Strawberry Tiramisu

5 from 1 vote

So if you thought traditional Tiramisu was decadent, you haven't tried this Strawberry Tiramisu Cake. You would never know by looking at it that it is a play on the traditional Tiramisu Cake. This Strawberry Tiramisu Cake is a winning dessert whether you make it for after dinner or make it to bring to a family function.

This Strawberry Tiramisu Cake is just as easy to make as the traditional cake, just substitute your preferred berry or fruit flavor and a fruit tea. And best of all, people will think you spent hours in the kitchen making this dessert. Trust me, you will score brownie points.

Prep Time30

Additional Time2

Total Time2 30

Course: Desserts and Snacks

Cuisine: Italian

Keyword: no bake, strawberry jello, tiramisu

Servings:

Calories: 343kcal

Author: AmyG

Ingredients

450 g mascarpone cheese or cream cheese
4 eggs separated
1 cups sliced strawberries from frozen
½ cups sugar
½ tsp vanilla extract
2 cups berry or fruit tea
4 tbsp strawberry jello plus 1 tbsp to use as garnish
2 oz clear liquor optional
1 pinches pkg savoairdi cookies
½ cups shredded coconut
chopped nuts and berries for garnish optional

Instructions

In the bowl of a stand mixer, beat the egg yolks and sugar together until light and fluffy. Add mascarpone cheese and vanilla. Beat to combine and set aside.
In another bowl, whisk the egg whites until they form stiff peaks. Fold egg whites into mascarpone mixture a little at a time until well combined.
Fold the egg whites into the egg yolk mixture making sure to be gentle that you do not deflate the mixture. Set aside.
Mix the room temperature tea, liquor and 2 tbsp. of Jello until well combined.
If you are assembling the cake in a round spring form pan (8"), dip half the cookie in the tea mixture and stand the cookie on the side of the pan, repeat until you have completely lined the circumference of the pan. Then begin layering the bottom of the pan.
Once you have completed one layer, spoon ⅓ of the mascarpone mixture and layer one inch of the mixture atop the cookies. Strategically place ½ of the sliced strawberries on top of the cheese mixture. Repeat until you have completed three layers ending with the mascarpone mixture. Use all the strawberries or most of them for the second layer. You can reserve a couple for garnish if you want.
Top the cake with the sliced strawberries and sprinkle some of the jello powder and shredded coconut.
Let chill overnight preferably so that the cookies get soft and absorb the coffee mixture.

Nutrition