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

Ingredients

Metric

Imperial

Method

1
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
2
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
3
Once ready, drain the strawberries from the marinade, reserving the liquid
4
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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