Strawberry Tiramisu

The amount of ladyfingers will vary based on size. I use about 2 1/2 packages based on the bakery here. Make sure the layer of lady fingers covers the entire space to make spreading of the mascarpone mixture easier.

Ingredients

3 tablespoons orange liqueur (such as Cointreau)

3 teaspoons balsamic vinegar

⅛ teaspoon kosher salt

2 pounds fresh sliced strawberries (5 cups), divided

½ cup , plus 4 tablespoons granulated sugar, divided

1/2 cup strawberry jam

4 large egg yolks

1 ¼ cups heaving whipping cream

1 8-ounce container mascarpone cheese

1 teaspoon grated orange zest (from 1 small orange)

2 - 3 packages ladyfingers.

Preparation

1. Stir together liqueur, vinegar, salt, 4 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 20 minutes. Transfer the mixture to a blender; add strawberry jam, and process until smooth. Pour pureed mixture back into bowl; set aside.

2. Using an electric mixer, beat egg yolks and remaining 1/2 cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 5 minutes.

3. In another large bowl using the electric mixer, beat the cream on medium-high speed until soft peaks form, about 3 minutes. Add mascarpone and orange zest; beat on medium speed until soft and billowy, about 1 minute. Fold mascarpone mixture into egg yolk mixture.

4. Spread about 1/3 of strawberry mixture evenly in bottom of an 8-inch square deep baking dish. Top with a single layer of ladyfingers. Spread ladyfingers with 1 heaping cup mascarpone mixture. Repeat layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with mascarpone mixture. Cover and refrigerate until firm, at least 8 hours. Decorate top of tiramisu with remaining sliced strawberries in alternating shingled rows. Serve immediately.

Keywords: Dessert