Strawberry, black pepper, orange and Prosecco tiramisu
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A fresh, fruity take on the normally chocolate and coffee-flavoured Italian dessert, Aldo Zilli's tiramisu features strawberries marinated in orange juice, Grand Marnier, Prosecco and black pepper. When combined with a rich mascarpone cream and sponge fingers soaked in the leftover marinating juices, this is a simple dessert to put together that's perfect for impressing.
First published in 2021
Ingredients
Metric
Imperial
- 250g of strawberries, washed, hulled and sliced, plus a few extra to garnish
- 4 tbsp of caster sugar
- 2 oranges, juiced
- 1 pinch of freshly ground black pepper
- 1 tbsp of Grand Marnier
- 1 tbsp of Prosecco
- 2 large egg yolks
- 200g of mascarpone
- 150g of double cream, whipped
- 8 ladyfingers
SAVE RECIPE
Method
1
Place the orange juice, black pepper, 2 tablespoons of the sugar, Grand Marnier and Prosecco in a bowl and stir well. Add the sliced strawberries and leave to marinate in the fridge for at least two hours
2
Beat the egg yolks and remaining sugar together with a whisk until soft and pale in colour. Mix in the mascarpone cheese, fold in the cream gently and whisk until smooth. Place in the fridge
3
Once ready, drain the strawberries from the marinade, reserving the liquid
4
To build the tiramisu, soak the ladyfingers in the reserved marinating liquor for few seconds, but don't let them get soggy. Place 2 of the soaked sponges on each serving dish, then top with a spoonful of the cream. Arrange some marinated strawberries on top, then another 2 soaked sponges, then some more cream. Finish with a layer of strawberries, then garnish with some extra strawberries
First published in 2021
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