Oh Summer! How I have missed you...
Since coming back from school in Washington I have been on a fruit kick! Every dessert I seem to make has something fruity in it. All year long I look forward to the time I come home from school so I can go to the Little Italy Farmer's Market in SD. I absolutely love fresh fruit. I have a lemon tree in my backyard that has so many lemons starting to grow on it my mind is going completely crazy thinking of all the different recipes I can make with those lemons!
In addition to making fruity desserts I've also been into layers. I made a lemon layer cake, chocolate nutella layered bars, and yesterday a strawberry tiramisu. What??? A strawberry tiramisu? Is that even possible you ask? Why yes, yes it is!
One of my favorite desserts is tiramisu. So when a dear friend of mine asked me to make a dessert for our Sunday Sandwich extravaganza I immediately knew I wanted it to have fruit and layers. What I didn't know was that there was a recipe for a strawberry tiramisu! I knew I had to make this dessert.
It had way more less steps than your typical coffee tiramisu and a lot less ingredients and lots of delicious summery strawberries...and layers :)
I have three HUGE lemons to use up so you can expect another post in the near future...perhaps I'll try this recipe but with lemons!
Ingredients:
1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 pounds strawberries, divided
Directions:
1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
2. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend.
3.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.
4. Hull and slice half of strawberries.
5. 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.
6. Slice remaining strawberries. Arrange over tiramasù and serve.