Roasted Strawberry Tiramisu
- 2 1/2 lbs Whole Strawberries
- 1/4 cup plus 3 tbsp granulated white sugar
- 1 tbsp plus 1 tsp vanilla bean paste
- zest of 1 large orange, reserve 1 tablespoon
- 1 cup heavy whipping cream, cold
- 16 ozs mascarpone cream, cold
- 1/4 cup Red Thread Rosé wine
- 1 cup Juice 1 large orange
- 7 ozs package Savoiardi biscuits
- 1 tbsp fresh mint, roughly chopped
- chocolate shavings to garnish
Preheat the oven to 350 F degrees and gather a roasting pan lined with aluminum foil.
Wash and dry the strawberries well and place roughly 2 lbs into a bowl and set the remainder .5 lb of strawberries aside.
Cut the 2 lbs of strawberries into quarters, removing the green tops. Place the quartered strawberries into a large bowl.
Combine ¼ cup sugar, 1 tablespoon vanilla bean paste, and orange zest with the quartered strawberries until they are evenly coated.
Spread the strawberries onto the roasting pan and roast for 30 minutes until they are syrupy and soft. Stir the strawberries once or twice while roasting.
While the strawberries are roasting, prepare the cream filling by adding the heavy whipping cream to a chilled mixing bowl with a whisk attachment. (You can use either a stand or hand mixer.)
Whisk the whipping cream on high speed for 1-2 minutes, gradually adding the 3 tablespoons of sugar and a teaspoon of vanilla bean paste, until soft but firm peaks begin to form.
Use a rubber spatula and scrape out the whipped cream into a small bowl and set it in the fridge to chill.
Wash out the mixing bowl thoroughly and add the mascarpone and the reserved 1 tablespoon of orange zest into the bowl with the whisk attached.
Whip the mascarpone for 1-2 minutes on medium speed until creamy.
Pull out the whipped cream from the fridge and gently fold it into the creamy mascarpone. Set the cream filling aside to begin assembling the tiramisu.
Gather an 8”x 8” or 10” x 10” baking tin. Using an 8” x 8” will fit 3 layers and a 10” x 10” will fit 2 layers.
Pour the orange juice and rosé wine into a small shallow bowl.
Hull and thinly slice the remaining .5 lb strawberries and place them into a small bowl.
Transfer the roasted strawberries from the roasting pan into a small bowl, reserving as much syrup as possible in another small bowl.
Once the roasted strawberries have cooled, roughly chopped them until they are soft and slightly broken down into syrupy bits.
Begin to assemble by spooning either 1/3 (8” x 8” tin) or ½ (10 “x 10” tin) of the roasted strawberries and 1/3rd of the syrup into the bottom of the tin, spreading them evenly.
Dip the biscuits into the orange juice and rosé mixture briefly, flipping them with a fork or your finger. They should only be in the liquid for a mere second or else they will break down and become too soggy.
Layer the biscuits side by side, covering the tops of the roasted strawberries. Gently push them down so they can soak up the juice.
Gently pour either 1/3 (8” x 8” tin) or ½ (10 “x 10” tin) of the cream on top of the biscuit layer.
Spoon over a tablespoon of strawberry syrup over the cream with the back of a spoon.
Continue the layering process by adding a second layer of roasted strawberries, syrup, and cream. Cut any biscuits if necessary to fit into your tin.
Once the final layer is completed with a cream top, sprinkle the fresh strawberry slices and any remaining roasted strawberries on top of the cream with a drizzle of additional syrup.
Cover with cling wrap and allow the tiramisu to set in the fridge for at least 8 hours.
When it’s time to serve, grate over additional fresh orange zest, mint sprigs, and optional chocolate shavings if desired.