RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
STRAWBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories Fruit Juice Liqueur Milk/Cream Dessert No-Cook Kid-Friendly Mother's Day Strawberry Spring Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
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 TIRAMISU WITHOUT EGGS
I love traditional Italian tiramisu but I have a young child so I created a version without eggs or alcohol! My tiramisu combines fresh strawberries, cream cheese, and whipped cream and can be made in advance.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 4h45m
Yield 10
Number Of Ingredients 7
Steps:
- Reserve 3 or 4 strawberries for the garnish. Slice 1/2 of the remaining strawberries and place in a bowl with 2 tablespoons sugar and the juice of 1 lemon. Stir to combine and set aside.
- Transfer remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and remaining lemon juice. Blend until smooth.
- Transfer strawberry puree to a small saucepan. Cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste and add more sugar if strawberry sauce is not sweet enough. Add some water if sauce is too thick. Remove from heat and let cool completely.
- Combine cream cheese and 2 1/2 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture.
- Arrange ladyfingers snugly in a single layer inside a square glass dish. Pour 1/2 of the strawberry sauce over the ladyfingers. Spread 1/2 of the cream cheese mixture on top. Scatter 1/2 of the marinated sliced strawberries onto the cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and sliced strawberries. Spread the remaining cream mixture evenly over the top; garnish with the reserved strawberries.
- Cover tiramisu with plastic wrap and refrigerate, 4 hours to overnight.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 27.1 g, Cholesterol 119 mg, Fat 26.2 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 15.9 g, Sodium 167.6 mg, Sugar 11.5 g
WHITE CHOCOLATE-STRAWBERRY TIRAMISU
Here's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like-I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. -Anna Ginsberg, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404 calories, Fat 30g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 169mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY TIRAMISU TRIFLE
Very elegant dessert. Easy to fix and a lighter version because of the cottage cheese.
Provided by Mashmousha
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
- Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
- Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 46.1 g, Cholesterol 152.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 13.2 g, Sodium 301.6 mg, Sugar 18.6 g
STRAWBERRY TIRAMISU DESSERT
Better make two pans of this, when you taste this you will know why ;-) Plan ahead this needs to chill a minimum of 4 hours or up to 24 hours before serving. Three cups whipped cream may be used in place of the Cool whip, if you are preparing this 24 hours in advance I would suggest to use the Cool Whip it will hold up better with the refrigeration time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare an 8 x 8-inch glass pan.
- In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
- Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using) until completely blended.
- In a small bowl combine coffee and coffee-flavored liqueur (if using).
- Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down) if necessary cut ladyfingers to fit the dish.
- Spoon 1/3 cup of the coffee mixture over the ladyfingers.
- Top with 1/3 of the cheese mixture (about 1 cup) then spread out evenly.
- Layer 1/3 of the slices strawberries over the cheese.
- Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate).
- Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
- BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
- Serve immediately.
Nutrition Facts : Calories 381.2, Fat 24.2, SaturatedFat 15.9, Cholesterol 146.3, Sodium 180, Carbohydrate 35.5, Fiber 1.4, Sugar 23.4, Protein 7
STRAWBERRY TIRAMISU
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 200 milligrams, Sugar 18 grams
STRAWBERRY TIRAMISU CAKE
This is an elegant cake that is sure to please. If you like strawberries, you will LOVE this delicious cake! Great for company or anytime your sweet tooth kicks in!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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STRAWBERRY TIRAMISU - AN EASY NO BAKE FRESH STRAWBERRY …
From anitalianinmykitchen.com
4.8/5 (32)Calories 408 per servingCategory Dessert
- To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
- To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don't want it to be too thick or too thin, nice and creamy ).
- Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used 10 x 7 inch / 26 x 17 cm).
- In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don't leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture.
STRAWBERRY TIRAMISU RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (7)Total Time 30 minsCategory Dessert RecipesCalories 492 per serving
- Wash the strawberry then cut them into very small pieces. Set aside 6 or 8 strawberries and cut them into thin slices. The latter serve as decoration.
- Whip the egg whites until stiff. When ready, set aside. Now whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes.
- Add mascarpone cheese. Whisk the cream slowly with the electric mixer. Then add stiffen egg whites. Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy. Mascarpone cream for tiramisu is ready.
STRAWBERRY TIRAMISU | FOOD & WINE
From foodandwine.com
5/5 (5)Category Desserts
- Stir together liqueur, vinegar, salt, 3 cups of the sliced strawberries, and 3 tablespoons of the sugar in a medium bowl. Let stand, stirring occasionally, until berries release some juices, about 15 minutes. Transfer half of the mixture to a blender; add strawberry jam, and process until smooth, about 1 minute. Stir pureed mixture back into remaining strawberry mixture in bowl; set aside.
- Using an electric mixer, beat egg yolks and remaining 1/2 cup sugar in a large bowl on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer mixture to a large bowl.
- In another large bowl using the electric mixer, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add mascarpone and orange zest; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture.
- Spread about 2/3 cup strawberry mixture evenly in bottom of an 8-inch square baking dish. Top with a single layer of ladyfingers (about 8 ladyfingers), gently turning ladyfingers in strawberry mixture until completely coated. Spread ladyfingers with 1 heaping cup mascarpone mixture. Repeat layers of strawberry mixture, ladyfingers, and mascarpone mixture 2 times, ending with mascarpone mixture. Cover and refrigerate until firm, at least 8 hours or up to 12 hours. Decorate top of tiramisu with remaining 1 cup sliced strawberries in alternating shingled rows. Serve immediately.
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