I’ll never forget the first time I pulled this White Chocolate-Strawberry Tiramisu from the fridge. The afternoon sun was streaming into my kitchen, but all I could smell was the sweet perfume of fresh strawberries mingling with the rich scent of cream and cocoa. I’d been craving something classic yet playful, a twist on the tiramisu I love that felt like a celebration of summer. This dessert was the answer—a stunning, no-bake masterpiece that’s as joyful to make as it is to eat. Let me share this little piece of creamy, berry-filled heaven with you.
Ingredients
- 2 cups heavy whipping cream, very cold
- 8 oz cream cheese, softened to room temperature
- 1/2 cup (4 oz) mascarpone cheese. (optional)
- 1 cup white chocolate chips, gently melted and cooled
- 1/3 cup granulated sugar (or powdered sugar for a smoother texture)
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries, divided
- 1/4 cup strawberry jam or preserves
- 1 tablespoon lemon juice
- 24-30 ladyfinger cookies (Savoiardi)
- 1/3 cup milk (whole or 2%)
- Unsweetened cocoa powder, for dusting
After years of baking, I’ve learned that ingredient quality and temperature are non-negotiable here. Don’t even think about using cream cheese straight from the fridge—it will leave little lumps in your gorgeous filling, and trust me, I’ve made that mistake. Let it sit on the counter for a good hour. For the strawberries, seek out the reddest, most fragrant ones you can find. That flavor is the star. And while you can use store-bought strawberry syrup, gently cooking down half the berries with a little jam and lemon juice creates a deeply authentic, not-too-sweet compote that makes all the difference.
Equipment Needed
- Stand mixer or hand mixer
- Medium and large mixing bowls
- Small saucepan
- Rubber spatula
- Potato masher or fork
- Shallow dish (for the milk)
- 9×13 inch baking dish or trifle bowl
- Fine-mesh sieve (for dusting cocoa)
You don’t need anything fancy, but your mixer is the true hero. Whipping that heavy cream to stiff peaks by hand is a workout I only attempted once—never again. A stand mixer with the whisk attachment is ideal, but a good hand mixer works perfectly. I’ve made this in a clear glass trifle bowl for a stunning party presentation, but my trusty 9×13-inch ceramic baking dish is my weekday workhorse. The rubber spatula is your best friend for folding; it keeps the filling airy. And that sieve? Don’t just sprinkle cocoa with a spoon. The fine dusting you get from a sieve looks professionally elegant and tastes better, too.
Step-by-Step Instructions
First, we build our flavor base. Hull and slice half the strawberries, setting aside a few pretty ones for garnish. Take the other half, chop them roughly, and toss them into a small saucepan with the strawberry jam and lemon juice. Cook over medium heat for about 8-10 minutes, mashing with a fork as they soften, until you have a chunky, glossy compote. Let this cool completely—I put mine in the freezer for 15 minutes to speed things up. This step fills your kitchen with the most incredible smell, but patience is key. Adding it warm will melt your creamy layers, and I learned that lesson the messy way.
While the compote cools, let’s make the dreamy white chocolate filling. In your mixer bowl, beat the cold heavy cream until it forms soft peaks. In a separate large bowl, beat the softened cream cheese until completely smooth—no lumps allowed! Gently fold in the cooled, melted white chocolate and vanilla. Now, here’s the crucial part: add about a third of the whipped cream to the cream cheese mixture and fold vigorously to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. This two-stage folding method ensures a lush, homogeneous filling without deflating all that beautiful air you whipped in.
Finally, assembly! Pour the milk into a shallow dish. Quickly dip each ladyfinger in the milk—I mean quickly, just a second per side. They should be moist but not soggy or they’ll turn to mush. Arrange a single layer in your dish. Spread half the white chocolate filling over them, then dollop and swirl half the cooled strawberry compote. Repeat the layers: dipped ladyfingers, remaining filling, remaining compote. Cover and chill for at least 6 hours, but overnight is truly magic. Right before serving, dust liberally with cocoa powder through your sieve and top with those reserved fresh slices. The waiting is the hardest part, but it transforms the textures into something sublime.(See the next page below to continue…)