Experience a fresh departure from the classic coffee-infused Italian tiramisu with luscious strawberries combined with citrus soaked sponge cake or (Ladyfinger biscuits - see note below),and creamy filling in this elegant dessert.
Yields: one 9-inch layered cake
Ingredients
Sponge cake
6 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon almond extract
1 cup unbleached all-purpose flour
½ Kosher teaspoon salt
Citrus soaking syrup
¾ cup water
¾ cup granulated sugar
2 tablespoons fresh lemon zest (zest of 2 lemons)
½ cup lemon juice (juice of 2 lemons)
pinch of ground cloves
3 tablespoons Grand Marnier, Aperol, or other orange liqueur (can substitute with fresh orange juice)
Cream filling
2 cups mascarpone cheese
2 tablespoons freshly grated orange zest (from 1 orange)
1 cup whipping cream
½ cup confectioners' sugar
2 quarts fresh strawberries
Instructions
1. Preheat the oven to 350°F. Lightly grease and line with parchment two 9-inch square pans. For an alternate pan choice, see "tips," below.
2. To make the cake: Combine the eggs, sugar, and almond extract in a mixing bowl. Beat on high speed until the eggs thicken and lighten in color, about 5 minutes.
3. Meanwhile, in a small bowl, whisk together the flour, baking powder, and salt. Sprinkle 1/3 of the dry mixture over the beaten egg and gently fold it in. Repeat twice more, using 1/3 of the flour mixture each time. The batter will begin to look spongy and fluffy. Do not over mix.
4. Divide and pour the batter into the prepared pans. Bake the cakes for 20 to 23 minutes, or until the top is lightly browned and the edges begin to pull away from the sides of the pans. Remove from the oven and place on racks to cool in the pans completely.
5. To make the syrup: Combine all the syrup ingredients in a small saucepan and bring to a boil over medium heat. Simmer for one minute, or until the sugar dissolves. Remove from the heat, strain, and set aside to cool.
6. To make the filling: In a small bowl, combine the mascarpone cheese and orange zest. Gradually stir in the heavy cream until the mixture is smooth and thick. Stir in the confectioners' sugar. The syrup and cream can be made up to 3 days ahead and store in the refrigerator until the cake is ready to assemble.
7. To assemble the cake: Place one cake layer on your serving platter and brush it with the syrup. Allow the syrup to soak in, then apply more. You'll use about half of the syrup for the first layer.
8. Spread half of your sliced berries over the moist cake. Dollop on half of the cream filling and spread in an even layer. Top with the second layer of cake, repeating the soaking process.
9. Spread with the remaining cream filling, then top with the last of the berries. If you prefer, individual servings can be topped with whole berries.
10.Refrigerate the cake for at least an hour (or up to overnight) before serving.
11. Cake is best enjoyed within 24 hours, but any leftover cake can be stored in the fridge for up to 2 days. Freezing is not recommended.
Chef’s Tip: If you don't have two 9" square pans, you can bake in two 9" round pans. The layers will be slightly thicker and will take a few extra minutes to bake.
If you don’t have time to bake the sponge cake, use 1 packet of Ladyfinger biscuits then follow the steps of assembling the cake.