Roasted Strawberry Tiramisu Trifles

These individual desserts are a fresh adaptation of classic tiramisu and, for that matter, classic strawberries and cream. I’ve learned over the years that people adore individual desserts because it makes them feel special. 

The star ingredient is roasted strawberries, which is a great way to salvage fresh berries that looked good, but turned out to taste meh—as is often the case with out-of-season berries. The heat makes the most of whatever flavor they have. On the other hand, if your fresh in-season strawberries are perfectly ripe, plump, delicious, and bursting with sweet flavor and aroma, roasting will concentrate their jammy sweetness and release syrupy juices. Or, you can skip roasting perfect berries and simply cap and slice or quarter them. I often use a mixture of fresh and roasted berries in these trifles, to enjoy the best of both.

Makes 8 servings

Ingredients

• 3 cups roasted strawberries with their juices (recipe follows below)
• 1/4 cup Grand Marnier
• 1/2 teaspoon ground pink or black pepper
• 8 ounces mascarpone
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups whipping cream, chilled
• 24 crisp ladyfingers (aka biscotti Savoiardi)
• Garnish with: whole strawberries

Directions

1. Stir together the roasted strawberries, Grand Marnier, and pepper in a small bowl.
2. With a mixer on low speed, beat the mascarpone, sugar, and vanilla until smooth in a large bowl. Add the whipping cream and beat until soft peaks form.
3. Divide half of the whipped cream mixture evenly among eight 8-ounce serving glasses. A small spring-loaded scoop makes this easier and neater.
4. Stand 3 ladyfingers upright inside each glass, spacing them evenly. The whipped cream mixture will hold them in place.
5. Divide the roasted strawberry mixture among the glasses.
6. Top with the remaining whipped cream mixture
7. Cover and refrigerate until chilled, at least 4 hours and up to overnight.

Roasted Strawberries

Roasting brings out the sweetness and flavor of fresh strawberries, leaving them plump and tender, but not as cooked down as jam or preserves. They keep well for a couple of the weeks in the fridge, which makes them a smart short-term preservation method when you have berries on the brink of going bad. It can also salvage berries that looked good when you bought them, but had disappointing flavor when you got them home.

If you have leftovers or want to make extra, roasted strawberries are also delicious on hot biscuits, French toast, pound cake, ice cream, or a wedge of Fromager D’Affinois or Triple Crème Brie cheese.

Makes about 3 cups

Ingredients

• 1 pound whole strawberries, capped (about 1 quart)
• 1/4 cup sugar
• 2 teaspoons lemon juice
• Pinch of salt
• 2 teaspoons high-quality aged balsamic vinegar
• Big pinch of cracked black pepper (optional)

Directions

Preheat the oven to 375°F . Toss together the berries, sugar, lemon juice, and salt in a small baking dish. Roast until the berries are tender and very juicy, about 30 minutes, depending on their size and ripeness. Let cool and then stir in the balsamic vinegar and pepper, if using. Store covered and refrigerated for up to 2 weeks. 

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.