Sharon’s Strawberry Tiramisu Recipe
Recipe Type: Dessert
This is a wonderful tiramisu recipe variation to try when strawberries are in season. and it’s best made with fresh berries. The recipe was submitted to the “rec.food.recipes” newsgroup in January 1995 by Sharon Belville. A 9 x 13 pan is not big enough to make this recipe. Apparently it makes many servings as Sharon says she knows from experience that a larger one definitely is needed. She suggests that “this makes a large dessert and is great for potlucks or dinner parties.” She also suggests substituting other berries (e.g, raspberries) or cherries.
- MASCARPONE, 1 pound
- BRANDY, OR TIA MARIA, 1/2 cup
- ESPRESSO, cold, 1/2 cup
- EGGS, 4, separated
- WHITE SUGAR, 1 cup
- LADYFINGERS, 1-1/2 to 2 packages
- SEMI-SWEET CHOCOLATE, 3 squares, grated
- FRESH STRAWBERRIES, 1 quart
- WHITE SUGAR, 2 tablespoons
- BRANDY, 1/4 cup
- Wash, hull and thickly slice the berries.
- Pour the sugar and brandy over them and let them sit.
- Beat egg yolks with the brandy until well-mixed.
- Add the mascarpone and continue to beat until smooth.
- Whip the egg whites until frothy, and gradually add the white sugar. Continue to beat until they are quite stiff.
- Dip the ladyfingers, one by one (and quickly or they will get soggy) in the coffee, and put a single layer in the bottom of the pan.
- Place a layer of strawberries on the ladyfingers.
- Pour half the cheese mixture over the strawberries, and sprinkle half of the grated chocolate.
- Repeat the layering, using the rest of the ladyfingers, strawberries, cheese mixture, and chocolate.
- Chill for 4 to 6 hours.