Strawberry Margarita Tiramisu
I gave the classic tiramisu a summer makeover with fresh, sweet strawberries, lime, and, wait for it – tequila. Every bite of this no-bake Strawberry Margarita Tiramisu tastes like a vacation in Cancun. The cookies are soaked in a strawberry tequila sauce and topped with a creamy layer of strawberry lime mascarpone cream, which genuinely makes them irresistible.
I’m pretty fond of tiramisu variations, and you can tell that based on my latest recipes, which include a Dubai Chocolate Tiramisu, a Limoncello Tiramisu, and now this strawberry tequila version. The latest is entirely new and bound to wow your guests without even breaking a sweat in the kitchen because this dessert is completely no-bake. The layered presentation is stunning and elegant, and each bite is vibrant, light, and boozy enough to make it taste like a grown-up’s only treat.
Table of contents
I always assemble my cake the night before, and I swear it tastes better the next day after the Savoiardi cookies are soaked with all the delicious sauce. If you love summer fruit, refreshing desserts, and a bit of tequila to go with them, then this effortless and totally addictive sweet treat is for you. It’s fancy enough for a summer dinner but easy enough for a barbecue party.
Why you will love this recipe
- An adult dessert that’s fun: I love this recipe because it’s unique and special, perfect for adults. It’s a little boozy, perfectly creamy, and refreshing.
- It can be made ahead of time: It only takes 30 minutes to prepare. I can do it the night before, making it the perfect dessert to prepare in advance.
- Fresh ingredients: The fresh strawberries make this summer dessert perfect for a BBQ — or picnic.
- No-bake: This fuss-free cake requires no baking, making it ideal for summer.
What you will need
- Cookies: Savoiardi cookies, also known as lady fingers, are the most essential ingredient. I like to use Goya lady fingers because they are the easiest to find at just about any store and taste wonderful, whether I’m using them in this recipe or dipping them in my coffee.
- Strawberry sauce: I make this with finely chopped fresh strawberries, white granulated sugar, fresh lime juice, and my favorite tequila.
- Cream: The cream is made with room-temperature mascarpone cream and cream cheese, mixed with white sugar, vanilla, lime juice, lime zest, and finely diced strawberries that are whisked into the whipped topping at the end.
How to make
Make the sauce: First, I wash and pat dry the strawberries before slicing them and removing the cores. Then, they are placed in a bowl where I toss them with sugar, lime juice, and tequila.
Blend: After they sit for 30 minutes, I blend them in a food processor until they are smooth and creamy.
Make the cream: In a large bowl, mix the mascarpone, cream cheese, and sugar with a hand mixer on medium speed until well combined, adding the remaining ingredients, except for the strawberries and whipped cream, one at a time.
Fold: Finally, I add the strawberries and whipped cream and use a rubber spatula to fold them in gently.
Dip the cookies: Next, I dip 14-16 of the cookies into the strawberry sauce one at a time for five seconds each, placing them in the bottom of a 9-inch pan in a single layer.
Cream: These are topped with a layer of half the cream. Then, I dip the rest of the cookies and place them on top of the cream in the other direction before topping them with the remaining cream.
Chill, garnish, and serve: The tiramisu is placed in the fridge to chill for at least six hours. Before serving, I top the cake with sliced fresh strawberries.
Expert tip
Fresh or frozen strawberries
Although I prefer to use fresh strawberries in this recipe, I know that is not always possible since they are not always in season. When using frozen strawberries, there are a few key considerations to keep in mind. First, thaw them out completely. Then, drain all the extra liquid to prevent the cake from becoming watery. Then, dice them up and pat them dry. After, they can be used in the recipe just like the fresh strawberries.
More tips to consider:
- Please do not soak the cookies for longer than five seconds, or they may become soggy.
- It can also be runny if it gets overmixed. Only stir until it is combined.
- Be sure to let it chill for at least six hours. I like to make mine the night before.
- Use high-quality, high-fat mascarpone and cream cheese.
- Ensure the cheeses are softened to room temperature, but avoid letting them become warm.
Recipe variations and add-ins:
- Different cheese: If mascarpone is unavailable or to make it a little less tangy, I sometimes use ricotta cheese.
- Other cookies: I have also enjoyed this dessert with different kinds of cookies. My husband enjoyed it with Golden Oreos.
- More fruits: To make this delicious Italian treat even more special, I often add additional fruits, such as raspberries and blueberries.
- Virgin margarita: To add the margarita flavor without the alcohol, I use sparkling water and orange bitters.
- Make it cake: For a spongier, cake-like texture, using sponge cake is perfect for this dessert.
- Add eggs: The traditional tiramisu has eggs to make it rich and creamy. They are whisked over a water bath to make them safe to consume, and some people separate them, but that is just too much work.
Serving suggestions:
This is a delicious Italian dessert that pairs perfectly with a bowl of strawberry sorbet. My sweet, easy-to-make sorbet only needs a few ingredients, but it does need to freeze for a while, so I suggest making it the night before when making the tiramisu. I also enjoy serving it with a strawberry margarita or boozy lemonade.
These are the perfect desserts to serve with my one-pan Italian chicken and rice dinner. With this simple and scrumptious meal, I can feed the whole family in under 45 minutes. I also enjoy making Italian staples, such as creamy risotto, penne alla vodka, or a refreshing summer lemon pasta with zucchini.
How to store leftovers:
- Refrigerate: Place leftovers in an airtight container in the fridge, and they will stay fresh for up to 5 days.
- Freezing: Wrap the tiramisu in plastic wrap, then in foil, and place it in a freezer bag. It will remain good for up to three months in the freezer. If I have a lot left over, I cut them into single servings first so I can take out what I need, one piece at a time.
- Defrost: Thaw overnight in the refrigerator for the best texture and flavor.
Frequently asked questions
Soaking the cookies in the sauce for too long will cause them to absorb too much, so they may never dry out and will remain soggy, regardless of how long they are left to dry. But dipping them for too short a time will leave them dry and tasteless. I have tried different lengths of time, from three to 10 seconds, but I feel that five seconds works the best.
Do not overmix the batter. Only beat it until it is combined and creamy. If my tiramisu does end up runny for some reason, the best way to fix it is to let it continue to chill for up to 24 hours. If that doesn’t work, try placing it in the freezer for 15 minutes. Another trick is to try to remove the excess moisture with paper towels or napkins. If all else fails, separate it into individual portions so you can better control the moisture content.
One of the most important things is to make sure the ingredients are at room temperature. Just as when making cheesecake, trying to mix cold cream cheese can result in a lumpy and difficult-to-combine batter. Then, it can cause you to overmix it, trying to get the lumps out, which can lead to other problems, such as separation or curdling.
First, be sure not to get low-fat or fat-free mascarpone or cream cheese. This can cause it to react badly with the sugar and become grainy. Another critical factor is to get a high-quality brand of mascarpone. Low-quality brands can be grainy. Finally, overbeating or whipping it too much can cause it to become gritty. Simply mix until it becomes creamy.
More no-bake desserts:
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Strawberry Margarita Tiramisu
Ingredients
- 28 Savoiardi cookies
Strawberry Tequila Sauce:
- 3 cups strawberries fresh
- 1/2 cup sugar
- 1 lime juiced
- 1/4 cup tequila
Strawberry Lime Cream:
- 1 lb. mascarpone cheese room temperature
- 4 ounces cream cheese room temperature
- 1 cup sugar
- 1 lime zested and juiced
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- 1 cup finely diced strawberries dice and measure
Topping:
- 1 pint fresh strawberries sliced
- 1 lime sliced
- sea salt
Instructions
Strawberry Tequila Sauce:
- Wash the strawberries and pat them dry, then slice them after removing the core.
- Slice strawberries, add them to a medium bowl, sprinkle with sugar, and drizzle with lime juice. Toss and let sit for 30 minutes.
- Add the strawberry mixture and tequila to a blender or food processor and blend until smooth. Transfer the strawberry sauce to a shallow bowl and set aside.
Strawberry Lime Cream:
- Add mascarpone cheese, cream cheese, and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until the ingredients are combined. Scrape the sides and bottom of the bowl.
- Add lime juice and zest. Whisk until thoroughly combined and smooth.
- Add whipped topping and fold to combine.
- Fold the diced strawberries using a rubber spatula.
Assemble:
- Dip 14-16 Savoiardi cookies, one at a time, into the strawberry tequila sauce. You can let them stand in the sauce for 3 to 5 seconds. Next, arrange the cookies at the bottom of a 9×9-inch baking pan.
- Top with a hefty amount of Strawberry Lime Cream, about half of the cream.
- Dip the remaining Savoiardi cookies into the sauce, allowing them to absorb enough sauce, and arrange them on top of the cream layer.
- Top with the remaining cream layer.
- Refrigerate for at least 6 to 8 hours or until ready to serve.
- When ready to serve, slice fresh strawberries and top the cake with them. Garnish with lime slices and a sprinkle of sea salt.
Notes
Fresh or frozen strawberries
Although I prefer to use fresh strawberries in this recipe, I know that is not always possible since they are not always in season. When using frozen strawberries, there are a few key considerations to keep in mind. First, thaw them out completely. Then, drain all the extra liquid to prevent the cake from becoming watery. Then, dice them up and pat them dry. After, they can be used in the recipe just like the fresh strawberries.More tips to consider:
- Please do not soak the cookies for longer than five seconds, or they may become soggy.
- It can also be runny if it gets overmixed. Only stir until it is combined.
- Be sure to let it chill for at least six hours. I like to make mine the night before.
- Use high-quality, high-fat mascarpone and cream cheese.
- Ensure the cheeses are softened to room temperature, but avoid letting them become warm.