Strawberry Tiramisu Recipe Without Eggs – The Summer Treat

Some moments just call for a dessert – and this season gave me the perfect excuse. When we couldn't stop picking at the strawberry farm and somehow came home with over 20 kilos of fruit, the decision was easy: half went into jam (more on that soon!), the rest became this. This strawberry tiramisu without eggs is my answer to a proper summer day – no coffee, no raw eggs, just layers of creamy mascarpone, thick Greek yoghurt, fresh strawberry purée and a touch of Amaretto that ties it all together. Why skip the eggs? Tiramisu without eggs isn't just safer – it's lighter, airier and honestly easier to make. Once you've tried this version, you won't go back.

Of course, you can also enjoy the classic tiramisu recipe!

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Ingredients for Strawberry Tiramisu without Eggs

serves 6–8 · baking dish 20×30 cm

For the Mascarpone Cream

• 40 ml Amaretto

• Zest of 1 lemon

• 200 g icing sugar

• 250 g mascarpone

• 250 g Greek yoghurt (10% fat)

• 400 ml double cream
  

For the Base

• 500 ml whole milk (lukewarm)

• 2 packs sponge fingers (ladyfingers)
  

For the Strawberry Layer & Topping

• 1 pinch sea salt

• 20 g pistachios (roughly chopped)

• 50 g dark chocolate (optional)

• approx. 1 kg strawberries

Why Greek yoghurt instead of just mascarpone?  Greek yoghurt brings a natural tang that makes the tiramisu feel lighter and fresher – classic tiramisu uses only mascarpone, which can feel quite heavy in warm weather.

No alcohol?  No problem. Replace the Amaretto with 1 tsp almond extract or a squeeze of lemon juice – the dessert stays just as aromatic.

How do I pick the best strawberries?  Ripe, fragrant strawberries are everything here – the sweeter the fruit, the less sugar you need in the cream. Strawberries from a farmers' market or a pick-your-own farm are unbeatable.

Vegan option?  Replace mascarpone with cashew cream cheese, double cream with well-chilled coconut cream (whipped) and yoghurt with soya yoghurt. The texture stays creamy, the flavour stays fresh.

Instructions for Strawberry Tiramisu without Eggs

• Whip the double cream in a large bowl until stiff peaks form, then set aside.
  

• In a separate bowl, combine mascarpone, Greek yoghurt, icing sugar, Amaretto and lemon zest, and stir until smooth – gently, without over-beating.
  

The lemon zest lifts the whole cream with a bright, clean note – don't skip it.

3. Carefully fold the whipped double cream into the mascarpone mixture until light and fully combined.
   

4. Blitz roughly half the strawberries (about 500 g) into a smooth purée and set aside.
   

5. Gently warm the milk to lukewarm (around 40 °C). Briefly but thoroughly dip the sponge fingers in the milk – they should be well soaked but not falling apart.
   

Lukewarm milk soaks in more evenly than cold milk and gives you a consistently soft biscuit layer throughout.

6. Arrange a single, tight layer of soaked sponge fingers across the base of the dish (20×30 cm).
   

7. Spread half the strawberry purée evenly over the biscuit layer.
   

8. Spread half the mascarpone cream smoothly over the purée.
   

9. Add a second layer of sponge fingers, spread over the remaining purée, then finish with the rest of the mascarpone cream.
   

10. Slice or chop the remaining strawberries (about 500 g) and scatter over the top – they add a fresh fruit layer and a gentle bite when you dig in.
    

11. Refrigerate for at least 4 hours, ideally overnight.

The longer it chills, the better the layers settle and the creamier it becomes.

12. Just before serving, scatter the chopped pistachios over the top. If you're going for the chocolate drizzle, melt the dark chocolate, stir in a pinch of sea salt and drizzle lightly over the surface.
    

The salted chocolate is optional – but it adds a brilliant sweet-salty contrast that takes this dessert to another level.

Resumé

This strawberry tiramisu without eggs is proof that the best summer recipes often start with too much of something wonderful. Twenty kilos of strawberries, one afternoon in the kitchen, and the result is a dessert that's lighter than the classic, fresher than most and completely safe for the whole family. Why make tiramisu without eggs? Because raw eggs carry a real salmonella risk in summer – especially for children and pregnant women. This version skips them entirely, and the whipped double cream more than makes up for it. The Greek yoghurt wasn't a compromise – it was the smartest swap in the bowl.

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FAQ – Frequently Asked Questions

Can you make tiramisu without eggs? Absolutely. Instead of the classic egg-and-mascarpone mixture, this recipe uses stiffly whipped double cream folded into mascarpone. The result is just as creamy – and arguably lighter and more airy than the original.

How long does strawberry tiramisu keep in the fridge? Stored covered in the fridge, it will keep for 2–3 days. If you've added fresh strawberries on top, it's best enjoyed the following day once the layers have settled perfectly.

What can I use instead of coffee in tiramisu? Lukewarm milk is the ideal replacement – it soaks the sponge fingers beautifully without the bitterness of espresso. For extra flavour, add a splash of vanilla extract or try using almond milk.

Can you freeze strawberry tiramisu? Freezing is possible but not recommended – the cream loses some texture after thawing and the strawberries can turn watery. Better enjoyed fresh within 3 days.

How does tiramisu set without eggs? The stiff whipped double cream combined with mascarpone gives the dessert its structure. The key is patience: allow at least 4 hours – or better still, overnight – in the fridge before slicing.