Strawberry, black pepper, orange and Prosecco tiramisu

A fresh, fruity take on the normally chocolate and coffee-flavoured Italian dessert, Aldo Zilli's tiramisu features strawberries marinated in orange juice, Grand Marnier, Prosecco and black pepper. When combined with a rich mascarpone cream and sponge fingers soaked in the leftover marinating juices, this is a simple dessert to put together that's perfect for impressing.

First published in 2021





Place the orange juice, black pepper, 2 tablespoons of the sugar, Grand Marnier and Prosecco in a bowl and stir well. Add the sliced strawberries and leave to marinate in the fridge for at least two hours
Beat the egg yolks and remaining sugar together with a whisk until soft and pale in colour. Mix in the mascarpone cheese, fold in the cream gently and whisk until smooth. Place in the fridge
Once ready, drain the strawberries from the marinade, reserving the liquid
To build the tiramisu, soak the ladyfingers in the reserved marinating liquor for few seconds, but don't let them get soggy. Place 2 of the soaked sponges on each serving dish, then top with a spoonful of the cream. Arrange some marinated strawberries on top, then another 2 soaked sponges, then some more cream. Finish with a layer of strawberries, then garnish with some extra strawberries

Chef Aldo Zilli has a collection of Italian restaurants across the world, has written over ten cookbooks and regularly appears on TV to share his vast knowledge of cooking.

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