Strawberry Tiramisu

A fabulous dessert with a new, fruity twist. Tiramisu has got to be one of the most ah-may-zing desserts ever.

Just listen to the description — sweet, delicate ladyfinger cookies dipped in coffee, and then layered with a creamy filling. The filling is made from eggs, sugar and mascarpone cheese, whipped together and sprinkled with cocoa.

You’ve got to love that, right?

If you or someone in your family are not a coffee-dessert sort of person, here’s something for you.  This Strawberry Tiramisu is perfect for summer BBQs!

It’s got the same amazing layers as the original, but instead of coffee, the ladyfingers are dipped in a sweet strawberry puree spiked with Grand Marnier. A dusting of cocoa goes on top. There are also sliced fresh strawberries to double down on the strawberry deliciousness.

Ingredients:

fresh strawberries , sliced – Raymont Berries
1 cup granulated sugar
4 tablespoons Grand Marnier  (or substitute orange juice)
6 large egg yolks, room temperature
mascarpone cheese, room temperature
1 teaspoon vanilla extract
1 tub cool whip whipping cream cold
ladyfinger cookies

Preparation:

Add strawberries (stems removed), sugar and Grand Marnier to the bowl of a food processor.

Blend until a puree forms. Transfer strawberry puree to a bowl and set aside.

In a glass mixing bowl or heatproof bowl, whisk egg yolks and granulated sugar until smooth and combined.

Fill a saucepan with a couple inches of water and bring to a simmer.

Set the bowl with egg yolks/sugar over the steam. Do not allow water to get into the bowl.

Whisk constantly until the mixture thickens slightly and is pale yellow.

Allow the egg mixture to cool slightly. It doesn’t have to cool completely, but enough that you can handle the bowl.

Add 2 tablespoons of Grand Marnier, vanilla extract, and the mascarpone cheese to the egg mixture.

Beat with a hand beater until the mixture is smooth. Fold the whipped cream into the mascarpone mixture.

Dip one ladyfinger into the strawberry puree. Turn it to coat both sides of the cookie.

Tap off excess fruit mixture and place the ladyfinger into a baking dish.

Carefully spread 1⁄2 of the creamy mixture over the strawberry ladyfinger layer.

Repeat to form a second layer of dipped ladyfingers.

Decorate with fresh sliced strawberries. Dust cocoa powder on top of the tiramisu.

Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.

Enjoy!

On Instagram:

Reel for Strawberry Tiramisu

Click here to find more delicious recipes at @rbm_cooking

All photos by Rosa Basile-Marrello