Strawberry Tiramisu
With Mazola® Vegetable Oil
SERVING SIZE
9 Servings
TOTAL TIME
9 Hours
SKILL LEVEL
Expert
Ingredients:
- 3 cups strawberries, hulled and sliced; divided
- 2 tbsp orange liqueur such as Cointreau or Grand Marnier, optional
- 1 tbsp orange juice
- 3 tbsp sugar
- 1/2 cup sugar
- 4 egg yolks
- 1 1/2 cups heavy whipping cream
- 2 cups mascarpone cheese
- 2 tsp orange zest
- 1 tsp vanilla extract
- 24 ladyfingers (recipe below)
LADYFINGERS:
- 2 eggs, separated
- 1 tbsp Mazola vegetable oil
- 1/3 cup white sugar, divided
- 1/2 cup all-purpose flour
- ½ teaspoon baking powder
Instructions:
- Preheat oven to 400 F. Line large baking sheet with parchment paper. Fit a large pastry bag with a plain 1/2- inch round tube.
- Place egg whites in a large bowl and beat on high with an electric mixer until soft peaks start to form. Add oil and 2 tbsp sugar and continue beating until stiff and glossy.
- Beat egg yolks and remaining sugar in a separate bowl until thick and very pale in color.
- Fold 1/2 of the egg whites into egg yolk mixture; sift in flour and baking powder, then fold in the remaining egg whites until combined.
- Transfer the mixture to the prepared pastry bag. Pipe 3-inch “fingers” in rows about 1 inch apart on the prepared baking sheets.
- Bake in preheated oven until firm to the touch and just golden, about 8 minutes.
- To a large bowl add 2 cups of strawberries, orange juice, sugar, and orange liqueur. Stir until combined, then transfer to a blender and puree until mostly smooth with some texture.
- In a large bowl, beat sugar and egg yolks for 5 minutes on medium speed until expand in volume and pale yellow.
- Using an electric mixer, in a large mixing bowl, whip the cream until soft peaks form. Add mascarpone and orange zest and beat until combined. Add to egg mixture and stir well to combine.
- In an 8 inch square baking pan, add 1/3 of the strawberry mixture. Lay 8 ladyfingers on top, then flip each over so both sides are coated in the strawberry mixture.
- Spread 1 cup of mascarpone mixture on top of ladyfingers. Repeat twice more with strawberry puree, 8 ladyfingers and mascarpone mixture to make 3 layers.
- Cover baking dish with plastic wrap and refrigerate at least 8 hours, preferably overnight.
- Add some slices strawberries on top just before serving. Slice and enjoy.
