The Strawberry Blessing

Recently, I contemplated the merits of a religion based on the worship of fried dough. I am still of the opinion that such a faith would be advantageous to all who believed. And now that I’ve been eating fresh strawberries for over a week, I believe that this religion should also include the worship of strawberries. Cream Puff cannot live by fried dough alone. Or can she? Hmmm … a question for another post.

I’ve mentioned previously on this blog that while I love a well-made tiramisu, it’s not a dessert that I often crave. How could anyone not crave tiramisu, you ask? While I assure you that I adore mascarpone, espresso, and all of the other ingredients that go into a tiramisu, the problem is that for the longest time, it was the dessert of choice for every event from birthdays to baptisms to anniversaries. It appeared during every holiday and sometimes it even showed up mid-week for no other reason than it gave one the excuse to eat mascarpone.

And then it happened.

One of the worst food crimes ever to cross Cream Puff’s path. I actually came across a tiramisu made with fake whipped topping instead of mascarpone. That was it! I turned my back on tiramisu and all those who dared to forego the mascarpone in the interest of saving a few dollars. When it appeared on the table, I simply looked the other way.

I understand that mascarpone is expensive, not to mention hard to find. I understand that ladyfingers (known as savoiardi in Italian) can also be difficult to locate. I understand that not everyone likes espresso. This is why tiramisu is not meant to be eaten every blessed day. This is the problem with the world we live in. We find something we like and then we make it to death. Tiramisu is a treat. It should be enjoyed on rare occasions. Savoured. Admired. Respected.

So for several years, I lived a tiramisu-less life. And then this past April, I picked up a copy of Bon Appetit and was intrigued for within its pages lay a recipe for Strawberry tiramisu. Could this be the recipe that would make Cream Puff embrace tiramisu once again? Why yes it could be! And it was!

It was glorious. Angels sang. I think there were even harps.

Admittedly, this is a departure from what we call tiramisu. It’s more of a trifle. As far as I’m concerned you can call it whatever you like. I call it good.

Praise the strawberries and pass the mascarpone!

Ciao!

Why You’ll Love This Recipe

This Strawberry Blessing is a delightful twist on the traditional tiramisu, bringing a refreshing burst of strawberries to the classic dessert. It’s perfect for those who love a fruity dessert that doesn’t shy away from indulgence.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• 13 x 9-inch baking dish
• Spatula
• Measuring cups and spoons

Ingredients

• 1 cup of strawberry jam
• 1/2 cup warm water
• 1/3 cup orange juice
• 1/4 cup Grand Marnier, plus one tablespoon extra
• 1-1/4 pounds mascarpone, at room temperature
• 1-1/3 cups whipping cream (35%)
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• Ladyfingers or Savoiardi (you’ll need about 50)
• 1-1/2 to 2 pounds strawberries, washed, dried, and sliced
• 2 tablespoons lemon zest

Instructions

1. In a bowl, combine the jam, water, orange juice, and half of the Grand Marnier. Mix well. The mixture should be liquidy. Set aside.
2. In a bowl, combine the mascarpone and the remaining Grand Marnier. Mix well. Set aside.
3. In the bowl of an electric mixer, beat the whipping cream with the sugar, vanilla extract, and remaining 1 tablespoon of Grand Marnier. Beat until stiff peaks form.
4. Take a quarter of the whipped cream mixture and stir into the mascarpone to lighten the mascarpone. Then add the remaining whipped cream mixture and fold gently into the mascarpone mixture. Set aside.
5. Spread 1/2 of the jam mixture in the bottom of a 13 x 9-inch baking dish. The mixture will be very liquidy but don’t worry about it. The ladyfingers will absorb the liquid.
6. Sprinkle 1 tablespoon of the lemon zest over the jam mixture.
7. Line the bottom of the dish with ladyfingers, making sure to fill in every spot. If you have to, snap the ladyfingers into smaller pieces in order to make them fit.
8. Spread half of the mascarpone mixture evenly over the ladyfingers.
9. Layer half of the sliced strawberries over the mascarpone.
10. Spread the remaining jam mixture over the strawberries.
11. Sprinkle the remaining 1 tablespoon of lemon zest over the strawberries and jam.
12. Create a second layer of ladyfingers over the strawberries and jam. Again be sure to completely fill in the layer.
13. Spread the remaining mascarpone mixture over the ladyfingers.
14. Layer the remaining strawberries on top.
15. Chill for at least 12 hours before serving.
16. Enjoy!

Tips for Success

• Ensure mascarpone is at room temperature for a smooth and creamy texture.
• Use fresh strawberries for the best flavor and presentation.
• Allow the dessert to chill for at least 12 hours to let the flavors meld together.

Additional Tips or Variations

• For a non-alcoholic version, substitute Grand Marnier with additional orange juice.
• Add a layer of chocolate shavings for an extra touch of decadence.

Nutritional Highlights (Per Serving)

This dessert offers a balance of creamy mascarpone with the fresh and vibrant taste of strawberries. Each serving provides a delightful combination of flavors without overwhelming sweetness.

Frequently Asked Questions (FAQ)

Can I make this dessert ahead of time? Yes, it’s actually best when made a day in advance to allow the flavors to develop.

Can I use frozen strawberries? Fresh strawberries are recommended for their texture and flavor, but if unavailable, frozen strawberries can be used after thawing and draining excess liquid.

Conclusion

There you have it—The Strawberry Blessing, a delightful dessert that brings a refreshing twist to the classic tiramisu. I invite you to try this recipe and let the flavors transport you to a world of creamy, fruity goodness. Don’t forget to share your experiences and any creative variations you come up with. Ciao!