Sunday, June 29, 2008

Strawberry Tiramisu

If you like strawberry desserts, I think you'll love this recipe for Strawberry Tiramisu from bon appetit. It's cool and creamy and perfect for summertime. And the orange juice adds more flavor dimension than the typical cream and berry combination you find in strawberry shortcake. (In a pinch you could substitute cream cheese for mascarpone cheese and vanilla wafers for ladyfingers).
1 1/4 cups strawberry preserves
2/3 cup plus 4 tablespoons orange juice (fresh squeezed is best)
1 pound (16 oz.) mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 pounds (24 oz.) fresh strawberries, divided
52 (about) crisp ladyfingers

Whisk preserves and 2/3 cup orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons orange juice in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons orange juice in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone cheese 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 13 x 9-inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic wrap and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramisu and serve. Makes 8 servings.

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