Chocolate Covered Strawberry Tiramisu
2 cups heavy whipping cream, divided use
3/4 cup granulated sugar, divided use
8 ounces mascarpone cheese
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup finely chopped dark chocolate
2 cups thinly sliced strawberries
1/4 cup seedless natural strawberry preserves
1/3 cup coffee
1/3 cup Godiva chocolate liqueur
Ladyfingers (I used about 34)
Unsweetened cocoa powder, for garnish
To make the mascarpone-custard, heat 1/2 cup cream, 1/2 cup sugar and mascarpone cheese in a small saucepan over medium heat, whisking frequently, until hot.
Whisk yolks together in a medium bowl. Gradually whisk in half of cream mixture until combined. Whisk yolk mixture back into saucepan, and cook 2-3 minutes, whisking frequently, until thickened and coats the back of a spoon. Strain mixture into a medium bowl; whisk in vanilla. Cover and refrigerate 30 minutes.
To make the whipped cream, combine remaining 1 1/2 cups cream and 1/4 cup sugar in a large mixing bowl. Beat together, using a mixer on high speed, until stiff peaks form. Fold in chocolate until combined.
In a medium bowl, stir together strawberries and preserves until well combined; set aside.
Combine coffee and liqueur in a medium bowl. Lightly dip ladyfingers in mixture and line in a 13x9-inch baking dish. Spread half of mascarpone mixture on top. Sprinkle half of strawberries on top. Spread half of whipped cream on top. Repeat process. Lightly dust with cocoa powder. Cover and refrigerate until ready to serve.
Makes 10 servings