Strawberry Tiramisù

When Albo Stefanucci, the owner of Ristorante 13 Gobbi, presents our guests with his fresh strawberry tiramisù, everyone perks up. The combination of strawberries and the traditional layers of creamy mascarpone and Italian ladyfinger is a refreshing spin on the classic. Serve it in summer when fresh strawberries are at their peak. 
Course: Dessert
Servings: 8

Ingredients

For the strawberries:

  • cups strawberries, chopped
  • cup Alchermes liqueur*, Fragoli wild strawberry liqueur or Chambord
  • 1 tbsp sugar
  • 2-3 tbsp rum
  • 1 cup orange juice

For the cream:

  • 500 grams mascarpone cheese, room temperature
  • 500 milliliters heavy cream
  • 5 egg yolks
  • ¾ cup granulated sugar
  • 1 box dry ladyfingers (Pavesini brand preferred**)

Instructions

  • Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy. In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish. Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture. Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days.
    * Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.
    ** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.

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