Strawberry Tiramisu For Those In Greece Food

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.

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.

STRAWBERRY TIRAMISU (FOR THOSE IN GREECE)

Steps:

• Beat cream cheese, vegetal cream, dairy cream, condensed milk, icing sugar and vanilla essence in a mixer until smooth and thickened.
• Boil 1 cup of water and pour into a shallow dish adding espresso coffee and sugar. Stir until it dissolves and then add the remaining cup of water.
• Meanwhile hull and slice strawberries and and pour orange liqueur over them and toss lightly. (You can add defrosted raspberries here too at this point.).
• Dip each ladyfinger biscuit into the coffee but only halfway as the coffee mix is still warm and they will get soggy quickly. Make sure you dip the smooth side.
• Place in a long rectangular dish that fits the width of two biscuits.
• Layer biscuits dipped in coffee, then add half the strawberries scattered over the biscuits including half of the liqueur.
• Pour half of the cream over the top and smooth gently.
• Add another layer of coffee dipped ladyfingers and the rest of the strawberries.
• Finally add the remaining cream and smooth the top.
• Dust with pure cocoa powder and allow the dessert to sit in the fridge for at least 8 hours, preferably overnight.

STRAWBERRY TIRAMISU

Steps:

• Blend mascarpone, confectioner's sugar and 5 tbsp Marsala in food processor until smooth.
• Hull strawberries (I use a melon baller to hull the berries and an egg slicer to slice them) and slice half of them. Cut remaining berries in half.
• Combine boiling water, expresso, sugar and remaining Marsala in a bowl large enough to dip ladyfingers.
• Quickly dip ladyfinger in above mixture and turn to coat (Do not soak. You will not have enough coffee mixture to do all of the ladyfingers).
• Place ladyfinger in 8x8 glass baking dish and continue until bottom is covered (trim to fit if necessary).
• Spread 2/3 of mascarpone over biscuits
• Cover mascarpone with sliced berries.
• Add another layer of dipped ladyfingers.
• Spread remaining mascarpone.
• Sprinkle with grated chocolate.
• Arrange halved berries over the top.
• Refrigerate for at least 4 hours before serving.

STRAWBERRY CHOCOLATE TIRAMISU

Steps:

• In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much.
• Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover).
• Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush.
• Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture.
• Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.