Strawberry Tiramisu

Instructions

LADYFINGERS

1. Preheat oven to 400F. Line sheet pan w/ silicone mat/parchment.
2. In Stand Mixer w/ whisk attachment, combine yolks & ½ the sugar. Whip on high til fluffy, 3-5 min. Pour into large bowl.
3. Wash & dry mixer bowl & whisk. Whip whites on high til stiff peaks. Slowly add rest of sugar, mixing on high til combined.
4. Gently fold yolk mixture into white mixture w/ spatula til just combined. Fold in flour & cornstarch (don’t deflate the batter).
5. Spread ½ the batter onto silicone mat into an even layer. Sprinkle w/ ½ the powdered sugar.
6. Bake til golden blond, 10-15 min. Let cool. Place parchment on top, invert pan, peel away silicone mat. Repeat w/ rest of batter. Slice into 3-4 squares to fit cake pan.

STRAWBERRY SYRUP

1. Combine all ingredients in heatproof bowl. Cover w/ plastic. Place over double boiler for 35-45 min til syrup forms. Let cool 30 min. Strain, set aside.

MASCARPONE WHIPPED GANACHE

1. Dissolve gelatin in bowl of cold water.
2. Boil cream, mascarpone & honey in pot over medium heat. Remove from heat, stir in gelatin mixture.
3. Place chocolate in heatproof bowl. Pour in ⅓ of the hot cream mixture. Wait 30 sec. Whisk til chocolate melts. Whisk in rest of cream til smooth. Cover w/ plastic, chill 2-3 hrs or overnight.
4. When ready to assemble tiramisu: transfer chilled ganache to Stand Mixer w/ whisk attachment. Whisk on high til fluffy 2-3 min