In this sunny take on tiramisu, coffee and chocolate are swapped out for bright, zesty orange and ripe strawberries. A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the flavor of the berries without overpowering it, while orange zest brightens layers of mascarpone cream.

Anna Theoktisto

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Credit: Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas

Recipe Summary

active:
30 mins
refrigerate:
8 hrs
total:
8 hrs 45 mins
Yield:
8 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together liqueur, vinegar, salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 15 minutes. Transfer half of the mixture to a blender; add strawberry jam, and process until smooth, about 1 minute. Stir pureed mixture back into remaining strawberry mixture in bowl; set aside.

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  • Using an electric mixer, beat egg yolks and remaining 1/2 cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer mixture to a large bowl.

  • In another large bowl using the electric mixer, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add mascarpone and orange zest; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture.

  • Spread about 2/3 cup strawberry mixture evenly in bottom of an 8-inch square baking dish. Top with a single layer of ladyfingers (about 8 ladyfingers), gently turning ladyfingers in strawberry mixture until completely coated. Spread ladyfingers with 1 heaping cup mascarpone mixture. Repeat layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with mascarpone mixture. Cover and refrigerate until firm, at least 8 hours or up to 12 hours. Decorate top of tiramisu with remaining 1 cup sliced strawberries in alternating shingled rows. Serve immediately.

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