PAULA'S LIME BLUEBERRY TIRAMISU
From Paula Deen's Quick & Easy Meals, Special Collector's Issue.... (Cooking time is chilling time)
Provided by Anita Harris
Categories Dessert
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add powdered sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.
- Split ladyfingers in half. Line a 13x9x2 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 527.2, Fat 25.1, SaturatedFat 14.8, Cholesterol 198.8, Sodium 78.8, Carbohydrate 71.6, Fiber 2.3, Sugar 53.4, Protein 4.9
MIXED-BERRY TIRAMISù WITH LIME CURD
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Provided by Lori Longbotham
Categories Mixer Dessert Fourth of July Graduation Blackberry Raspberry Lime Summer Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For berries:
- Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For syrup and ladyfinger layer:
- Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
- Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
- For mascarpone topping:
- Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Spoon tiramisù into bowls and serve.
- Available at some supermarkets and at specialty foods stores and Italian markets.
- ** An Italian cream cheese; sold at many supermarkets and at Italian markets.
LIME BLUEBERRY TIRAMISU
This was originally a Paula Deen recipe. I made it exactly as written, except for not having ladyfingers locally. I used pound cake in place of the ladyfingers. I decided that brushing the limeade on the cake wasn't enough, so as I tweaked it, this recipe has become mine. I have had several requests for the recipe. I was...
Provided by Jolayne Cooper
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a saucepan, place the blueberries and 1/2 cup sugar. You shouldn't need to add liquid, especially if the berries are frozen. If you are using fresh berries, you might need to add a couple of tablespoons of water. Bring to a boil. In the meantime, mix the remaining 1/4 cup of sugar and the cornstarch. When the berries are at a boil, add the sugar/cornstarch mixture and stir to avoid lumps. Keep stirring until the mixture has thickened. Remove from heat and allow to cool.
- 2. In a large bowl, beat the cream cheese until smooth. Add the whipping cream and confectioner's sugar, beating until soft peaks form. Set aside.
- 3. Slice the pound cake into 1/4 to 1/2 inch slices. Place limeade concentrate in a pie plate, or similar type of container. Dip the cake slices in the limeade and line a 13 by 9 by 2-inch baking dish with them.
- 4. Spoon half of the cheese mixture over the cake. Top with half of the blueberries. Repeat the procedure for the next layer with remaining cake, cheese mixture, and blueberries. Cover and chill at least 8 hours. Cut into squares to serve, or just use a large spoon to take some out. Garnish with fresh mint, if desired.
- 5. NOTE: If you don't want to make your blueberry topping, you can use 1-2 cans of blueberry pie filling.
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