Strawberry Rose Tiramisu No-Bake Cake
Strawberry Rose Tiramisu is a no-bake wafer dessert layered with rose petal preserve, strawberries, and hazelnut spread.
Calories per serving: 251kcal
Ingredients
Strawberries
- 1 lb (453.59 g) Strawberries, halled and sliced
- 1 teaspoon (0.99 teaspoon) Balsamic Vinegar
- 2 teaspoons (1.97 teaspoons) sugar
Coffee
- 8 oz (226.8 g) strong espresso
- 1 teaspoon (0.99 teaspoon) vanilla
- 1 teaspoon (0.99 teaspoon) rum flavoring
- ½ cup (100 g) sugar
Whipped Cream
- 1 cup (236.59 ml) heavy whipping cream
- 2 tablespoons (1.97 tablespoons) sugar
Cake
- 4 (4) *Tort Wafers
- 1 lb (453.59 g) Strawberries, hulled
- ¼ cup (31.75 g) rose preserves
- 1 cup (225 g) mascarpone
- ½ cup (150 g) Nutella
- 2 tablespoons (1.97 tablespoons) cocoa
Instructions
- Mise en place
Mascerated Strawberries
- Cut half the strawberries into quarters. Put them in a bowl with the vinegar and sugar. Mix carefully, and refrigerate.
Espresso Mixture
- Fill 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.
- Pour the coffee into a bowl and add the sugar, vanilla and rum flavoring. Mix well and cool to room temperature.
Mascarpone Filling
- Mix the mascarpone with half of the espresso mixture in the bowl of a stand mixer.
Making the cake
- Put a wafer on a plate.
- Spread Nutella on one of the wafers all to the edge.
- Put a wafer on top and press down firmly.
- Spread 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.
- Just before serving time, make the whipped cream.
- Put 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.
- Dust the top of the cake with cocoa and serve.
Notes
You will need a sharp knife or scissors to cut the cake. It's kind of like a really, really big wafer cookie.
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