No-Bake Strawberry Tiramisu (with Ricotta and No Eggs)

A slice of strawberry tiramisu layered with cream and strawberries sits on a white plate, garnished with a halved strawberry on top and a whole strawberry next to it. More strawberries and the dessert dish are in the background.

No-Bake Strawberry Tiramisu (with Ricotta and No Eggs)

This no-bake strawberry tiramisu layers orange-strawberry soaked ladyfingers with a light mascarpone ricotta filling and fresh strawberries for an elegant egg-free dessert that sets overnight.

Prep Time20

Chill Time6

Total Time6 20

Servings:

Calories: 483kcal

Equipment

9x9 or 9x13 baking dish
Mixer

Ingredients

For the Tiramisu

24–30 crisp ladyfingers savoiardi, depending on the size of your baking dish ( 9x9-inch or 9x13)
2 cups fresh strawberries diced

Strawberry Soaking Sauce

1 cup ripe strawberries
¼ cup strawberry jam or preserves
1/3 cup orange liqueur or substitute orange juice for an alcohol-free version
2 tablespoons orange juice
1/4 cup water

Mascarpone Filling

1 cup heavy whipping cream cold
½ cup powdered sugar
8 ounces mascarpone cheese softened
15 ounces whole milk ricotta cheese
1 teaspoon vanilla extract

For Topping

Fresh sliced strawberries
¾ cup freeze-dried strawberries blended into a fine powder (or store-bought strawberry powder)

Instructions

Step 1: Make the Strawberry Soaking Sauce

Add the fresh strawberries, strawberry jam, orange liqueur, and orange juice to a blender or food processor. Blend until completely smooth. Pour into a shallow bowl, making it easier to dip the ladyfingers, and set aside.

Step 2: Prepare the Mascarpone Filling

In a large mixing bowl, beat the cold heavy cream and powdered sugar with an electric mixer until stiff peaks form, about 3–5 minutes.
In a separate bowl, beat together the mascarpone cheese, ricotta cheese, and vanilla extract until smooth and creamy, about 2 minutes.
Using a rubber spatula, gently fold the mascarpone mixture into the whipped cream in three additions. Fold just until combined, being careful not to deflate the whipped cream.

Step 3: Assemble the Tiramisu

Quickly dip each ladyfinger into the strawberry sauce for about 2–3 seconds per side.
Arrange the soaked ladyfingers in a single layer in the bottom of your baking dish, breaking a few if needed to fill any gaps.
Spread half of the mascarpone filling evenly over the ladyfingers.
Scatter half of the diced strawberries over the cream layer.
Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone filling. Smooth the top with an offset spatula.
Cover tightly with plastic wrap and refrigerate for at least 6–8 hours, or preferably overnight, to allow the layers to set and the flavors to meld.

Step 4: Garnish and Serve

Just before serving, top the tiramisu with fresh sliced strawberries and a generous dusting of strawberry powder made from freeze-dried strawberries.
Slice and serve chilled.

Notes

Expert Tips

Drain ricotta well if it contains excess liquid to keep the filling thick and creamy.
Use cold heavy cream for the best whipped texture.
Don't soak the ladyfingers for longer than a few seconds, or they'll become mushy.
Allow the tiramisu to chill overnight whenever possible. The texture and flavor improve significantly after resting.
Add the strawberry powder immediately before serving to keep it bright and vibrant.

Storage

Store covered in the refrigerator for up to 3 days. This dessert is best enjoyed within the first two days while the strawberries are at their freshest.

Freezing: Freeze (without the fresh strawberry topping) for up to 1 month. Thaw overnight in the refrigerator before serving.

Recipe Note: If you'd like a stronger strawberry flavor, you can stir 1–2 tablespoons of freeze-dried strawberry powder directly into the mascarpone filling. It naturally intensifies both the flavor and the beautiful pink color without adding extra moisture.

Nutrition