Strawberry Tiramisu with White Chocolate
A fresh, summery twist on classic tiramisu, made with juicy strawberries, Cointreau and shavings of white chocolate.
Ingredients
- 400g fresh strawberries, finely sliced
- 500g mascarpone cheese, at room temperature
- 3 large egg whites
- 4 large egg yolks
- 6 tbsp light brown sugar
- 200g ladyfingers or Savoiardi biscuits
- 4 tbsp Cointreau liqueur, divided
- 3 heaped tbsp strawberry jam
- 250ml water
- 2-3 squares white chocolate, for grating
Instructions
- Whisk the egg whites in a bowl until frothy, then gradually add 3 tablespoons of the sugar and whisk to stiff peaks.
- In a separate bowl, whisk together the egg yolks and the remaining 3 tablespoons of sugar until light, creamy and doubled in size. Take care not to let any egg yolk touch the egg whites, as the fat will stop them whipping.
- Add the mascarpone to the beaten egg yolks and whisk until incorporated with no lumps. Add 2 tablespoons of the Cointreau and stir to combine.
- Fold in the egg whites using a spatula or wooden spoon, being careful not to knock out too much air, until completely incorporated.
- Add the strawberry jam and water to a saucepan and bring to the boil. Pour into a shallow bowl and let cool, then stir in the remaining 2 tablespoons of Cointreau.
- Dunk the biscuits into the cooled liquid and line the bottom of a baking dish, breaking a few biscuits if needed to fit.
- Top with just under half the mascarpone mixture (leave slightly more for the top layer), spreading it evenly, then top with sliced strawberries and grated white chocolate.
- Add another layer of soaked biscuits, followed by the rest of the mascarpone, sliced strawberries and grated white chocolate.
- Cover and refrigerate for at least 4 hours, or ideally 8, to let the biscuits soak up the flavour.