Strawberry Not Quite Tiramisu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Slightly different from tiramisu but just as good. Great when those strawberries are fresh in the market and a wonderful Christmas-time/holiday recipe. I like to serve this in the middle of a holly wreath. Ingredients:
strawberry syrup |
1 pint strawberries, hulled |
1 cup granulated sugar |
1/3 cup strawberry liqueur |
mascarpone mixture |
1 pound mascarpone cheese at room temperature |
1 cup whipping cream |
5 eggs, separated |
1/2 cup powdered sugar |
24 savoiardi cookies (ladyfingers) |
2 cups chopped, fresh strawberries |
15 strawberries to garnish |
Directions:
1. SYRUP directions
2. Put strawberries into a glass or enamel saucepan and mash with a potato masher.
3. Cook over low heat for about 5 minutes or until the berries are soft and tender.
4. Line a sieve with a large square of cheesecloth folded in half.
5. Put it over a large glass measuring cup.
6. Scrape berries and juice into the sieve. Gather the cheesecloth into a ball and allow the mixture to drip through.
7. You should have about 3/4 cup strawberry juice.
8. Discard the cheesecloth.
9. Rinse the saucepan and return strawberry juice to the pan.
10. Stir in sugar.
11. Bring to a boil over medium heat and boil for about 1 minute, until a clear syrup forms.
12. Remove the pan from the heat. Rinse the sieve and strain the syrup through again.
13. Skim any foam off the top.
14. Cool to room temperature, add the liqueur, and chill the syrup for at least 2 hours before using.
15. Strawberry Syrup will keep in the refrigerator for 1 week to 10 days.
16. MASCARPONE
17. Beat the egg yolks until light.
18. Slowly beat in the sugar, and then the mascarpone cheese.
19. In a separate bowl, beat the egg whites until stiff.
20. Fold these gently into the cheese mixture.
21. Now whip the cream until soft peaks form
22. fold this too into the cheese mixture.
23. Carefully dip in ladyfingers one at a time in the strawberry syrup just until the outside of the cookie is barely damp.
24. Arrange cookies side by side in a dish large enough to hold 12 cookies flat.
25. After the first 12 are layered, spread 1/2 of the cheese mixture on top.
26. Spread the fresh chopped berries over the cream mixture
27. finish with another layer of syrup moistened cookies and cream mixture.
28. Garnish the top with the fresh berries.
29. Refrigerate several hours before serving.
30. Be careful not to over saturate the cookies, or you will end up with a runny Tiramisu.
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