Guests of Tuscan Women Cook love this strawberry tiramisù served at Ristorante 13 Gobbi. It’s become a house specialty as a result of a partnership Albo and Simonetta forged with an organic strawberry farmer near their restaurant in Montefollonico. Strawberries are in peak season right now.
1/3 cup Alchermesliqueur,* Fragfoli wild strawberry liqueur or Chambord
1 tablespoon sugar
2-3 tablespoons rum
1 cup orange juice
1 box dryladyfingers (Pavesini brand preferred**)
Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy. In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish. Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture. Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days.* Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.
Simonetta from Ristorante 13 Gobbi in Montefollonico, shows you how to make this delicious Strawberry Tiramisu recipe.