Strawberry Shortcake Tiramisu Recipe 455 Food

STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Toss together and set aside until natural juices develop.
• For filling, in a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth. Add food coloring if you desire it to be a pink color. Stir in 1/2 cup of the whipped cream. Set aside.
• For the topping, in another bowl whisk together full whipped dessert topping container with pure vanilla extract. Set aside.
• Place ladyfingers In a small bowl add orange juice; drizzle over all layers. Spread the first pink layer with half of the filling. Add a layer of mascerated strawberries then top with whipped cream layer. Repeat the steps again and refrigerate overnight or for at least 6 hours (also freeze for one hour to firm up berries).

STRAWBERRY SHORTCAKE 'TIRAMISU'

Steps:

• Beat cream cheese and COOL WHIP in medium bowl with mixer until blended.
• Place half the ladyfingers in single layer on bottom of 9-inch square pan. Pour 1/2 cup milk evenly over ladyfingers; cover with half the cream cheese mixture.
• Pour remaining milk into shallow dish. Dip remaining ladyfingers, 1 at a time, into milk, turning to evenly moisten both sides of each ladyfinger with milk; place over cream cheese layer in pan. Pour any remaining milk over ladyfinger layer; cover with remaining cream cheese mixture. Top with strawberries.
• Refrigerate 1 hour.

STRAWBERRY SHORTCAKE TIRAMISU RECIPE - (4.5/5)

Steps:

• 1. Slice strawberries and sprinkle with 1 tablespoon sugar. Stir to combine and set aside. 2. In the bowl of a stand mixer fitted with a whisk attachment, combine egg yolks and sugar. Mix on medium until sugar and egg mixture is light and fluffy, about 3-5 minutes. Add salt, whipping cream and cream cheese. Whip until mixture is thick and fluffy, about 3 minutes. 3. Meanwhile, pour orange juice into a wide bowl. 4. Once cream is done, layer your dessert in a trifle dish. Dip ladyfingers, one at a time into orange juice and crumble into the bottom of the trifle dish. Each dish will get 1 ½ lady fingers on the first layer. Add a heaping ¼ of cream to each trifle dish. Divide ½ of strawberries amongst trifle dishes. Repeat. 5. Top with a dollop of whipped cream and a drizzle of strawberry syrup. Serve and enjoy. COOK'S NOTE: If you want to 'spice' things up a bit, you can swap Grand Marnier orange liqueur for the orange juice.

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 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.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.

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.

EASY LOW FAT STRAWBERRY TIRAMISU

Steps:

• Mix sliced strawberries with water in a bowl, cover with plastic wrap and put in the refrigerator until strawberries are chilled and have softened and have given up their juices, about an hour.
• Beat cream cheese in a large bowl with an electric mixer until creamy.
• Gradually add milk and beat until well blended.
• Add pudding mix and beat on low speed for about a minute or until blended.
• Line the bottom of a 13x9 inch pan with half of the lady fingers.
• Lightly brush the tops of the lady fingers with some of the juice from the strawberry mixture.
• Top with layers of half each of the pudding mixture, whipped topping and strawberries.
• Repeat all layers, arranging the strawberries on top.
• Refrigerate at least 3 hours or until ready to serve.

STRAWBERRY TIRAMISU CAKE

Steps:

• For Double Strawberry Sauce:.
• Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
• Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
• In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
• mixture.
• With a serrated knife, cut cake in thirds horizontally.
• Drizzle each layer with 1 T. of the remaining liqueur.
• Spread bottom layer with one third of the cheese filling.
• Cover with one third of the sliced strawberries.
• Top with middle cake layer.
• Spread with half of the remaining filling and sliced strawberries.
• Add remaining cake layer.
• Top with remaining filling, and sliced.
• berries.
• Frost cake with remaining whipped cream.
• Refrigerate at least 2 hours, or up to 24 hours before serving.
• Cut cake with a serrated knife.
• Serve each slice with sauce.

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.