Strawberry Tiramisu Ts Way Food

STRAWBERRY TIRAMISU, T'S WAY

Steps:

• 1. Gather all ingredients.
• 2. Wash and hull berries.
• 3. Into medium bowl, slice 1/2 of the berries (about 3 slices for medium-size, 4-5 for large).
• 4. Sprinkle with 1/2 of the granulated sugar.
• 5. Slice and add remaining berries.
• 6. Sprinkle with remaining granulated sugar. Mix gently with a large spoon, lifting berries from bottom to top. Cover & refrigerate for 1 hour.
• 7. In mixing bowl, using an electric mixer, beat cream cheese until light and fluffy.
• 8. Add sweetened condensed milk, powdered sugar, salt, lemon juice, lemon extract, and vanilla extract. Mix until well combined.
• 9. Using spatula, fold 1/2 tub whipped topping into cream cheese mixture until well combined; set aside.
• 10. Gently mix berries. Drain juice into a rimmed dish or pie pan; set berries aside.
• 11. Place ladyfingers, one at a time, into strawberry juice. Roll lady finger twice to cover with juice. (Do not let the lady finger "soak" in the juice or it will fall apart.)
• 12. Place in an 8"x8" glass dish (if doubling the recipe, use 9"x13"). Repeat steps 11 and 12 until 1/2 of the ladyfingers are moistened with juice and cover the bottom of 8"x8" dish.
• 13. Evenly spread half of cream cheese mixture over prepared ladyfingers.
• 14. Evenly cover with half of sliced berries.
• 15. Repeat layers: moistened ladyfingers, cream cheese mixture, strawberries (if there is juice remaining from rolling ladyfingers, pour over this layer of cookies before adding cream cheese mixture. End with berries.).
• 16. Cover with plastic wrap and refrigerate for a minimum of 6 hours (24 hrs is preferable) before serving.
• 17. When ready to serve, garnish with remaining whipped topping and fresh mint leaves, if desired.
• 18. Cover & refrigerate leftovers.
• 19. Recipe may be doubled. (Photo: My scribbled notes from developing the recipe)

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.

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 TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.