Strawberry Tiramisu

Ingredients

• ½ cup kirsch or framboise
• ¼ cup water
• 3 large egg yolks
• 3 to 5 tablespoons sugar
• ½ cup heavy cream
• 1 ½ pints strawberries
• ⅓ cup strawberry preserves
• 8 ounces mascarpone cheese
• 4 ounces savoiardi biscuits or ladyfingers
• 1 tablespoon cocoa

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    330 calories; 19 grams fat; 10 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 4 grams protein; 121 milligrams cholesterol; 199 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. Mix the kirsch or framboise with the water. Set aside.
2. Combine the egg yolks and three tablespoons sugar in a stainless-steel bowl that will fit partway into a heavy saucepan. Using a whisk or a hand-held mixer, beat the egg yolks and sugar until they are thick and light.
3. Add water to the saucepan, enough to bring to a simmer without quite touching the bottom of the bowl. Place the saucepan with the bowl in it over medium heat and continue beating. Gradually beat in one-third cup of the diluted liquor. Continue beating until the mixture is thick, light and nearly hot. Do not allow it to become too hot or the eggs will curdle.
4. Remove the bowl from the saucepan and place it in a bowl of ice and water. Continue beating until the mixture is cold, then refrigerate it. Whip the cream until stiff and fold it into the egg-yolk mixture. Refrigerate again.
5. Hull the strawberries and slice them. Sweeten if necessary. Refrigerate.
6. Mix the preserves with the mascarpone and refrigerate.
7. Up to an hour before serving, arrange half the biscuits on a square or round platter or in a shallow serving bowl about nine inches in diameter. Sprinkle them with half the remaining diluted liquor. Top with half the sliced strawberries. Spread with the mascarpone and preserves mixture. Top with the remaining biscuits. Sprinkle with the remaining diluted liquor. Top with the remaining strawberries. Spread the whipped-cream-and-egg-yolk mixture over the strawberries. Dust lightly with sifted cocoa and refrigerate until ready to serve.