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 made from eggs, sugar, and mascarpone cheese whipped together and sprinkled with cocoa. You’ve got to love that, right?

Well, unless you’re one of those people who hates coffee, of course. Then what you’re thinking is probably, “Ick, why did you have to ruin that fantastic dessert by putting coffee in it?”

If you’re in that category, or someone in your family is, this Strawberry Tiramisu is for you. 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. And instead of cocoa on top, it’s got sliced fresh strawberries to double down on the strawberry deliciousness.

And just like the original, Strawberry Tiramisu requires no baking. Just mix the filling, dip the cookies, layer everything in the pan, and chill. So it’s perfect for summertime.
This version of tiramisu is light, moist, rich, creamy, and fruity, all in one. It’s a dessert everyone, including coffee haters, can love.

Recipe Tips:

Ingredients at room temperature (e.g., eggs, mascarpone) will mix together more easily.
Cooking the egg yolks over steam instead of directly over heat (i.e., double boiler style) will help to prevent curdling.
You could also sprinkle powdered sugar over the top or top with whipped cream swirls and/or white chocolate shavings or even the traditional cocoa powder.
Substitute orange juice for the Grand Marnier for a non-alcoholic version.

Storage:

Store in the refrigerator for 2-3 days or in the freezer for up to 1 month.

Add 1 pound of strawberries (stems removed), 1⁄3 cup 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. Rub the mixture between your fingers to make sure most of the sugar granules are all dissolved.
Allow the egg mixture to cool slightly (it doesn’t have to cool completely, but enough that you can handle the bowl.) Add remaining tablespoon of Grand Marnier, vanilla extract, and the mascarpone cheese to the egg mixture. Beat with a hand beater until the mixture is smooth.
Beat two cups of heavy cream in the bowl of a standing mixer (or with a hand mixer) until stiff peaks form – do not overwhip.
Fold the whipped cream into the mascarpone mixture.
Dip one ladyfinger into the strawberry puree, turning it to coat both sides of the cookie. Tap off excess fruit mixture and place the ladyfinger into a 9×13 baking dish.
Continue dipping the cookies and form a single layer to cover the entire bottom of the pan. You may need to break a few of the cookies into pieces to fit.
Carefully spread 1⁄2 of the creamy mixture over the strawberry ladyfinger layer.
Repeat step 7 to form a second layer of dipped ladyfingers.
Spread the rest of the cream mixture and smooth out the top.
Slice remaining strawberries and place in overlapped rows across the top of the tiramisu.
Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
When ready to serve removed from fridge and slice.

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