Strawberry Tiramisu

Posted by on Thursday, May 21st, 2015

Strawberry Tiramisu

I’m glad to live in Tennessee if for no other reason than the fresh strawberries grown in this state.  I’ve never had a sweeter,  juicer strawberry anywhere else.  Strawberry Tiramisu is the perfect dessert to welcome summer and makes an impressive presentation for minimal effort.

  • 2 cups strawberries – washed and stems removed
  • 3/4 cup sugar
  • juice from one lemon
  • 8 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 pint whipping cream – whipped
  • 2 cups fresh strawberries – washed, stems removed, cut into slices
  • 3 3 oz packages ladyfingers

Add the 2 cups whole strawberries, 3/4 cup sugar, and lemon juice into a blender.  Puree mixture until smooth. Pour the strawberry puree mixture into a medium sauce pan.  Set heat to high until the mixture begins to boil.  Whisk frequently while mixture boils for 1 minute.  Remove pan from heat and let mixture cool.

In a large mixing bowl add the mascarpone cheese and powdered sugar.  Beat with an electric mixer until well combined.  Fold the whipped cream into the cheese/sugar mixture.  Beat for 1-2 minutes or until a fluffy consistency is formed.

Cover the bottom of an 8×8 Pyrex with a layer of ladyfingers.  Brush a generous amount of the strawberry puree mixture over ladyfingers.  Next spread about 1/3 of the cream mixture over the glazed ladyfingers.  Then top the cream layer with fresh sliced strawberries.  Repeat this layering process 2 more times.  Save any remaining strawberry puree and fresh sliced strawberries for garnish.  Refrigerate the Strawberry Tiramisu, berries, and puree 2 hours or more before serving.  Refrigerate any leftovers.

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