Ingredients
Strawberry Mixture
- 2 tablespoons orange liqueur (such as Cointreau)
- 2 teaspoons orange juice or lemon juice
- Pinch of salt
- 1¼ pounds fresh strawberries, hulled and sliced (about 3 cups sliced strawberries), plus more for topping
- ½ cup + 3 tablespoons granulated sugar, divided
- ¼ cup strawberry jam or preserves
Egg Mixture
- 4 large egg yolks
Whipped Cream Mixture
- 1¼ cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest (from 1 small orange)
Mascarpone Mixture
- 1 (8-ounce) container mascarpone cheese, at room temperature
Assembly
- 1 (400 gram) package ladyfingers
- Shaved dark chocolate or white chocolate for garnish (optional)
Instructions
- Prepare Strawberries: In a medium bowl, combine 3 cups sliced strawberries, orange liqueur, salt, orange or lemon juice, and 3 tablespoons sugar. Stir occasionally and let the mixture sit for 10-15 minutes to allow the berries to release their juices.
- Puree Half the Strawberry Mixture: Transfer half of the macerated strawberry mixture to a blender or food processor, add strawberry jam, and blend until smooth. Stir this puree back into the remaining strawberry mixture and set aside.
- Beat Egg Yolks: Using an electric mixer on high speed, beat the egg yolks and remaining ½ cup sugar in a large bowl until the mixture is pale yellow and has tripled in volume, about 4 minutes.
- Whip Cream: In a separate large bowl, beat the cold heavy cream, orange zest, and vanilla extract until soft peaks form, indicating the cream is just holding its shape.
- Lighten Mascarpone: In another bowl, fold about ¼ cup of the whipped cream into the mascarpone to loosen it. Then carefully fold the remaining whipped cream into the mascarpone mixture until smooth and combined.
- Combine Mascarpone and Egg Mixtures: Fold the mascarpone mixture gently into the beaten egg yolks until fully incorporated and smooth.
- Assemble the Tiramisu – First Layer: Spread about ⅔ cup of the strawberry mixture evenly across the bottom of a 9-inch square baking dish.
- Add Ladyfingers: Dip each ladyfinger gently into the strawberry mixture, turning to coat fully, then arrange a single layer over the strawberry base. Break ladyfingers as needed to cover the surface completely.
- Spread Mascarpone Layer: Spread 1 heaping cup of the mascarpone mixture evenly over the ladyfingers.
- Repeat Layers: Repeat layering the strawberry mixture, ladyfingers dipped in strawberry mixture, and mascarpone mixture two more times, ending with the mascarpone mixture on top. You will have three layers of ladyfingers in total.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or up to 12 hours to allow it to set and flavor to meld.
- Garnish and Serve: Before serving, decorate the top with additional sliced strawberries and shaved dark or white chocolate if desired. Slice and serve chilled for best flavor and texture.
Notes
- Ensure the egg yolks are fresh and handle with care as this recipe is not cooked after egg incorporation.
- For best results, use cold heavy cream to achieve optimal whipped cream volume.
- Ladyfingers should be dipped quickly in the strawberry mixture to avoid becoming too soggy.
- The dessert tastes best after chilling overnight, which allows the flavors to meld.
- Optional garnish with shaved chocolate adds a nice texture and visual appeal.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
