Strawberry Tiramisu Dessert Food

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 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

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.