Strawberry Tiramisù

This twist on classic tiramisù makes the most of sweet strawberry season. 

Strawberry Tiramisù
 
Makes 6 to 8 servings
Ingredients
Strawberry Sauce:
  • 3 cups chopped fresh strawberries
  • ¼ cup sugar
  • 1 tablespoon orange zest
  • ¼ cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • ¼ cup orange liqueur
Custard:
  • 6 large egg yolks
  • ¼ cup sugar
  • ¼ cup orange liqueur
  • 2 cups mascarpone cheese, room temperature
Whipped Cream:
  • 1 cup heavy whipping cream
  • 4 tablespoons sugar, divided
  • 30 to 32 ladyfingers
  • Garnish: sliced fresh strawberries, warmed orange marmalade
Instructions
  1. For strawberry sauce: In a medium saucepan, bring strawberries, sugar, orange zest and juice, and lemon juice to a boil over medium-high heat. Reduce heat, and simmer for 5 minutes. Transfer to the container of a blender, and add orange liqueur; purée until smooth. Let cool completely.
  2. For custard: In the top of a double boiler, whisk together egg yolks and sugar. Add orange liqueur; cook over simmering water, whisking constantly, until mixture registers 165° on a candy thermometer, about 10 minutes. Place bowl in an ice water bath; whisk until custard is slightly cooled, about 1 minute. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone at low speed until creamy, about 10 seconds. Increase mixer speed to medium-low. Gradually add cooled custard, beating until incorporated.
  4. For whipped cream: In a medium chilled bowl, beat cream and 2 tablespoons sugar with a mixer at low speed until combined. Increase mixer speed to medium-high. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Fold whipped cream into custard.
  5. Dip both sides of each ladyfinger in strawberry sauce. Set ladyfingers in two rows in an 11×7-inch baking pan. If needed, trim ladyfingers slightly to fit in pan. Spoon ¼ cup strawberry sauce over ladyfingers. Spread half of mascarpone mixture over ladyfingers. Repeat layers once. Chill overnight or at least 8 hours before serving. Top with strawberries and brush with orange marmalade, if desired.

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May June 2022 cover of Southern Lady