Tag Archives: Strawberry Desserts

Spring Forth Tiramisu!

Spring has sprung and that deserves a favorite dessert.  The whole world knows how much we love Tiramisu (aka “love food”) and it is a regular in Chef Jacy’s refrigerator and for guests.  This version combines delicious fruits of the seasons and compliments this dessert with a kiss of love and zing!  You can use this basic recipe (which, btw, is one of my favorites my own Beyond the Yum Tiramisu had its beginning in this recipe).

Fruit Tiramisu

Tiramisu*

3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Instructions:

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

Just before serving, sprinkle with chocolate.

Yield: Makes 4 to 6 generous servings
Active time: 25 min
Total time: 6 1/2 hr (includes chilling)

Mixed Fresh Fruit Topping

You can use your favorite fruits or whatever you have on hand.  The creamy texture of Tiramisu with fruit topping is just delicious and adds that fruity twist that we love in desserts (i.e., strawberries with whipped cream or over vanilla ice cream).   This is our favorite combination (pictured) which we sometimes add Blueberries as well.

Freshly sliced:
1 Med Container Strawberries
1 Med Container Blackberries
1/2 Pineapple
1 teaspoon lemon juice
1/4 teaspoon almond extract
1/2 teaspoon Disaronno Amaretto
1/4 – 1/2 cup Sugar (or Splenda)

Mix all ingredients, toss lightly.  Set aside until flavors blend about 10 minutes then cover and refrigerate until ready to serve.

* * *

Enjoy and share with friends and family!  It will become a favorite.

If you do not own this cookbook, I would suggest getting it for yourself and to gift.  Lots of great stuff in there!
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* The Gourmet Cookbook, Ruth Reichl ©2004

For the Love of Tiramisu and Snow

We are preparing for the snow blizzard coming with some of our favorites…this is perfect, light, fluffy and beautiful just like the snow

Luvlicious Strawberry Tiramisu Napoleons

Can Tiramisu or Strawberries get paired any better than this?  I don’t think so.  For the lover of all three of these, you will lick your fingers, lips and go to Napoleon heaven with the first bite of this dessert.  Our strawberries are out early this year and what better use than paired with Tiramisu and flaky Napoleons for a totally heavenly, totally luvlicious “beyond the yum” dessert!

Jacy’s Strawberry Tiramisu Napoleons**

Ingredients:

17.3-ounce package Pepperidge Farm® Puff Pastry Sheets*
Jacy’s Mascarpone Mousse
Fresh Strawberries
Powdered Sugar

Directions:

For pastry:

Use 1 Sheet Puff Pastry (1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets)

  1. Heat the oven to 400°F. Lightly grease 2 baking sheets or line them with parchment paper.
  2. Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto the prepared baking sheets.
  3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Split the pastries into 2 layers, making 6 layers in all.

Jacy’s Tiramisu Recipe for Mascarpone Mousse

3 large eggs
3/4 cup of sugar (or Splenda)
1 (8-0unce) container Mascarpone Cheese
Pinch of salt
1/2 cup very cold heavy cream

Mascarpone Mousse:

  1. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
  2. Beat whites and salt in another bowl with cleaned beaters until whites just hold soft peaks. Add remaining 1/4 cup of sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks.
  3. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold in whites.
  4. Set aside until assembly.

Strawberries

Use desired amount of fresh strawberries for volume.  I triple amount so the extras can be used as base for Napoleons and/or leftover Mascarpone Mousse.

  1. Wash, core and slice strawberries in half.
  2. Smash 1 cup of strawberries to make sauce, add sugar (or Splenda) & strawberry liqueur or Disaronn0 Amaretto (optional) to taste.  Add to sliced strawberries and mix well.

Assemble

  1. Spread Tiramisu on each bottom pastry layer
  2. Top with strawberries and Tiramisu
  3. Top with Pastry
  4. Add another layer of Tiramisu and strawberries
  5. Top with pastry
  6. Sprinkle pastry top with Powdered Sugar

Serve on bed of strawberries and whipped cream or additional Mascarpone Mousse.  Dive in!

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*This is the standard recipe from PF for preparation of their puff pastry sheets.
** Recipe from Jacy’s Beyond The Yum Cookbook

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