Strawberry Tiramisu

I love Strawberry Tiramisu.  I first made it in a cooking class, and I finally made it at home recently, twice.  Lol.  For the liquid, instead of the coffee that's in usual Tiramisu, I used an Italian red multi-fruit juice.  I also cooked the egg yolks and sugar together in a double boiler until it reached 160 degrees F, to quell any raw-egg fears.  Although... I think European eggs/chickens are vaccinated against salmonella so it would have been fine.  But anyway... it worked well.  I just did it first so it could cool off before adding to other ingredients. 

This makes a lot!!  It filled up a giant 9x13 pan.  It wouldn't work in a regular one, I think. You need a pan with deep sides, for sure. 

Strawberry Tiramisu
from myself :)

5 egg yolks
1 cup granulated sugar
750 grams mascarpone cheese (about 1.5 pounds), room temperature
1 1/2 packages lady fingers (estimated... buy 2 packages, you might need more or less)
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 kilo strawberries, rinsed, hulled and sliced in half (3-4 grocery store packages)
1/2 cup or more of any red multi-fruit juice (not cranberry) or orange juice or lemoncello, if you want

1.  In a double boiler, cook egg yolks and granulated sugar, whisking constantly, until it reaches 160 degrees F.  Set aside off the heat to cool slightly.

2. Beat egg mixture with mascarpone until light and fluffy.

3.  In a separate bowl, beat heavy cream until soft peaks form.  (I used my stand mixer for the cream, and my hand mixer for the egg mixture.)  Carefully fold the egg mixture into the cream with a silicone spatula. 

4.  Dip ladyfingers in juice quickly, on both sides.  You want the liquid to seep into them but not too much.  You don't want them to be soggy, or too dry.  You can dip one first and bite into it to test, if you've never done this before.  As you dip, lay the dipped lady fingers in the bottom of a large (deep) 9x13 pan in a single layer.  Top with half of the mascarpone cream mixture.  Top with an even layer of halved strawberries.  Repeat layers- dipped ladyfingers, mascarpone cream mixture, strawberries.  Best refrigerated for a few hours; overnight is best. 

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