Grand Marnier Berry Tiramisu with Fresh Strawberries
A French-inspired twist on classic Italian tiramisu featuring layers of Grand Marnier-soaked ladyfingers, silky mascarpone custard, and fresh strawberry slices. The orange liqueur adds sophisticated citrus notes that complement the sweet berries beautifully. Perfect for dinner parties or special occasions when you want an impressive make-ahead dessert that balances creamy richness with bright fruit flavors.
Ingredients
- 1 cup sugar
- ¾ cup water
- ¼ cup Grand Marnier
- 6 egg yolks
- ¾ cup sugar
- 1 ¼ cups heavy cream
- 1 pound mascarpone creamcream cheese + heavy cream8oz cream cheese + 1/4 cup creambudget-friendly
Mix until smooth
Full guide → - 2 teaspoons vanilla
- 2 3-ounce packages ladyfingers, sponge cake varietypound cakesliced 1/2 inch thickgluten-free option
Use gluten-free pound cake
- 16 ounces strawberries, hulled and sliced
Instructions
- 1
Combine sugar and water in saucepan and heat, stirring occasionally, until sugar dissolves
- 2
Add Grand Marnier to syrup and cool to room temperature
- 3
Heat egg yolks and sugar in double boiler, whisking constantly until thick and doubled in volume
- 4
Remove yolk mixture from heat and continue whisking for a minute
- 5
Beat heavy cream, mascarpone, and vanilla in large bowl until thick and smooth
- 6
Fold egg yolk mixture into mascarpone mixture until well combined
- 7
Separate ladyfingers and dip one at a time into syrup
- 8
Lay soaked ladyfingers on bottom of medium baking dish
- 9
Layer with half the custard mixture
- 10
Arrange about three-quarters of strawberry slices over custard
- 11
Repeat with second layer of soaked ladyfingers
- 12
Top with remaining custard and garnish with remaining strawberries
- 13
Chill for 2 hours before serving
- 14
Scoop out spoonfuls to serve
Tips
Use a double boiler to prevent the egg yolks from scrambling when heating with sugar.
Dip ladyfingers quickly to avoid oversaturation that could make the dessert soggy.
Serve with a large spoon rather than slicing for easier presentation and serving.
Good to Know
Refrigerate covered up to 3 days. Best served within 24 hours for optimal texture.
Can be assembled completely up to 1 day ahead. Add final strawberry garnish just before serving.
Scoop individual portions with a large spoon. Garnish with reserved strawberry slices if desired.
Common Mistakes
Don't overheat egg yolks to avoid scrambling.
Don't oversoak ladyfingers to prevent soggy layers.
Substitutions
Gluten-Free Swaps
Use gluten-free pound cake
General Alternatives
Mix until smooth
Full guide →FAQ
Can I make this without alcohol?
Yes, substitute the Grand Marnier with orange juice concentrate or orange extract mixed with simple syrup for similar citrus flavor.
What if I can't find mascarpone?
Mix 8 ounces softened cream cheese with 1/4 cup heavy cream until smooth as a substitute for mascarpone.
How long will this keep in the refrigerator?
The tiramisu will keep covered in the refrigerator for up to 3 days, though it's best within 24 hours for optimal texture.