Layered Strawberry Tiramisu Food
MOCK LAYERED STRAWBERRY TIRAMISU
It's so beautiful!!! My mouth is watering and I want a bite of it, now! It is not my photo but it is just gorgeous!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Cakes
Number Of Ingredients 9
Steps:
- Beat the cream cheese in a large bowl with a mixer until creamy.
- Gradually add milk, beating until well blended.
- Add dry pudding mixes, beat on low speed for 1 minute, or until well blended.
- Cover the bottom of a 9 x 13 inch pan with half of the ladyfingers.
- The next layer will be half of the pudding mix.
- Then half of the Cool Whip Dips and berries.
- Repeat all the layers again.
- Refrigerate for 3 hours. Sprinkle with chocolate.
STRAWBERRY CHEESECAKE TIRAMISU
This is no regular tiramisu-it boasts the best aspects from both strawberry cheesecake and the classic ladyfinger dessert. Swapping zingy limoncello in for traditional rum and opting for a no-bake cheesecake filling makes this a perfect summer mashup dessert.
Provided by Zac Young
Categories dessert
Time 6h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
- Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
- Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
- Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
- Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
- Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
- Loosen the clasps of the pan to release the pan ring before slicing and serving.
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- Roughly chop the strawberries and put in a small pan with the orange juice and sugar. Bring to a simmer, stirring now and then. Simmer for a couple of minutes and mash the strawberries to a pulp. Set aside to cool then strain the mixture. You can make this ahead and store in a cool place, sealed.
- Put the strawberry syrup/juice in a small bowl/dish that is wide enough to fit a ladyfinger cookie in it, but not much bigger. Dip 6 ladyfinger cookies, one at a time, into the strawberry liquid. Turn each so it is coated but don't leave to soak. Put them next to each other in a dish that's big enough to hold a layer of 6 cookies, but not much bigger, and around 2in/5cm deep.
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- Wash the strawberry then cut them into very small pieces. Set aside 6 or 8 strawberries and cut them into thin slices. The latter serve as decoration.
- Whip the egg whites until stiff. When ready, set aside. Now whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.
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- To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
- To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don't want it to be too thick or too thin, nice and creamy ).
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