ULTIMATE STRAWBERRY SHORTCAKE TIRAMISU
A fun spin on Strawberry shortcake, we transformed classic Italian tiramisu dessert and made this dish with RumChata dipped ladyfinger cookies layered with creamy, fluffy mascarpone whipped cream filling, sliced fresh strawberries and topped with a layer of whipped cream and more strawberries in every decadent bite.
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 9
Steps:
- In a large mixing bowl, using a mixer, beat heavy whipping cream until soft peaks form.
- Add in the softened mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
- Line the ladyfingers in a single layer, in the bottom of 8x8 baking dish
- Quickly dip or generously brush half of the ladyfingers with half of the RumChata, juice or milk.
- Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
- Repeat the steps again.
- Cover with cool whip and refrigerate for at least 8 hours or overnight
- Garnish with 1 cup sliced strawberries
- Enjoy Summer lovin'!
STRAWBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories Fruit Juice Liqueur Milk/Cream Dessert No-Cook Kid-Friendly Mother's Day Strawberry Spring Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
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 CAKE
This is an elegant cake that is sure to please. If you like strawberries, you will LOVE this delicious cake! Great for company or anytime your sweet tooth kicks in!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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- Stir together liqueur, vinegar, salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 15 minutes. Transfer half of the mixture to a blender; add strawberry jam, and process until smooth, about 1 minute. Stir pureed mixture back into remaining strawberry mixture in bowl; set aside.
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