Quick Strawberry And Apricot Tiramisu Food

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
• Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
• Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

STRAWBERRY TIRAMISU

Steps:

• Using an electric beater, beat together egg yolks and sugar until pale and thick.
• Beat in mascarpone.
• Whisk egg whites to soft peaks.
• Fold cream then egg whites into mascarpone mixture.
• Fold in strawberries.
• Combine coffee and rum or brandy.
• Dip half the sponge fingers briefly in the mixture to moisten the outside.
• (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
• Spoon half the mascarpone mixture into the bowl.
• Cover with remaining sponge fingers that have been dipped in the coffee mixture.
• Spoon over remaining mascarpone mixture.
• Cover and refrigerate for at least 4 hours.
• Just before serving, sift a little cocoa over the tiramisu.
• Garnish with strawberry halves.

QUICK STRAWBERRY JELLO DESSERT...

Steps:

• Remove Jello from cup and put in a large custard cup (any med. size bowl will work).
• Mash up Jell-O with a fork.
• Mix in cut up strawberries.
• Sprinkle with crushed pretzel and then add a dollop of whipped cream (cool whip would work too, I prefer Reddi Wip).

STRAWBERRY TIRAMISU DESSERT

Steps:

• Prepare an 8 x 8-inch glass pan.
• In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
• Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using) until completely blended.
• In a small bowl combine coffee and coffee-flavored liqueur (if using).
• Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down) if necessary cut ladyfingers to fit the dish.
• Spoon 1/3 cup of the coffee mixture over the ladyfingers.
• Top with 1/3 of the cheese mixture (about 1 cup) then spread out evenly.
• Layer 1/3 of the slices strawberries over the cheese.
• Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate).
• Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
• BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
• Serve immediately.

STRAWBERRY TIRAMISU

Steps:

• Rinse, hull and half strawberries into a bowl(leave a few whole for decoration).
• Fold in brown sugar and make sure strawberries are well coated.
• Set aside.
• Place lady finger in bottom of each desert bowl or line the bottom of an casserole dish (8x8).
• In a small bowl mix the Orange liquior and the orange juice and drizzle over the ladyfingers.
• In a separate medium bowl add mascarpone with fresh egg yolks, vanilla extract and sugar.
• Mix well.
• Fold in the strawberries.
• Spoon on top of the lady fingers.
• In a food processor coarsely chop pistachio nuts.
• Sprinkle on top of Masdcarpone cream and strawberries.
• Top with a whole strawberry.
• Refrigerate at least 1 hrs to let the flavours meld.
• The longer the better the flavor.
• Enjoy.

STRAWBERRY TIRAMISU

Steps:

• Whisk preserves, 1/3 cup Cointreau and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend.
• 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.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 13X9" 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.

QUICK STRAWBERRY AND APRICOT TIRAMISU

Steps:

• Separate the egg whites and yolks.
• Whisk the whites until stiff with a pinch of sugar.
• Set aside.
• Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy.
• Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture.
• Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside.
• Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup.
• Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish.
• Spoon over half the mascarpone and egg mixture.
• Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup).
• Spoon over the rest of the mascarpone cream.
• Chill for at least two hours.
• Stone and quarter the apricots.
• To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.