Strawberrytiramisucake Recipes

STRAWBERRY TIRAMISU

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.

STRAWBERRY SHORTCAKE 'TIRAMISU'

Steps:

• Beat cream cheese and COOL WHIP in medium bowl with mixer until blended.
• Place half the ladyfingers in single layer on bottom of 9-inch square pan. Pour 1/2 cup milk evenly over ladyfingers; cover with half the cream cheese mixture.
• Pour remaining milk into shallow dish. Dip remaining ladyfingers, 1 at a time, into milk, turning to evenly moisten both sides of each ladyfinger with milk; place over cream cheese layer in pan. Pour any remaining milk over ladyfinger layer; cover with remaining cream cheese mixture. Top with strawberries.
• Refrigerate 1 hour.

WHITE CHOCOLATE-STRAWBERRY TIRAMISU

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

STRAWBERRY TIRAMISU

Steps:

• Using an electric beater, beat together egg yolks and sugar until pale and thick.
• Beat in mascarpone.
• Whisk egg whites to soft peaks.
• Fold cream then egg whites into mascarpone mixture.
• Fold in strawberries.
• Combine coffee and rum or brandy.
• Dip half the sponge fingers briefly in the mixture to moisten the outside.
• (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
• Spoon half the mascarpone mixture into the bowl.
• Cover with remaining sponge fingers that have been dipped in the coffee mixture.
• Spoon over remaining mascarpone mixture.
• Cover and refrigerate for at least 4 hours.
• Just before serving, sift a little cocoa over the tiramisu.
• Garnish with strawberry halves.

STRAWBERRY TIRAMISU CAKE

Steps:

• For Double Strawberry Sauce:.
• Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
• Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
• In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
• mixture.
• With a serrated knife, cut cake in thirds horizontally.
• Drizzle each layer with 1 T. of the remaining liqueur.
• Spread bottom layer with one third of the cheese filling.
• Cover with one third of the sliced strawberries.
• Top with middle cake layer.
• Spread with half of the remaining filling and sliced strawberries.
• Add remaining cake layer.
• Top with remaining filling, and sliced.
• berries.
• Frost cake with remaining whipped cream.
• Refrigerate at least 2 hours, or up to 24 hours before serving.
• Cut cake with a serrated knife.
• Serve each slice with sauce.

STRAWBERRY TIRAMISU

Steps:

• Blend cream cheese, powdered sugar and 5 tablespoons Marsala in processor until smooth. Mix in sour cream. Slice half of strawberries; cut all remaining strawberries in half.
• Combine boiling water, 2 tablespoons sugar and espresso powder in medium bowl; stir to dissolve. Mix in remaining 2 tablespoons Marsala. Dip 1 Champagne biscuit briefly into espresso mixture, turning to coat. Place flat side up in bottom of 8-inch square glass baking dish with 2-inch-high sides. Repeat with enough Champagne biscuits to cover bottom of baking dish, trimming biscuits to fit.
• Spread 2/3 of cream cheese mixture over Champagne biscuits. Cover with sliced strawberries. Dip more biscuits into espresso mixture and arrange atop sliced strawberries in dish, covering completely and trimming to fit. Spread remaining cream cheese mixture over. Sprinkle with grated chocolate. Arrange halved strawberries around edge of pan. Cover and refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead.) Cut into squares and serve.

STRAWBERRY TIRAMISU

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.

STRAWBERRY CHEESECAKE TIRAMISU

Steps:

• Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
• Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
• Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
• Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
• Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
• Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
• Loosen the clasps of the pan to release the pan ring before slicing and serving.