here – maybe with condensed milk (not sure if that would hold up well in this cake)? Or do you really recommend this cream? I could try it out.

Reply
- tatyanaseverydayfood March 23, 2018 at 9:17 am #
  
  Hi! Yes, you can definitely switch out the custard filling for the whipped cream frosting. I think it would taste amazing! Enjoy the cake! 🙂 Here’s the link to that recipe: https://tatyanaseverydayfood.com/recipe-items/whipped-cream-frosting/
  
  Reply
  - Nelya March 23, 2018 at 2:44 pm #
    
    Awesome, thanks for replying so quickly! Can’t wait to see how it turns out 🙂
    
    Reply
Anemari May 10, 2018 at 11:16 am #

How far in advance can you make this cake?

Reply
- tatyanaseverydayfood May 11, 2018 at 12:09 pm #
  
  Hi! 2 days in advance would be great! 🙂
  
  Reply