Strawberrimisu

A seasonal twist on a classic dessert

Strawberrimisu build in progress.

The farmers markets have just started up again in Bend, Oregon, and among the stars of the spring produce are the Albion strawberries. Brought in by Marquam Hill Berries, a small, family-owned farm in the heart of Willamette Valley, Albion strawberries are known for being exceptionally sweet and juicy with low acidity. I find them so irresistible that I often buy a “spare” container to enjoy before the groceries make it home.

This recipe works with just about any fruit purée and can be adapted for any season. I’ve made versions of this with citrus (blood orange + Grand Marnier) and summer cherries (FE pie cherries + Cherry Herring) that have all been crowd pleasers! For the most “strawberry shortcake adjacent” version of this and in the interests of being maximally kid-friendly, I omitted any liqueur from my strawberry version.

INGREDIENTS

• 2 1/4 cups mascarpone

• 1/3 cup heavy cream

• 2 tbsp optional liqueur (Strawberry, St-Germain Elderflower Liqueur, etc.)

• 5 eggs, separated

• 1 tsp vanilla extract

• 1/2 cup granulated sugar

• 2 packages of ladyfingers

• 3 cups strawberry purée, from 4 cups strawberries

• 1-2 cups diced strawberries

• Lemon zest from 2 lemons

INSTRUCTIONS

Assemble!

1. In a stand mixer with a whisk attachment, combine mascarpone, cream, optional liqueur, egg yolks, vanilla and sugar. Mix on medium until stable (not soft) peaks form. It should leave an obvious trail when you drag your finger through.

2. Scrape the mascarpone mixture into another bowl, and thoroughly wash the stand mixer bowl and the whisk attachment - it is important that no traces of fat remain in the bowl. Then whisk your egg whites until stable peaks have formed, being very careful to not over mix.

3. Carefully fold the egg whites into the mascarpone mixture, one third at a time. Zest an entire lemon and fold into into the mixture.

4. Using a large 9x13 baking dish, coat the bottom in a thin layer of mascarpone cream. Next, dip each ladyfinger into the strawberry purée and line the bottom of the dish. Once the bottom is covered, spread half of the remaining mascarpone cream. Scatter diced strawberries across the layer of mascarpone cream. Repeat with the ladyfingers and the other half of cream.

5. Chill for a minimum of 8 hours, but best when chilled overnight. Top with lemon zest and fresh strawberries, and serve!

Blood orange tiramisu with Grand Marnier and orange zest. No additional fruit is used between the layers.