Hello Bakers,
Here is the recipe for the Strawberry Tiramisu I posted on Instagram the other day. It all started with these pink lady fingers, Le Biscuit Rose, from Monsieur Marcel in The Original Farmers Market. Fun to make or maybe just take inspiration - once we had learned the technique of a recipe we can get creative and customize it.
The yield depends on the size of the glasses you are serving it in. I was able to get three using my pretty pink glasses. The recipe can always be doubled.
These are the biscuits, but you could make a batch of ladyfingers and tint the batter pink with pink gel food color. Please tag me on IG when you make this version or any version of tiramisu @bakingwcolette.
Happy Baking!
Components
Le biscuit rose or ladyfingers
1 pint fresh strawberries
Tiramisu mousse
Equipment: Stand mixer fitted with whisk attachment, small saucepan, spatula, small food processor or stick blender, piping bag with plain tip.
Ingredients:
Strawberry Syrup
4 ounces (113g) water
1/2 cup (99g) sugar
Zest of one orange
130g of fresh strawberries (about 7) - cleaned and hulled
In a small saucepan combine the water and sugar. bring the mixture to a low bowl and whisk gently until the sugar dissolves. Remove from heat, add zest and let cool.
Place the strawberries in the work bowl of the food processor with syrup. Process until smooth. Pour into a small bowl - big enough to dip the ladyfingers in.
Cover and refrigerate if not using right away.
Tiramisu mousse
135g heavy cream
112g mascarpone cheese
54g egg yolks (3 each)
56g sugar
4g Vanilla Extract
Next - make the sabayon (French) or zabligione (Italian)
Using a small saucepan set up a double boiler with about an "1” - 1 1/2” of water, bring to a boil.
Combine the egg yolks and sugar in the bowl of the stand mixer and whick until smooth. Put the bowl over the hot water and continue to whisk until the mixture reaches 150 degrees. Using oven mitts, move the bowl to the mixer, attach the whisk attachment, add the vanilla and mix on medium speed for 1 minute, then increase the speed to high and mix for 3 additional timed minutes - it will be very light and fluffy.
Stop the mixer and add the cheese and the cream - whick on medium speed for one minute and then increase the speed to medium high and mix until the cream thickens - the mixture will look like this:
To assemble the Tiramisu: See video.
Place half of a strawberry in the bottom of the dish.
Dip the ladyfingers in the strawberry syrup and place them along the sides of the dish. (I dipped 3/4 of the biscuits because I wanted the sugary tops to be visible on the outside of the glass.
Place the tiramisu in a piping bag fitted with a plain tip and fill the glass or serving dish with the mousse. Smooth the top and chill for a few hours before serving.
Garnish with berries.
Note: The mousse is soft if you want it firmer it will have to be stabilized with gelatin.