Recipe: Pink Ladies

Inspired by: Grease

Strawberry Lady Finger cookies with lime zest paired with a Strawberry Daiquiri-Inspired Tiramisu Dip with white rum and Grand Marnier. 

Fun Fact: Commissioned by an old pal from high school, this marks the first theater-related recipe that I've crafted for a production I am not in!

"If you think you are going to be hanging around with the Pink Ladies - you got to get with it!"

Ingredients

Pink Lady Fingers

Yield: Approximately 30 cookies (NOTE: I would recommend you double up on the cookie recipe)

• 3 large eggs (separated)
• 1 additional egg white (Total = 3 egg yolks and 4 egg whites)
• 1/2 cup granulated sugar 
• 1.5 teaspoons strawberry extract 
• 1 tablespoon lime zest
• 1/2 tablespoon white rum
• 1 ¼ cup flour
• ¼ teaspoon kosher salt
• Red food coloring

Directions

Part A: Prep Work

• 3 large eggs (separated)
• 1 additional egg white (Total = 3 egg yolks and 4 egg whites)

1. Separate the eggs, placing the 3 yolks in a large mixing bowl.
2. Place the 4 egg whites in a stand mixer fitted with a whisk attachment.

Part B: Dry Ingredients

• 1 ¼ cup flour
• ¼ teaspoon kosher salt

1. Whisk together flour and kosher salt in a mixing bowl. 
2. Set aside. 

Part C: Wet Ingredients 1 - Egg Yolks

• Mixing bowl with 3 egg yolks
• 1/4 cup granulated sugar
• 1.5 teaspoons of strawberry extract

1. Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the granulated sugar, until pale and fluffy.
2. Then beat in the strawberry extract.
3. Set aside.

Part D: Wet Ingredients 2 - Egg Whites

• Mixing bowl with 4 egg whites
• 1/4 cup granulated sugar
• 1 tablespoon lime zest
• 1/2 tablespoon white rum

1. Whip the egg whites on medium-high speed, until fluffy. 
2. Once light and fluffy add 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks. 
3. Add lime zest.
4. Slowly mix in rum until just combined. Do not overmix. 

Part E: Getting Ready to Bake

1. Preheat the oven to 375 degrees. 
2. Spray a baking sheet with nonstick spray and wipe down with paper towel to evenly distribute/soak up excess. Set aside.
3. Using a large metal spoon, gently fold in the whipped egg whites to the egg yolk mixture, taking care not to deflate all of the air you have incorporated.
4. Once the egg white mixture and yolk mixture are almost combined sift the flour mixture over the batter.
5. Gently fold in flour mixture with fork or rubber spatula until fully incorporated. 
6. Add approximately 7 to 10 drops of red food coloring and mix in batter with fork or rubber spatula until fully incorporated. 
7. Fill a large piping bag with the batter and pipe the batter in 3 and 1/2 inch long lines about 1 inch apart. Dust with granulated sugar before baking.
8. Bake for 16 minutes, or until just beginning to turn golden around the edges. Transfer to a wire rack to cool. 
9. Allow to cool fully before storing in an airtight container. 

Ingredients

Strawberry Daiquiri-Inspired Tiramisu Dip

• 1 and 1/4 cups strawberry preserves
• 1/3 cup white rum + 4 tablespoons white rum
• 4 tablespoons of Grand Marnier
• 3 tablespoons lime juice
• 1 pound of mascarpone cheese (two 8 oz containers)
• 1 pint of whipping cream
• 1/2 cup granulated sugar
• 1 and 1/2 teaspoons vanilla extract
• Two 16 oz containers of fresh strawberries

Directions

Part F: Strawberry Preserve Mixture

• 1 and 1/4 cups strawberry preserves
• 1/3 cup white rum 
• 2 tablespoons of Grand Marnier
• 3 tablespoons lime juice

1. Whisk preserves, white rum, Grand Marnier and lime juice in mixing bowl.
2. Set aside

Part G: Mascarpone Mixture

• 1 pound of mascarpone cheese (two 8 oz containers)
• 2 tablespoons white rum
• 2 tablespoons of Grand Marnier

1. Place mascarpone cheese, white rum, Grand Marnier in large mixing bowl. 
2. Mix slowly by hand or with mixer until just blended. Do not overmix
3. Set aside. 

Part H: Whipped Cream Mixture

• 1 pint of whipping cream
• 1/2 cup granulated sugar
• 2 tablespoons of white rum
• 1 and 1/2 teaspoons vanilla extract

1. Using electric mixer, beat whipping cream at medium to high speed. 
2. Still mixing at high speed, slowly add sugar, until light and fluffy / soft peaks form.  
3. Remove mixing bowl from mixer and add white rum and vanilla extract to the whipped cream with fork or rubber spatula until just combined.  

Part I: Assembly

• Two 16 oz containers of fresh strawberries

1. Stir 1/2 of whipped cream mixture into mascarpone mixture until just incorporated. 
2. Fold in remaining 1/2 of whipped cream mixture into mascarpone mixture.
3. Hull and slice one container of strawberries. 
4. Begin layering ingredients
   • Layer 1: Spread 1 cup mascarpone mixture over bottom of a 13x9x2-inch glass baking or serving dish.
   • Layer 2: Spoon 1/2 cup preserve mixture on top of mascarpone base,
   • Layer 3: then spread 1 cup mascarpone mixture on top of preserve mixture. 
   • Layer 4: Arrange 2 cups sliced strawberries over mascarpone mixture. 
   • Layer 5: Spoon 1/4 cup preserve mixture directly on top of fresh strawberry layer.
   • Layer 6: Spread 1 cup mascarpone mixture on top of preserve/strawberry layer. 
   • Repeat layering preserve mixture and mascarpone mixture until all components are used up.

NOTE: Don’t be afraid of that preserve mixture. I worried it was too watery but it was goddamn delicious. Should you have any preserve mixture left you can always drizzle right on top directly before serving. 

Part J: Finishing Touches / Serving 

1. Cover with plastic and chill for at least 8 hours or overnight.
2. Immediately before serving slice and hull remaining strawberries.
3. Arrange over tiramisu and serve.

NOTE: Again, should you have any preserve mixture left you can always drizzle right on top directly before serving.  It is that good. 

Enjoy!