STRAWBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories Fruit Juice Liqueur Milk/Cream Dessert No-Cook Kid-Friendly Mother's Day Strawberry Spring Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
- Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
- Slice remaining strawberries. Arrange over tiramasù and serve.
- *Italian cream cheese available at supermarkets and at Italian markets.
STRAWBERRY TIRAMISU CAKE
This is an elegant cake that is sure to please. If you like strawberries, you will LOVE this delicious cake! Great for company or anytime your sweet tooth kicks in!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For Double Strawberry Sauce:.
- Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
- Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
- In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
- mixture.
- With a serrated knife, cut cake in thirds horizontally.
- Drizzle each layer with 1 T. of the remaining liqueur.
- Spread bottom layer with one third of the cheese filling.
- Cover with one third of the sliced strawberries.
- Top with middle cake layer.
- Spread with half of the remaining filling and sliced strawberries.
- Add remaining cake layer.
- Top with remaining filling, and sliced.
- berries.
- Frost cake with remaining whipped cream.
- Refrigerate at least 2 hours, or up to 24 hours before serving.
- Cut cake with a serrated knife.
- Serve each slice with sauce.
WHITE CHOCOLATE-STRAWBERRY TIRAMISU
Here's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like-I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. -Anna Ginsberg, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.
Nutrition Facts : Calories 404 calories, Fat 30g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 169mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY TIRAMISU
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix the kirsch or framboise with the water. Set aside.
- Combine the egg yolks and three tablespoons sugar in a stainless-steel bowl that will fit partway into a heavy saucepan. Using a whisk or a hand-held mixer, beat the egg yolks and sugar until they are thick and light.
- Add water to the saucepan, enough to bring to a simmer without quite touching the bottom of the bowl. Place the saucepan with the bowl in it over medium heat and continue beating. Gradually beat in one-third cup of the diluted liquor. Continue beating until the mixture is thick, light and nearly hot. Do not allow it to become too hot or the eggs will curdle.
- Remove the bowl from the saucepan and place it in a bowl of ice and water. Continue beating until the mixture is cold, then refrigerate it. Whip the cream until stiff and fold it into the egg-yolk mixture. Refrigerate again.
- Hull the strawberries and slice them. Sweeten if necessary. Refrigerate.
- Mix the preserves with the mascarpone and refrigerate.
- Up to an hour before serving, arrange half the biscuits on a square or round platter or in a shallow serving bowl about nine inches in diameter. Sprinkle them with half the remaining diluted liquor. Top with half the sliced strawberries. Spread with the mascarpone and preserves mixture. Top with the remaining biscuits. Sprinkle with the remaining diluted liquor. Top with the remaining strawberries. Spread the whipped-cream-and-egg-yolk mixture over the strawberries. Dust lightly with sifted cocoa and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 200 milligrams, Sugar 18 grams
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