Trouble With Toast

Recipe: Strawberry Tiramisu | August 11, 2009

It is somewhat timely that one of my favorite people and bloggers, the lovely Lemmonex, is quitting drinking for a month.  I, too, am swearing off alcohol until my wedding (which is on September 5, woot!), largely because my fiance is in fitness bootcamp again, and that involves lots of booze-free, exercise-filled, low-fat fun.

While I don’t think that swearing off the sauce means that I have to keep all spirits out of the kitchen, I think it’s probably a good thing that I made this dessert BEFORE the detox (both for blood-alcohol AND calorie reasons).  There is a LOT of Cointreau in here, but don’t let the measurements deter you–this was an extremely successful dessert, and it got better and better as the flavors meshed and mellowed.

As you can see, this is a recipe that doesn’t involve any cooking.  If you can fold ingredients, you can make this dish.  Another bonus is that you can (and, in fact, should) make this a day in advance.  While not as rich-tasting as the classic chocolate-and-coffee flavored tiramisu, the strawberry version is still plenty sweet and definitely decadent.  And, even if you are somewhat sloppy with the construction of the layers (which I definitely was, and I blame the fumes from the liquor), the end product will still look super impressive.

  • 1 1/4 cups strawberry preserves
  • 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
  • 1/3 cup orange juice
  • 1 pound mascarpone cheese, room temperature
  • 1 1/3 cups chilled whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 52 (about) crisp ladyfingers
  • 1 1/2 pounds strawberries, divided

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.

Strawberry tiramisu wholeStrawberry tiramisu slice

Advertisements

6 Comments »

  1. I am all over this–though I think with strawberries.

    Comment by Lemmonex — August 11, 2009 @ 3:26 pm

  2. Um…raspberries.

    I think I need booze to function.

    Comment by Lemmonex — August 11, 2009 @ 3:27 pm

  3. Hahaha, I knew what you meant.

    Comment by bettyjoan — August 11, 2009 @ 7:56 pm

  4. Cooking with booze makes everything more fun if not inherently better. This weekend I did a nine course dinner for some new clients. It involved cognac, sherry, a lovely bottle of Pinot Noir, a reasonable but unspectacular Zinfandel, and a bottle of Port. I didn’t see the theme come together until all of the shopping was done.

    Comment by restaurant refugee — August 12, 2009 @ 2:01 am

  5. RR, that is a lot of booze, and I assume that’s JUST the stuff that was allocated for cooking. Bravo–hope the dinner went well.

    Oh, and Lem, I was pondering raspberries yesterday, and they may not be the best option for this dish (at least, not by themselves). The middle layer of strawberries gets REALLY smooshed (technical term) between the ladyfingers and cheese and other ingredients, but the fact that they’re a firm, substantial fruit saves the day. So, in the middle of the dessert, you still get some textural play, rather than everything being mushy. I’m afraid that raspberries just won’t hold up, as they are so delicate. They’d be good on the top layer, though, so maybe a combo would work?

    Comment by bettyjoan — August 12, 2009 @ 12:19 pm

  6. […] In August, I started recapping Top Chef, but my biggest hit was this non-traditional take on tiramisu.  September’s highlights included my wedding (duh) and my bachelorette party meal at Tomo.  […]

    Pingback by 2009 – Full Throttle, Full Circle « Trouble With Toast — December 29, 2009 @ 1:28 pm


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: