Strawberry Praline Triflemisu

• 份量: 8-12
• 准备时间: 1 hour
• 总时间: 5+ hours

配料

2 pounds strawberries

1 ¼ cups granulated sugar

Kosher salt

6 ounces hazelnuts (roasted or raw)

1 tablespoon vanilla extract or paste

One (7-ounce) package ladyfingers

2 cups (2 ounces) dehydrated strawberries

4 large egg yolks

1 pound mascarpone

½ cup heavy cream, plus more as needed

步骤

1. Macerate the strawberries:

Slice off the tops of 2 pounds strawberries and cut the berries into thin slices. Add to a bowl, along with ¼ cup sugar and 1 teaspoon salt. Stir to combine and mash up a bit with a fork or masher to encourage juiciness. Let sit at least 20 minutes and up to 3 hours in advance.

2. Make the hazelnut praline:

If starting with raw hazelnuts, preheat the oven to 350 degrees. Place 6 ounces hazelnuts on a rimmed baking sheet and transfer to the oven. Toast until deeply golden brown all over, shaking once or twice, about 14-18 minutes. Transfer to a kitchen towel, wrap into a ball, and rub the nuts together to remove any loose skins. Don’t stress if you don’t remove all the skins! Those that don’t come off easily just leave be.

Line a sheet pan with parchment paper.

Combine ⅔ cup sugar, 1 tablespoon water, and ½ teaspoon salt in a small pot with a tight-fitting lid. (A nonstick pot is great for making caramel if you have one.) Place over medium heat, stirring until fully combined and sandy. Top with the lid and let cook, taking a peek after 2 minutes. You’re looking for a lightly golden hue around the edges. Until that happens, continue to cook, covered, peeking every 15 seconds, until you see some browning, after about 4-7 minutes from when you put the lid on. NOTE: If at any time the sugar appears crystallized, rest assured that the condensation from the lid will eventually liquify the caramel.

When caramel is golden, remove the lid and reduce the heat slightly. Cook, swirling the pan continuously, until a deep, amber caramel forms, about 1-4 minutes more, depending on the strength of your cooktop. Watch carefully as the mixture begins to turn amber: caramel cooks quickly once it gets goin’! Swiftly at the moment when the sugar turns deep amber, remove from the heat and add 1 tablespoon water to arrest the cooking or it will get too dark and burn!

Off heat, immediately add the hazelnuts to the caramel and stir to coat. Scrape onto the prepared baking sheet while hot, spreading into an even layer. Sprinkle generously with flaky salt and let sit until hardened. (Transfer to the refrigerator to speed up the process.)

Roughly chop the praline with a large chef’s knife, or transfer to a resealable plastic bag and bash into irregularly-shaped pieces with a rolling pin. Variation is good here: pieces should range from the size of small pebbles to the size of a nickel.

3. Make the mascarpone cream:

Add 4 egg yolks and ⅓ cup sugar to a stand mixer bowl. Whisk on high until light and fluffy and a stream of the mixture leaves a distinct, ribbony trail, about 6-7 minutes. Scrape the contents into a large bowl with a spatula.

Now add 1 pound mascarpone and ½ cup heavy cream to the stand mixer bowl (no need to wash, just be sure to transfer out as much of the egg yolk mixture as possible) and whisk to combine, beating on medium speed until very soft, fluffy peaks form, about 1 to 1 ½ minutes. Do not overbeat. (In the event that the mixture thickens too much, add splashes of heavy cream, stirring to combine, until a luxurious, billowy texture is formed. Add to the egg yolk mixture, along with 1 tablespoon vanilla extract and ½ teaspoon salt. Mix until smooth.

Fold the chopped hazelnut praline into the cream.

4. Build:

Strain the strawberries through a fine mesh strainer set over a bowl, pressing lightly to expel the syrup. You should have 1 cup strawberry syrup. (If not, press a bit more to extract more liquid.)

Construct tiramisu in a 2-quart baking or trifle dish: Add one-third of the mascarpone cream on the bottom of the dish. Next, dip 7 ounces ladyfingers, one-by-one, into the strawberry syrup, flipping until the exterior is slightly softened. Arrange one layer of ladyfingers on top of the cream. Add another layer of cream, smoothing with a spatula, and top with all of the strawberries. Add a final layer of ladyfingers, soaking each one as you go, followed by a final layer of cream. (Depending on the size of your dish, you may not use all of the ladyfingers.) Smooth the top and lightly cover with plastic wrap. Transfer to the refrigerator, at least 4 hours and up to 1 day in advance.

5. Serve:

Pulverize 2 cups dehydrated strawberries in the bowl of a mini-prep or Nutribullet until very fine. Dust on top of the tiramisu immediately before serving. Scoop and serve!