Strawberry Tiramisu
Description
This decadent dessert is a great one to make with those luscious, fresh strawberries. No baking makes it the perfect dessert to enjoy in the warmer weather for those special occasions. Make it a day ahead so that it has time to set up and soak up all the
Ingredients
1 c. strawberry jam
1/2 c. warm water
1/3 c. orange juice
1/4 c. Grand Marnier, plus 1 T. extra, divided
1 1/4 lb. mascarpone, at room temperature, divided
1 1/3 c. whipping cream (35% fat)
3 T. sugar
1 t. vanilla extract
ladyfingers (about 50)
1 1/2 - 2 lb. strawberries, washed, dried and sliced
2 T. lemon zest, divided
Directions
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In a bowl, combine jam, water, orange juice and half of the Grand Marnier; mix well. The mixture should be liquidy. Set aside.
In a bowl, combine mascarpone and remaining Grand Marnier; mix well; set aside.
In the bowl of an electric mixer, beat whipping cream with sugar, vanilla extract and remaining 1 T. Grand Marnier; beat until stiff peaks form.
To lighten the mascarpone, take a quarter of the whipped cream mixture and stir into the mascarpone; add the remaining whipped cream mixture; fold gently into the mascarpone mixture. Set aside.
Spread 1/2 of the jam mixture into the bottom of a 13 x 9 inch baking dish. The mixture will be very liquidy, but the ladyfingers will absorb the liquid.
Sprinkle 1 T. lemon zest over the jam mixture.
Line every space on the bottom of the dish with ladyfingers, breaking the ladyfingers into smaller pieces in order to fit.
Spread half of the mascarpone mixture evenly over the ladyfingers. Layer half of the sliced strawberries over the mascarpone. Spread the remaining jam mixture over the strawberries. Sprinkle the remaining 1 T. lemon zest over the strawberries and jam.
Create a second layer of ladyfingers over the strawberries and jam, making sure to completely fill in the spaces. Spread the remaining mascarpone mixture over the ladyfingers. Layer the remaining strawberries on top.
Chill for at least 12 hours (24 hours is best) before serving.
Prep Time
Cook Time
PT0M