Italian recipes
Strawberry Tiramisu
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35 min
Serves 6 - 8
Italian
Ingredients
- For the strawberry compote For the strawberry compote
- 3 cup frozen strawberries 720 ml frozen strawberries
- 1/2 lime juice 1/2 lime juice
- 3 tbsp sugar 44 ml sugar
- 1/3 cup Cointreau or other orange liqueur 80 ml Cointreau or other orange liqueur
- For the Mascarpone cream For the Mascarpone cream
- 1 lb Mascarpone cheese at room temperature 455 g Mascarpone cheese at room temperature
- 2 tbsp Cointreau or other orange liqueur 30 ml Cointreau or other orange liqueur
- For the whipped cream For the whipped cream
- 1 1/3 cup chilled whipping cream 320 ml chilled whipping cream
- 2 tbsp Cointreau or other orange liqueur 30 ml Cointreau or other orange liqueur
- 1/3 cup sugar 80 ml sugar
- 1 tsp vanilla extract 4.9 ml vanilla extract
- 52 (about) crisp ladyfingers (boudoirs or Savoiardi) 52 (about) crisp ladyfingers (boudoirs or Savoiardi)
- 1 1/2 lb fresh strawberries (hulled and halved) 680 g fresh strawberries (hulled and halved)
Method
Make the strawberry compote
In a saucepan over medium heat ad the frozen strawberries, lime juice and sugar and cook for 15 minutes or until the strawberries have become soft and released all their juices. Stir occationally, pressing the strawberries with the back of a spoon to break down.
Add the 1/3 cup Cointreau or orange liqueur to the strawberries and stir well.
Make the Mascarpone cream
In a large bowl add the Mascarpone cheese and Cointreau or orange liqueur and beat using an electric mixer until smooth.
Make the whipped cream
In another bowl add the whipped cream, Cointreau, sugar and vanilla extract and beat again with electric mixer to soft peaks.
Fold the whipped cream mixture into the Mascarpone cream, a little at a time.
Finish the Tiramisu
Lay a 13 by 9 inch baking dish with ladyfingers. Drizzle half of the strawberry compote over the ladyfingers, top with half of the Mascarpone cream and spread evenly using a spoon or spatula. Finish the layer with half of the sliced strawberries on top of the cream.
Repeat the above process to make a second layer. Cover with plastic wrap and chill for at least 6 hours, best if overnight.
In a saucepan over medium heat ad the frozen strawberries, lime juice and sugar and cook for 15 minutes or until the strawberries have become soft and released all their juices. Stir occationally, pressing the strawberries with the back of a spoon to break down.
Add the 1/3 cup Cointreau or orange liqueur to the strawberries and stir well.
Make the Mascarpone cream
In a large bowl add the Mascarpone cheese and Cointreau or orange liqueur and beat using an electric mixer until smooth.
Make the whipped cream
In another bowl add the whipped cream, Cointreau, sugar and vanilla extract and beat again with electric mixer to soft peaks.
Fold the whipped cream mixture into the Mascarpone cream, a little at a time.
Finish the Tiramisu
Lay a 13 by 9 inch baking dish with ladyfingers. Drizzle half of the strawberry compote over the ladyfingers, top with half of the Mascarpone cream and spread evenly using a spoon or spatula. Finish the layer with half of the sliced strawberries on top of the cream.
Repeat the above process to make a second layer. Cover with plastic wrap and chill for at least 6 hours, best if overnight.
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