Strawberry Moscato Tiramisu Recipes

CREAMY STRAWBERRY MOSCATO TORTE

Steps:

• Hull and slice 1 quart of strawberries. Leave remaining 1/2 quart whole for garnish. Put sliced berries in a bowl and gently toss with superfine or granulated sugar, adding more if berries are very tart. Add a splash of moscato to bowl and macerate for 15 minutes.
• Meanwhile in a large mixing bowl, whisk together mascarpone, heavy cream and 1/3 cup confectioners' sugar. Use a sharp knife to split vanilla beans lengthwise. With the knife's flat side, scrape out seeds and add to mascarpone mixture. Lightly whisk until soft peaks form. (Save vanilla pods for another use, like vanilla sugar.)
• Pour 3 cups of moscato into a shallow bowl. Working with 2 or 3 cookies at a time, dip ladyfingers into the wine, turning once to coat for a few seconds so that they can absorb some of the liquid; use as many of them as fit to line a 9- by 13-inch baking dish (or other 2-quart casserole) in one layer.
• Spread half of mascarpone mixture onto ladyfingers. Spoon strawberries and juices on top of mascarpone in an even layer. Dip more ladyfingers and arrange on top of berries in an even layer. Top with remaining mascarpone mixture, using a spatula to smooth. Cover and refrigerate torte for at least 6 hours and for as long as 2 days. Garnish with reserved strawberries. Scoop torte into bowls or goblets to serve and drizzle with a little more moscato.

STRAWBERRY MOSCATO TIRAMISU

Steps:

• Pour the Moscato into a shallow bowl. Dip the ladyfinger cookies in the Moscato for a few seconds on each side and line side by side in a shallow 8X9 casserole dish making one layer.
• In a large mixing bowl, add the mascarpone cream and, using a handheld or standing mixer, mix the cheese until creamy. At low speed, slowly pour the heavy whipping creaming until mixed into the mascarpone cheese. Add the vanilla extract and powdered sugar and mix until blended. Turn on high and beat until firm peaks, about 3 minutes.
• Once you have laid down the first layer of ladyfingers, add half of the mascarpone whipped cream on top of the ladyfinger, take 2-3 spoonfuls of strawberry preserves, and spread on top of the whipped cream.
• Repeat by dipping the remaining ladyfingers in the Moscato and add on top of the first layer of mascarpone cheese and strawberry preserves. Spread the rest of the mascarpone cheese whipped cream on top of the final layer of ladyfingers. Cover the final layer with strawberry preserves spread across the top.
• Add the whipped cream topping on top of the final layer of the strawberry preserves. Finally, top off the chopped strawberries. Place inside the refrigerator until ready to serve.