Strawberry Tiramisu Recipe

Strawberry Tiramisu

Strawberry Tiramisu Recipe

One of the hallmarks of the changing seasons is the abundance of fresh fruits that start to appear in grocery stores. Watermelons, grapes, kiwis, fresh citrus, and other types of berries line shelves, and are fresher, and noticeably more flavorful. One of my favorite fruits this time of year is strawberries. Besides being versatile, strawberries are easy to handle and clean. Strawberries can be used in salads (try a balsamic reduction), in desserts, made into jams, or just eaten by themselves. They can also be dipped in dark chocolate, and enjoyed with a nice glass of creamy port, or champagne. One of my all-time favorite taste combinations is strawberries with whipped cream. Now, I’m not talking about that imitation stuff that comes in a round plastic container… that’s not cream! What you need is a pint of real heavy whipping cream, a small amount of vanilla, and a few tablespoons of powdered sugar. Once the whipped topping is made, place it over a few strawberries that have been macerated in a small amount of sugar (or simply by themselves will do), and your guests will happily gobble them up.

There are so many choices when it comes to making something with your fresh bought (or picked) strawberries. One choice you can consider is Tiramisu. Tiramisu is a popular dessert that most people enjoy; it’s typically made with lady fingers, mascarpone cheese, coffee, chocolate and liquor. I’ve come up with a strawberry tiramisu recipe that is full of fresh spring flavor, fresh strawberries, and is easy to make.

Strawberry Tiramisu

Serves 6-8

Prep time  40 minutes

Ingredients:

4 pints of strawberries, washed, trimmed and quartered

½ cup sugar

4 cups whipped cream, sweetened with ¼ cup powdered sugar and 1 teaspoon vanilla

1 cup mascarpone cheese

Approximately 24 lady finger cookies

Lady Fingers

 

Directions:

Place the quartered strawberries and the sugar in a bowl, and mix gently until all of the berries are coated with sugar.

Begin whipping the cream. As the cream develops small peaks, add the vanilla and powdered sugar. Next, slowly add the room-temperature mascarpone cheese by the tablespoon until the entire cup is incorporated. Do not over mix.

Place a small amount of whipping cream on the bottom of a 9 X 13 baking pan. Add a layer of lady finger cookies on top of the cream. Using a spoon, place a small amount of juice from the bottom of the strawberry bowl over the cookies, until they become slightly saturated. Place a level layer of strawberries over the cookies, then a layer of the whipped cream mixture. Make one more layer using the aforementioned technique, then finish with a thick layer of whipped cream, and garnish with the remaining strawberries. Refrigerate at least one hour before serving.

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