Quick Strawberry And Apricot Tiramisu Recipes

EASY 10-MINUTE TIRAMISU

Steps:

• Beat whipping cream, sugar, and vanilla until soft peaks form.
• Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
• Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer - you can fit about 7-9 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.
• Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.
• Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

STRAWBERRY TIRAMISU WITHOUT EGGS

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.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

QUICK STRAWBERRY AND APRICOT TIRAMISU

Steps:

• Separate the egg whites and yolks.
• Whisk the whites until stiff with a pinch of sugar.
• Set aside.
• Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy.
• Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture.
• Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside.
• Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup.
• Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish.
• Spoon over half the mascarpone and egg mixture.
• Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup).
• Spoon over the rest of the mascarpone cream.
• Chill for at least two hours.
• Stone and quarter the apricots.
• To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.