Three of the four weekends in May are celebratory ones. Cinco de Mayo is just behind us and Mother’s Day is the next event this upcoming weekend. Then there is one open weekend (which will be filled with prom/graduation events for some people) before the Memorial Day holiday. May is a great month for making lots of celebratory food! This week, I’ll be sharing a dessert and a cocktail to honor moms. First up is the dessert.
The backbone of tiramisu is ladyfingers, sponge cake biscuits that do a wonderful job of soaking up the flavors of the strawberry jam mixture. Mascarpone cheese provides the classic flavor and texture for this Italian dessert. The whipped heavy cream adds creaminess, body, and flavor. A small amount of powdered sugar is dissolved into the heavy cream to add just the right amount of sweetness to it. Grand Marnier complements the strawberry flavor from the jam and fresh strawberries here. Together, these ingredients make the perfect sweet ending for Mother’s Day celebrations, and so much more!
Strawberry Tiramisu
Strawberry Tiramisu (adapted from thisitaliankitchen.com) Total Time Required: 12 hours + 15 minutes, Prep Time: 15 minutes, Chill Time: 12 hours, Makes: 9 servings
Ingredients:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces mascarpone cheese, softened
- 1/2 cup seedless strawberry jam
- 1/4 cup Grand Marnier
- 1/4 cup water
- 24 count package of ladyfingers
- 1 pound strawberries, sliced
- powdered sugar for sprinkling
Instructions:
In the large bowl of a stand mixer, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form.
Whip the heavy cream with the powdered sugar and the vanilla.
Fold in the mascarpone and mix until well combined.
Add the mascarpone to the whipped cream mixture.
In a medium bowl, whisk together the strawberry jam, Grand Marnier, and water.
Combine the jam with the liqueur and a bit of water.
Arrange up to half of the ladyfingers in a single layer in the bottom of a 9 x 9 inch baking dish, breaking some, if necessary, to completely cover the bottom of the dish. Brush the jam mixture over the biscuits. Flip them over and brush the jam mixture over the second side of the biscuits.
Coat the biscuits with the jam mixture.
Spoon half of the mascarpone mixture over the ladyfingers, spreading it evenly.
Cover the first layer of biscuits with half the whipped cream mixture.
Arrange half of the sliced strawberries on top of the mascarpone mixture.
Place half the strawberries on top of the cream mixture.
Dip the second layer of ladyfingers in the jam mixture and place them on the layer of strawberries. Pour any of the remaining jam mixture over the biscuits.
Coat the next layer of biscuits with the jam mixture.
Cover the second biscuit layer with the remainder of the mascarpone mixture. At this point, cover the dish with a lid or plastic wrap and refrigerate the tiramisu for at least 12 hours and up to 48 hours.
Add the rest of the cream mixture, cover the dish and refrigerate it.
Before serving, arrange the remaining half of the sliced strawberries on top of the tiramisu. Dust the dessert with powdered sugar.
Add strawberries to the top just before serving.
Cut into 9 square slices to serve. Refrigerate any remaining cake for up to 2 days.
This wonderful version of tiramisu is perfect for Spring!
This is a great dessert for Mother’s Day and any other warm weather gathering! ~Linda
Strawberry Tiramisu (adapted from thisitaliankitchen.com) Total Time Required: 12 hours + 15 minutes, Prep Time: 15 minutes, Chill Time: 12 hours, Makes: 9 servings
Ingredients:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces mascarpone cheese, softened
- 1/2 cup seedless strawberry jam
- 1/4 cup Grand Marnier
- 1/4 cup water
- 24 count package of ladyfingers
- 1 pound strawberries, sliced
- powdered sugar for sprinkling
Instructions:
In the large bowl of a stand mixer, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Fold in the mascarpone and mix until well combined.
In a medium bowl, whisk together the strawberry jam, Grand Marnier, and water.
Arrange up to half of the ladyfingers in a single layer in the bottom of a 9 x 9 inch baking dish, breaking some, if necessary, to completely cover the bottom of the dish. Brush the jam mixture over the biscuits. Flip them over and brush the jam mixture over the second side of the biscuits.
Spoon half of the mascarpone mixture over the ladyfingers, spreading it evenly. Arrange half of the sliced strawberries on top of the mascarpone mixture.
Dip the second layer of ladyfingers in the jam mixture and place them on the layer of strawberries. Pour any of the remaining jam mixture over the biscuits. Cover the second biscuit layer with the remainder of the mascarpone mixture. At this point, cover the dish with a lid or plastic wrap and refrigerate the tiramisu for at least 12 hours and up to 48 hours.
Before serving, arrange the remaining half of the sliced strawberries on top of the tiramisu. Dust the dessert with powdered sugar. Cut into 9 square slices to serve. Refrigerate any remaining cake for up to 2 days.