Strawberry Tiramisu Food

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:

• 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 CONES

Steps:

• In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.
• Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.
• Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.
• To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.

RASPBERRY TIRAMISU

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar and serve.

STRAWBERRY TIRAMISU

Steps:

• To marinate the strawberries, mix all the ingredients together gently and put in the fridge for 24 hours.
• To make the sponge, arrange the crushed sponge fingers into the bottom of each glass. Mix the remaining ingredients and allow to cool.
• To make cheese cream, in a bowl, place the egg yolks and honey lightly beaten, add the mascarpone cheese and stir until smooth. Pour the single cream and lemon juice into the bowl and mix together well.
• For the meringue, in a separate bowl, whisk the egg whites with half of the sugar (25g) until well mixed , add the remaining sugar, continue whisking till the stiff peaks form, then fold them into the cream cheese mixture.
• Pour the cooled coffee mixture over the crushed sponge finger in the serving dishes. Line the marinated strawberry along the inner-side of glasses (the cut facing against the glass, see photo), spread the mascarpone mixture over the coffee soaked sponge and the strawberries. Put in the fridge for at least 3 hours. Dust with cocoa powder just before you serve.

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:

• Blend cream cheese, powdered sugar and 5 tablespoons Marsala in processor until smooth. Mix in sour cream. Slice half of strawberries; cut all remaining strawberries in half.
• Combine boiling water, 2 tablespoons sugar and espresso powder in medium bowl; stir to dissolve. Mix in remaining 2 tablespoons Marsala. Dip 1 Champagne biscuit briefly into espresso mixture, turning to coat. Place flat side up in bottom of 8-inch square glass baking dish with 2-inch-high sides. Repeat with enough Champagne biscuits to cover bottom of baking dish, trimming biscuits to fit.
• Spread 2/3 of cream cheese mixture over Champagne biscuits. Cover with sliced strawberries. Dip more biscuits into espresso mixture and arrange atop sliced strawberries in dish, covering completely and trimming to fit. Spread remaining cream cheese mixture over. Sprinkle with grated chocolate. Arrange halved strawberries around edge of pan. Cover and refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead.) Cut into squares and serve.

RASPBERRY TIRAMISU

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar and serve.