We hope you are enjoying the long days of summer! This month we are featuring a light and luscious tiramisu trifle with sweet British Columbia strawberries a recipe created by Kim Collishaw, our talented Pastry Chef. We love the idea of individual portions presented in tall slender glassware, but you can adjust to make into one large dessert.
Strawberry Tiramisu Trifle
Serves 8 – 10 (depending on the size of the glasses) or can be made into one large trifle.
Prepare a day ahead so all of the elements meld and the ladyfingers can fully soften.
¼ cup + 4 Tbsp Grand Marnier
½ cup orange juice
1 container (475 g) mascarpone cheese, room temperature
1 1/2 cups chilled whipping cream
1/3 cup icing sugar
2 tsp vanilla extract
1 tsp fresh orange zest
2 Tbsp granulated sugar
25 crisp ladyfingers
7 cups fresh whole strawberries, plus more for garnish
1 cup chilled whipping cream, for garnish
In a bowl, whisk together ¼ cup Grand Marnier, 1 tsp vanilla and orange juice. Set aside.
In another bowl place mascarpone cheese and 2 Tbsp Grand Marnier and fold just until blended.
Using an electric mixer beat the 1½ cups of whipping cream, icing sugar, 1 tsp vanilla and remaining 2 Tbsp Grand Marnier in a large bowl to soft peaks.
Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Then fold in the remaining whipped cream and orange zest.
Hull and slice strawberries, place in a bowl and mix with granulated sugar to macerate. Set aside until juices release.
Spoon some of the mascarpone mixture in the bottom of a glass. Dip ladyfingers into the Grand Marnier/orange juice mixture and arrange enough ladyfingers over mascarpone to cover the bottom of the glass (you may need to cut the ladyfingers to fit).
Arrange sliced strawberries over ladyfingers.
Repeat layering with remaining mascarpone mixture, ladyfingers and strawberries finishing with mascarpone. Cover with plastic wrap and chill in the fridge for at least 8 hours (or overnight).