Chocolate Strawberry Tiramisu
Want a refresher on how to make this?
Makes 6-10 portions
INGREDIENTS
1 cup heavy cream
1/2 cup strawberry puree
4 large eggs, separated
1/2 cup sugar
1 teaspoon vanilla bean paste or 1 vanilla bean, split and scraped
16 oz mascarpone cheese at room temperature
2 packs lady fingers
1 cup espresso
2 tablespoons coffee liqueur
2 tablespoons cocoa powder, plus more for dusting
pinch kosher salt
freeze dreid strawberry powder to garnish
INSTRUCTIONS
Prepare your strawberry whip
Whip the heavy cream to soft peaks in a large bowl. Add in the strawberry puree, then whisk to combine well. Keep cold.
Make your mascarpone mousse
In a medium bowl, combine the egg yolks, 1/4 cup of the sugar, and the vanilla bean paste. Whisk well and place it over a double boiler over medium heat. Whisk frequently. You want the mixture to turn from deep golden to pale light yellow and see no more sugar crystals.
While the yolk mixture warms, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed while slowly sprinkling in the remaining 1/4 cup of sugar. Keep whisking until stiff peaks are formed, then transfer the whipped whites to a large bowl.
Place the yolk mixture into the same bowl you whisked the whites (no need to clean it) and whisk on high for 2-3 minutes before adding the room temperature mascarpone cheese. Whisk to combine but careful not to over whisk or it will curdle.
Now fold the whipped cream mixture into the mascarpone mixture working gently so as not to deflate. Once completely combined, add half the egg white mixture and continue to fold gently.
Add the last of the egg whites and fold everything together until you have a well combined, light, fluffy mousse. Set this in the fridge.
Make the coffee dip
Mix the espresso, coffee liqueur, cocoa powder and pinch of salt in a shallow bowl or baking dish. Whisk to combine and allow to cool fully.
Assemble
Dip the lady fingers one at a time into the coffee mixture for about 3 seconds, then arrange them in a 8x10 inch or similarly sized pan. Once the bottom is completely covered in a layer, spread about half the mascarpone mousse on top, then dust with another one to two tablespoons cocoa powder. Repeat another layer with the remaining lady fingers, then top with the remaining mascarpone mousse.
Allow to chill in the fridge for at least 12 hours, then dust with freeze dried strawberry powder and serve!
Pro tip: These can be made up to a day ahead and stored covered in the fridge.
