So Creamy It Melts Your Cares Away!
I think this would be an excellent way to use a few different berries. Blueberries and raspberries would be a great combo with the strawberries.
Ready for the recipe? Let’s apron up!
Grand Marnier syrup:
- 1 cup sugar
- ¾ cup water
- ¼ cup Grand Marnier
Custard:
- 6 egg yolks
- ¾ cup sugar
- 1¼ cups heavy cream
- 1 pound mascarpone cheese
- 2 teaspoons vanilla
To assemble:
- 2 3-ounce packages of ladyfingers (sponge cake variety)
- 16 ounces strawberries, hulled and sliced
Instructions
- Make Grand Marnier syrup by combining sugar and water in a saucepan and heating, stirring occasionally, till sugar is dissolved. Add Grand Marnier and cool to room temperature.
- Heat egg yolks and the ¾ cup sugar in a double boiler, whisking constantly until thick and doubled in volume.
- Remove from heat and continue whisking for a minute or so. Set aside.
- In a large bowl, beat the heavy cream, mascarpone, and vanilla till thick and smooth.
- Add the yolks and fold together till well combined. Set aside.
- Separate ladyfingers and dip, one at a time, into the syrup and lay on the bottom of a medium-sized baking dish.
- Layer with half the custard, then arrange about ¾ of the strawberry slices over the custard.
- Repeat with a second layer of soaked ladyfingers (you may have a few leftovers depending on the size of your dish), then top with the remaining custard.
- Garnish with remaining strawberries or reserve to top individual servings.
- Chill for 2 hours before serving.
- Scoop out spoonfuls of tiramisu to serve
Quick Tip: Not a fan of alcohol? Just leave that out and make the simple syrup with sugar and water instead.
You might need an extra package of ladyfingers depending on the size of your serving dish.