Fresh Strawberry Tiramisu

Instructions

1. Prepare a 9 x 13 inch casserole dish by spraying it with a little non-stick cooking spray. Set aside.
2. In a stand mixer with whisk attachment, add egg yolks, sugar, salt, lemon zest, and vanilla extract. Mix on medium-high until very creamy and pale, scraping down sides as needed. Transfer to a large bowl and set aside.
3. In the same mixing bowl with whisk attachment, add heavy cream and mascarpone cheese. Mix on low speed until whipped and fluffy then fold into yolk mixture until completely incorporated. Set aside.
4. In a bowl whisk water and strawberry jam together. Dunk lady fingers one at a time in strawberry water then lay in bottom of prepared dish so they touch and bottom of dish is covered.
5. Spread half of cream mixture evenly over lady fingers. Repeat process with lady fingers and remaining cream.
6. Garnish top with sliced strawberries and shaved white chocolate. Cover and refrigerate overnight or at least 8 hours to allow lady fingers to soften.
7. Chef's Note: Serve cold and garnish with powdered sugar and more fruit if desired.