Strawberry Tiramisu Ts Way Recipes

Steps:

• 1. Gather all ingredients.
• 2. Wash and hull berries.
• 3. Into medium bowl, slice 1/2 of the berries (about 3 slices for medium-size, 4-5 for large).
• 4. Sprinkle with 1/2 of the granulated sugar.
• 5. Slice and add remaining berries.
• 6. Sprinkle with remaining granulated sugar. Mix gently with a large spoon, lifting berries from bottom to top. Cover & refrigerate for 1 hour.
• 7. In mixing bowl, using an electric mixer, beat cream cheese until light and fluffy.
• 8. Add sweetened condensed milk, powdered sugar, salt, lemon juice, lemon extract, and vanilla extract. Mix until well combined.
• 9. Using spatula, fold 1/2 tub whipped topping into cream cheese mixture until well combined; set aside.
• 10. Gently mix berries. Drain juice into a rimmed dish or pie pan; set berries aside.
• 11. Place ladyfingers, one at a time, into strawberry juice. Roll lady finger twice to cover with juice. (Do not let the lady finger "soak" in the juice or it will fall apart.)
• 12. Place in an 8"x8" glass dish (if doubling the recipe, use 9"x13"). Repeat steps 11 and 12 until 1/2 of the ladyfingers are moistened with juice and cover the bottom of 8"x8" dish.
• 13. Evenly spread half of cream cheese mixture over prepared ladyfingers.
• 14. Evenly cover with half of sliced berries.
• 15. Repeat layers: moistened ladyfingers, cream cheese mixture, strawberries (if there is juice remaining from rolling ladyfingers, pour over this layer of cookies before adding cream cheese mixture. End with berries.).
• 16. Cover with plastic wrap and refrigerate for a minimum of 6 hours (24 hrs is preferable) before serving.
• 17. When ready to serve, garnish with remaining whipped topping and fresh mint leaves, if desired.
• 18. Cover & refrigerate leftovers.
• 19. Recipe may be doubled. (Photo: My scribbled notes from developing the recipe)

Steps:

• Reserve 3 or 4 strawberries for the garnish. Slice 1/2 of the remaining strawberries and place in a bowl with 2 tablespoons sugar and the juice of 1 lemon. Stir to combine and set aside.
• Transfer remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and remaining lemon juice. Blend until smooth.
• Transfer strawberry puree to a small saucepan. Cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste and add more sugar if strawberry sauce is not sweet enough. Add some water if sauce is too thick. Remove from heat and let cool completely.
• Combine cream cheese and 2 1/2 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture.
• Arrange ladyfingers snugly in a single layer inside a square glass dish. Pour 1/2 of the strawberry sauce over the ladyfingers. Spread 1/2 of the cream cheese mixture on top. Scatter 1/2 of the marinated sliced strawberries onto the cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and sliced strawberries. Spread the remaining cream mixture evenly over the top; garnish with the reserved strawberries.
• Cover tiramisu with plastic wrap and refrigerate, 4 hours to overnight.

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.

Steps:

• Mix the kirsch or framboise with the water. Set aside.
• Combine the egg yolks and three tablespoons sugar in a stainless-steel bowl that will fit partway into a heavy saucepan. Using a whisk or a hand-held mixer, beat the egg yolks and sugar until they are thick and light.
• Add water to the saucepan, enough to bring to a simmer without quite touching the bottom of the bowl. Place the saucepan with the bowl in it over medium heat and continue beating. Gradually beat in one-third cup of the diluted liquor. Continue beating until the mixture is thick, light and nearly hot. Do not allow it to become too hot or the eggs will curdle.
• Remove the bowl from the saucepan and place it in a bowl of ice and water. Continue beating until the mixture is cold, then refrigerate it. Whip the cream until stiff and fold it into the egg-yolk mixture. Refrigerate again.
• Hull the strawberries and slice them. Sweeten if necessary. Refrigerate.
• Mix the preserves with the mascarpone and refrigerate.
• Up to an hour before serving, arrange half the biscuits on a square or round platter or in a shallow serving bowl about nine inches in diameter. Sprinkle them with half the remaining diluted liquor. Top with half the sliced strawberries. Spread with the mascarpone and preserves mixture. Top with the remaining biscuits. Sprinkle with the remaining diluted liquor. Top with the remaining strawberries. Spread the whipped-cream-and-egg-yolk mixture over the strawberries. Dust lightly with sifted cocoa and refrigerate until ready to serve.