Strawberry & Orange Liqueur Delight — see a classic recipe in a whole new light

Italy has always been ahead of the pack when it comes to desserts. And Tiramisu, Panna Cotta, Zabaione & Co. are so tasty that there are numerous variations to choose from. For those who are not so keen on coffee and chocolate, they can always try an alternative creation. Our Strawberry and Orange Liqueur Delight may not be a true Tiramisu, but we're confident it's just as tasty!

You'll need:

For the mascarpone cream:

  • 1½ cups mascarpone
  • 6.8 fl oz cream
  • vanilla flavoring
  • 4 egg yolks
  • ½ cup sugar

For the orange liqueur syrup:

  • 4 fl oz water
  • ⅔ cup sugar
  • 1.4 fl oz orange liqueur

For the topping:

  • ca. 5.3 oz Ladyfingers
  • 1 cup fresh strawberries, cut into slices
  • 6 fresh strawberries, whole
  • fresh mint

Here's how:

  1. First, mix the mascarpone with the cream and add a few drops of vanilla flavoring. After that, heat the four egg yolks in a water bath and add the sugar. Beat the mixture with a whisk until it's foamy and then fold it into the mascarpone and cream.
  2. Next, heat water and sugar in a pan until the sugar has dissolved. Now add the orange liqueur, then let the whole thing cool a little.
  3. Now we come to creating the typical Tiramisu layers. For this, briefly dunk the Ladyfingers one after another in the sweet liqueur water and then lay them in a baking pan, which should have space to fit around eight of them. Spread half of the mascarpone cream on top and smooth it out flat. Now decorate the cream with all of the strawberry slices. Then start with the second set of layers, laying down another eight Ladyfingers, followed by the second half of the cream.
  4. Now you can try your hand at fruit carving, as that's what the rest of the strawberries are for. Fashion them into roses, first by making incisions along four sides, but don't cut all the way down to the bottom. Once you're done, it should look like the fruit has petals. Inside the "corners" created by the first cuts, make four more, smaller incisions. Finally, take care of the top: cut a circle into the berry and then cut away two small sections of berry inside that.
  5. Finally, pluck two leaves for each rose from your mint and wash them. Distribute them evenly on the mascarpone cream, always two in an opposing pair, with a gap between each set of about one inch. Place one strawberry on top of every two leaves.

How's that for a fresh, fruity dessert? For strawberry fans, this is as good as it gets. And with your carefully-sculpted strawberry roses, this makes a great centerpiece for the sweet course at any dinner party. Enjoy!


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