Strawberry Tiramisu

This Strawberry Tiramisu takes the classic dessert to a delightful new level by incorporating fresh strawberries, which infuse the creamy layers with a burst of flavor. A touch of orange liqueur, balsamic vinegar, and a hint of jam deepen the berry flavor, while the smooth mascarpone and whipped cream layers make this dessert irresistibly light and indulgent. It’s the perfect treat for spring or any occasion that calls for a touch of elegance.

Ingredients:

For the Strawberry Layer:

• 2 tablespoons orange liqueur (such as Cointreau)

• 2 teaspoons balsamic vinegar

• 1/8 teaspoon kosher salt

• 1 ½ pounds fresh strawberries, hulled and sliced (4 cups), divided

• ½ cup plus 3 tablespoons granulated sugar, divided

• ¼ cup strawberry jam

For the Mascarpone Cream:

• 4 large egg yolks

• 1 ¼ cups heavy whipping cream

• 1 (8-ounce) container mascarpone cheese

• 1 teaspoon grated orange zest (from 1 small orange)

For the Ladyfinger Layers:

• 1 (7-ounce) package ladyfingers (about 24 ladyfingers)

Method:

Prepare the Strawberry Layer:

1. In a medium bowl, stir together the orange liqueur, balsamic vinegar, kosher salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar. Let it stand for about 15 minutes, stirring occasionally, until the berries release their juices and become beautifully syrupy.

2. Transfer half of the strawberry mixture to a blender, add the strawberry jam, and process until smooth, about 1 minute. Stir the pureed strawberry mixture back into the remaining strawberry mixture in the bowl. Set aside to let the flavors meld together.

Make the Mascarpone Cream:

1. Using an electric mixer, beat the egg yolks and the remaining ½ cup of sugar in a large bowl on high speed until the mixture is pale yellow and tripled in volume, about 4 minutes. Transfer this mixture to a large bowl.

2. In another large bowl, beat the heavy cream on medium-high speed until soft peaks form, about 1 minute. Add the mascarpone cheese and grated orange zest, and beat on medium speed until smooth and billowy, about 20 seconds.

3. Gently fold the mascarpone mixture into the egg yolk mixture until combined and creamy.

Assemble the Tiramisu:

1. Spread about 2/3 cup of the strawberry mixture evenly in the bottom of an 8-inch square baking dish.

2. Arrange a layer of ladyfingers (about 8) on top of the strawberry mixture. Gently dip the ladyfingers into the strawberry syrup until they are completely coated. Spread 1 heaping cup of the mascarpone mixture over the ladyfingers.

3. Repeat the layers, alternating between the strawberry mixture, ladyfingers, and mascarpone mixture. Finish with a final layer of mascarpone mixture on top. Cover and refrigerate until firm, at least 8 hours, or up to 12 hours.

Garnish and Serve:

1. Just before serving, decorate the top of the tiramisu with the remaining 1 cup of sliced strawberries, arranged in alternating shingled rows for an elegant presentation.

2. Serve immediately, and enjoy the indulgence of each creamy, berry-infused bite.

Tips & Notes:

• Make-Ahead: This tiramisu is best made the day before serving to allow the layers to set and the flavors to meld. It’s the perfect dessert to prepare ahead of time for a party or gathering.

• Ladyfinger Variations: If you prefer a softer texture for the ladyfingers, you can lightly dip them in the strawberry syrup instead of letting them soak.

• Strawberry Variations: While this recipe uses fresh strawberries, feel free to experiment with other berries like raspberries or blackberries for a different twist on this classic dessert.

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