My oldest son and I are incredibly fond, to put it mildly, of the classic tiramisu. He’s become a coffee aficionado, and has espresso each morning to start the day. This love of coffee easily rolled from a morning pick me up to the dessert realm. He followed my lead. But dear old Bill would rather have an Oreo than even one bite of luscious tiramisu, so I had to get creative. Layers of ladyfingers soaked in a Grand Marnier syrup were alternated with fresh, sliced strawberries and a decadent vanilla custard with mascarpone and whipped cream. Do I have your attention? I thought so!
Strawberries Won Out
When I first planned to make a non-coffee tiramisu, I thought of using a mix of raspberries, blackberries and strawberries. But with the sad state of the raspberries in the market before Easter, I let that idea go. Plus, my youngest, who eats almost anything, is not a fan of raspberries. Even though I had a fudge lamb for our chocolate fix, I wanted our holiday dessert to be a hit across the board. And it was. Dipping the ladyfingers in a Grand Marnier syrup, made with my favorite orange liqueur, gave a subtle boozy undertone plus the custard mixed with whipped cream and mascarpone cream was to.die.for. I had given up dessert for Lent, and I made sure every molecule left in the mixing bowl went straight into my mouth. Sigh. It was heavenly. Plus having luscious, ripe red strawberries thrown in the mix didn’t hurt either.
I was awfully ambitious when I thought I could get neat squares of berry tiramisu out of the serving dish. Forget about it and just scoop up large spoonfuls onto dessert plates. Top with a few more strawberry slices and voila, an elegant, unforgettable grand finale to your meal. I tried to make a fancy-schmancy fruit arrangement on top—pretty, yes. Practical, no! This made cutting quite a challenge. I also brushed the berries with a little currant jelly to give them a sheen, but that’s totally optional. Shake up the berries as you like. I’m still thinking about a raspberry version…
More Italian Recipes from the SundaySupper Tastemakers:
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Eggplant Parmesan from Rants From My Crazy Kitchen
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
- 1 cup sugar
- ¾ cup water
- ¼ cup Grand Marnier
- 6 egg yolks
- ¾ cup sugar
- 1¼ cups heavy cream
- 1 pound mascarpone cream
- 2 teaspoons vanilla
- 2 3-ounce packages of ladyfingers (sponge cake variety)
- 16 ounces strawberries, hulled and sliced
- 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 (I tried slicing, but it was quite a challenge!).
You might need an extra package of ladyfingers depending on the size of your serving dish.
You might like to serve this in a trifle dish in order to view the beautiful layers.
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