Strawberry White Chocolate Tiramisu

I made this to celebrate Valentine’s but it's a winner year round. This makes a large pan so cut the recipe in half for a smaller group. I highly recommend to make this a day in advance and leave it in the fridge overnight because the flavours meld and it holds together better the longer it sits.

Strawberry White Chocolate Tiramisu

Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes (plus 5 hours resting time)
Yield: 12 servings

INGREDIENTS

• 6 egg yolks

• ¾ cup white sugar

• 2/3 cup whole milk

• 1 1/2 cups whipping cream

• Splash vanilla extract

• 3/4 cup coffee, room temperature

• ¼ cup rum

• 100g shaved white chocolate

• 2 cups mascarpone cheese

• 2 packages of ladyfinger cookies (approximately 7oz per package)

• 4 cups sliced strawberries *see notes

*Because I recommend to leave this in the fridge overnight, it's better to not assemble the top layer of strawberries until ready to serve. I suggest to only slice half of the strawberries and use them for the middle layer, and then slice the other half and top the tiramisu right before serving so that they stay fresh!

DIRECTIONS

Whisk together egg yolks and sugar in a medium sized saucepan. Over medium to medium-high heat stir in milk until it boils, and continue to cook for 1 minute stirring constantly. Remove from heat, cover and place in the fridge for 1 hour.

In a large bowl beat together whipping cream and vanilla extract until stiff peaks form. Quick tip: Use a metal bowl and put it along with the metal beaters in the freezer beforehand. This will help you get the fluffiest whipped cream possible.

Depending on the size of the ladyfinger cookies you bought (mine were smaller than normal so I skipped this step) cut them in ½ lengthwise so that they cover more surface area and you have enough to make 2 layers in your pan. Mix together coffee and rum in a small bowl and pour evenly over ladyfingers. I laid the ladyfingers out in an even layer on a baking sheet to do this.

Remove the egg yolk mixture from the fridge and fold in mascarpone cheese. In a 7x11 inch pan assemble your layers as follows:

• ½ of the soaked ladyfingers

• ½ mascarpone mixture

• ½ of the sliced strawberries

• ½ of the whipped cream

• ½ of the white chocolate shavings

• other ½ of the soaked ladyfingers

•  other ½ mascarpone mixture

•  other ½ whipped cream

•  other ½ shaved white chocolate

•   other ½ sliced strawberries *see notes above

Cover and refrigerate for a minimum of 4 hours but overnight is best. You will find that this recipe stays together better (slices more easily) if you let it sit overnight! Slice and serve.