If tiramisu and strawberry shortcake had a glamorous, rose-scented love child, this would be it. My No-Bake Strawberry Rose Tiramisu is what dessert dreams are made of—layers of airy wafers, mascarpone, espresso, rose petal preserves, hazelnut spread, and juicy strawberries, all crowned with whipped cream and a dusting of cocoa.
Because there’s no baking required, this dessert is perfect for Mother’s Day, spring brunches, or hot summer days when you want something indulgent without turning on the oven. It’s a romantic, no-fuss showstopper.
Psst… the recipes for both the mascarpone filling and the espresso soak are detailed in two other posts, so you can customize or batch them for other desserts too.
Why This Works:
This dessert is built on the bones of a classic tiramisu, but with some dreamy upgrades. We’re swapping out the ladyfingers for large tort wafers, adding hazelnut spread in place of traditional cocoa layers, and infusing the mascarpone with the sweet, floral perfume of rose petal preserve. Espresso anchors the sweetness, while strawberries add a juicy pop of freshness. Soft meets crisp. Bold meets delicate. And no oven required.
Tort Wafers for Strawberry Rose Tiramisu
One of the secrets to this easy no-bake tiramisu is the use of large tort wafers—thin, crisp, round wafers traditionally used in Central and Eastern European desserts like Hungarian or Slovak tortes. These wafers offer a neutral, slightly nutty flavor and an incredible ability to absorb moisture while still holding structure.
They’re perfect for layering and slice beautifully once chilled—no soggy bottoms here. Best of all, they’re a huge time-saver: no baking, no cutting, and no fuss.
Where to buy:
- European markets or international grocery stores
- Online: Amazon, Etsy, or specialty food shops (be careful of shipping as the break easily)
- Sometimes available in large supermarket international aisles as “cake wafers”
Keep a few packs in the pantry for effortless elegance anytime you need it.
A Little History:
Tiramisu was born in Italy’s Veneto region in the 1960s, originally made with savoiardi (ladyfingers), mascarpone, and strong coffee. This recipe takes inspiration from those roots but travels east with the addition of rose petal preserve, a fragrant staple in Persian, Indian, and Turkish sweets. The result is a beautiful blend of cultures—and flavors.
Pairing Suggestions:
- Serve with cardamom tea or a rose chai latte
- Pairs beautifully with a glass of rosé prosecco
Storage:
- Store covered in the fridge for up to 3 days
- Best served chilled
- Not freezer-friendly due to whipped cream and fresh fruit
Strawberry Rose Tiramisu No-Bake Recipe
Email Me the Recipe
Strawberry Rose Tiramisu No-Bake Cake
Equipment
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Ingredients
Strawberries
- 1 lb Strawberries, halled and sliced
- 1 teaspoon Balsamic Vinegar
- 2 teaspoons sugar
Coffee
- 8 oz strong espresso
- 1 teaspoon vanilla
- 1 teaspoon rum flavoring
- ½ cup sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Cake
- 4 *Tort Wafers
- 1 lb Strawberries, hulled
- ¼ cup rose preserves
- 1 cup mascarpone
- ½ cup Nutella
- 2 tablespoons cocoa
Instructions
- Mise en place
Mascerated Strawberries
- 1 lb Strawberries, 1 teaspoon Balsamic Vinegar, 2 teaspoons sugarCut half the strawberries into quarters. Put them in a bowl with the vinegar and sugar. Mix carefully, and refrigerate.
Espresso Mixture
- 8 oz strong espressoFill the bottom of the moka pot with water up to the valve. Fill the coffee filter with espresso grind coffee. Screw the upper portion on. Set the moka pot on the stove and heat it on medium. When you hear the water boiling and see the upper portion is almost full, remove the pot from the heat and let it stand for 30 seconds.
- 1 teaspoon vanilla, 1 teaspoon rum flavoring, 1/2 cup sugarPour the coffee into a bowl and add the sugar, vanilla and rum flavoring. Mix well and cool to room temperature.
Mascarpone Filling
- 1 cup mascarponeMix the mascarpone with half of the espresso mixture in the bowl of a stand mixer.
Making the cake
- 4 Tort WafersPut a wafer on a plate.
- 1/2 cup NutellaSpread Nutella on one of the wafers all to the edge.
- Put a wafer on top and press down firmly.
- 1/4 cup rose preservesSpread rose petal preserve on that wafer all the way to the edge.
- Put another wafer on top and press down firmly.
- Spread the mascarpone filling all the way to the edge. Remove the strawnerries from the vinegar. Place them on top of the mascarpone filling in a circular pattern.
- Put another wafer on top and press down firmly, but no so firmly that you squish the strawberries.
- Spread that layer with the remaining espresso mixture.
- Put the cake in the refrigerator to let it set for at least four hours.
- 1 cup heavy whipping cream, 2 tablespoons sugarJust before serving time, make the whipped cream.
- 1 lb StrawberriesPut the whipped cream in the piping bag with the star nozzel. Start on the edge of the wafer and pipe whipped cream. Add whole strawberries to the center of the whipped cream and pipe more whipped cream on top of the strawberries in a pretty pattern.
- 2 tablespoons cocoaDust the top of the cake with cocoa and serve.
