Description
This no bake Strawberry Tiramisu Cake is silky, creamy, and bursting with fresh strawberry flavor. Layers of cookie crust, strawberry jam, creamy tiramisu filling, and soaked ladyfingers are topped with luscious Biscoff spread for a dessert that’s both easy to make and impressively elegant.
Ingredients
Cookie crust:
- 270 grams cookies
- 65 grams melted butter
Tiramisu Filling:
- 400 grams mascarpone cheese
- 130 grams granulated sugar
- 55 grams Biscoff Spread
- 170 grams Heavy Whipping Cream
Jam Layers:
- 350 grams Strawberry jam
Ladyfingers:
- 9 ladyfingers
Strawberry Milk
- 5 tablespoons Strawberry Jam
- 55 grams Milk
Decorate:
- 140 grams Biscoff Spread
Instructions
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Blend the cookies in a food processor until they turn into fine crumbs.
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Mix the cookie crumbs with melted butter until fully combined.
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Press the mixture into a springform pan, starting with the sides, then the bottom. Freeze while preparing the filling.
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Gently mix room temperature mascarpone cheese with Biscoff spread using a spatula until smooth.
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In a separate bowl, whip the heavy cream with sugar until soft peaks form.
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Fold the whipped cream into the mascarpone mixture slowly, keeping it light and smooth.
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Heat milk and stir in strawberry jam until fully combined to make the soaking mixture.
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Spread a layer of strawberry jam over the cookie crust.
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Spread half of the tiramisu filling over the jam layer.
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Dip the ladyfingers into the strawberry milk mixture and arrange them on top of the filling.
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Spread another layer of strawberry jam over the soaked ladyfingers.
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Spread the remaining tiramisu filling on top and smooth it out.
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Refrigerate the cake for at least 8 hours, or overnight, to let the layers set.
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Melt the Biscoff spread and pour it evenly over the top before serving.
Notes
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This is a no bake dessert, so it’s easy and stress-free.
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Refrigeration is essential; the cake needs at least 8 hours to set, overnight is best.
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Use room temperature mascarpone cheese for a smooth, creamy filling.
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Heavy cream should have at least 35% fat to whip properly.
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Be careful not to overmix the filling to prevent a grainy texture.
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Any similar-sized springform pan can be used, just adjust layers if needed.
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Strawberry jam can be swapped for your favorite fruit jam if desired.
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The cake is best served chilled and fresh from the fridge, but leftovers can be stored and lightly warmed if desired.