Berry Tiramisu #SundaySupper

• Vegetarian

• Produce

  • 16 oz Strawberries

• Refrigerated

  • 6 Egg yolks

• Baking & Spices

  • 1 3/4 cup Sugar
  • 2 tsp Vanilla

• Snacks

  • 2 3-ounce packages Ladyfingers

• Dairy

  • 1 1/4 cups Heavy cream
  • 1 lb Mascarpone cream

• Beer, Wine & Liquor

  • 1/4 cup Grand marnier

• Liquids

  • 3/4 cup Water

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 cup sugar
• ¾ cup water
• ¼ cup Grand Marnier
• 6 egg yolks
• ¾ cup sugar
• 1¼ cups heavy cream
• 1 pound mascarpone cream
• 2 teaspoons vanilla
• 2 3-ounce packages of ladyfingers (sponge cake variety)
• 16 ounces strawberries, hulled and sliced

Directions

• Make Grand Marnier syrup by combining sugar and water in a saucepan and heating, stirring occasionally, till sugar is dissolved. Add Grand Marnier and cool to room temperature.
• Heat egg yolks and the ¾ cup sugar in a double boiler, whisking constantly until thick and doubled in volume. Remove from heat and continue whisking for a minute or so. Set aside.
• In a large bowl, beat the heavy cream, mascarpone, and vanilla till thick and smooth. Add the yolks and fold together till well combined. Set aside.
• Separate ladyfingers and dip, one at a time, into the syrup and lay on the bottom of a medium-sized baking dish. Layer with half the custard, then arrange about ¾ of the strawberry slices over the custard.
• Repeat with a second layer of soaked ladyfingers (you may have a few leftovers depending on the size of your dish), then top with the remaining custard. Garnish with remaining strawberries or reserve to top individual servings. Chill for 2 hours before serving.
• Scoop out spoonfuls of tiramisu to serve (I tried slicing, but it was quite a challenge!).