Posted by Tara on Thursday, May 21st, 2015
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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