Strawberry Tiramisu For Two Recipes

STRAWBERRY TIRAMISU TRIFLE

Steps:

• Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

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.

TIRAMISU FOR TWO

Steps:

• Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
• Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
• Beat the mascarpone cheese, heavy cream, confectioners' sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
• Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don't linger in the espresso-the delicate lady fingers will disintegrate!)
• Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
• Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.

STRAWBERRY TIRAMISU FOR TWO

Steps:

• Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
• In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
• In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
• Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
• Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
• In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
• Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

VALENTINE'S DAY CLASSIC TIRAMISU FOR TWO

Steps:

• In a medium bowl add the cream, mascarpone and powdered sugar, beat on medium / high speed until thickened and creamy. Place in a pastry bag with a large round pastry tip.
• Either dip the Lady Fingers one at a time in a flat bowl containing the coffee or place 3-4 lady fingers (depending on size of cookies) on a plate and spoon the coffee over the cookies.
• Form a heart with the mascarpone filling on the coffee soaked lady fingers. Refrigerate at least 3 hours (can also be made the day before). Sprinkle with cocoa before serving. Decorate with chocolate dipped strawberries if desired. Enjoy!

STRAWBERRY TIRAMISU

Steps:

• To marinate the strawberries, mix all the ingredients together gently and put in the fridge for 24 hours.
• To make the sponge, arrange the crushed sponge fingers into the bottom of each glass. Mix the remaining ingredients and allow to cool.
• To make cheese cream, in a bowl, place the egg yolks and honey lightly beaten, add the mascarpone cheese and stir until smooth. Pour the single cream and lemon juice into the bowl and mix together well.
• For the meringue, in a separate bowl, whisk the egg whites with half of the sugar (25g) until well mixed , add the remaining sugar, continue whisking till the stiff peaks form, then fold them into the cream cheese mixture.
• Pour the cooled coffee mixture over the crushed sponge finger in the serving dishes. Line the marinated strawberry along the inner-side of glasses (the cut facing against the glass, see photo), spread the mascarpone mixture over the coffee soaked sponge and the strawberries. Put in the fridge for at least 3 hours. Dust with cocoa powder just before you serve.